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FOUNDATIONSof Restaurant Management
& Culinary ArtsLevel Two
Test Book with EXAMVIEW® Assessment Suite CD-ROM
National Restaurant Association
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ISBN 10: 0-13-138072-9ISBN 13: 978-0-13-138072-1
Editorial Director: Vernon AnthonyExecutive Editor: Wendy CravenEditorial Assistant: Lenore ChaitDirector of Marketing: David GesellCampaign Marketing Manager: Leigh Ann SimsSchool Marketing Manager: Laura CutoneSenior Marketing Assistant: Les RobertsAssociate Managing Editor: Alexandrina Benedicto WolfProject Manager: Kris RoachSenior Operations Supervisor: Pat TonnemanOperations Specialist: Deidra SkahillCover Designer: Jane Diane RicciardiManager, Rights and Permissions: Zina Arabia
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Printer/Binder: Courier KendallvilleCover Printer: Phoenix Color
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc., publishing as Prentice Hall. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from NRAEF prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or any means, electronic, mechanical, photocopying or likewise. To obtain permission(s) to use material from this work, please submit written request to Copyright Permissions, National Restaurant Association Solutions, 175 West Jackson Boulevard, Suite 1500, Chicago, IL 60604-2814, Email: [email protected].
The information presented in this book is provided for informational purposes only and is not intended to provide legal advice or establish standards of reasonable behavior. Operators who develop food safety-related policies and procedures are urged to obtain the advice and guidance of legal counsel. Although National Restaurant Association Solutions, LLC (NRA Solutions) endeavors to include accurate and current information compiled from sources believed to be reliable, NRA Solutions and its licensor, the National Restaurant Association Educational Foundation (NRAEF), distributors, and agents make no representations or warranties as to the accuracy, currency, or completeness of the information. No responsibility is assumed or implied by the NRAEF, NRA Solutions, distributors, or agents for any damage or loss resulting from inaccuracies or omissions or any actions taken or not taken based on the content of this publication.
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EXAMVIEW® Assessment Suite is a registered trademark of eInstruction.
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iii
PrefaceThis test book is designed to accompany Foundations of Restaurant Management & Culinary Arts—Level Two. The EXAMVIEW® CD-ROM that accompanies this test book includes all of the questions included in the print test book and allows you to gener-ate customized exams and quizzes. The print component includes all the questions and answers from the test bank. The test bank includes questions in a variety of formats including true/false, multiple choice, short answer, and essay.
The EXAMVIEW® Assessment Suite v.6.2 (including the EXAMVIEW® Test Genera-tor, EXAMVIEW® Test Manager, and EXAMVIEW® Test Player) is a comprehensive solution for creating, administering, and scoring tests. The software includes many fea-tures to save you time and generate information to assess and improve student perfor-mance.
Teachers can use the Test Generator to…
■■ Create a paper test in less than five minutes.
■■ Print multiple versions of the same test.
■■ Enter your own questions.
■■ Prepare an online test, study guide, and worksheet.
Teachers can use the Test Manager to…
■■ Create or import a class roster.
■■ Automatically score a paper test using a scanner.
■■ Automatically score an assignment.
■■ Administer and score an online test.
■■ Prepare a variety of useful class and student reports.
Students can use the Test Player to…
■■ Take quizzes and tests using a local area network.
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iv
System RequirementsTo use the EXAMVIEW® Assessment Suite v.6.2, your computer must meet or exceed the following minimum requirements:
Windows■■ Microsoft Windows® 000/XP/Vista
■■ Intel Pentium® II 120 MHz or compatible processor
■■ 32 MB available memory for application (64 MB recommended)
■■ 32 MB of available hard drive space
■■ Monitor capable of displaying 16-bit color with 800 x 600 resolution
■■ Internet connection to access the content updater, software updater, and Web pub-lishing features
Macintosh■■ Mac OS X 10.2
■■ 120 MHz Power Macintosh (G3 recommended)
■■ 32 MB available memory for application (64 MB recommended)
■■ 28 MB of available hard drive space
■■ Monitor capable of displaying 16-bit color with 800 x 600 resolution
■■ Internet connection to access the content updater, software updater, and Web pub-lishing features
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Installation InstructionsFollow these steps to install the EXAMVIEW® Assessment Suite. The installer will automatically copy the question banks to a new folder within the Banks folder and may install an additional Publish folder for storing files that are needed for publishing ques-tions to the publisher-hosted server.
1. Insert the disc into the CD-ROM drive of your computer.
Windows: If the autorun feature is enabled on your computer, a window will auto-matically appear on your screen. Click the Install button and skip to step 5. If the autorun window does not appear, proceed to step 2.
Macintosh: If necessary, open the installer window then double-click the Exam-View Assessment Suite installer icon. Proceed to step 5.
2. Click the Start button and choose Run.
3. In the Run window, type d:\setup.exe, replacing d with the drive letter that corre-sponds to the drive where the setup file is located.
4. Click the OK button.
5. Follow the instructions that appear on your screen.
6. Remove the installation disc when finished.
See the Manual.pdf file on the EXAMVIEW® CD-ROM for complete steps on getting started.
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Table of ContentsTestsChapter 1 — Breakfast Food and
Sandwiches 1
Chapter 2 — Nutrition 7
Chapter 3 — Cost Control 13
Chapter 4 — Salads and Garnishing 19
Chapter 5 — Purchasing and Inventory 25
Chapter 6 — Meat, Poultry, and Seafood 33
Chapter 7 — Marketing 39
Chapter 8 — Desserts and Baked Goods 47
Chapter 9 — Sustainability in the Restaurant and Foodservice Industry 53
Chapter 10 — Global Cuisine 1: The Americas 61
Chapter 11 — Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia 67
Final 1 73
Final 2 87
Answer KeysChapter 1 — Breakfast Food and
Sandwiches 101
Chapter 2 — Nutrition 105
Chapter 3 — Cost Control 109
Chapter 4 — Salads and Garnishing 113
Chapter 5 — Purchasing and Inventory 117
Chapter 6 — Meat, Poultry, and Seafood 121
Chapter 7 — Marketing 125
Chapter 8 — Desserts and Baked Goods 129
Chapter 9 — Sustainability in the Restaurant and Foodservice Industry 133
Chapter 10 — Global Cuisine 1: The Americas 137
Chapter 11 — Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia 141
Final 1 145
Final 2 155
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1
Chapter 1Breakfast Foods
and SandwichesTrue/False 1.Creamcontainsfarmorefatthanmilk.
2.Margarineisamanufacturedproductthatlookslikebutterbutcontainsnomilkproducts.
3.Themainpartsofasandwicharethebread,filling,andspread.
4.Coffeeshouldbebrewedfreshandheldfornolongerthan2hours.
5.Gorgonzolaandromanoareexamplesofgratingcheeses.
Multiple Choice 1. Milkthathasbeenheatedtodestroy
harmfulbacteriahasbeenA.condensed.B.evaporated.C.pasteurized.D.homogenized.
2. Whichtypeofbutterhashaditsmilksolidsandwaterremovedusingheat?A.RipenedB.ClarifiedC.WhippedD.Pasteurized
3. Whatpercentageofmargarine’sfatmustcomefromfat?A.20%B.40%C.60%D.80%
4. Theprocessinwhichdairiesmakecheesebyseparatingamilk’ssolidsfromitsliquidiscalledA.curdling.B.clarification.C.pasteurization.D.homogenization.
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Test Book | Foundations of Restaurant Management & Culinary Arts
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5. Cottagecheeseandricottaareexamplesofwhattypeofcheese?A.Blue-veinedB.Soft-ripenedC.Firm,ripenedD.Unripened,fresh
6. Whichtypeofcheesehasmoldinjectedorsprayedintothecheesetospreadthroughoutitwhileitages?A.Blue-veinedB.Soft-ripenedC.Firm,ripenedD.Unripened,fresh
7. Whatistheoptimaltemperatureforstoringcheese?A.25°Fto35°Fatalowhumidity
levelB.35°Fto45°Fatalowhumidity
levelC.35°Fto45°Fatahighhumidity
levelD.25°Fto35°Fatahighhumidity
level
8. Refrigerateddairyproductsshouldbestoredatorbelowwhichtemperature?A.21°FB.31°FC.41°FD.51°F
9. Whichpartofaneggisalsoknownasthealbumen?A.YolkB.ShellC.WhiteD.Chalaza
10. Eggscookedforimmediateserviceshouldreachaninternaltemperatureoffor15seconds.A.135°FB.145°FC.155°FD.165°F
11. WhichformofeggisbestforuseinscrambledeggsorFrenchtoast?A.FreshB.DriedC.FrozenD.Eggsubstitute
12. Eggsareconstantlystirredduringwhichcookingmethod?A.FryingB.ShirringC.PoachingD.Scrambling
13. FryinganeggonthebottomandthenturningitoverandfryingitverylightlyonitstopsideiscalledA.up.B.basted.C.overeasy.D.scrambled.
