Culinary Practicum Final Exam
Course Introduction
Culinary Practicum is a hands-on course designed to immerse students in the real-world environment of professional kitchens. Through guided practice, students develop essential culinary skills, including food preparation techniques, cooking methods, kitchen safety, sanitation, and workflow management. The practicum emphasizes teamwork, time management, and problem-solving while allowing students to apply theoretical knowledge from previous coursework. By working alongside experienced chefs and instructors, participants gain confidence, refine their palate, and build a foundation for future culinary careers.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Chapter 1: Professionalism
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Q1) Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:
A)simple cuisine
B)regional cuisine
C)nouvelle cuisine
D)modern cuisine
Answer: B
Q2) The first restaurant,which opened in 1765 in Paris,was modelled on the taverns and inns that had existed in Europe for centuries.
A)True
B)False
Answer: False
Q3) Transnational cuisine is better known as ___________ cuisine.
Answer: fusion
Q4) Mechanical ___________ were developed in the mid-1800s.
Answer: refrigerators
Q5) In a professional kitchen,who is responsible for coordinating the kitchen staff and its activities?
Answer: executive chef
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) All bacteria require air to survive.
A)True
B)False
Answer: True
Q2) Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.
A)True
B)False
Answer: True
Q3) Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.
Answer: tubular;disks;corkscrews
Q4) How can you detect if food is contaminated?
A)"off" odour
B)visible mould
C)bitter taste
D)none of the above
Answer: D
Q5) Frozen foods should be stored at a temperature of __________ or lower.
Answer: -18°C (0°F)
4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Trans fatty acids are naturally occurring compounds found in tropical oils.
A)True
B)False Answer: False
Q2) What is the number of calories supplied by 1 gram of fat?
A)2
B)5 C)9
D)4 Answer: C
Q3) Vitamin D promotes the absorption of calcium.
A)True
B)False Answer: True
Q4) Fibre is digestible when properly cooked.
A)True
B)False Answer: False
Q5) Vitamins are a vital dietary substance needed to regulate__________. Answer: metabolism
Page 5
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) If a customer is willing to pay $20.00 per person for food (not including service charges and taxes)and management requires a food cost of 27%,what is an acceptable cost of the raw ingredients for that meal?
Q2) The cost of a kilogram of cooked ham is $9.75 and the portion size is 120 grams.What is the cost of one portion of ham?
Q3) A type of menu that offers all patrons the same food choices every day is referred to as a:
A)static menu
B)common menu
C)fixed menu
D)menu du jour
Q4) If a turkey has a yield percentage of 46.5%,what is the yield factor?
Q5) Explain why 1 cup of cream is 8 ounces,but 1 cup of flour is about 4.5 ounces.
Q6) The listing and accounting of all foods in the kitchen storerooms and refrigerators is known as the _______________.
Q7) The description of a product's grade,quality,size,and packaging is referred to as ____________ ______________.
Q8) 16 oz =___________ lb = _________ g
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Chapter 5: Knife Skills
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Sample Questions
Q1) An immersion blender would be used for:
A)chopping nuts
B)puréeing soup
C)emulsifying a sauce
D)B and C
Q2) Another name for the broiler used to top-brown foods or finish off dishes is:
A)salamander
B)rotisserie
C)griddle
D)rondeau
Q3) Which of the following measuring devices is most appropriate for quickly portioning sliced meats?
A)spring-mechanism scale
B)ladle
C)balance scale
D)baker's scale
Q4) Most cutting and chopping jobs are most efficiently done with a machine,such as a food processor.
A)True
B)False
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) To ___________ is to slice boneless meat nearly in half lengthwise so it spreads open like a book.
Q2) A disk-shaped slice is known as a(n):
A)tourner
B)oblique
C)rondelle
D)paysanne
Q3) A leafy vegetable stacked,rolled tightly like a cigar,and finely sliced across is referred to as a ______.
