Historical Elements
_________ is culinary expert, supervisor, financial manager, and personnel director for the team of talented and specialized individuals working at the establishment.
Who is the chef?
In cooperation with a _____________ a restaurant owner usually develops a solid basic menu when opening the business.
Who is the chef?
This file is a vital part of the food preparation process and more detailed and specified the information, the more consistent the product
What is a standardized recipe?
In the 1990s Congress passed the Nutrition Labeling and Education Act, which requires food processors to provide consumers with complete ____________ information about their products.
What is nutritional information?
Originally developed to protect astronauts from food-borne illness while in space, ______ involves four basic steps.
What is HACCP?
This person is the founder of classical French cuisine
Who is Marie-Antoine Carême?
Within the constraints of an operation’s concept, the _____________ wants and expectations should govern menu planning and development.
Who are the customers’?
The rule of thumb in food and beverage inventory managment is called FIFO, which stands for....
What is "First in, First Out"?
Restaurants continually search for ways to efficiently __________ their waste products.
What is recycle?
One of the primary causes of food-borne illness is improper ______________ of foods.
What is cooling?
This chef simplified the excesses before him and brought a system of kitchen organization known as the Kitchen Brigade that is still used in large upscale restaurants today.
Who is Georges Auguste Escoffier ?
The capabilities of the __________ and the _______________ available affect what can be included on the menu.
What are the staff, equipment
_____________includes bussing dishes and silverware to the dish- room, while ____________ consists of scrapping, cleaning, and sanitizing.
What is Cleanup, warewashing
All new restaurants and foodservice facilities must comply with __________ ____ ____________ ___ guidelines in their design and construction.
What is the American's with Disabilities Act (ADA)?
A sanitary kitchen and hygienic workers both are integral to preventing ___________________.
What is contamination?
The state of being prepared for cooking and is the foundation of many cooking techniques.
What is Mise en place?
The difference between what it costs to produce an item and the selling price of the item.
What is contribution margin?
Tasks in this part of the production cycle might include cleaning, peeling, and chopping fresh vegetables; thawing frozen meat and trimming it; adding liquid to dehydrated items; sim- mering broth; or making salad dressing.
What is pre-preparation?
Drug use, alcoholism, and other __________ _________ issues are all major concerns for hospitality and restaurant managers in regards to their staff
What are mental health?
Poor __________________alone accounts for more than 25 percent of all food-borne illnesses.
What is handwashing?
Classic _____________ cooking is the most influential and highly esteemed cuisine in the Western world.
What is French cooking?
The ______________ _____________ __________ is the percentage of the selling price of an item that must be spent to purchase the raw ingredients.
What is the food cost percentage?
_____________ __________ is the point in the production cycle where heat is applied to food immediately prior to service.
What is Final preparation?
access for the physically challenged, food safety, the environment, food-labeling laws, and health-conscious dining options.
What are the Five issues that affect foodservice ?
The temperature range of the Food Temperature Danger Zone
What is 41-135 degrees F?