14. Asavoryeggcustardbakedinacrustiscalleda(n)A.omelet.B.quiche.C.soufflé.D.frittata.
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Chapter 1 | Breakfast Foods
3
15. Thecookingtimeforhard-boiledeggsisminutes.A.3B.6C.10D.15
16. Whatsizeeggisthelargest?A.LargeB.ExtralargeC.SuperlargeD.Jumbo
17. SoufflésaremadewithwhippedA.eggyolks.B.eggwhites.C.wholeeggs.D.driedeggs.
18. Beforecooking,FrenchtoastisdippedinamixtureofA.milkandeggs.B.flourandwater.C.butterandeggs.D.eggyolksandsugar.
19. Baconisaboutpercentfat.A.35B.45C.60D.70
20. Rawpotatoesthathavebeenpeeledandthensliced,diced,orshreddedarecalledA.homefries.B.brownhash.C.hashbrowns.D.Frenchfries.
21. BrewingtemperaturesforcoffeearebetweenA.175°Fand180°F.B.185°Fand190°F.C.195°Fand200°F.D.205°Fand210°F.
22. Whichtypeofteahasleavesthatarefermented?A.WhiteB.BlackC.GreenD.Yellow
23. Aclubsandwichisanexampleofasandwich.A.coldB.wrapC.submarineD.multidecker
24. Atunameltisanexampleofasandwich.A.coldB.wrapC.grilledD.submarine
25. Whichtypeofsandwichconsistsoftwoslicesofbreadortwohalvesofaroll,aspread,andafilling?A.ColdB.WrapC.SubmarineD.Multidecker
26. ButterandmayonnaisearecommonexamplesofA.spread.B.filling.C.garnish.D.condiment.
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Test Book | Foundations of Restaurant Management & Culinary Arts
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27. Lemon,chives,mustard,andhoneyareoftenusedtoflavorwhichsandwichingredient?A.BreadB.ButterC.KetchupD.Mayonnaise
28. Onahotdogwithmustard,themustardistheA.spread.B.filling.C.garnish.D.condiment.
29. Onaturkeyandcheesesandwichwithmayonnaise,theturkeyandcheesearetheA.spread.B.filling.C.garnish.D.condiment.
30. Large,multideckersandwichesorverythicksandwichesshouldbecutinA.half.B.thirds.C.quarters.D.eighths.
31. Acanapéissometimesservedasa(n)A.condiment.B.horsd’oeuvre.C.clubsandwich.D.grilledsandwich.
32. ThebesttemperaturerangetostorebreadisA.55°Fto65°F.B.65°Fto75°F.C.75°Fto85°F.D.85°Fto95°F.
33. AMonteCristobelongstowhichcategoryofsandwich?A.ColdB.GrilledC.Deep-friedD.Open-faced
34. SandwichespreparedinadvanceshouldbestoredA.coveredindrystorage.B.uncoveredindrystorage.C.coveredinarefrigerator.D.uncoveredinarefrigerator.
35. Whensteepingtea,makesurethetealeavesareexposedtowateratatemperatureofatleastforatleast5minutes.A.165°FB.175°FC.185°FD.195°F
36. WhichcookingmethodisusedtomakeeggsbenedictandeggsFlorentine?A.BakingB.FryingC.PoachingD.Simmering
37. Cheddarandgruyèreareexamplesofwhichtypeofcheese?A.Soft-ripenedB.Firm,ripenedC.Semisoft,ripenedD.Veryhard,ripened
38. Inwhatpartoftheeggisfatfound?A.YolkB.WhiteC.ShellD.Chalaza
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Chapter 1 | Breakfast Foods
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39. Amixtureofchoppedmeats,potatoes,andonionsiscalledA.grits.B.hash.C.homefries.D.hashbrowns.
40. ShirredeggsarefinishedbyA.baking.B.frying.C.poaching.D.simmering.
Short Answer 1. Thepointatwhichanoilorfatbeginstoburniscalledthe.
2. eggsarefriedandthensteamedinacoveredpan.
3. teaismadefrommanydifferentfruitsandherbsandisnaturallycaffeine-free.
4. isahot,open-facedItalianpiewithacrisp,yeast-doughbottom.
5. sandwichesaresmall,coldsandwichesusuallyservedonbreadortoast,trimmedofcrusts,andcutintoshapes.
Essay 1. Identifyhowtomaintainanegg’squalityandsafetyfromreceivingthrough
preparation.
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Test Book | Foundations of Restaurant Management & Culinary Arts
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2. CompareandcontrastbaconandCanadianbacon.
3. Ispizzaasandwich?Explainyouranswer.
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Chapter 2Nutrition
True/False 1.Vitaminsdonotprovideanyenergy.
2.Simplecarbohydratesaredigestedandabsorbedquickly.
3.Completeproteinsarecalledcompletebecausetheycontainallessentialfattyacidsintherightamount.
4.Thehumanbodycanliveweekswithoutwater.
5.Thehigherthetemperatureandthelongerthecookingperiod,thelessnutrientlosstherewillbe.
Multiple Choice 1. Thestudyofthenutrientsinfoodand
howtheynourishthebodyiscalledA.nutrition.B.digestion.C.oxidation.D.absorption.
2. Drybeans,rice,andoatmealareconsideredwhattypeofcarbohydrate?A.SimpleB.ComplexC.GlucoseD.Dextrose
3. arethebody’smainenergysource. A.LipidsB.ProteinsC.MineralsD.Carbohydrates
4. Whatallowsglucose,orbloodsugar,totravelthroughoutthebodyforenergyuse?A.FiberB.InsulinC.MicronutrientsD.Macronutrients
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Test Book | Foundations of Restaurant Management & Culinary Arts
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5. Whatisthechemicalprocessthatcausesunsaturatedfatstospoil?A.DigestionB.OxidationC.AbsorptionD.Hydrogenation
6. TheprocessthataltersthephysicalpropertiesoffatsandmakesthemstayfreshlongeriscalledA.digestion.B.absorption.C.evaporation.D.hydrogenation.
7. Butter,lard,andmeataresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonounsaturatedD.Polyunsaturated
8. Whichnutrientisneededtobuildnewcellsandrepairinjuredones?A.LipidsB.ProteinsC.VitaminsD.Minerals
9. Macaroniandcheeseisanexampleofwhichtypeofprotein?A.CompleteB.IncompleteC.ComplementaryD.Uncomplementary
10. ChemicalcompoundsfoundinfoodthatareneededforregulatingmetabolicprocessesarecalledA.hormones.B.vitamins.C.aminoacids.D.fattyacids.
11. Sodiumandareneededformaintainingthebody’swaterbalance.A.zincB.ironC.calciumD.potassium
12. Whichmineralisessentialforreplenishingredbloodcells?A.ZincB.IronC.IodineD.Phosphorus
13. Whatpercentageofthehumanbodyiswaterbyweight?A.35to45B.45to55C.55to65D.65to75
14. TheprocessofbreakingdownfoodintoitssimplestpartssothatitcanbeabsorbediscalledA.oxidation.B.digestion.C.evaporation.D.hydrogenation.
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Chapter 2 | Nutrition
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15. ThedailynutrientstandardsestablishedbytheU.S. governmentarecalledA.AdequateIntakes.B.theFoodGuidePyramid.C.DietaryGuidelinesforAmericans.D.RecommendedDietary
Allowances.