Q4) A mandoline is a tool for:
A)measuring
B)sharpening
C)cooking
D)cutting
Q5) The required angle for honing a knife against a steel is:
A)40°
B)50°
C)30°
D)20°
Q6) A __________ scoop can be used to cut fruit and vegetables into uniform spheres.
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Chapter 7: Dairy Products
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Sample Questions
Q1) The smallest functional unit of taste is the:
A)papillae
B)taste receptor cell
C)taste bud
D)saliva
Q2) What are two factors that can compromise a person's taste perception?
Q3) Which of the following mustards can be described as smooth with a rich,complex flavour?
A)Dijon mustard
B)Ball park mustard
C)English mustard
D)Chinese mustard
Q4) Vinegar is made from:
A)any alcoholic liquid
B)fruit juice
C)any acidic liquid
D)inexpensive wine
Q5) Herbs and spices do not have any calories.
A)True
B)False
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Chapter 8: Mise En Place
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Sample Questions
Q1) How much moisture,by weight,does dry milk powder contain:
A)1-2%
B)4-5%
C)2-4%
D)3-6%
Q2) How are eggs prepared for eggs benedict?
A)poached
B)pan-fried
C)shirred
D)soft boiled
Q3) Evaporated milk is a type of concentrated milk.
A)True
B)False
Q4) Dry milk powder does not need to be refrigerated until it is reconstituted.
A)True
B)False
Q5) In what two ways does European-style butter differ from standard salted butter?
Q6) The coagulation point of albumen is higher than that of egg yolks.
A)True
B)False
Page 10
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Why is microwaving not a preferred technique for cooking meats?
Q2) Which frying method would be best for battered foods that tend to stick together?
A)swimming
B)basket
C)double-basket
D)floating
Q3) The gelatinization of starches occurs at:
A)90-110°C (194-230°F)
B)40-60°C (104-140°F)
C)50-70°C (122-158°F)
D)66-100°C (150-212°F)
Q4) Broiling uses radiant heat from an overhead source.
A)True
B)False
Q5) A moist-heat cooking method using a temperature range of 85-96°C (185-205°F)is:
A)poaching
B)boiling
C)braising
D)simmering
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) A mornay sauce is similar to a cheese sauce.
A)True
B)False
Q2) A vegetable stock has no gelatin because it contains no animal products.
A)True
B)False
Q3) Compound butters are used to flavour and enrich sauces.
A)True
B)False
Q4) Which of the following sauces cannot be made from demi-glace?
A)bordelaise
B)allemande
C)poivrade
D)chasseur
Q5) What is the term for swirling whole butter into a sauce for shine and flavour?
Q6) It is best not to season a stock with salt and pepper.
A)True
B)False
Q7) What is the name for any puréed sauce served cold?
Q8) A roux is a cooked mixture of ______________ and
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Chapter 11: Soups
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Sample Questions
Q1) What is the garnish in chicken noodle soup?
Q2) Consommés cook for:
A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours
Q3) A purée soup flavoured with carrots is potage:
A)Dubarry
B)Parmentier
C)Bonne Femme
D)Crècy
Q4) Which of the following is a rich Italian-style vegetable soup?
A)bisque
B)gumbo
C)chowder
D)minestrone
Q5) All chilled soups are cooked first and then chilled for service.
A)True
B)False
Q6) What technique should you use to avoid curdling when making cream soups?
Page 13
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.
Q2) When meat is sautéed,what is left in the bottom of the pan and serves as the basis for an accompanying sauce?
Q3) Broiling a suitable cooking method for:
A)any cut
B)the most tender cuts
C)the least tender cuts
D)large whole muscle cuts
Q4) Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.
A)True
B)False
Q5) How much oil should you use when pan-frying?
A)more than when deep-frying
B)less than when sautéing
C)more than when sautéing
D)less than when stir-frying
Q6) How do you gain the greatest yield from a large roast?
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Chapter 13: Beef
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Sample Questions
Q1) The flank only has one bone: the 13<sup>th</sup> rib.
