Purchasing & Inventory
Cost Control
Sustainability
A Little Bit of This
A Little Bit of That
100
In the distribution channel, farmers & ranchers are this type of resource...
What is Primary
100
A menu item that is popular but not very profitable
What is a plowhorse
100
Making sure that dishwasher loads are full is an efficient and __________ way to reduce water usage
What is safe
100
Small, tender, boneless cuts of meat
What is Medallions
100
Foie gras is made from the engorged liver of a ________
What is duck
200
A potential vendor send a manager tickets to a baseball game. This is considered a ______________
What is kickback
200
Electricity, insurance and mortgage are this typw of cost...
What is semi-variable
200
Meeting current resource needs without compromising the ability to meet future needs
What is sustainability
200
The maximum temperature at which loose salad greens can be stored
What is 41 degrees
200
Corned beef, boiled potatoes and cabbage are all included in this type of dinner....
What is New England boiled dinner
300
The physical inventory at the beginning of a given time period
What is opening inventory
300
The inventory at the end of a given period
What is closing inventory
300
Reusing food after it was on a customer's table but not touched by the customer is an acceptable method for repurposing food. True or False?
What is False
300
This allows dough or batter to rise while baking....
What is Leaveners
300
The main purpose of bread in a sandwich is to provide ________
What is bulk
400
Casual dining chain restaurants use this purchaing process...
What is formal
400
The formula for the Food Cost Percentage Method is .....
What is Item Cost divided by Food Cost Percentage = Price
400
Water, wind, solar and biomass are the most common sources of this type of energy....
What is renewable
400
Food additives do this to the products shelf life....
What is extend
400
Remove outer leaves, rinse dirt and store loosely in dampened paper towels in the refrigerator
What is the best method for cleaning salad greens
500
Quality fresh food challenges are established by these three factors
What is seasonality, availability and degree of freshness
500
Portions can be controlled by ______________ , __________ and ___________
What is weight, volume and count
500
The federal agency whose mission is to protect human health and the environment
What is EPA (Environmental Protection Agency)
500
Pineapple and this raw fruit will prevent gelatin from setting....
What is papaya
500
Bakes custard weeps a watery substance and is tough when it has been baked....
What is too fast and at too high a temperature
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