16. Whichtypeofvegetarianconsumesvegetarianitemsplusdairyproductsandeggs?A.VeganB.OvoC.LactoD.Lacto-ovo
17. Whatconditionoccurswhenthebodydoesnotgetenoughnutrients?A.AnemiaB.AnorexiaC.DiabetesD.Malnutrition
18. Whatistheconditioninwhichthebodycannotregulatebloodsugarproperly?A.AnemiaB.AnorexiaC.DiabetesD.Malnutrition
19. Whatisthepropertemperaturerangeforastoreroom?A.10°Fto30°FB.30°Fto50°FC.50°Fto70°FD.70°Fto90°F
20. ChemicalsthatkillinsectsandotherplantpestsarecalledA.hormones.B.antibiotics.C.pesticides.D.herbicides.
21. Whatnutrientsarelostwhenmeatiscookedtoolong?A.IronandwaterB.ProteinandvitaminB12
C.ThiaminandvitaminB6
D.VitaminCandphosphorous
22. Whatareproteinsmadeof?A.FiberB.StarchC.FattyacidsD.Aminoacids
23. EnergyfromfoodismeasuredinunitscalledA.calories.B.nutrients.C.fattyacids.D.aminoacids.
24. Whatsubstancefoundinfoodpromotesdigestivehealthandregularity?A.FatB.FiberC.SugarD.Starch
25. Bakedpotatoes,cereal,andhoneyaregoodsourcesofA.fat.B.protein.C.minerals.D.carbohydrates.
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Test Book | Foundations of Restaurant Management & Culinary Arts
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26. Whatistheonlysourceofenergyforthebrainandnervoussystem?A.FiberB.ProteinC.GlucoseD.Insulin
27. Whichorganproducesinsulin?A.LiverB.KidneyC.PancreasD.Gallbladder
28. Whereinthebodyischolesterolmade?A.HeartB.LiverC.KidneyD.Pancreas
29. Sunflower,soybean,andfishoilsaresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonosaturatedD.Polyunsaturated
30. ProteinsprovidethebuildingblocksintheformofA.fiber.B.starch.C.fattyacids.D.aminoacids.
31. Howmanyaminoacidscanbefoundinfood?A.9B.20C.27D.35
32. Whichmineralshelpbuildstrongbonesandteeth?A.IronandzincB.PotassiumandsodiumC.MagnesiumandcopperD.Calciumandphosphorous
33. Redbeansandricecombinedisanexampleofaprotein.A.completeB.complexC.incompleteD.complementary
34. Whichtypeofvegetarianconsumesonlygrains,legumes,vegetables,fruit,nuts,andseeds?A.VeganB.OvoC.LactoD.Lacto-ovo
35. Vegansneedtosupplementtheirdietwithasourceofwhichvitamin?A.AB.BC.CD.D
36. AccordingtotheU.S.CentersforDiseaseControlandPrevention,whatpercentageofU.S.childrenandteensaged6to19areobese?A.8B.16C.24D.32
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Chapter 2 | Nutrition
11
37. Whatconditioncausesthebonestograduallylosetheirmineralsandbecomeweakandfragile?A.ObesityB.DiabetesC.OsteoporosisD.Cardiovasculardisease
38. WhichtypeofdiseaseaffectstheheartandbloodvesselsandcombinedisthenumberoneleadingcauseofdeathintheUnitedStates?A.CancerB.DiabetesC.CardiovascularD.Osteoporosis
39. ProductsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersarecalledA.local.B.organic.C.conventional.D.geneticallymodified.
40. ChemicalsthataidthebodyinfightingorpreventingdiseasesarecalledA.fiber.B.additives.C.anthocyanins.D.phytochemicals.
Short Answer 1. carbohydratescontainoneortwosugars.
2. fiberdoesnotdissolveinwater.
3. isawhite,waxysubstancethathelpsthebodycarryoutitsmanyprocesses.
4. VitaminsA,D,E,andKare-soluablevitamins.
5. Plantsoranimalswhosegeneticmakeuphasbeenalteredareknownas.
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Test Book | Foundations of Restaurant Management & Culinary Arts
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Essay 1. Explainwhywaterissoimportanttothebody.Whatareothersourcesofwaterthat
areconsumedduringaday?
2. Discusstheimportanceofvitaminsinthediet.
3. Discussthewaystopreparefruitandvegetableswhileretainingnutrients.
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Chapter 3Cost Control
True/False 1.Priortoservice,managersshouldtasteeachitemtoensureitmeetstheoperation’s
standard.
2.Poorstorageproceduresandfacilitiescangreatlyincreasefoodcostsduetowasteandincreasedlaborcosts.
3.Revenueisthepriceanoperationpaysoutinthepurchasingandpreparationofitsproductsortheprovidingofitsservice.
4.Totalfoodcostpercentageistherelationshipbetweensalesandthecostoffoodtoachievethosesales.
5.Theservicestaffistheprimarysalestoolinmostrestaurantandfoodserviceoperations.
Multiple Choice 1. Themaincategoriesofcostarefood,
beverage,labor,andA.fixed.B.variable.C.overhead. D.controllable.
2. Whichcategoryofcostincludesrentandgas/electricity?A.FoodB.LaborC.BeverageD.Overhead
3. ItiscommonforoperatingbudgetstobepreparedA.daily.B.weekly.C.monthly.D.yearly.
4. Whatistheformulaforcalculatingaveragesalespercustomer?A.Totalnumberofcustomersdivided
bythetotaldollarsalesB.Totaldollarsalesdividedbythe
totalnumberofcustomersC.Totaldollarsalesmultipliedbythe
totalnumberofcustomersD.Totaldollarsalesdividedbythe
averagenumberofcustomers
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5. ArecordofthenumberofportionsofeveryitemsoldonamenuiscalledaA.saleshistory.B.receivingsheet.C.productionsheet.D.profit-and-lossreport.
6. Whichdocumentlistsallmenuitemsthataregoingtobepreparedforagivendate?A.PurchaseorderB.MasterscheduleC.ReceivingsheetD.Productionsheet
7. Whichmenupricingmethoddividesthetotalrevenuebythenumberofseats,averageseatturnover,anddaysopeninoneyear?A.AveragecheckB.StraightmarkupC.ContributionmarginD.Foodcostpercentage
8. Acompilationofsalesandcostinformationforaspecificperiodoftimeispresentedina(n)A.balancesheet.B.operatingbudget.C.profit-and-lossreport.D.statementofcashflows.
9. Anothernameforaprofit-and-lossreportisa(n)A.balancesheet.B.operatingbudget.C.incomestatement.D.statementofcashflows.
10. Whatinformationisfoundatthebottomoftheincomestatement?A.NetearningsB.TotalexpensesC.RetainedearningsD.Totalcostofsales
11. Anincomestatementshowsanoperation’sA.assetsandliabilities.B.costofgoodssoldandrevenue.C.cashandassetsoveraperiodof
time.D.sales,costofsales,andprofitor
lossoveraperiodoftime.
12. Thephysicalinventoryatthebeginningofagivenperiodiscalledinventory.A.openingB.closingC.perpetualD.operational
13. Whatistheformulaforcalculatingfoodcostpercentage?A.Totalrevenue÷SalesB.Totalfoodcost÷SalesC.Totalsales÷RevenueD.Totalfoodcost÷Revenue
14. Arestaurant’stotalfoodcostforAprilwas$1,500anditssaleswere$6,000.Whatisthefoodcostpercentage?A.10B.25C.60D.75
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Chapter 3 | Cost Control
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15. Theformthatshowshowmuchproductshouldbeproducedbythekitchenduringagivenmealperiodiscalleda(n)A.purchaseorder.B.receivingsheet.C.productionsheet.D.foodproductionchart.
16. Thecontributionmarginrepresentsamenuitem’sprofitsinrelationtoA.itscost.B.itsprice.C.overallprofits.D.itsportionsize.
17. Whichmenupricingmethodmultipliesrawfoodcostsbyapredeterminedfraction?A.AveragecheckB.StraightmarkupC.ContributionmarginD.Foodcostpercentage
18. Arestaurantwantsa30percentfoodcostpercentageonallmenuitems.Ifspaghettiandmeatballscosts$2.95perportion,howshoulditbepriced(roundup)?A.$6.75B.$8.85C.$9.85D.$10.20
19. Arestaurantsellsbakedzitiata50percentmarkup.Ifthemenuitemcosts$3,whatisthesellingprice?A.$3.75B.$4.50C.$5.25D.$6.00
20. Ifagallonoftomatosaucecosts$12andyields60portions,whatisthestandardportioncost?A.$0.20B.$0.33C.$0.50D.$.072
21. TheportionofdollarsthataparticularmenuitemcontributestooverallprofitsiscalledtheA.fixedcost.B.overheadcosts.C.contributionmargin.D.totalfoodcostspercentage.