A)True
B)False
Q2) Skirt steak and ribs are found in the same primal.
A)True
B)False
Q3) Which of the following is not a primal cut of beef?
A)short plate
B)round
C)tenderloin
D)short loin
Q4) In which primal is the shoulder clod found?
A)chuck
B)plate
C)shank
D)breast
Q5) The knuckle makes a good roast.
A)True
B)False
Q6) The _________ is located between the loin and the hip.
Page 15
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Chapter 14: Veal
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Sample Questions
Q1) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
Q2) The shank is often purchased separated from the breast.
A)True
B)False
Q3) What is the most common fabricated cut derived from the leg?
A)stew
B)steak
C)roast
D)cutlet
Q4) Veal kidneys are most often prepared by:
A)stewing
B)poaching
C)braising
D)dry-heat cooking methods
Q5) The shoulder of veal is sometimes referred to as the _____________.
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Chapter 15: Lamb
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Sample Questions
Q1) A brown lamb stew might be called a:
A)medallion
B)shepherd's pie
C)noisette
D)navarin
Q2) The flank is commonly used in shepherd's pie.
A)True
B)False
Q3) The only cut from the loin that is not tender is the:
A)flank
B)loin eye
C)tenderloin
D)medallion
Q4) When the carcass of lamb is reduced to primal cuts it is often:
A)split into two sides
B)separated in four: two fronts and two hinds
C)cut into double primals
D)separated into a front saddle and a hind saddle
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Chapter 16: Pork
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Sample Questions
Q1) Spareribs are always sold fresh.
A)True
B)False
Q2) Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.
A)True
B)False
Q3) The primal shoulder comprises about one quarter of the total carcass weight.
A)True
B)False
Q4) What is the approximate age of hogs when they are butchered?
A)2 to 2.5 years
B)4 to 5 months
C)less than a year
D)more than one year
Q5) Hogs are bred to have long loins.
A)True
B)False
Q6) The hip bone is located in the _____________ primal.
Q7) loin chops
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Chapter 17: Poultry
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Sample Questions
Q1) At what age is a fowl marketed?
A)9-10 weeks
B)4-5 weeks
C)11-12 weeks
D)7-8 weeks
Q2) Larger birds are generally not stuffed because of ___________________,_______________,and ______________.
Q3) Most poultry items are basted to retain moisture during roasting.
A)True
B)False
Q4) How is poultry graded by Agriculture Canada?
A)Canada Grade A,B,utility or C
B)Prime,Choice,Good or Utility
C)Canada 1,2,3
D)Choice,Select,Commercial or Canner
Q5) How many classes of duck are there?
A)2
B)3
C)4
D)5
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Chapter 18: Game
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Q1) Moose,reindeer,and deer are all part of the _____________ family.
Q2) Younger animals are more ______________ than are older ones.
Q3) Which of the following are characteristics of rabbit?
A)relatively tough,mild flavour
B)strong flavour,coarse texture
C)lean,relatively tender
D)somewhat fat,darker meat
Q4) What is the average weight of a partridge?
A)675 g (1.5 lbs)
B)450 g (1 lb)
C)225 g (8 oz)
D)900 g (2 lbs)
Q5) Antelope meat is:
A)larger cuts than deer and milder
B)lean and retains moisture
C)coarse grained and large muscled
D)quite fatty and juicy
Q6) Antelope meat is cut and fabricated in a manner similar to that for
Q7) Water fowl include ______________ and ___________________.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) A stuffed,rolled fillet of sole is best described as (a):
A)cartouche
B)en papillote
C)cuisson
D)paupiette
Q2) Atlantic cod is the best-selling fish in the Americas.
A)True
B)False
Q3) ___________________ fish migrate from salt water habitat to spawn in fresh water.
Q4) A cooking method in which food is wrapped in paper,leaves,or foil is called
Q5) Fish and shellfish are tender because they have very little connective tissue.
A)True
B)False
Q6) How are fish and shellfish graded?
