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CHAPTER 1
BREAKFAST
SANDWICHES
CHAPTER 2
NUTRITION IN
THE INDUSTRY
CHAPTER 3
COST
CONTROLS
CHAPTER 4
SALADS AND
GARNISHING
CHAPTER 5
PURCHASING AND
INVENTORY
100
NAME THE TYPE OF BREAKFAST POTATO THAT IS RAW BEFORE SHREDDED OR CUBED THEN COOKED LAST?
HOME FRIED POTATOES
100
WHICH ONE HAS CHOLESTEROL MILK OR VEGETABLE OIL
MILK - only animal products contain Cholesterol
100
A PROFIT LOSS STATEMENT BASICALLY IS DISCUSSING THESE TWO VERY IMPORTANT ITEMS RELATED TO ANY BUSINESS
SALES AND COSTS
100
THIS STATION IS RESPONSIBLE FOR MAKING MOST OF THE COLD FOODS IN A "BRIGADE STYLE KITCHEN"
GARDE MANGER (PANTRY)
100
IN THE CHANNEL OF DISTRIBUTION, WHAT DO WE CALL SUPPLIER AND DISTRIBUTORS?
INTERMEDIARIES
200
MAIN PURPOSE OF BREAD IN A SANDWICH IS TO PROVIDE WHAT?
BULK
200
WHAT SPECIFIC VITAMINS ARE WASHED AWAY BY STEAM OR WATER WHEN COOKING
VITAMINS B AND C
200
A FINANCIAL PLAN FOR A RESTAURANT TO USE FOR A DETERMINED AMOUNT OF TIME IS CALLED AN...
OPERATING BUDGET
200
PASTA, CHICKEN, SEAFOOD AND OTHER MEATS MIXED WITH A MAYONNAISE BASED DRESSING IS WHAT TYPE OF SALAD?
BOUND
200
A QUESTION THAT THE CHEF MUST ASK WHEN CONDUCTING A "MAKE OR BUY ANALYSIS" WOULD BE "DOES MY STAFF...)
HAVE THE SKILLS TO MAKE THIS CONSISTENTLY
300
PANNINI SANDWICHES ARE COOKED USING THIS COOKING METHOD
GRILLING
300
NAME THE DIET THAT IS THE MOST STRICT WHEN IT COMES TO EATING ANYTHING FROM AN ANIMAL OR ANIMAL BY PRODUCT
VEGAN
300
NAME THE COSTING METHOD THAT USES THE FOLLOWING FORMULA ITEM FOOD COST X A FRACTION = Markup Item cost + markup = menu price
STRAIGHT MARK UP METHOD
300
WHICH FRUIT (S) WILL NOT ALLOW GELATIN TO SET UP BECAUSE OF EXCESSIVE ENZYMES
PINEAPPLE OR PAPAYA
300
Which is ONE IS THE BEST REASON FOR BUYING A READY MADE PRODUCT SUCH AS SPAGHETTI SAUCE CONSISTENCY OR LOWER COST
CONSISTENCY
400
PUT THESE IN ORDER FROM LOWEST FAT TO HIGHEST FAT" CONDENSED MILK, SKIM, HALF AND HALF, WHOLE AND HEAVY CREAM
SKIM WHOLE CONDENSED HALF AND HALF HEAVY CREAM
400
HOW MANY CATEGORIES OF NUTRIENTS ARE IMPORTANT TO US
6
400
IF MY FOOD COST DOLLARS FOR THE MONTH ADD UP TO 33,000 DOLLARS AND I HAVE 99,000 DOLLARS IN FOOD SALES, THAN WHAT IS MY FOOD COST %
33%
400
THE ONE INGREDIENT IN MAYONNAISE THAT HOLDS IT ALL TOGETHER (binding agent)
EGG YOLK
400
WHAT DOES A CHEF ESTABLISH IN ORDER TO ASSURE THAT ALL PRODUCTS MEET THEIR QUALITY STANDARDS
SPECIFICATIONS
500
WHAT IS THE PROPER BREWING TEMPERATURE FOR COFFEE
195 - 200F
500
WHAT ARE THOSE "CHEMICALS" THAT HELP US PREVENT DISEASE IN A NUTRITIONAL SENSE
PHYTOCHEMICALS
500
HOW ARE MENU ITEMS PRICED USING THE FOOD PERCENTAGE METHOD (THIS ITEM IS DIVIDED BY THIS ITEM)
ITEM FOOD COST / DESIRED FOOD COST %
500
WHAT IS THE NAME OF THE TYPE OF SALAD THAT WOULD BE SERVED ALONGSIDE A CHEESEBURGER, SUCH AS POTATO SALAD
AN ACCOMPANIMENT
500
WHAT IS THE TERM GIVEN TO THE IDEAL AMOUNT OF INVENTORY THAT SHOULD BE KEPT ON HAND AT ALL TIMES
PARSTOCK