22. Ifaquick-servicelinecookovercooksabatchofchickenfingersthatyields20servingsat$5aserving,whatistherevenuelost?A.$25.00B.$50.00C.$75.00D.$100.00
23. Achartthatshowsemployees’namesandthedaysandtimestheyaretoworkiscalleda(n)A.crewschedule.B.businessplan.C.masterschedule.D.employeeproductionchart.
24. ThebesttimeforarestaurantorfoodserviceoperationtoreceivedeliveriesisA.onceamonth.B.duringmealperiods.C.whenbusinessisslow.D.whenbusinessisbusy.
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25. Howoftenshouldfreshfishbedelivered?A.EveryhourB.EverydayC.EveryotherdayD.Everyweek
26. Howoftenshoulddry-orwet-agedmeatbeorderedanddelivered?A.EverydayB.TwotimesaweekC.OnceaweekD.Biweekly
27. Thedocumentfromavendorthatlistssuchdetailsasitemspurchased,dateoforder,purchaser,andsalespriceiscalleda(n)A.invoice.B.purchaseorder.C.receivingsheet.D.inventoryrecord.
28. Whichinventorymethodassumesthatstockhasbeenrotatedduringthemonth?A.FIFOB.LIFOC.LatestpurchasepriceD.Weightedaveragepurchaseprice
29. Anoperationhas22bottlesofketchupininventoryandeachbottlecosts$3.50.Whatisthetotalvalueofthebottledketchup?A.$15.90B.$35.00C.$50.00D.$77.00
30. Arestaurant’sfoodcostsforamonthwere$12,600anditsfoodcostpercentagewas30percent.Howmuchdidtherestaurantearninsales?A.$3,780B.$18,000C.$36,000D.$42,000
31. Whenmanagementwantstominimizethevalueoftheclosinginventory,whichmethodshouldbeused?A.LIFOB.ActualpurchasepriceC.LatestpurchasepriceD.Weightedaveragepurchaseprice
32. TheamountofsalesanoperationisdoingforagiventimeperiodiscalledA.pricepoint.B.fixedcosts.C.businessvolume.D.contributionmargin.
33. Aleaseandutilitiescanbeclassifiedaswhatcost?A.FixedB.VariableC.ControllableD.Noncontrollable
34. ThecostofafooditemisincurredwhentheitemisA.ordered.B.budgeted.C.purchased.D.consumed.
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35. TheprimarysellingtoolinmostrestaurantsistheA.menu.B.decor.C.service.D.manager.
36. Whichclosinginventorymethodmultipliesthenumberofunitsofeachitembythemostrecentpricepaidfortheitem?A.ActualpurchasepriceB.Lastin,firstout(LIFO)C.Latestpurchaseprice(FIFO)D.Weightedaveragepurchaseprice
37. Whatistheformulatocalculatetheaveragesalespercustomer?A.Totaldollarsales÷TotalfoodcostB.Totalnumberofcovers÷Total
foodcostC.Totaldollarsales÷Totalnumber
ofcoversD.Totalnumberofcovers÷Total
dollarsales
38. Arestauranthasafoodcostpercentageof45percent.Thismeansthatitsfoodcostis45percentofA.totalcosts.B.totalsales.C.laborcosts.D.overheadcosts.
39. FoodservicemanagersplantheirfinancialactivitiesbypreparingA.budgets.B.directives.C.workschedules.D.dailyfoodcostsheets.
40. IncomefromthesaleoffooditemsiscalledA.expenses.B.revenue.C.fixedcost.D.foodcostpercentage.
Short Answer 1. Mostoperationscanrunhistoricalsalesandproductionreportsfromtheir
.
2. companiesareone-stopshopsthatprovideequipment,food,andsupplies.
3. representsthedollarvalueofafoodproductinstorageandcanbeexpressedintermsofunits,values,orboth.
4. Themethodisusedtocostaningredientatthepurchasepricebeforeanytrimorwasteistakenintoaccount.
5. A(n)istheportionofdollarsthataparticularmenuitemcontributestooverallprofits.
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Essay 1. Explainhowthemenureflectslaborcosts.
2. Explainwhyforecastingisimportanttoarestaurantorfoodserviceoperation.
3. Listthecausesofhighfoodcost.
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Chapter 4Salads and Garnishing
True/False 1. Mayonnaiseisthemoststableandthickestemulsifieddressing.
2. Mostdipsbecomethickerastheyareheldintherefrigerator.
3. Vinaigrettesarethickerdressingsusedonheartierlettuces.
4. Ingredientsforacomposedsaladshouldbetossedtogether.
5. Thefourbasicpartsofanysaladarethebase,body,garnish,anddressing.
Multiple Choice 1. WhatisthemostpopularAmerican
lettuce?A.BibbB.BostonC.IcebergD.Romaine
2. Whichsaladgreen,alsoknownasfrisée,hasaslightlybitterflavor?A.ArugulaB.RadicchioC.NapacabbageD.Curlyendive
3. WhichtypeoflettuceistheessentialingredientinCaesarsalad?A.LeafB.BostonC.IcebergD.Romaine
4. Whichpartofthesaladismadeupofalayerofgreensthatlinetheplateorbowlinwhichthesaladisserved?A.BaseB.BodyC.GarnishD.Dressing
5. Whichpartofthesaladenhancesitsappearancewhilealsocomplementingtheoveralltaste?A.BaseB.BodyC.GarnishD.Dressing
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6. Whichsaladvegetablehasalongstalk,mildflavor,andcrisptexture?A.BeetB.CeleryC.RadishD.Scallion
7. Achef ’ssaladisanexampleofwhattypeofsalad?A.FruitB.GreenC.BoundD.Combination
8. Whichsaladtypestimulatestheappetiteandislightenoughforthefirstcourse?A.AppetizerB.MaincourseC.IntermezzoD.Accompaniment
9. Asmallportionofpotatosaladisatypeofsalad.A.mainB.appetizerC.intermezzoD.accompaniment
10. Whichsaladisintendedtobeapalatecleanserafterarichdinnerandbeforedessert?A.MainB.AppetizerC.IntermezzoD.Accompaniment
11. LoosesaladgreensshouldbestoredatatemperaturerangebetweenA.29˚Fto35˚F.B.36˚Fto41˚F.C.42˚Fto47˚F.D.48˚Fto55˚F.
12. Unopenedproducecanbestoredfordays.A.1to3B.4to6C.7to9D.10to12
13. Pastasaladisanexampleofwhichtypeofsalad?A.BoundB.GreenC.VegetableD.Combination
14. Rawandpapayashouldneverbeaddedtogelatinsalad.A.pearsB.applesC.peachesD.pineapple
15. Whatisthestandardrecipeforabasicvinaigrette?A.1partoil,1partvinegarB.2partsoil,1partvinegarC.3partsoil,1partvinegarD.3partsoil,2partsvinegar
16. Whichtypeofoilmustbedisclosedonthemenubecauseofallergies?A.CornB.CanolaC.PeanutD.Soybean
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Chapter 4 | Salads and Garnish
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17. Whichtypeofoilhasagoodomega-3,fattyacidprofile?A.CornB.CanolaC.SafflowerD.Cottonseed
18. Whichvinegarismadefromapples?A.WineB.CiderC.SherryD.Balsamic
19. AningredientthatcanpermanentlybindunlikeingredientsiscalledaA.colloid.B.solution.C.suspension.D.emulsifier.
20. WhichtypeofdressingareRussianandThousandIsland?A.VinaigretteB.MayonnaiseC.Mayonnaise-basedD.Emulsifiedvinaigrette
21. Whichcondimentisacommonadditiontomayonnaisedressings?A.RelishB.MustardC.KetchupD.Horseradish
22. Whatisthemainingredientinguacamole?A.PeppersB.TomatoesC.ChickpeasD.Avocados
23. ThemainingredientinhummusisA.tomatoes.B.limejuice.C.chickpeas.D.avocados.
24. Whichspecialwinevinegarisagedinwoodenbarrels?A.CiderB.WhiteC.BalsamicD.Tarragon
25. Whichpotatodishisbakedwithcream,garlic,andcheese?A.LatkesB.LyonnaiseC.DuchesseD.Dauphinoise
26. Whattwoingredientsdoyouneedtomakefrostedgrapes?A.WaterandsugarC.SugarandlemonD.WaterandmolassesB.Honeyandlemonjuice
27. Forcucumberfans,useaknifetoscorethecucumberverticallyfromendtoend.A.chef ’sB.filletC.channelD.scimitar
28. AbouquetofvegetablesusedasagarnishiscalledaA.jardiniere.B.printaniere.C.provençale.D.bouquetière.
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29. Agarnishofcarrots,turnips,onions,andcelerycutintouniformslicesiscalledA.crécy.B.vichy.C.fermiere.D.printaniere.
