question

Food service unit

answer

organization that provides ready-to-eat food for customers, residents, employees, or patients.

question

Variences in food service units

answer

menu choices,where food is prepared, how the food is served, who is fed, and type of ownership.

question

HMR or Home Meal Replacements

answer

"dinner takeouts" ; growing at higher rate than on-premise sales.

question

Factors influencing staff needs

answer

size of operation, the menu, and form of service.

question

Career ladder

answer

levels of employment in business and industry beginning at entry-level and progressing to high-level management

question

Front-of-the-house

answer

area seen by guests and includes service and management jobs.

question

Back-of-the-house

answer

area not generally seen by customers and includes support, production, and control jobs.

question

Types of customers

answer

rushed,indecisive,dieting,noisy,angry,complaining,joking,intoxicated, young, older, visual impairment, physical disability, or ill.

question

A la carte menu

answer

each food item is priced separately.

question

Table d'hote menu

answer

complete meals at set prices.

question

Club breakfasts

answer

table d'hote menu at breakfast.

question

Suggestive selling

answer

making a suggestion to increase the customer's interest in the menu items, preferably something the customer might not have ordered at first.

question

Items to suggest with the entree

answer

appetizers, beverages, salads, and vegetables.

question

Dessert suggestion should be made

answer

after the main course.

question

Selling up

answer

suggesting something more expensive such as a "large".

question

TQS-Total Quality Service

answer

concept used to ensure customer satisfaction.

question

Forms of service

answer

counter, trayline, and seated.

question

American Service

answer

"plate service"; guests are greeted and seated and given the menu and food ordered is plated in the kitchen and brought out.

question

French Service

answer

Two waitpersons work together to "finish" the preparation at the table from a cart;plates served and cleared from the right side of each guest.

question

Gueridon

answer

cart used to serve at the table in French service.

question

Rechaud

answer

small stove used to keep food warm in French service.

question

Russian Service

answer

similar to French service, but is simpler, faster and less expensive. Portions of food are served from host's left, counterclockwise around the table.

question

English Service

answer

a private dining room or private home with servant service; "host" serves each course from service tureens or platters, and a waitperson serves the plates to the guests.

question

Buffet Service

answer

guests serve themselves from a choice of foods on a long table.

question

French Buffet

answer

waitpersons serve guest individually off the buffet table; requires extra plates and cutlery.

question

Smorgasbord

answer

Scandinavian foods in great quantity.

question

Banquet service

answer

predetermined menu to a set number of guests and very little personal attention to guests.

question

Silencer

answer

padding used beneath the top cloth on a table.

question

Cover

answer

arrangement of flatware,dinnerware, glassware, and linens at each place setting using approximately 24 x 15 inches of space.

question

Guests' first contact at table service restaurants

answer

head waitperson, maitre d'hotel or host/hostess.

question

Individual's menu presentation direction

answer

from the left.

question

Menu presentation direction for a group table

answer

counterclockwise from the right of the host/hostess.

question

Direction orders are taken for a group table

answer

clockwise from the host/hostess.

question

4 common methods of placing an order with the kitchen

answer

wait staff calls in the order; written orders on a spindle; designated employee reads order aloud; punch into a computer.

question

Sidework

answer

all the duties assigned to foodservice personnel in addtion to service duties.

question

Work station

answer

an assigned work area, usually with a certain number of tables or counter stools.

question

Service stand

answer

"bus station"; area that contains the supplies needed in the dining room such as dishes, glasses, flatware, napkins, placemats, ice, water, butter, condiments, tip trays, soiled linen containers, and food items.

question

Side stand

answer

cabinet standing against a wall of the dining room or pantry that has all supplies needed during a meal service.

question

Booster stand

answer

cabinet located in the center of the room that has all the supplies needed during a meal service.

question

Serviceware

answer

plateware, glassware and flatware.

