Developing a written spec, determining quantity needed, and assessing inventory levels.
What are steps in making smart purchases?
100
Wrapped loosely in damp paper towels and stored on sheet pans in the refrigerator between 34F and 40F.
What is how to store fresh herbs?
200
An arrangement with two lines of equipment that are separated by a work aisle.
What is the parallel, face-to-face arrangement?
200
Three water soluble vitamins.
What are thiamin, niacin, vitamin B12, and/or vitamin C?
200
There are 4 cups in one of these.
What is a quart?
200
Name of the supplier, package size, quantity, or item count, and form of the item to purchase.
What are things on a food spec sheet?
200
In an air-tight container in a cool, dry area with limited exposure to light.
What is how to store nuts?
300
The L-shaped arrangement.
What is a cooking line/arrangement that separates equipment into two major work areas?
300
Iron, zinc, copper, and iodine.
What are trace minerals?
300
There are 8 pints in one of these.
What is a gallon?
300
The type of product ordered, the amount ordered, and the unit price.
What are things on a purchase order?
300
It has a slightly bitter flavor and is referred to as wild marjoram.
What is oregano?
400
Thermometers, dollies, and scales.
What are types of receiving equipment?
400
Someone who eats eggs in addition to foods from plant sources.
Who is an ovo-vegetarian?
400
Desired yield divided by original yield gives you this.
What is a conversion factor?
400
The equation for calculating closing inventory on an inventory sheet.
What is Opening inventory + Amount received - Amount sold?
400
The dried, unripe berry of the pimiento tree.
What is allspice?
500
Four types of storage equipment.
What are walk-in, roll-in, reach-in, and/or low boy refrigerators and freezers, shelving units, storage bins and racks, and/or storage containers?
500
Three of the six categories, colors, and serving sizes on the food guide pyramid.
What are Grains: orange 6-11, Vegetables: green 3-5, Fruits: red 2-4, Milk: blue 2-4, Meat & Beans: purple 2-3, and/or Fats & Oils: yellow use sparingly
500
Five of the seven parts of a recipe.
What are product name, yield, portion size, ingredient quantity, preparation procedures, cooking temperatures, and/or cooking time?
500
The equation for calculating ingredient cost on a costing form.
What is Amount purchased x Cost per Unit?
500
The characteristics of cayenne.
What is it comes from hot red peppers that are ground into powder?