A)Grade 1,2,or 3
B)Grade A,B,or C
C)prime,choice,select,or standard
D)no grading protocol exists for fish and shellfish in Canada
Page 21
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Any type of forcemeat can be used to make a terrine.
A)True
B)False
Q2) Which of the following is not part of a forcemeat?
A)dominant meat
B)panada
C)garnish
D)casing
Q3) Kielbasa,hot dogs,and bologna are examples of:
A)cooked sausages
B)fresh sausages
C)forcemeats
D)hard sausages
Q4) Thin slices of raw beef served with garnish are called:
A)tartar
B)gravlax
C)carpaccio
D)confit
Q5) Sodium nitrite _________________ _________________ growth.
Q6) Poached,oblong-shaped portions of mousseline are known as________________.
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Chapter 21: Vegetables
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Sample Questions
Q1) As a general rule,how many people can a single-sided buffet serve?
A)up to 50
B)50 to 75
C)up to 100
D)not more than 150
Q2) Choosing dishes with different principal ingredients is important for visual appeal.
A)True
B)False
Q3) Which of the following will usually define the menu?
A)theme
B)day of the week
C)mood of the chef
D)catering staff
Q4) Tortilla chips and salsa are appropriate choices for a Greek wedding feast.
A)True
B)False
Q5) What are two advantages of a station buffet?
Q6) Halal means_______________.
Q7) In keeping halal,foods that are ____________ are not allowed.
Page 23
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) Irradiation is the use of radiation to destroy insects and bacteria and to slow ripening.
A)True
B)False
Q2) To preserve the colour of red cabbage during cooking:
A)blanch the cabbage in the steamer
B)add an acid at the beginning of cooking
C)sauté the cabbage first
D)add an alkali at the beginning of cooking
Q3) Croquettes are sometimes poached.
A)True
B)False
Q4) The best way to remove the skin from a tomato is to _________________ and ________________ it.
Q5) Which of the following is actually a fruit?
A)tomato
B)eggplant
C)chayote
D)A and B
Q6) Peeled,seeded,and diced tomato flesh is called _____________________.
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Chapter 23: Healthy Cooking
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Q1) Waxy potatoes are best for all ________________________ cooking methods.
Q2) Instant rice is rice that has been cut into small pieces so it cooks faster.
A)True
B)False
Q3) A potato dish prepared by sautéing potato slices and onions together is called:
A)dauphine
B)gratin dauphinoise
C)lyonnaise
D)boulangère
Q4) Converted rice is more nutritious and less starchy than regular white rice.
A)True
B)False
Q5) What is the correct term for the firm but tender bite of pasta that is properly cooked?
Q6) Potatoes should not be refrigerated.
A)True
B)False
Q7) What is the cooking method for rice in which the grains are sautéed in butter before boiling?
Q8) How should potatoes be stored?
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Chapter 24: Salads and Salad Dressings
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Q1) An argument for vegetarianism in the book "Diet for a Small World" concludes that:
A)wasteful use of agricultural resources in raising animals for meat has led to world hunger
B)meat-based diets are less healthful than vegetable-based diets are
C)there are problems with the practice of factory farming
D)vegetarianism is an environmental imperative
Q2) A living foodist is a:
A)vegetarian who eats eggs but not dairy
B)person who follows a diet designed to balance the inner forces of yin and yang
C)vegetarian for religious reasons
D)vegan who eats only raw or slightly warmed plant products
Q3) Soy milk can be substituted,measure for measure,in recipes calling for dairy milk.
A)True
B)False
Q4) What are four reasons that people choose to adopt vegetarianism?
Q5) What vegetarian-based product might be used to replace gelatin as a thickener for liquids?
Q6) What can replace demi-glace for a vegetarian dish?
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Chapter 25: Fruits
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Q1) The popular salad mixture of baby lettuces is called:
A)mesclun
B)lactuca
C)cos
D)micro greens
Q2) The simple rule when choosing salad dressing is that the more ___________ the texture and flavour of the greens or ingredients,the _____________ the dressing.
