Potatoes and Grains
Meat, Poultry and Seafood
The Lodging Industry
Purchasing and Inventory Control
Stock Soups and Sauces
100
Often referred to as Idaho potatoes.
What are Russet potatoes?
100
Combination of chopped aromatic vegetables- usually tow parts onion, one part carrot, and one part celery.
What is mierpox?
100
Employees who come in direct contact with guests work in this area.
What is the front-of- the house?
100
Any company that sells things to a restaurant.
What is a vendor?
100
An amber liquid made by first browning poultry, beef or fish bones.
What is brown stock?
200
Small, immature red potatoes that are harvested when they are very small.
What are new potatoes?
200
To swirl a liquid in a pan to dissolve cooked particles or food remaining on the bottom.
What is deglazing?
200
Service or facility within the lodging operation that guests may use or enjoy without having to leave the hotel.
What is an amenity?
200
Labels given to foods to help buyers quickly know what level of quality they are receiving.
What are grades?
200
Bag of herbs
What is bouquet garni?
300
Boiled and baked potatoes are examples of this technique
What is single-stage technique?
300
Must be cooked to 165 to kill all traces of salmonella.
What is poultry?
300
Person responsible for the overall performance of a lodging establishment and its employees.
Who is the general manager? (GM)
300
Legally binding written document that details exactly what the buyer is ordering from the vendor.
What is a purchase order?
300
cream soup made from pureed shellfish shells.
What is bisque?
400
The risotto method is usually used with this special short grain rice
What is arborio?
400
Quickly browning the surface of the meat over high heat, carmelizes the outside of the meat and improves the taste and appearance.
What is searing?
400
In addition to managing the formal dining room, coffee shop, and lounge, the director also manages the hotels banquet, catering, and room service.
Who is the food and beverage director?
400
A legal business relationship in which an independent owner buys the right to use a company's name, products, and log.
What is a franchise?
400
made from milk and white roux
What is Bechamel?
500
This means firm to the tooth and is a way to test to see if the pasta is done.
What is al dente?
500
Heat retained in cooked food that allows continued cooking even after the item is removed from the oven.
What is carryover cooking?
500
Allows management to change room rates as the demand for rooms varies.
What is yield management?
500
Buyers calculate the optimal purchasing price by evaluating its________in relationship to its_______percentage and ___________.
What is AP (as purchased) price, yield, and EP (edible portion)cost.
500
Made from veal, chicken, or fish stock and a white or blond roux.
What is Veloute?
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