question

Food items at a service stand

answer

garnishes and condiments; accompanimnets, ice, beverages; dinner salads, breads, pastries, cakes, and desserts.

question

5 foodservice operations that use counter service

answer

snack bars, fountain-grill services, coffee shops, drive-ins, and diners.

question

Self-service food operations

answer

cafeteria, buffet, takeout, and automated self-service.

question

Take-out service preparation method

answer

pre-packaging.

question

Forms of automated self-service

answer

vending machines and automats.

question

Table served first at a banquet

answer

head table.

question

Most adaptable form of foodservice

answer

catering.

question

Where can tray service be found?

answer

hotels, motels, hostpitals, long-term care facilities, some drive-ins, and airplanes.

question

Centralized tray service

answer

assembly of patient trays at some area close to the production area.

question

Decentralized tray service

answer

food is delivered in bulk to the hospital floor where patient trays are assembled.

question

Charges that may be on a check

answer

menu items, cover charges, sales tax, special services, extra chage for refills or gratuity.

question

Common foodservice accidents

answer

falls, cuts, burns/shocks/explosions, strains and bruises.

question

Two contributors to accidents

answer

fatigue and stress.

question

Class A fire

answer

wood, paper and rubbish.

question

Class B fire

answer

gas, grease, and other liquid.

question

Class C fire

answer

live electrical equipment.

question

Weather-related hazards affecting foodservice businesses

answer

thunderstorms, lightening, tornadoes,hurricanes,and blizzards.

question

Accidents should be reported to whom?

answer

supervisor

question

Who should call an ambulance for a choking victim?

answer

a bystander. Personnel should give care to the victiim.

question

Type of injury requiring physician's care?

answer

puncture.

question

Sanitation enforcement in foodservice is done through

answer

inspections by state and local health authorities.

question

Most common source of food contamination

answer

people.

question

Most common pests in foodservice establishments

answer

cockroaches,flies, ants, and rodents.

question

Signs of pest infestation should be reported to whom

answer

supervisor.

question

4 types of microorganisms that affect food

answer

bacteria, viruses, yeasts, and molds.

question

Infection

answer

disease caused by eating food that contains harmful microorganisms.

question

Foodborne intoxication

answer

illness caused by poisons in the food a person eats which may occur naturally or be contaminated by toxic wastes from certain microorganisms.

question

Most common microorganism in foodborne illness

answer

bacteria.

question

Types of bacterial foodborne illnesses

answer

staph, botulism, perfringens poisoning, and salmonellosis.

question

2 harmful fungi

answer

yeasts and mold.

question

Sign of yeast spoilage

answer

bubbles and an alcoholic smell or taste.

question

Illnesses caused by viruses

answer

colds, influenza and infectious hepatitus.

question

False

answer

viruses increase in number while they are in food.

question

Ways to slow or stop growth of microorganisms

answer

referigeratoin or sufficient heat.

question

"Danger zone" for growth of microorganisms

answer

41-140 F (5-60C)

question

Chemical hazards in foodservice

answer

pesticides, chemicals,, and toxic metals.

question

Time-and-temperature principle

answer

all hazardous food kept at internal temperature below 41 F or above 140 F during display and service.

question

Calories

answer

energy value of food.

question

Functions of water

answer

digestions, food absorption, regulate body temperature, lubrication of body parts, and elimination of body wastes.

question

Carbohydrate

answer

body's main source of energy; sugar, starch and cellulose.

question

Sugars

answer

dissolve in water so water should be save to make soups, sauces, and gravies.

question

Cholesterol

answer

lipid found in foods high in animal fat.

question

True

answer

water-soluable vitamins are easily lost from food; fat-soluble vitamins are not.

question

Most important trace minerals

answer

iron, iodine, flourine, and zinc.

question

Food Guide Pyramid

answer

first 5 groups meet body's nutritional needs; 6th (fats, oils and sweets) add variety and flavor but have empty calories.