30.AgarnishofcaulifloweriscalledA.vichy.B.clamart.C.dubarry.D.lyonnaise.
31. AgarnishofonionsiscalledA.doria.B.clamart.C.lyonnaise.D.parmentier.
32. ThebestwaytocleansaladgreensistoA.shakethem.B.soaktheminwater.C.diptheminandoutofwater.D.wipethemwithadampcloth.
33. Whatingredientholdsaboundsaladtogether?A.CreamB.EggyolksC.OliveoilD.Mayonnaise
34. Topreventfruitcutforasaladfromdiscoloring,coatorsprinklethefruitwithA.water.B.sugar.C.lemonjuice.D.vegetableoil.
35. IfchickenisservedFlorentine,itisservedwithA.carrots.B.spinach.C.tomatoes.D.mushrooms.
36.Chickenandpotatosaladsareexamplesofasalad.A.boundB.vegetableC.composedD.combination
37.Coleslawisanexampleofasalad.A.boundB.vegetableC.composedD.combination
38. WhichtypeofsaladisgrilledchickenCaesarsalad?A.StarterB.MaincourseC.IntermezzoD.Accompaniment
39. Whichtypeofsaladissmallandservedalongwiththemainmeal?A.FruitB.DessertC.IntermezzoD.Accompaniment
40.WhichtypeofsaladisaWaldorfsalad?A.FruitB.DessertC.AppetizerD.Accompaniment
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23
Short Answer 1.enhancestheappearanceofthesaladwhilealsocomplementingthe
overalltaste.
2.Thetwotypesofgreensaladaretossedand.
3.A(n)isatemporarymixtureofingredientsthateventuallyseparatesbackintoitsuniqueparts.
4.dressingsarethickandcoatsaladingredientsmoreheavily.
5.canbeservedhotorcoldandasanaccompanimenttootherfoods.
Essay 1.Compareandcontrastthedifferencesinadipandadressing.
2.Comparethedifferencesbetweenatossedsaladandacomposedsalad.
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3.Discussthepurposeofgarnishes.
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Chapter 5Purchasing and
InventoryTrue/False 1.Purchasinglower-orinconsistent-qualityfooditemscanquicklyleadtothe
failureofanoperation.
2.Mostmanagerstrytokeepdailyfoodcostsheetsatorbelow33percent.
3.Nonperishableproductsarefoodproductssoldordistributedinaformthatwillspoilordecaywithinalimitedperiodoftime.
4.Thetemperatureofthestoreroomshouldbebetween60°Fand80°F.
5.Grossprofitisthedifferencebetweenthetotalcostoffoodandthecostofgoodsissuedduringaperiod.
Multiple Choice 1. Theamountoffundsavailabletoa
restaurantorfoodserviceoperationatanygiventimeiscalledA.netprofit.B.cashposition.C.grossreceipts.D.contributionmargin.
2. TheflowoffoodtoanoperationiscalledtheA.vendorpath.B.retailchannel.C.intermediarypath.D.channelofdistribution.
3. Thethreemainlayersinthechannelofdistributionareprimarysources,intermediarysources,andA.vendors.B.retailers.C.distillers.D.wholesalers.
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4. Whichchannelofdistributionincludesthefarmersandrancherswhoraiseproduceandlivestock?A.PrimarysourceB.SecondarysourceC.TertiarysourceD.Intermediarysource
5. Thecompanythatbuysfooditemsfromafarmerandthenresellsthosesamefooditemstoaretailerisknownasa(n)A.distiller.B.manufacturer.C.primarysource.D.intermediarysource.
6. Furniture,fixtures,andequipment(FFE)areconsideredA.currentassets.B.intangibleassets.C.inventoryexpenses.D.capitalexpenditures.
7. TheuseofmoneyforfutureprofitiscalledA.profit.B.capital.C.revenue.D.investment.
8. ThetypeofservicethatincludespaintingandcarpetingandhelpskeepanoperationingoodshapeiscalledA.utilities.B.support.C.technology.D.maintenance.
9. Whichtypeofserviceincludesgarbageremovalandflowerservices?A.UtilitiesB.SupportC.TechnologyD.Maintenance
10. Wholesalers,distributors,andsuppliersareallinthechannelofdistribution.A.buyersB.retailersC.primarysourcesD.intermediarysources
11. Pricesavingscreatedwhenabuyerpurchasesbulkquantitiesoffoodinsteadofindividuallyportionedservingsiscalledvalue.A.timeB.formC.place.D.service
12. AssetsthatanoperationhasatitsdisposalarecalledA.capital.B.revenue.C.grossprofit.D.cashposition.
13. AnoticeofapricethatasuppliergivestoabuyerduringthepurchasingprocessiscalledaA.bid.B.spec.C.quote.D.invoice.
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14. MoneyorothergoodsreceivedbyapersoninexchangeforpurchasingfromaspecificvendoriscalledaA.payoff.B.bribe.C.kickback.D.hushmoney.
15. Whichpurchasingdocumentdescribesindetailthecharacteristicsofproductsandservicesthatanoperationwantstobuy?A.PurchaseorderB.InventorysheetC.SpecificationsformD.Requisitionform
16. Whichproductspecificationidentifieshowanitemhasbeenprocessedbeforebeingpackaged?A.SizingB.PackagingC.MarketformD.Intendeduse
17. Whichdocumentdobuyersandmanagersusetoforecasttheirbuyingneeds?A.PurchaseorderB.InventorysheetC.ProductionrecordD.Requisitionform
18. Whichproductionrecordlistsallmenuitemsthatthechefswillprepareonagivenday?A.PurchaseorderB.InventorysheetC.ProductionsheetD.Requisitionform
19. ProductionsheetsareusuallypreparedbytheA.chef.B.buyer.C.supplier.D.manager.
20.Thistermdescribeswhenarestaurantorfoodserviceoperationrunsoutofaniteminthekitchen.A.StockoutB.BlankorderC.OverproductionD.Underproduction
21. Ifarestaurant’sdailyfoodcostis$550andtotalsalesare$1,475,whatisitsdailyfoodcostpercentage?A.27B.37C.47D.57
22. AmanagerwhowantstoknowhowpopularamenuitemisoverthecourseofamonthwouldlookattheA.productionsheet.B.salesmixrecord.C.productionrecord.D.dailyfoodcostsheet.
23. TheidealamountofinventoryitemsthatanoperationshouldhaveatalltimesiscalledA.parvalue.B.parstock.C.periodicinventory.D.perpetualinventory.
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24. Alegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendoriscalleda(n)A.invoice.B.receivingsheet.C.purchaseorder.D.requisitionform.
25. Whatformdoesamanagerneedtocompletetopurchaseanewpieceofequipment?A.PurchaseorderB.ReceivingsheetC.RequisitionformD.Productspecification
26. Thepricethatretailerspayfortheconvenienceofselectingthetimeofdeliveryfromsuppliersiscalledvalue.A.formB.timeC.placeD.service
27. Theconvenienceofbuyingfooditemsinbulkinsteadofinready-to-useportionsisknownasvalue.A.formB.timeC.placeD.service
28. DeliveringfreshlobstersfromCapeCodtoamarketinWichita,Kansas,ismoreexpensivethandeliveringthelobsterstoamarketinNewYork.Thisisanexampleofvalue.A.formB.timeC.placeD.service
29. Theprocessofinspecting,accepting,and,insomecases,rejectingdeliveriesofgoodsandservicesiscalledA.storing.B.issuing.C.receiving.D.pilfering.