Q3) Salad greens should be stored in cold water before service.
A)True
B)False
Q4) Traditionally,____________ eggs are used to prepare Caesar salad.
Q5) What is basic French dressing made with?
A)oil,vinegar,and seasonings
B)tomatoes,oil,and vinegar
C)mayonnaise,tomatoes,and vinegar
D)oil and vinegar
Q6) There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.
Q7) Mayonnaise is an ______________ sauce.
Page 27
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Chapter 26: Sandwiches
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Q1) A native North American berry that grows in bogs is the:
A)cranberry
B)raspberry
C)blueberry
D)currant
Q2) What are three methods for preserving fruits?
Q3) The enzyme in pineapple that breaks down gelatin is called _____________________.
Q4) Bananas,raisins,and figs are all good sources of potassium.
A)True
B)False
Q5) Kaki fruit is also known as __________.
Q6) What substance promotes ripening or causes spoilage in some fruits?
A)glucose
B)ethylene gas
C)oxalic acid
D)tartaric acid
Q7) The browning of cut fruits can be reduced by dipping them in an acidic liquid,a technique known as __________.
Q8) Calimyrna is a variety of __________.
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Chapter 27: Charcuterie
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Q1) Baked goods will become stale because of:
A)temperature
B)moisture loss
C)starch retrogradation
D)all of the above
Q2) What can you substitute for emulsified ening in a cake recipe?
A)regular all-purpose shortening
B)butter
C)equal parts butter and all-purpose shortening
D)none of the above
Q3) Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.
A)True
B)False
Q4) Steam is needed to produce crisp-crusted bread.
A)True
B)False
Q5) Gases present in the dough or batter cause items to rise during baking;these gases are _________ _________,_________,and steam.
Page 29
Q6) What is the chemical name for the sugar most often used in the kitchen?
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Chapter 28: Hors Doeuvre and Canapés
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Q1) When using the biscuit method for making quick breads,the fat should be:
A)pure butter
B)cold
C)melted
D)softened
Q2) The method for making biscuits,scones,and cakes is much like the one for making pie dough.
A)True
B)False
Q3) Quick breads are generally mixed using one of three methods: __________,__________,and__________.
Q4) Which of the following is primarily used in cookies and cracker recipes?
A)baking powder
B)baking soda
C)baking ammonia
D)none of the above
Q5) What is the term for the holes that form inside baked goods when they are overmixed?
Q6) To ensure uniform-sized muffins,the portioning is done using a __________.
Q7) What is necessary in order for baking soda to produce carbon dioxide?
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Chapter 29: Principles of the Bakeshop
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Q1) Liquid added to a yeast dough made with fresh yeast should have a temperature of:
A)16-18 °C (61-64°F)
B)20-24°C (68-76°F)
C)26-32°C (79-90°F)
D)38-42°C (100-108°F)
Q2) What is one method for determining the doneness of a loaf of bread?
Q3) Yeast changes sugar into carbon dioxide through the process of:
A)fermentation
B)proofing
C)oven spring
D)gelatinization
Q4) Storing bread in the refrigerator extends its shelf life.
A)True
B)False
Q5) A crisp crust will be achieved by using a __________ wash.
Q6) Active dry yeast is killed off at 40°C.
A)True
B)False
Q7) What is the dense,donut-shaped yeast roll that is boiled before it is baked?
Page 31
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Chapter 30: Quick Breads
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Q1) Sweet paste is sturdier than flaky or mealy dough because it contains
Q2) A cooked fruit pie filling is prepared in the oven.
A)True
B)False
Q3) Pâte brisée is a good choice for lattice coverings.
A)True
B)False
Q4) Which of the following is a typical use for mealy pastry?
A)tartlet shells
B)cream pie crusts
C)prebaked pie shells
D)pie top crusts
Q5) Quick puff pastry is also known as _______________.
Q6) Puff pastry is a rich,buttery dough also known by its French name
Q7) What is the rich,nonflaky dough often used for tart shells?