question

Factors affecting eating habits

answer

cultural background, personal preferences, seasons traditions, age, health, and activities.

question

Typical meal pattern for United States

answer

breakfast, light lunch at midday, and heavier dinner in evening, plus snacks.

question

Scales and balances used in foodservice

answer

spring-type; balance scale, portion scale, and baker's scale.

question

Cutting equipment in foodservice

answer

food slicer, food cutter or chopper, food processor and vegetable peeler.

question

Mixers used in foodservice

answer

floor, bench and table models use a variety of beaters, whips, and attachments.

question

Cooking equipment in foodservice

answer

range tops, grills, broilers, deep fat fryers, exhaust hoods, steaming equipment, baking and roasting equipment and toasters.

question

Cold storage equipment in foodservice

answer

walk-in, roll-in, and pass-through refrigerators and freezers.

question

Cold storage temperatures

answer

raw fruits and vegetables (40-45 F); dairy (38-40 F); meaat, poultry, fish,and cooked dishes (32-36 F) and frozen foods (-10- 0 F).

question

Holding and serving equipment

answer

warmers, cold food units, and hot and cold carts.

question

Cleaning and disposal equipment

answer

garbage disposer, pot and pan sink, and the commercial dishwasher.

question

Placement of work stations is determined by

answer

flow of food and service, usually from left to right.

question

Thermometer types

answer

confectionaery, meat, deep-frying, and dial-type.

question

Common knives in foodservice

answer

French knoves, paring knovers, butcher knives, boning knives, slicers, bread knivers and cleavers.

question

Carborundum stone

answer

used for sharpening knivers.

question

"To true" a knive

answer

using a shapening steel to smooth out irregularities on the edge of a sharp knife.

question

Meniscus

answer

curved upper surface of a column of liquid; measuring should use the lower point of the meniscus in a cup.

question

Tools for handling food

answer

spoons, ladles, scoops, spatulas, tongs, and forks.

question

Brushes in foodservice

answer

pastry, bench, grease, vegetable, pot, kettle, and oven.

question

Specialized baking tools

answer

sifter, pastry blender, rolling pin, dough scraper, pastry bags, pastry wheel, and edger.

question

Molds

answer

used for shaping gelatins and desserts

question

Containers for shaking and straining

answer

shakers, strainers, sieves, colanders and China caps.

question

Types of processed foods

answer

refrozen, canned, dehydrated, freeze-dried, dried, salted, pickled, and sweetened.

question

Quality of food is graded from

answer

most to least desirable.

question

Regardless of grade, food is

answer

equally wholesome and nutritious.

question

Written specifications

answer

used in ordering food and supplies for foodservice.

question

FI-FO

answer

First-in/first out as an order of using food.

question

Three major storage areas in foodservice

answer

refrigerated storage, freezer storage, and dry storage.

question

Inventory

answer

itemized list of food and supplies on hand.

question

Perpetual inventory

answer

written records of food and supplies delivered and issued.

question

Standardized recipes

answer

formulas which maintain quality and cost control in quantity food production.

question

Yield

answer

number of servings that can be adjusted by a set factro or amount.

question

4 steps to increase or reduce the yield of a recipe

answer

To DECREASE RECIPE 1. Determine the proportion required to the number of servings from the original recipe ( 50 to one of 20 = 20/50=.4) 2. Convert EACH unit of measuer to the next smaller unit.(16 oz x 2 lbs=32 oz for 50.) 3. Determine amount of ingredient for new recipe ( 32 x.4=12.8 oz for 20 ) 4. Convert the new amount of EACH ingredient back to orignal measure. (12.8 oz/16 oz= .8 lbs) TO INCREASE RECIPE 70/50=1.4 16 oz x 2 lbs=32 oz 32 oz x 1.4= 44.8 oz 44.8 oz x 16oz- 2.67 lbs.

question

Motion economy

answer

using hands and arms more efficiently.

