column 1
True/False:
The number etched into a scoop corresponds to the approximate number of servings the scoop will yield from a gallon of product.
False
What is a Selective menu?
A menu that includes two or more food
choices in each menu category such as
appetizers, entrées, vegetables, salads,
and desserts.
What do you mean by Standards of Identity?
Defines what a food product must con-
tain to be called a certain name.
What is a blanker-purchase agreement?
Wide variety of items are purchased from local suppliers, but the exact items, quantities, and delivery requirements are not known in advance and may vary.
What is a purchase order?
Written request to a vendor to sell goods or services to a facility. It specifies the quantity of each item needed for the bid period, quality specifications, and the required date of delivery.
What is a Static menu?
A set menu with the same offerings every day, such as a restaurant or room service menu.
What is a Semiselective menu?
A menu that includes one or more food
choices in at least one menu category.
What do you mean by Standards of Quality?
Set minimum standards for features such
as the aesthetics of a product before it can
enter interstate commerce. Apply primarily to canned fruits and vegetables. The standards define and limit the number and kinds of defects permitted.
What is just-in-time purchasing?
Product is purchased in the exact quantities required for a specific production run.
What is an invoice?
A list of goods shipped or delivered. Includes price and quantities.
What is a single-use menu?
A menu planned for a specific event and
typically used only once; usually for a
holiday or other special occasion.
What is a Nonselective menu?
A menu that offers only one item per
menu category; no choice.
What do you mean by Standards of Fill?
Regulate the quantity of food in a
container.
What is a requisition?
An action that triggers the purchasing process, especially when formal methods are used. It is a form used to request desired products including food and supplies.
What is the difference between cooking in a conventional versus a convection oven?
Convection oven - leads to uniform heating a reduced cooking time.
What is Table d’hôte menu?
Menu that offers a complete meal at a
fixed price.
What is a Menu pattern?
An outline of food to be included in each
meal and the extent of choice at each
meal.
What is cost-plus purchasing?
A buyer agrees to buy certain items from a purveyor for an agreed-upon time period based on a fixed mark-up over the vendor's cost.
What is the par stock system?
Stock is brought up to this level each time an order is placed regardless of the amount on hand at the time of the order.
What should be the temperature in a dry storage area?
50-70 degrees F
What is Du jour menu?
Menu of the day
What is a Meal plan?
The number of dining options offered
within a specific time period.
What is prime vending?
Involves a formal agreement with a single vendor to supply the majority of product needs.
What is the mini-max system?
Stock is allowed to deplete to safety level before a new order is submitted to bring the level up to maximum.
Is Truth-in-Menu mandated by federal law?
No, it is not mandated by federal law.