Safety and Sanitation
Bacteria thrives while food is kept between 41-135 degrees fahrenheit. Cooling and heating food in proper timing is crucial to keep food out of this range
What is temperature danger zone?
This knife cut produces thin, matchstick-shaped pieces measuring 1/8 inch by 1/8 inch and 2 to 2.5 inches long
What is a Julienne?
Our labor cost for the week is $3,000. The total revenue for the week $18,000. What percent of revenue is our labor cost?
17%
This technique involves submerged cooking in liquid at a temperature between 185°F and 200°F.
What is Simmering?
In an Income Statement (P&L), this is the equation that correctly calculates Net Profit
A new case of dry cereal was received today. You put the new cereal behind the old cereal. You are following this stock rotation practice.
What is FIFO (First in First Out)?
This component on a bimetallic stemmed thermometer allows manual adjustment to keep temperature readings accurate
What is a Calibration Nut?
A recipe costs us $4.50 to make. We want our target food cost percentage to be 20%. How much shoud we sell the dish for to meet that goal?
A top round is browned on the stove top, moved into a roasting pan and partially submerged with liquid, then covered with foil and put in an oven at a low temperature for an extended period of time. This combination cooking method is best for tougher cuts of meat like the top round.
What is braising?
According to management standards, what are the industry benchmark target percentages for Food Cost and Labor Cost respectively?
28-32% food cost. 40% labor cost.
When using the ice-point method, the thermometer should ultimately read this temperature.
This type of cost varies directly in response to changes in sales and customer volume.
What is variable cost?
At the beginning of the month, the opening inventory on hand is valued at $6,700. You purchase $16,440 worth of food. Month end inventory is calculated at $9,800. What was the cost of the food that was used?
$13,340
This dry cooking technique typically uses a smaller pan on a stove top, using higher heat, and some type of fat.
What is sauteeing?
These are the three categories of food contaminants identified in the safety section.
What are physical, chemical, biological?
You are testing the concentration of a sanitizing solution. The number you read is not within the acceptable range. You change the sanitizer solution, retest, observe the correct concentration, and record. These steps are part of this preventative management system.
What is HACCP?
This financial metric measures the dollar amount generated by a menu item after subtracting its raw product cost from its selling price.
What is a contribution margin?
Calculate the food cost percentage if beginning inventory is $2,000, purchases are $4,000, ending inventory is $2,000, and total sales equal $8,000.
50%
Unlike boiling, this moist-heat technique cooks food gently in liquid maintained below the boiling point, making it particularly appropriate for delicate foods that could break apart or become tough at higher temperatures.
What is Poaching?
Daily macronutrient consumption is essential for survival. These macronutrients contain calories. Two are 4 calories per gram, the other is 9 calories per gram.
What are Proteins, Carbohydrates, and Fats?
A tool used to prevent contaminated water flowing back into your potable water via drainage.
What is an air-gap?
This highest USDA beef quality grade features abundant marbling and comes from young, well-fed cattle.
What is USDA Prime?
A whole 8# beef tenderloin costs $100. We can get sixteen 8oz steaks untrimmed. After trimming the tenderloin, we are left with 6#. We get twelve 8oz steaks. What is the cost of each steak after trimming?
$8.22
Two combination cooking methods both begin with searing in a pan. To identify this one, however, look at what happens next: the food is transferred to a pot and fully submerged in hot liquid, rather than only partially submerged.
What is stewing?
This USDA creation is a visual food guide that shows the five basic food groups using a familiar place setting. It helps you see healthy portions for every meal.
What is MyPlate?