Coffee Academy Quiz
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Questions and Answers

Which grade of egg is best for frying due to its firm yolk and white?

  • Grade AA (correct)
  • Grade A
  • Grade C
  • Grade B

    • What is the maximum internal temperature for custard to avoid curdling?

  • 95C
  • 176C
  • 90C
  • 85C (correct)

    • What temperature range should be maintained when storing eggs?

  • 4C to 8C
  • 2C to 36F (correct)
  • 1C to 34F
  • 0C to 4C

    • What is a key characteristic of stirred custard?

    <p>It remains pourable when done.</p> Signup and view all the answers

    Which egg size classification is the largest?

    <p>Jumbo</p> Signup and view all the answers

    What is the primary cause of curdling in egg mixtures?

    <p>Overcooking</p> Signup and view all the answers

    What does COGS stand for in relation to inventory management?

    <p>Cost of Goods Sold</p> Signup and view all the answers

    Which of the following is NOT a characteristic of foams created by whipped egg whites?

    <p>They maintain density.</p> Signup and view all the answers

    What is the primary ingredient used in fruit butter?

    <p>Fruit</p> Signup and view all the answers

    Which country is the top exporter of Arabica coffee?

    <p>Colombia</p> Signup and view all the answers

    What is the primary nutritional component found in the egg white?

    <p>Albumin protein</p> Signup and view all the answers

    What does the term FEFO stand for?

    <p>First Expired, First Out</p> Signup and view all the answers

    Which cooking method results in egg yolks that are fully cooked?

    <p>Over Hard</p> Signup and view all the answers

    What is the correct formula for calculating food cost percentage?

    <p>Food cost / food sales x 100</p> Signup and view all the answers

    Which of the following describes an Over Medium egg?

    <p>Yolk is partially set</p> Signup and view all the answers

    Who is credited with discovering coffee?

    <p>Kaldia in Ethiopia</p> Signup and view all the answers

    What is the main ingredient traditionally used in Quiche Lorraine?

    <p>Heavy cream</p> Signup and view all the answers

    What does the name 'Francia' in Latin refer to?

    <p>Country of the Franks</p> Signup and view all the answers

    Which dish is associated with the classic preparation of peaches and raspberry sauce?

    <p>Peach Melba</p> Signup and view all the answers

    Which of the following is a type of cold sandwich?

    <p>Multidecker</p> Signup and view all the answers

    Which of the following locations does not share a border with France?

    <p>Russia</p> Signup and view all the answers

    What type of dish is 'Quiche alsacienne' known for including?

    <p>Onions</p> Signup and view all the answers

    What is a characteristic of emulsified dressings?

    <p>They can separate over time.</p> Signup and view all the answers

    What does the term 'Cooking waste %' refer to?

    <p>The yield percentage after preparation.</p> Signup and view all the answers

    In pricing strategies, what does a gourmet restaurant typically apply as a markup?

    <p>2 to 3 times the food cost</p> Signup and view all the answers

    Which of the following items would NOT typically be classified as hors d’oeuvres?

    <p>Main course steak</p> Signup and view all the answers

    What is typically included in the calculation of net revenue?

    <p>Net income after all expenses deduction</p> Signup and view all the answers

    What does the item code represent?

    <p>A unique identifier assigned to each food item</p> Signup and view all the answers

    A simple cold sandwich is characterized by which of the following?

    <p>Cold fillings enclosed by two slices of bread</p> Signup and view all the answers

    What does the term 'Closing identity' represent?

    <p>The monetary value of all food items present</p> Signup and view all the answers

    Which dressing type is most likely to not hold indefinitely?

    <p>Temporary dressing</p> Signup and view all the answers

    Which of the following qualities is NOT ideal for poached eggs?

    <p>Flat and uneven</p> Signup and view all the answers

    What ingredient can enhance foaming in culinary preparations?

    <p>Mild acids</p> Signup and view all the answers

    Who is credited with the beginning of the shift towards fewer spices in French cuisine?

    <p>Francois Pierre La Varenne</p> Signup and view all the answers

    What is the main characteristic of the dish 'confit de canard'?

