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Terms in this set (12)
Food service operations that want a high customer turnover must plan for it in their facility's:
The food service manager must learn and supervise the:
The cashier or the server might be responsible for which task?
Receiving payment and making change
When adding to pie dough, water or milk should be what temperature?
40 degrees or cooler
Basic pie dough is sometimes called 3-2-1 dough. This ratio refers to the weight of:
three parts flour, two parts fat, and one part water.
A pastry chef is preparing cloverleaf rolls for dinner service. Which pan should he use?
Which type of dough incorporates up to 25% of both fat and sugar and has a soft and heavy structure?
Sweet rich dough
What happens to yeast bread dough when fermentation is complete?
Doubles in size
What determines the price required to make a profit?
Fixed and variable expenses
The Culinary Arts class sold spring bake sale items to faculty and staff, but several of the coconut cakes were returned because of poor taste. What should be evaluated?
What is the governing body of a corporation?
Board of Directors
What determines if an idea for a new product or business is practical?
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