HotPot
Meat, Egg, Milk
Protein type of food
Disaccharides and Monosaccharides
Carbohydrates
Sugar will form
Carbohydrates
Kinds of chairs can be slightly reclined for guest comfort
What is a Lounge Chair
Fires that involve ordinary combustibles such as wood, paper, and cloth are classified as __________ fires.
Class A
How long do you need to soap and rub your hands?
at least 20 secs
Which of the types of restaurants features limited menus and affordable prices with an emphasis on speed of service?
What is QSR- Quick Service Restaurant?
Vitamin C that is synthesized in a laboratory and organic vitamin C from an orange are:
Exactly the same in terms of nutrient profile.
Four-top table in a food service establishment is a table that:
Seats four guests.
Forecasting that places greater value on the most recent historical data is called the __________ forecasting method
What is a weighted time series?
Items that are powered by electricity or canned heat and are used to keep hot food hot on buffet tables are called:
Chafing dishes
Cashier, Host and Server
Who are the service personnel
Who is chief steward?
The manager who oversees buspersons, dishwashing staff, and related personnel is called the:
Restaurants use garnishes to:
accent the food on a guest's plate.
What is a menu?
The first and best marketing tool a restaurant has is its:
When managers conduct pre-shift meetings, they should:
keep the meetings short (ten minutes or so).
focus on a single topic.
encourage staff members to contribute ideas.
Most establishments serve courses in the following order:
appetizers, soup, salads, entrees, dessert
Once linen napkins are folded, banquet servers should store them in clean areas of the:
Where is the side stations?
banquet guests ask for a beverage not included on the banquet event order, banquet servers should:
tell the guests if there is an extra charge, and what the charge is.
Explain the Coffee strength layers
The first and last third of the pot will
be too weak, the second third will be too strong.
A procedure in a food service where control must be applied to prevent, eliminate, or reduce to acceptable levels
What is CCP- Critical Control Points
Give three statements about beverage trends which are TRUE
Restaurants are displaying their beverage selection much more conspicuously
Beverage trends tend to develop more gradually than food trends.
Traditional cocktails are making a comeback.
What do you call a time needed to perform assigned tasks to the quality levels desired
What is a labor standard?
Why do beverage servers place a beverage napkin in front of each guest as they take orders?
To help keep track of who has ordered.
Sarah is the bartender on duty during a wedding party reception. The father of the bride requested that all 12 people at the head table be served a Mimosa. The standard recipe for the cocktail calls for 3 ounces of champagne per glass. How many ounces of champagne will Sarah need to prepare all of the drinks together?
36 ounces please explain