Menu & Marketing
Purchasing & Inventory
Meat, Poultry, Seafood
Accounting
Soups, Stocks, & Sauces
100
Menu that combines brunch and lunch items.
What is a Brunch Menu.
100
Person responsible for purchasing in small operations.
What is the owner.
100
Type of cooking method used for tough cuts of meat.
What is Braising.
100
Of these which is a liablility? Cash, Accounts Payable, Accounts Recievable, Furniture.
What is Accounts Payable.
100
A flavorful liquid made from bones &/or Vegetables is called:
What is Stock
200
Menu that offers all items at all times of the day.
What is a California Menu.
200
The flow of food to an operation is called:
What is channel of distribution.
200
Highest USDA grade of beef.
What is Prime.
200
Food inventory is considered what type of asset?
What is a Current Asset.
200
Liquid most often used to make stock.
What is water.
300
Menu that offers several foods together for a set price.
What is Table d'hote menu.
300
Type of purchasing method that uses written specs and bids.
What is Formal Puchasing method.
300
Process of tying a bird's wings to it's body before cooking.
What is trussing.
300
Another name for a fixed asset.
What is a Capital item.
300
Most common thickener used in cream soups.
What is Roux.
400
Menu used by institutional & noncommercial food services.
What is Cyclical
400
The cost of chosing the time you want supplies delivered is called:
What is Time Value.
400
Flounder is an example of what type of fish?
What is Flat fish.
400
What happens when expenses are greater than revenue?
What is loss.
400
Vegetable combination of 50% onions, 25% carrots, and 25% celery.
What is Mire Poix.
500
Lom menu mix percent, low contribution margin.
What is Dog.
500
Choosing bulk foods rather than ready to use portions is an example of:
What is Form Value.
500
Family that oysters, clams mussels belong to.
What is mollusk.
500
What is Contributory Income?
What is The income each department adds to the operation.
500
Name for a small spice bag added to stocks or soups for flavor.
What is Sachet d'epices.
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