question

Portion control

answer

standard size of servings to control costs and increase customer satisfaction.

question

Appetizer

answer

small amount of light and tasty food served before a meal to stimulate appetite.

question

7 classifications of appetizers

answer

hor d'oeuvres, canapes, spreads and dips, cocktails, relishes, salads, and soups.

question

Name for finger foods

answer

Hor d'oevres.

question

Canapes

answer

three part open-faced sandwiches consisting of a base, spread and garnish.

question

Primary ingredients for canapes

answer

eggs, cheeses, fish, meat and poultry.

question

Relishes

answer

crisp vegetables, pickles or olives.

question

Types of basic stocks

answer

white, brown, fish, and poultry.

question

Types of soups

answer

stock or milk base.

question

Types of cold soups

answer

jellied consomme, gazpacho, vichyssoise, borscht, and fruit.

question

Standard portion sizes for soup

answer

6-8 oz. for appetizers; 10-12 oz for entree/main course soups.

question

Definition of sauce

answer

richly flavored stock or liquid used to complement a food.

question

Foundation sauces

answer

brown, tomato, white, cream, egg, and butter.

question

Gravies

answer

meat-flavored sauces made from roasted meat drippings.

question

Sweet sauces

answer

whipped cream, sugar syrups, fruit, hard, egg and custards.

question

Three basic salads

answer

combination, arranged and molded.

question

Three basic parts of a salad

answer

base (foundation usually leafy green vegetable); body ( usually the name of salad and main part); dressing (flavor and tartness)

question

Flavor enhancers

answer

salt, monosodium glutamate, onions, garlic, herbs and spices.

question

Key to salad production

answer

organization.

question

Three types of sandwiches

answer

regular ( two pieces of bread); open-faced,(one piece of bread); and club/open decker (3 or more pieces of bread).

question

3 parts of all sandwiches

answer

bread, spread and filling.

question

Sandwich fillings

answer

dry ( meat or cheese) or moist ( chicken or tuna salad)

question

"Aging" meat

answer

storing or holding meat under controlled conditions and time to allow natural tenderizing and flavor development.

question

Definition of "meat"

answer

beef, veal, pork or lamb only.

question

Definition of "poultry"

answer

domestic birds raised for food including chickens, turkeys, ducks, and geese.

question

Definition of "fish"

answer

finfish that include freshwater and saltwater; shellfish that include crustaceans and mollusks.

question

How vegetables are classified

answer

part of plant, color, flavor, and moisture content of edible plants.

question

How fruits are classified

answer

shape, structure, and other characteristics such as pomes(with cores), drupes (with pits), berries, citrus fruits, melons, and tropical fruits.

question

Type of fruit that discolors

answer

low-acid.

question

What reduces moist heat on cellulose fruit?

answer

sugar

question

How to retain values of fresh vegetables and fruits

answer

cook in as little water as possible for as short a time as possible.

question

Blanch

answer

cooking vegetables to enhance color or to make strong flavor milder.

question

Steaming

answer

fast cooking method to retain nutrients and natural color of vergetables.

question

Scalloping

answer

cooking vegetables or fruits in a sauce or other liquid casserole.

question

Au gratin

answer

casserole of vegetables or fruits topped with buttered bread crumbs or cheese.

question

Stir-frying

answer

Chinese method of sauteing vegetables in a small amount of butter, margarine, or oil.

question

Three parts of a kernel of grain

answer

bran, endosperm and the germ.

question

Refined grain

answer

bran and germ have been removed; only endosperm.

question

Types of rice

answer

brown, polished or white, enriched, converted, coated or wild.

question

Specialty forms of rice

answer

arborio, basmati, jasmine, wehani, and glutinous.

question

Durum wheat

answer

best type of pastas are made from this.

question

4 main shapes of pasta

answer

tubes, rods, ribbon-like strips, and special or fancy shapes.