30.Ifanitemisrejectedatdelivery,whatformshouldthereceivercomplete?A.InvoiceB.CreditmemoC.PurchaseorderD.Receivingsheet
31. Atwhattemperatureshouldliveshellfishbestored?A.32ºFB.41ºFC.45ºFD.55ºF
32. Whatisthehumiditylevelformostfruitsandvegetables?A.55%to65%B.65%to75%C.75%to85%D.85%to95%
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33. Storedryfoodawayfromwallsandatleastinchesoffofthefloor.A.3B.6C.9D.12
34. Arecordofallgoodsthatarestaurantorfoodserviceoperationhasonhandbothinstorageandinthekitchenprepareaiscalleda(n)A.invoice.B.inventory.C.purchaseorder.D.productionrecord.
35. Whichtypeofinventorysystemreliesontheuseofinventorycardstorecordincomingandoutgoingfooditems?A.InvoiceB.PeriodicC.PerpetualD.Production
36. Whichtypeofinventorysystemrecordsitemswhentheyarereceivedandthenwhentheyareusedup?A.InvoiceB.PeriodicC.PerpetualD.Production
37. TheofficialprocedurethatemployeesusewhentakinganitemoutofthestoreroomandputtingitintoproductioniscalledA.issuing.B.storing.C.pilfering.D.receiving.
38. Abuyermustplaceanorderforketchup.Parstockis12cases,5casesareinstock,and2caseswillbeusedbeforedelivery.Howmanycasesshouldthebuyerorder?A.6B.7C.8D.9
39. ItemsthatareinconstantdemandarecalledA.stock.B.staples.C.inventory.D.stockouts.
40.TheamountofwatermoistureintheairorinacontainedspacesuchasarefrigeratoriscalledA.dewpoint.B.humidity.C.evaporation.D.condensation.
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Short Answer 1. areindependentbusinessownerswhobuytherighttousea
company’sname,products,andlogo.
2. Salesmixrecordsshowitemsthatsellwell,whicharealsocalled.
3. A(n)isanumberassignedtoeachinventoryitemthatalertsthebuyerthattheitemneedstoberestockedbythenextdelivery.
4. istheillegaltakingofinventoryitemsbyemployeesfortheirpersonaluse.
5. A(n)showsthecostofusingaconveniencefoodproductcomparedtothecostofmakingtheitemfromscratch.
Essay 1.Defineaproductspecandlistthepartsusuallyincluded.
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2. Defineamake-or-buyanalysisandhowabuyerusesone.
3. Whyisitimportanttokeepaccurateinventoryrecords?
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Chapter 6Meat, Poultry, and
SeafoodTrue/False 1.Darkmeatishigherincaloriesandfatthanlightmeat.
2.Fulleyesareasignthatafishisfresh.
3.Whenmeatisdonecooking,itshouldbecutrightaway.
4.Aginggivesmeatalightcolorandalsomakesitmoreexpensive.
5.Roastingrequiresalongercookingtimebecausethismethodcooksthewholebird.
Multiple Choice 1. ThehighestqualityUSDAgradeof
beefisA.good.B.prime.C.select.D.choice.
2. Theconnectivetissuethatbreaksdownduringlong,slow,moist-heatcookingiscalledA.elastin.B.fibrous.C.adipose.D.collagen.
3. TheconnectivetissuethatconnectsthemeattotheboneandwillnotbreakdownduringcookingiscalledA.elastin.B.fibrous.C.adipose.D.collagen.
4. Themoretimespentbutcheringapieceofmeat,theA.lessexpensiveitwillbe.B.moreexpensiveitwillbe.C.lessflavorfulitwillbe.D.moreflavorfulitwillbe.
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5. Thin,bonelesscutsofmeatthatarelightlypoundedarecalledA.scallops.B.noisettes.C.tenderloin.D.medallions.
6. Whichfabricationtechniquecutsapieceofmeatlengthwise,nearlyinhalf,sothatitopensoutandliesflat?A.FilletingB.TrussingC.TrimmingD.Butterflying
7. Small,roundpiecesofmeatthataremoldedbywrappingthemincheeseclotharecalledA.scallops.B.noisettes.C.tenderloin.D.medallions.
8. ThinstripsofmeatusedforsautéingarecalledA.émincés.B.noisettes.C.tenderloin.D.medallions.
9. Inorderforthemusclestorelax,meatmustbeagedhours.A.4to20B.20to48C.48to72D.72to96
10. Freshmeatmustbedeliveredatatemperatureoforlower.A.21°FB.31°FC.41°FD.51°F
11. Whichdry-heatcookingmethodsarebestsuitedforchopsandsteaks?A.BakingandgrillingB.BroilingandgrillingC.RoastingandgrillingD.Broilingandroasting
12. Whichdry-heatcookingmethodisidealforthetendercutsfromaribortenderloin?A.BakingB.GrillingC.BroilingD.Roasting
13. Whichcookingmethodisthebestwaytocooktoughercutsofmeat?A.FryingB.GrillingC.BraisingD.Sautéing
14. MarinatingtendstomakemeatmoreA.lean.B.moist.C.chewy.D.well-done.
15. MeatisfirmestwhenitiscookedA.rare.B.medium.C.medium-well.D.well-done.
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16. Whatisthehighestqualitygradeofpoultry?A.AB.BC.CD.D
17. Theprocessoftyingabird’swingsandlegstoitsbodyiscalledA.filleting.B.trussing.C.trimming.D.butterflying.
18. Poultryshouldbecookeduntilitiswell-doneatatemperatureofA.155°F.B.165°F.C.175°F.D.185°F.
19. Whichcookingmethodismostsuitedforpreparingmolepoblano?A.Dry-heatB.Moist-heatC.CombinationD.Dry-heatwithoil
20.Whichgradeofseafoodismarkedwithastamp?A.AB.BC.CD.D
21. Whichcategoryincludesfishthatareovalandflatinshape,andhavebotheyesonthesamesideofthehead?A.FlatfishB.ShellfishC.RoundfishD.Squarefish
22. MahimahiandtunaareexamplesofA.flatfish.B.roundfish.C.crustaceans.D.cephalopods.
23. Whichcategoryoffishincludesthosewithanoutershellbutnobackbone,andthatliveprimarilyinsaltwater?A.FinfishB.FlatfishC.RoundfishD.Shellfish
24. Whichcategoryincludesshellfishthathaveanouterskeletonandjointedappendages?A.FinfishB.MollusksC.CrustaceansD.Cephalopods
25. Whichcategoryofshellfishincludesthosewithasingleinternalshellandtentacles?A.FinfishB.MollusksC.CrustaceansD.Cephalopods
26. Whenonlythevisceraofafishhavebeenremoved,thefishiscalledA.drawn.B.whole.C.filleted.D.dressed.
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27. Whenafish’sviscera,scales,fins,andoftenitsheadareremoved,itiscalledA.drawn.B.whole.C.filleted.D.dressed.
28. Theprocessofremovingashrimp’sdigestivetractiscalledA.trussing.B.shucking.C.deveining.D.trimming.
29. Howmanydaysmustshellstockidentificationtagsbekeptonfilefromthedatethelastshellfishwassoldorserved?A.30B.60C.90D.120
30.Whenpoultryisdonecooking,itsjuicesshouldbeA.red.B.pink.C.brown.D.clear.
31. Whenfishandseafoodarecookeden papillote,theyarecookedinA.asteamer.B.astockpot.C.cheesecloth.D.parchmentpaper.
32. Whichtypeofsausageispepperoni?A.FreshB.FrozenC.DriedorhardD.Smokedorcooked
33. SausagesareencasedinA.cheesecloth.B.poultryskin.C.animalintestines.D.parchmentpaper.
34. Aforcemeatmadeofwhitemeatiscalleda(n)A.terrine.B.andouille.C.charcuterie.D.mousseline.
35. Kielbasaandandouilleareexamplesofwhichtypeofsausage?A.FreshB.CuredC.PickledD.Smoked
36. AquenelleisaA.typeoffreshsausage.B.forcemeatbakedindough.C.poached,dumpling-shaped
forcemeat.D.forcemeatmadeofbeefratherthan
pork.
