Culinary 2 review
Terms in this set (17)
The food service manager must learn and supervise the:
Promotion to a job that has different duties at the same level of responsibility as the job the employee currently holds is a move:
Labor costs can be reduced when employees:
use work simplification procedures.
In order to serve three plates with the left hand, how would the server bring multiple plates to the table?
Two plates on the right arm and a single plate in the left hand
Which is the best menu suggestion for someone on a diet?
Grilled salmon salad with light vinegrette
What does it mean to transmit the order?
Place order in kitchen
When adding to pie dough, water or milk should be what temperature?
40°F or colder
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.
What is the mixture of egg yolk and milk or water that bakers often paint on top of sweet rolls to make them attractive and shiny?
What is the best procedure to follow after baking soft white bread?
Cool on the rack, wrap, and store in a cool place.
What liquid is most often used to make soft rolls?
What is another name for hard rolls?
Which type of dough incorporates up to 25% of both fat and sugar and has a soft and heavy structure?
Sweet rich dough
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 determines if an idea for a new product or business is practical?
Before developing a new product or service for sale, determine that there is:
a demand for the product.
YOU MIGHT ALSO LIKE...
Test Preparation TOEIC, SAT, TOEFL
food prep final exam
Professional Cooking - Chapter 7 "Mise En Place"
culinary arts study exam pt2
OTHER SETS BY THIS CREATOR
Culinary 2 obj 7
Culinary 2 6.04 6..05 6.06
THIS SET IS OFTEN IN FOLDERS WITH...
ServSafe Practice Test
Missed questions Culinary 2
Test corrections Culinary 2
Culinary 2 obj 2 and 3