Q8) The word "flan" is sometimes used to refer to a tart.
A)True
B)False
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Chapter 31: Yeast Breads
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Q1) The mixture of chocolate and cream used for truffles and as an icing is:
A)détrempe
B)fondant
C)ganache
D)pastillage
Q2) Royal icing,made with powdered sugar and egg whites,becomes very hard and brittle when dry.
A)True
B)False
Q3) ____________________ are the original high-fat,creaming method cake.
Q4) Angel food cakes differ from other cakes in that they contain no __________________.
Q5) Flour in a cake mix is considered a:
A)tenderizer
B)leavener
C)flavouring
D)toughener
Q6) Pan coating is made by creaming together equal parts of __________________,____________,and ____________.
33
Q7) A _________________-type frosting is made of confectioner's sugar and a liquid.
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Chapter 32: Pies, Pastries and Cookies
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Q1) Which of the following is an example of stirred custard?
A)sabayon
B)Bavarian cream
C)crème caramel
D)bread pudding
Q2) The flavours of frozen desserts are more pronounced when they are very cold.
A)True
B)False
Q3) Still-frozen desserts often use gelatin.
A)True
B)False
Q4) Why are custards potentially hazardous foods?
Q5) A baked,crustless flan prepared with fruit and custard best describes a:
A)Pots de Crème
B)Clafouti
C)Chiboust
D)Buckle
Q6) A frozen soufflé is not a true soufflé.
A)True
B)False
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Chapter 33: Cakes and Frostings
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Q1) Pancakes and waffles are usually leavened with baking powder or baking soda.
A)True
B)False
Q2) A ham steak is simply a thick slice of ham that is ideal for breakfast.
A)True
B)False
Q3) ____________ is a type of omelette cooked in a large pan with lots of ingredients and cut into wedges for service.
Q4) How are Belgian waffles served?
Q5) Foods served at breakfast include most of the foods served at other times of the day.
A)True
B)False
Q6) _________________ and ______________ are the most common breakfast beverages.
Q7) Eggs are the most popular breakfast food item.
A)True
B)False
Q9) _____________ begin as scrambled eggs but are folded around a warm filling. Page 35
Q8) Over-cooked eggs and those cooked at too high a temperature will be _______________ and _____________.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) Spinach and feta wrapped in phyllo and baked describes:
A)rumaki
B)hummus
C)satay
D)spanakopita
Q2) Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:
A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich
Q3) The caviar with medium-sized eggs that are golden yellow to brown and considered by some to be the best are:
A)sevruga
B)beluga
C)osetra
D)pressed
Q4) What is the sushi seasoning made from a root that resembles horseradish?
Q5) What type of sandwich is not held in the hand?
Q6) What does hors d'oeuvre mean?
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Chapter 35: Plate Presentation
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Q1) Coffee became popular in Europe in which century?
A)14<sup>th</sup>
B)16<sup>th</sup>
C)17<sup>th</sup>
D)18<sup>th</sup>
Q2) In Germany,beer is made from which ingredients?
A)water,hops and malted barley,and yeast
B)water,wheat and malted rye,and yeast
C)water,hops and malted wheat,and wild yeast
D)mineral water,rice or corn,malted hops,and rye sours
Q3) Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
A)True
B)False
Q4) Which of these teas is partially fermented?
A)black
B)oolong
C)green
D)all teas are fermented
Q5) How is espresso made?
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Chapter 36: Buffet Presentation
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Q1) In garnishing,foods are cut for two purposes: to ___________ the plate or platter and to be_____________.
Q2) Serviceware should be selected based on its unique shapes or bold patterns and colours.
A)True
B)False
Q3) Hot foods should be served _______________ and cold foods should be served very ___________.
Q4) Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.
Q5) What is the batter used for making cookie-like decorations and garnishes?
Q6) Which of the following could you use to decorate entree plates?
A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder
Q7) The procurement of the best quality food is critical to successful presentation.
A)True
B)False
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