Stocks, Soups, Sauces.
Accounting
Meat Poultry Seafood
Purchasing & Inventory
Menu & Marketing
100
The five mother sauces.
What is Espangnol, Bechamel, Hollandaise, Tomato, Veloute.
100
Money taken in by selling products or services.
What is Revenue.
100
An unthickened sauce made from pan drippings.
What is jus.
100
There is 6 case of mayo in the storeroom, 8 cases is the par, how many more should be ordered?
What is 2.
100
Menu type that offers items priced individually.
What is a la Carte.
200
The flavoring used in Court Boullion is:
What is aromatic Vegetables.
200
Define a T account.
What is an account showing debits and credits.
200
The difference between lamb and mutton is related to:
What is age of animal.
200
Best time to recieve delivery:
What is non busy hours.
200
A list of actions steps necessary to sell a product or service:
What is marketing plan.
300
The name of stock made from fish bones.
What is Fumet
300
Equipment is an example of a ___________ asset.
What is fixed.
300
Shrimp belong to which family?
What is Crustacean.
300
A.P. stands for:
What is as purchased.
300
The first step in a marketing plan is to:
What is gather market information.
400
Soup that has been clarified using protien and vegetables that form a raft.
What is Consomme
400
What type of cost is wages considered?
What is Direct Cost.
400
Fat running through meats that melts upon cooking to help make the meat juicy is called:
What is Marbling.
400
To determine how popular a menu item is, check the:
What is Sales Mix Record
400
Estimating sales based on information:
What is forecasting.
500
The wringing method usually refers to:
What is Straining a sauce with cheese cloth.
500
The first set of calculations adding up various T accounts is called:
What is a Trial Balance.
500
A forcemeat of "white" meat (poultry, veal or fish) is called:
What is mousseline.
500
Place where chains and franchises purchase foods from:
What is Central Comissary.
500
Low Menu Mix + High Contribution Margin is called:
What is Puzzle.
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