The space needed to do work of a certain type. For example, the food and beverage manager needs with a desk, a fry cook may need space for a refrigerator, etc.
What is a workstation.
100
Temperature range between 41-135 degrees F where food may become unsafe.
What is the Temperature Danger Zone.
100
The task of providing additioal ingredientsor labor to a convenience food product before service.
What is finishing.
100
Adornments to the interior of a restaurant, such as its window treatments, wall and floor coverings, and tablecloths within the dining area.
What is decor.
200
The process of exchanging hot, humid, odor-filled and grease containing airproduced by production equipment with fresh air.
What is ventilation
200
Alcoholic beverages made with one liquor to which water, juice, or other non-alcoholic beverage is added.
What is a highball.
200
The process of preparing several smaller quantities of a food item rather than one larger quantity of the item.
What is batch cooking.
200
The process of objectively evaluating the quality and cost differences to the option of preparing an item on site or purchasing it in a convenience form.
What is a make-or-buy analysis.
200
Something unexpected and designed to increase the guest's interest in the dining experience.
What is "wow factor".
300
The movement of a product from receiving to storage, to pre-preparation and prep areas, and on to service personnel.
What is workflow.
300
The process of moving products from service staff to the guests.
What is service.
300
Assuring the size of a menu item is consistent.
What is portion control.
300
One or more places in a production system where workflow is interrupted.
What is a bottleneck.
300
Small inserts added to menusfor usein advertising daily specials or other features.
What are clip ons.
400
A space used weigh and measure.
What is the ingredient room.
400
A bar used to produce beverages ordered by servers who subsequently provide the beverages to guests.
What is a service bar.
400
The process before baking by which yeast ferments and, as it does, the dough rises.
What is proof.
400
To convert a food item from a non-edible to an edible form.
What is reconstitute.
400
The process of obtaining perspectives of managers, preparation and service employees, and guests about the palatability of prospective menu items.
What are taste tests.
500
this is required for management, accounting, sales, and purchasing in a large foodservice operation.
What is office space.
500
Alcoholic beverages such as a mertini or a Manhattan, that contain liquor as the primary ingredient.
What is a cocktail.
500
Foods that contain moisture, protein, and have a mild pH.
What is potentially hazardous foods.
500
The plates, bowls, dishes, and flatware for serving food.
What is serviceware.
500
The manner in which the space in dining areas is utilized. Typically, dining room furniture, bars, reception and server areas.