37. Whichmethodforcookingpoultryretainsthemostnutrients?A.BoilingB.SteamingC.SimmeringD.Deep-frying
38. Whenacutofmeatorpoultryisbarded,itisA.slicedverythin.B.marinatedintherefrigerator.C.tiedsoitwillcookevenly.D.coveredwithslicesoffat.
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39. ThefirststepintrimmingatenderloinistoA.trimthefat.B.pounditflat.C.trussthemeat.D.makeabutterflycut.
40.ThetoughmembraneonmeatiscalledA.noisettes.B.medallions.C.silverskin.D.scallions.
Short Answer 1. Theamountofusablemeatafterthefathasbeentrimmediscalled.
2. isworkingwithprimalcutsofmeattocustomizethem.
3. cutsarereadyforsale.
4. Forcemeatmadeofveal,poultry,orfishiscalled.
5. isthelinesoffatrunningthroughoutapieceofmeatthatenhanceitsflavor,tenderness,andjuiciness.
Essay 1. Discusshowtoproperlystorefreshmeat.
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2. Explainwhyitisimportanttocheckfishforfreshness.
3. Identifythedifferentvarietiesofforcemeat.
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Chapter 7Marketing
True/False 1.Personalsellingisveryexpensiveforrestaurantandfoodserviceoperations.
2.Point-of-saledisplaysincludetabletentsandbannersremindingcustomersofproductsandservices.
3.ThetraditionalP’softhemarketingmixareproduct,price,promotion,andproduction.
4.Marketsegmentationisusedwithintherestaurantandfoodserviceindustrybecauseithelpsoperationstargettheircustomers.
5.Thecontemporarymarketingmixisaspecialmarketingformulafortherestaurantandfoodserviceindustry.
Multiple Choice 1. Forbusinesspurposes,acollectionof
peoplewithsimilar,specificneedsandwantsiscalledaA.group.B.market.C.segment.D.community.
2. Theprocessofcommunicatingabusiness’smessagestoitsmarketiscalledA.servicing.B.presenting.C.marketing.D.positioning.
3. Allthefoodandservicesofferedbyanoperationtoacustomerisanexampleofmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing
4. Theuseoflocation,decor,andthemetomaketheoperationmorepleasingtocustomersisanexampleofmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing
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5. Thewayinwhichanoperationtellsitscustomersaboutitsproductsandservicesiscalledmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing
6. ThelistofactionstepsnecessaryforanoperationtosellaproductorserviceiscalledaA.marketingplan.B.promotionmix.C.researchreport.D.missionstatement.
7. WhichpartofaSWOTanalysisidentifiesthefactorsoutsidetheoperationthatcoulddecreaserevenuesorincreasecosts?A.StrengthsB.WeaknessesC.OpportunitiesD.Threats
8. Whichmarketresearchmethodtriesoutaproductforalimitedtimeorwithalimitedgroupofpeople?A.SurveyB.SamplingC.ExperimentalD.Observational
9. Whichmarketresearchmethodinvolveswatchinghowcustomersreactinanaturalsettingtowardaproduct?A.SurveyB.SamplingC.ExperimentalD.Observational
10. Whichmarketresearchmethodgathersinformationthroughtelephone,e-mail,ortableside?A.SurveyB.SamplingC.ExperimentalD.Observational
11. AsmallgroupofpeopleexpressingtheiropinionsaboutanewproductorserviceiscalledaA.survey.B.sampling.C.focusgroup.D.demographicanalysis.
12. BreakingdownalargemarketintosmallergroupsofsimilarindividualsiscalledA.forecasting.B.positioning.C.marketsegmentation.D.uniquesellingproposition.
13. Whichtypeofmarketingtreatseveryoneashavingthesameneedsandwants?A.MassB.TargetC.GeographicD.Demographic
14. Whichtypeofmarketingtreatspeopleasdifferentfromeachotherandtriestomakeafocusedappealtoadistinctgroupofcustomers?A.MassB.TargetC.GeographicD.Demographic
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15. Whichtypeofsegmentationbreaksdownalargemarketintosmallergroupsofsimilarindividuals?A.MarketB.BenefitC.LifestyleD.Demographic
16. Whichmarketsegmentationlooksatthepersonalmakeupofindividuals—suchasage,income,maritalstatus,oreducation—inagivenarea?A.BenefitB.LifestyleC.GeographicD.Demographic
17. Whichmarketsegmentationlooksatfactorssuchaswherecustomersliveandwork?A.BenefitB.LifestyleC.GeographicD.Demographic
18. Whichtypeofmarketsegmentationanalyzestheheavyusersofaproductorservice?A.BenefitB.LifestyleC.UniquesellingD.Productusage
19. Whichmarketsegmentationlooksattheactivities,hobbies,interests,andopinionsofthetargetmarket?A.LifestyleB.GeographicC.DemographicD.Productusage
20.CreatingaspecificidentityforaproductorserviceinthemarketplaceiscalledA.marketing.B.forecasting.C.positioning.D.segmenting.
21. Payingtopresentorpromoteanoperation’sproducts,services,oridentityiscalledA.advertising.B.personalselling.C.publicrelations.D.directmarketing.
22. Limited,orshort-term,incentivestoenticecustomerstopatronizeanoperationareknownasA.advertising.B.personalselling.C.salespromotions.D.directmarketing.
23. TheprocessbywhichanoperationinteractswiththecommunityatlargeiscalledA.advertising.B.personalselling.C.publicrelations.D.directmarketing.
24. ThefirststepinanymarketingplanistoA.establishobjectives.B.researchthemarket.C.developamarketstrategy.D.evaluatefeedbackfromcustomers.
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25. Themassmailingofcoupons,menus,andadvertisingaboutapromotiontocustomersinaparticularareaiscalledA.service.B.signage.C.premium.D.directmail.
26. InteractingwiththepeopleinthelocalareatocreateawarenessofandtrustforanoperationiscalledA.advertising.B.personalselling.C.directmarketing.D.communityrelations.
27. ApacketofinformationgiventomediarepresentativestoanswerquestionstheymighthaveaboutabusinessororganizationiscalledaA.publicity.B.presskit.C.pressrelease.D.mediavehicle.
28. Whichtypeofmenupriceseachitemseparately?A.LimitedB.DujourC.ÁlacarteD.Tabled’hôte
29. Whichtypeofmenuliststhemenuitemsthatareavailableonaparticularday?A.FixedB.DujourC.LimitedD.Prixfixe
30.Chefsormanagerschangethemenuitemsafteracertainperiodoftimeonwhichtypeofmenu?A.DujourB.LimitedC.CyclicalD.California
31. A(n)analysisisananalysisofthepopularityandtheprofitabilityofagroupofmenuitems.A.salesmixB.menumixC.salespercentageD.contributionmargin
32. Themenuthatoffersfewselectionsandisusedoftenbyquick-servicerestaurantsandcafésiscalledA.fixed.B.limited.C.cyclical.D.California.
33. Whichtypeofmenulistsallmealsavailableatanytimeofdayandisoftenusedbydinersthatareopen24hours?A.LimitedB.CaliforniaC.PrixfixeD.Tabled’hôte
34. Themenuthatoffersachoiceofappetizer,fullentréewithsides,andadessertforonepriceiscalledA.fixed.B.prixfixe.C.California.D.tabled’hôte.
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35. ThemenusimilartoaprixfixemenuthatbundlesvariouselementsintoonepackageiscalledA.fixed.B.adjusted.C.California.D.tabled’hôte.
36. SellingpriceminusthestandardfoodcostequalsA.menumix.B.standardfoodcost.C.foodcostpercentage.D.contributionmargin.
37. Whichpricingmethodhasmanagersmarkupthecostsaccordingtoaformulatoobtainthesellingprice?A.AveragecheckB.SetpercentageC.StraightmarkupD.Contributionmargin
38. DividingthemenumixbythetotalnumberofitemssoldinaspecifictimeperioddeterminesA.standardfoodcost.B.contributionmargin.C.menumixpercentage.D.foodcostpercentage.
39. Whichmenuitemclassificationhasahighmenumixpercentageandalowcontributionmargin?A.DogB.StarC.PuzzleD.Plowhorse
40.Whichmenuitemclassificationhasalowmenumixpercentageandalowcontributionmargin?A.DogB.StarC.PuzzleD.Plowhorse
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Short Answer 1. istheattentionanoperationreceivesfromthepublic.