    <p>Duck legs prepared in fat</p> Signup and view all the answers

    What significant contribution did Caterina De Medici bring to French cuisine?

    <p>Dining as a form of entertainment</p> Signup and view all the answers

    Which of the following is NOT a primary ingredient in Beurre Blanc sauce?

    <p>Olive oil</p> Signup and view all the answers

    What form does the 'tournee' shape take when preparing vegetables?

    <p>Smooth and oval like a football</p> Signup and view all the answers

    What is a key theme discussed by Jean Anthelme Brillat Savarin in 'Physiologie du Gout'?

    <p>The science of flavors and taste</p> Signup and view all the answers

    Which dish is also known as 'beef burgundy'?

    <p>Boeuf Bourguignon</p> Signup and view all the answers

    What culinary innovation is attributed to Louis XIV?

    <p>Dining in a series of steps or courses</p> Signup and view all the answers

    Study Notes

    Coffee

    • FIFO (First In, First Out) and FEFO (First Expired, First Out) are inventory management methods.
    • Coffee originated in Ethiopia, with Kaldia credited for its discovery.
    • Arrived in America in the 1700s, becoming a national drink.
    • Espresso was introduced in France in 1822 and perfected in Italy.
    • Each coffee cherry contains two beans; major exporters include Brazil (Robusta and Arabica), Vietnam (Robusta), Colombia (Arabica), and Indonesia (Robusta and Arabica).

    Food and Beverage Operations

    • Average check refers to total food and beverage sales divided by the number of guests.
    • COGS (Cost of Goods Sold) calculated as opening inventory plus purchases minus deductions.
    • Food cost percentage is determined by food cost divided by food sales multiplied by 100.
    • Covers denote the number of guests served relative to the number of seats available.

    Eggs

    • The egg's structure includes chalazae (holds egg whites and yolk).
    • Nutrition highlights: yolk is high in fat, protein, iron, and vitamins; white contains albumin protein and sulfur, while the shell is porous.
    • Egg classifications based on size include Jumbo, Extra Large, Large, Medium, Small, and Peewee.
    • Grading: AA is the best grade for frying; B is suitable for scrambling or baking.

    Cooking Techniques

    • Important frying methods include sunny side up and various preparations of over-easy, over-medium, and over-hard eggs.
    • Common egg dishes: scrambled, soufflé, frittata, and baked variations.
    • Custard is classified into stirred (pourable) and baked (sets firm).
    • Green ring formation in hard-boiled eggs indicates overcooking.

    Sandwich Varieties

    • Hot sandwiches: simple hot, open-faced hot, grilled, and fried variations.
    • Cold sandwiches include multidecker, simple cold, wraps, and tea sandwiches, often served without crusts.
    • Hors d’oeuvres are bite-sized appetizers that serve as the first course in a multi-course meal.

    Culinary Math

    • Average food check reflects customer spending trends during meal periods.
    • Breakeven point calculates sales required to recover costs.
    • Closing identity encompasses the total monetary value of food items present.

    French Cuisine History

    • French cuisine evolved from utilitarian to a refined art, emphasizing herbs over heavy spices.
    • Influential figures include Caterina De Medici, Francois Pierre La Varenne, and Jean Anthelme Brillat Savarin, who introduced structured dining and explored food aesthetics.
    • Historic dishes such as Duck Confit showcase traditional French cooking techniques and regional specialties.

    French Culinary Techniques

    • Techniques involve the use of sauces, with examples like Beurre Blanc (white butter sauce) and Monte au Beurre (finishing with butter).
    • Traditional dishes include Boeuf Bourguignon, a beef stew braised in red Burgundy, and Quiche Lorraine, showcasing egg-based baking.

    Desserts

    • Peach Melba is a classic dessert created in the 1890s, combining peaches with raspberry sauce and vanilla ice cream, honoring soprano Dame Nellie Melba.

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    Description

    Test your knowledge on coffee, its history, and service concepts in this engaging quiz. Discover fascinating facts about coffee's origins and essential terms like FIFO and FEFO related to guest management. Perfect for coffee enthusiasts and industry professionals alike.

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