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Terms in this set (100)
A high customer turnover rate can be obtained by the facility design in a food service operation by:
placing tables closer together.
Being sensitive to the needs of his/her staff helps food service managers to be more:
The money flow in a business can be determined by using a:
Management is responsible for a safe and sanitary food service facility. This is best accomplished by:
properly training employees in safety and sanitation.
Labor costs can be reduced when employees:
use work simplification procedures.
Promotion to a job that has different duties at the same level of responsibility as the job the employee currently holds is a move:
The food service manager must learn and supervise the:
Analysis of food, beverages, and labor cost helps a manager determine the:
cost of operation.
Managers use job descriptions for employee evaluations because job descriptions:
list job responsibilities and requirements.
The number of employees needed for staffing is based on the:
predicted number of guests for a meal.
Placing items on the table before the food is served is known as:
Which best illustrates proper check-handling procedures?
Recheck hand-calculated checks before presenting them.
Which is an example of saving time and motion?
Using a cart to move all items from the kitchen to the dining room, to refill condiments
The correct way to serve beverages is to use the:
right hand to place the beverage on the customer's right.
Why is it important that servers have good communication and interpersonal skills?
Have the most contact with the customer
A rushed guest is indecisive and is considering several sandwiches. The restaurant practices selling up. Which menu item should the server suggest?
The Sea Shore Special (fried seafood platter) for $11.99
A new table was just seated in Ron's section. Allowing the customers a moment before he approaches:
gives them a moment to adjust to their surroundings.
How can personal health best be achieved by members of the service staff?
Getting plenty of rest and exercise
Whenever possible, how should dishes be cleared from the table?
From the customer's right with the server's right hand
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
When serving beverages from a tray, the server should place the:
left hand under the center of the tray and serve beverages with the right hand.
In preparation for the next group of guests, the server may be expected to reset the:
individual covers at the table.
A customer's favorable first impression may be determined by the:
service staff's personal attire.
For what food service facility does an Executive Chef most likely write the menus?
A chef is working on determining the food cost of a recipe. She divides the as-purchased price by the number of units it contains. What is the chef calculating?
The unit cost of an ingredient
Portion control is important:
Using the psychological pricing method, what is the best selling price if the cost and markup total $5.87?
A restaurant with a fixed menu will offer the same food items:
What is the cost of an 8-oz hamburger steak if 15 pounds are purchased for $19.95?
What is the yield of a 12-pound package of ground beef when preparing 5-ounce patties?
Figuring the cost of each ingredient used in a recipe in order to control costs is known as:
When using the markup-on-cost method, what is the formula used to determine the selling price?
Divide the food cost by the desired food cost percent
What is the best selling price for a grilled chicken dinner when using the psychological pricing method if the cost and markup is $12.91?
The menu prices must cover the:
cost of operating a restaurant.
What is the menu price if the raw food price is $3.06 and the markup rate is 36%?
What is the menu price if the raw food price is $4.35 and the food cost percentage is 32.5%?
A hamburger is made up of eq40775_s1-lb beef (67¢), lettuce (4¢), onion (3¢), and bun (14¢). What is the cost of the hamburger to the food service establishment?
A table d'hôte menu features complete meals at a/an:
What is the cost of two eggs for an order of scrambled eggs if a dozen eggs cost $1.44?
A traditional menu includes which category?
What is the selling price of a lunch special consisting of a slice of cheese pizza and a fountain drink if the cost of the pizza and drink are $3.00 and a 33% food cost is used?
Which is commonly offered as the special of the day?
Maria is the purchasing agent at The Asheville Hotel. What does she use to keep all the information needed, such as quality and quantity, to order food items?
A 50-pound bag of sugar yields how many ounces of sugar?
A record of the foods prepared for a meal is called a:
One way to control cost is to:
train staff to use portion control tools.
The ratio of the cost of a food item to its selling price is the:
food cost percentage.
What is the first step in disjointing a whole chicken?
Cut out the backbone
What should be considered when purchasing whole chickens?
Which demostrates meat being prepared by a moist cooking technique?
Chicken poached in milk
The natural tenderness of meat is affected by the amount of:
On what part of a turkey leg quarter is the knife placed when separating the thigh from the drumstick?
Which is not a method of tenderizing less tender cuts of beef?
High cooking temperature
Meat being cooked with dry heat is:
uncovered with no liquid added.
Frozen meats should be stored below:
How many standard parts can be cut from two whole chickens?
What meat structures can a boning knife cut through?
Collagen and elastin
For what is the North American Meat Institute's The Meat Buyer's Guide used?
Identify meat cuts
Fresh meat should be stored at what temperature?
Which list demonstrates beef grades in order from least quality to highest quality?
Select, choice, prime
Which would come from the beef chuck?
What expensive cut of beef comes from a short loin?
What knife should be used to trim the fat cap found on a strip steak?
utility or boning
Which meat should always be served well-done?
Wholesale or primal cuts of beef include:
chuck and loin
To braise meat, what is done before browning, especially if it is marinated?
When braising meat, why should large amounts of salt be avoided?
Slows browning process
What cooking technique has two-thirds of the food covered in liquid while it simmers?
To prevent scorching, where should the final stage of braising occur?
Simmering is the last step in cooking what type of cabbage?
When is meat browned in braising?
Before liquid is added
What does dredging meat in flour before cooking do to the braised meat?
What causes a rich, flavorful liquid to be produced during braising?
Long cooking process
Dry and moist cooking combination methods are used in what type of cooking?
When braising meat, why should the braising pot be covered?
Allows for even cooking
Which fat is not suitable for panfrying?
The chef is panfrying a chicken breast. How many times will the chef turn the breast before it is done?
Panfrying at too low a temperature can result in what taste?
To panfry pork chops, what minimum internal temperature must the product reach?
What two tools are used to turn pan-fried foods?
Tongs and a spatula
When pan-frying green tomatoes, what is the last step prior to placing tomatoes in the fat?
In panfrying, what is the temperature of the sizzling fat?
Other than electricity, what other source is used to operate a broiler?
What tools are used to turn a sausage pattie on a grill?
Tongs and spatula
A system for verifying and maintaining the desired standards in a product or service is called:
In entrepreneurship, distribution is the process of:
getting merchandise to the proper locations.
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?
Using a 100% markup and taking off one cent to give the impression of a bargain price, what is the retail price of an item whose wholesale cost is $20.00?
A restaurant recently realized that their food cost had increased significantly. The manager evaluated the storeroom procedures and discovered that staff were not using the FIFO method consistently; thus, food was having to be thrown out for passing its expiration date. What did the manager evaluate?
Free or inexpensive counseling and advice about starting a business is available at the:
Small Business Administration Office (SBA).
What determines the price required to make a profit?
Fixed and variable expenses
Who owns a corporation?
What expenses will stay constant with the number of items produced?
What must the company know in advance to predict when it will begin making a profit?
The inability to interpret financial records demonstrates a lack of which entrepreneurial skill?
There are no coffee shops on Hatteras Island. Mike thinks that a coffee and bagel shop would have commercial value. His idea is considered a/an:
The Culinary Arts class provided an Italian-themed lunch for faculty and staff. They had a full house, selling all the available seats, but lost money on the lunch. 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