menu items are indvidually priced and customers can design their own menu or order based on offerings available.
What is A La Carte?
100
service is institutional food service such as military empoloyee, dinning, hospital food service etc.
What is non-commercial food service?
100
gather all ingredirents and weigh them using a scale for the most accurate product.
What is scaling?
200
cooking on an open grid over gas charcoal or electric heat.
What is grilling?
200
The most frequently used service in the U.S is
What is plate service?
200
set menu or daily menu with a set price for the items listed, usually including a starter entree and a dessert
What is Table d'hote?
200
food service operations found in a resturant lodging properties, clubs, and other businesses.
What is commercial food service?
200
over 2 billion of people in Asia get up to 70% of their calories daily from.
What is rice?
300
cooking on a solid heated surface usually with a small amount of fat.
What is griddling?
300
English style service is also known as
What is family style service?
300
group of menus that rotate to different dates and items, usually in a period of weeks or months, used mostly in institutional dining such as hospitals and employee cafeterias
What is Cycle menu?
300
international food service executives association stands for.
What is ifsea?
300
it is versatile and inexpensive to prepare.
What is pasta?
400
cooking food in 212 degrees F or (100 degrees C) water.
What is boiling?
400
this service allows guests to experience food perpared table side
What is cart service?
400
menu is one of the most important contibutions
true or false
What is true?
400
everyone is important in the resturant
What is the most important person in a resturant?
400
cooking food in liquid below the boiling point of water.
What is poaching?
500
simmering small cuts of poultry or meat in thickend liquid.
What is stewing?
500
this service contains three different services, fast food cafteria and vending
What is quick service?
500
to misrpresent you products is a violation of what has come to be kniown as
What is truth in menu law?
500
to increase profit and revenue
What is the main goals of a sucessful quality of food and beverage services?
500
whole piece of meat is browned or seared on all sides then covered halfway with liquid.