question

Principles of starch cookery

answer

cook the product in boiling water until starch absorbs water forming steam which erupts the starch granules. Starch paste gelatinizes. Fine granules mixed with small amount of cold water first, or stirred slowly into the boiling water.

question

Al dente

answer

"to the tooth"; best texture for pasta.

question

Basic ingredients for all breads

answer

flour, a liquid, a leavening agent, flavorings, and often fat and eggs.

question

Quick breads or yeast breads

answer

classification of bread by type of leavening agent.

question

Types of quick breads

answer

biscuits, muffins, cornbread, pancakes, and waffles formed from pour batters, drop batters, or soft doughs.

question

Gluten

answer

substance in flour that forms the elastic framework of bread as the batter or dough rises.

question

Leaveners

answer

chemicals, yeast, air or steam that make a bread product rise.

question

Essential ingredient for yeast products

answer

salt.

question

Cause of too much gluten

answer

overmixing.

question

Methods for making yeast breads

answer

straight-dough or sponge-dough (kneaded at one or more points of preparation); and batter method.

question

Why is sweet dough allowed less time to rise?

answer

Less fermentation required because of high sugar content.

question

Dessert classifications

answer

cookies, cakes, pastries, pies, fruit desserts, gelatin desserts, milk desserts, and frozen desserts.

question

Gelatin desserts

answer

whips, chiffons or sponges, creams, and mousses.

question

Milk desserts

answer

puddings ( thickened with starch ingredient), custards,(thickened with eggs) and baked souffles

question

How cookies differ from cakes

answer

cookies have more fat and flour and less sugar.

question

Types of cookie dough

answer

very soft, semi-soft, or stiff which is refrigerated.

question

Cake classifications

answer

shortened and chiffon (contain fat) and foam (no fat).

question

Ingredients of all cakes

answer

flour, sugar, eggs, leavener, and flavoring.

question

Cake flour

answer

has lower gluten content than all-purpose flour.

question

Shortened cakes

answer

mixed by creaming or blending method (2-stage method).

question

Foam or chiffon cakes

answer

mixed by beating eggs to incorporate air.

question

3 elements for quality cake production

answer

correct oven temperature, placement of pans in the oven, and timing.

question

Foam or chiffon cakes cool by

answer

being upside down in the pan on a rack.

question

Shortened cakes cool by

answer

cooling slightly in the pan and then removed from pan while still warm.

question

Basic ingredients for frostings and icings

answer

sugar, liquid, and flavoring.

question

How to prepare a cake for frosting

answer

trim, level and remove crumbs.

question

Frosting is made easier

answer

by icing the cake first.

question

Most often used base for cooked frosting

answer

fondant.

question

Is cake decorating and art?

answer

Yes.

question

Key to effective foodservice organizations.

answer

employee involvement.

question

Cycle or rotated menus

answer

menus planned and prepared for a specific period of time with each day having a different menu.

question

Food cost control procedures

answer

purchasing, receiving, issuing and inventorying of food and supplies.

question

Menu pricing considerations

answer

labor, overhead, food costs and customer turnover.

question

Food cost percentage calculation

answer

cost of food/selling price=food cost percentage

question

Selling price calculation

answer

cost of food/food cost percentage=selling price

question

Information on standardized recipes

answer

recipe yield, utensils required, time required, method of serving, ingredients used, amount (weighed and measured) cooking time, and cooking temperature.

question

P/L statement

answer

profit and loss - summary of foodservice operation's business transactions during an accounting period.

question

Budget

answer

operating plan for a business.

question

Exit interview

answer

meeting with leaving employee to share information related to problems encountered by the employee.

question

What shapes the food service industry?

answer

The customer.

question

The constant merchandising tool of foodservice

answer

The menu.

question

Word-of-mouth communication

answer

a form of advertising that gives personal opinion about a product, service, or business and can affect the business positively or negatively.

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