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NCR Quiz
from National Culinary Review (March/April 2023)
by National Culinary Review (an American Culinary Federation publication)
March/April 2023
By Robert Penry
Chef Jeremy Soares of the Ritz-Carlton Orlando has used what method to get 14- to 17-year-olds excited about the foodservice industry and potentially one day working for Ritz-Carlton?
a. Field Trips b. Culinary Competitions c. A pprenticeships d. Stages a. ProStart b. SkillsUSA c. FCCLA d. C -CAP a. Jenn Louis a. Staff being stretched too thin b. Poor anticipation of needs c. Not keeping an updated calendar d. Both A and C a. Tr ue b. Fa lse a. Mother b. Father c. Grandmother d. Grandfather a. Tr ue b. Fa lse a. Muhammara b. L abneh c. Ti rokafteri d. Moutabel a. Su mac b. R ose water c. Garlic d. Parsley a. f ive grams b. seven grams c. nine grams d. eleven grams b. Oretta Zanini c. L inda Miller Nicholson d. George L. Legendre a. Helps to obtain Perkins funding and federal grants b. Can be used as a strong marketing tool for recruiting c. Increases program prestige at a national level d. A ll of the above
What is the main flavor component of the Lebanese-inspired sauce traditionally named Toum?
Which organization, that reaches into high school culinary arts programs, does Casino Arizona in Scottsdale work with as part of building their apprenticeship program?
Which author wrote “Pasta by Hand: A Collection of Italy’s Regional HandShaped Pasta”?
What causes the worst time management problem according to ACF Chef Les Eckert, CEPC, CCE, AAC, MBA?
In an effort to keep competition practice ingredients chilled, ACF Culinary Team USA Captain Chef Dan Holtgrave, CEC, uses portioned stock that has been frozen into flat sheets as ice packs.
Etymologically speaking, babka comes from baba, which is the Polish word for what?
Staple ingredients of Levantine cuisine include chickpeas, feta, eggplant, peppers, mint, yogurt and an abundance of animal proteins.
Which popular condiment or spread has origins in the Ottoman Empire and is consumed heavily throughout the eastern part of Turkey?
Although the quality of soy protein is similar to animal protein, individuals in the U.S. population only consume about one gram per day compared to the consumed daily by individuals in Japan.
What is a benefit of having an educational culinary program accredited by the American Culinary Federation Education Foundation (ACFEF)?
