Show:
food and beverage service
food production
food service sanitary
restraunt operation and management
cooking methods
100
supplying guest with food,drink,and service
What is the primary goal of a restraunt?
100
heat
What is the ingredient for converting raw food to edible dishes?
100
41-135 degrees
What is the temperature danger zone?
100
changing times and trends
What is the biggest challenge managers face?
100
baking
What is cooking with dry heat?
200
american service
What is place service also known as?
200
a man put raw food in a fire
How did cooking begin?
200
food service workers
What is the biggest danger to food?
200
yes
does a manager need to be a good leader?
200
poaching
What is it when you cook food in a liquid below the boiling point?
300
fast food, cafeteria, vending
What is quick service?
300
thermometer
What do you use to check the food's temperature?
300
sanitize and clean all food equipment
What is the most important thing about food safety?
300
40
What age does the age of discrimination act of 1967 forbid?
300
fry
What is a way you can saute something?
400
a la carte, table d'hotel,cycle menu
What are types of menus?
400
to provide digestiblity and palatibilty
What are foods cooked?
400
poisons from cleaners and hand sanitizers
What is a chemical hazzard?
400
hiring new people
What is the most costly thing in a restraunt?
400
steaming
What is it when you use water converted to an invisible vapor or gas by heating it to boiling point?
500
english style service
What is family style service also known as?
500
the application of heat
What is cooking food essential for?
500
hair,staples,band aids
What is a physical hazzard?
500
application, interview, the qualifications for the position need to be defined.
What are the hiring process steps?
500
grilling
What is it when you cook on an open grill over gas,charcoal, or electric heat?