Restaurant Styles
Quick, consistent meals at an affordable price.
Fast Food (Quick Service Restaurant)
Who oversees the kitchen operations, menu development, staffing, and quality control in the back of the house?
Executive Chef
During a food delivery, what does the employee need to do in order to receive everything correctly? (1)
DAILY DOUBLE!
Get double the points if you include 2 answers.
- verify the type and amount of food being delivered matches the purchase order
- inspect expiration dates, quality, freshness, proper packaging, temperatures...
- reject products that do not meet quality standards
- document everything & store food properly
What is the correct hot holding temperature?
DAILY DOUBLE!
What temperature should chicken be cooked to?
Hot holding - 140F
Cooked chicken - 165F
What is it called when a menu item is ordered and priced individually (rather than as part of a complete meal)?
A la carte
How many inches off the floor does food need to be stored?
6 inches
What is the job that the Occupational Safety & Health Administration (OSHA)?
Protect employee health and safety in the workplace.
Case - one person has a foodborne illness
Outbreak - two or more people have eaten the same contaminated food and have a foodborne illness.
Table service, diverse menu, and moderately priced meals. Provides a balance of affordability and a quality dining experience.
Casual Dining
The assistant to the Executive Chef, this person supervises daily activities and makes sure the kitchen runs smoothly when the exec is not present.
Sous Chef
What should be considered when choosing a vendor to purchase food from? (1)
- Are they reputable and reliable?
- Do they have the food you need?
- Is the food of good quality?
- Do they offer competitive pricing?
- Do they have good customer service?
What is the Danger Zone temperature range?
40-140F
What is an amuse-bouche?
A complementary (free) appetizer
Describe at least 1 thing that a Health Inspector would be looking for during a routine inspection.
- proper food storage
- food safety procedures
- sanitary food handling
- PPE utilized (good hygiene)
- Proper temperatures
etc...
Minimum Wage
What is a communicable disease?
One that can spread from person to person (flu, cold, measles, lice, etc)
Customers pay a fixed price, are offered a variety of dishes at a good value, and is a popular restaurant for large celebrations.
Buffet-Style
Porter
What factors need to be considered when identifying your target market? (list at least 1)
Demographics, Location, Cultural Preferences, Dining Preferences, Competition, Market Gap, Consumer Trends, Spending Habits...
When actively cooling food, how long in total can the process take before the food needs to be thrown away?
6 hours
From 140 to 70F in 2 hours
Then, from 70 to 40F in 4 hours
This only applies when food is constantly cooling!
1) What does FIFO stand for?
2) How does the FIFO process work?
You must answer both correctly to get points
1) First In First Out
2) The newer items are stocked in the back, behind the older items, so that the older items about to expire are used first.
When designing your restaurant kitchen, what considerations need to be made? (1)
TBD by Mrs. Lott
What government organization protects public health by ensuring food is safe to eat - they monitor recalls and regulate food labeling practices?
Is it the USDA, FDA, or EPA?
Food & Drug Administration (FDA)
Describe the 3-sink dishwashing technique (what is happening in each section)
1 - Wash with soap and warm, clean water
2 - Rinse all soap and additional debris off
3 - Sanitize using a chemical solution or water at 171F
What is a disadvantage of having a food truck style restaurant?
- Limited kitchen size
- Weather conditions affect customer traffic
- Dependence on social media to enhance awareness
- At the mercy of local regulations and permits
Describe the role of the Chef de Partie
Prepares and cooks food at several designated stations. Responsibilities vary based on where they are placed. They are trained in multiple areas. They also train the Commis Chef.
What does AP & EP mean? Explain each.
As Purchased - the weight/quantity of the food purchased that still includes bones, skin, stems, fat...
Edible Portion - the weight/quantity of food that is usable after preparation (includes only the edible parts).
What is the appropriate temperature ranger for dry food storage?
50-70F
What is the French term for "everything in its place" with regards to organizing tools, equipment, and utensils before cooking/assembling begins.
Mise en Place
Describe at least 3 areas that need to be included in a professional kitchen design.
- receiving area
- dry storage
- refrigerator/freezer storage
- food preparation stations
- cooking line
- dishwashing area
Which of the following federal organizations protects the environment, regulates pesticide use, and protects water quality?
- USDA
- EPA
- CDC
Environmental Protection Agency (EPA)
What are the 4 C's of Food Safety?
Cook
Chill
Clean
Combat (Cross-Contamination)
Use of premium, seasonal ingredients, high quality of service, and food plated with attention to detail.
Fine Dining
In a foodservice kitchen, what is the job of the Expeditor (Expo)?
Communicates between the kitchen and servers (front and back of house) to make sure that orders are accurate.
Also called a "liaison"
What is it called when a restaurant keeps a minimum amount of inventory on hand to meet customer demand until the next scheduled delivery.
PAR Level
Describe different cooling methods that can be utilized (1).
- divide large batches in to small/shallow containers
- use ice paddles for soups and sauces
- place container in ice water bath
- use a blast chiller
What is the main difference between Prix Fixe and Table d'hôte?
Prix Fixe - multi-course meal with a few options for one price
Table d'hôte - complete meal determined by the chef (no choice) at a set price / also called "Host's Table"
Difference - amount of choices
Having PPE on site is essential. What does PPE stand for & give an example.
Personal Protective Equipment
Disposable gloves, cut-resistant gloves, oven mitts, aprons/coats, hair restraints, non-slip shoes/floor mats
- What does USDA stand for?
- What does CDC stand for?
United States Department of Labor
or
Center for Disease Control
Certain conditions promote the growth of pathogens, these are known as the acronym FATTOM.
What does FATTOM stand for?
You must get all correct.
Food (protein-rich)
Acid (neutral or slightly acidic pH)
Time (2 hours room temp)
Temperature (danger zone)
Oxygen (aerobic organisms)
Moisture (water is essential for growth)