2. A(n)isabriefpresentationofpromotionalinformationwrittentosoundlikeanewsarticle.
3. isdefinedastheamountofmoneyremainingforanoperationafterexpenses,orcosts,arepaid.
4. istheprocessofcommunicatingabusiness’smessagetoitsmarket.
5. refertothewaysinwhichresearcherscategorizeorgrouppeople.
Essay 1. Explainwhymarketingisimportantintherestaurantandfoodserviceindustry.
2. Discussmarketsegmentation:Listandgiveexamples.
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3. Discussmarketdemandandhowitisdetermined.
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Chapter 8Desserts and Baked Goods
True/False 1.Doughthatisbeingproofedshouldbelefttoriseuntilitis3timesitsoriginal
size.
2.Bloomhasnoeffectonthequalityofchocolate.
3.Sourdoughbreadsareleavenedwithastarter.
4.Soufflésaremorestablethansteamedpuddingsbecausetheyhaveagreaterpercentageofeggsandsugarintheirbatter.
5.Duetotheirhighsugarcontent,cookiesarebestwhentheyarebakedinconvectionovens.
Multiple Choice 1. Whichingredientmakesbakedgoods
moist,addsflavor,andkeepsthebakeditemfresh?A.GlutenB.LeavenerC.ThickenerD.Shortening
2. Whichingredientusedinbakingcausesthedoughtorise?A.GlutenB.LeavenerC.ThickenerD.Shortening
3. Whichtypeofwheatflourusedtomakebreadsishardandhasalittlehigherglutenlevelthantypicalbreadflour?A.CakeB.DurumC.SemolinaD.All-purpose
4. Whichingredientaddsflavorandcolortobakedgoods?A.LeavenerB.ShorteningC.ThickenerD.Sweetener
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5. Whichtypeofleavener,usedofteninbaking,isamicroscopicfungus?A.YeastB.SteamC.BakingsodaD.Bakingpowder
6. TheprocessofbrowningsugarunderheatiscalledA.denaturing.B.fermentation.C.glutenization.D.caramelization.
7. Bakingsodaandbakingpowderarewhichtypeofleavener?A.OrganicB.PhysicalC.ChemicalD.Biological
8. Whichbakingingredientdeterminestheconsistencyofthefinishedproduct?A.LeavenerB.ShorteningC.ThickenerD.Sweetener
9. Whichingredientprovidesmoisturetothebakedproductandallowstheglutentodevelopproperly?A.FlourB.YeastC.LiquidD.Extract
10. Frenchbreadisatypeofdough.A.softB.richC.leanD.sponge
11. Whichtypeofdoughismadebyaddingshorteningortenderizingingredientssuchassugar,syrup,butter,eggs,milk,andcream?A.SoftB.RichC.LeanD.Sponge
12. AllowingyeastdoughtorisejustbeforebakingiscalledA.yeasting.B.kneading.C.proofing.D.portioning.
13. Inwhichmethodforpreparingquickbreadandcakebattersarethefatandsugarcreamedtogethertoproduceaveryfinecrumbandadense,richtexture?A.CreamingB.FoamingC.Two-stageD.Straight-dough
14. Cornbreadandblueberrymuffinsareexamplesofquickbreadsmadeusingthemethod.A.creamingB.foamingC.two-stageD.straight-dough
15. Whichmethodforpreparingcakebattersisusedtomakedevil’sfoodcake?A.CreamingB.FoamingC.Two-stageD.Straight-dough
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16. Whichtypeoficinghasashiny,nonstickycoatingwhendried?A.FoamB.FondantC.GanacheD.Buttercream
17. Whatisthemainingredientinsoufflés?A.SugarB.ShorteningC.All-purposeflourD.Beateneggwhites
18. Piecrustismadeusingdough.A.3-2-1B.phylloC.foamingD.creaming
19. TheprocedureforpreparingaprebakedpieshelliscalledA.par-baking.B.ovenspring.C.fermentation.D.bakingblind.
20.Whichdoughisusedtomakepuffpastries?A.3-2-1B.PhylloC.StrudelD.Roll-in
21. Whichdoughisusedmostoftentocreatecreampuffsandéclairs?A.PhylloB.StrudelC.Roll-inD.Pâte à choux
22. Whichtypeofcookieincludeschocolatechipandoatmeal?A.BarB.DropC.SheetD.Rolled
23. Peanutbuttercookiesareanexampleofacookie.A.dropB.sheetC.moldedD.rolled
24. CocoabutterthathasbeenflavoredandsweetenediscalledA.cocoapowder.B.whitechocolate.C.chocolateliquor.D.bittersweetchocolate.
25. Howshouldchocolatebestored?A.FrozenB.InrefrigerationC.AtroomtemperatureD.Inacool,dry,well-ventilatedarea
26. ChocolateistemperedsothatitwillA.meltevenly.B.tastebittersweet.C.haveaneutralflavor.D.havelessfatandfewercalories.
27. Whatshouldyoudoifchocolatebecomesgrainyorscorchedduringtempering?A.Addmoreliquid.B.Addmorechocolate.C.Reducetheheat.D.Discardthechocolate.
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28. Duringthetemperingprocess,towhattemperatureshouldthechocolatebeheated?A.87°FB.92°FC.105°FD.120°F
29. Alight,vanilla-flavoredcustardsaucemadefrommilk,eggyolks,andsugariscalledA.pastrycream.B.Bavariancream.C.sabayonsauce.D.crèmeanglaise.
30. Atypeofcustardmadebycombiningvanillasauce,gelatin,andwhippedcreamiscalledA.sabayon.B.pastrycream.C.Bavariancream.D.crèmeanglaise.
31. AdensecustardusedasthefillingforpastriesandéclairsiscalledA.sabayon.B.pastrycream.C.Bavariancream.D.crèmeanglaise.
32. Inbaking,flouralwayshasaproportionofwhatpercentage?A.25B.50C.75D.100
33. Abasicpiedoughiscalled3-2-1doughbecauseitcontainsA.3partsfat,2partsflour,1part
water.B.3partsflour,2partsfat,1part
water.C.3partswater,2partsflour,1part
water.D.3partsfat,2partswater,1part
flour.
34. Whichtypeofdoughisusedtomakebaklava?A.PieB.PhylloC.FoamingD.Sourdough
35. Whichmethodisusedtoprepareproductswithamorerefinedcrumbanddense,richtexture?A.Two-stageB.FoamingC.CreamingD.Straightmix
36. Whichmethodproducescakeswiththelightesttexture?A.Two-stageB.FoamingC.CreamingD.Straightmix
37. CocoabeansthathavebeencrushedintoapastearecalledA.blooms.B.cocoapowder.C.chocolateliquor.D.temperedchocolate.
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38. BelleHélèneisanexampleofaA.sherbet.B.custard.C.poachedfruit.D.dessertsauce.
39. Sabayonismadewitheggyolks,sugar,andA.butter.B.gelatin.C.Marsalawine.D.confectioner’ssugar.
40.Whichtypeofcookieincludesblondies?A.BarB.SheetC.IceboxD.Molded
Short Answer 1. Awhitecoatingthatsometimesappearsonthesurfaceofchocolateiscalled
.
2. Standardizedrecipesforbakeryproductsarecalled.
3. arethebasisofallcocoaproducts.
4. A(n)isanelegant,rich,many-layeredcakeoftenfilledwithbuttercreamorjam.
5. A(n)isafruitsaucemadefromfreshberriesorotherfruits.
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Essay 1. Compareandcontrastleanandrichdoughs.
2. Discussthedifferenttypesofcookies.
3. Discussthedifferencesbetweensorbetandsherbet.
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Chapter 9Sustainability in
the Restaurant and Foodservice Industry
True/False 1.Toconservewater,restaurantandfoodserviceoperationsshouldonlyserve
watertocustomersiftheyrequestit.
2.Halfofallwateruseinarestaurantoccursinthekitchen.
3.Meatandfishbonesareidealforcomposting.
4.Inaquaculture,opensystemsrequiremuchmoremanagementthandoclosedsystems,andtheyfrequentlyrequiremoreenergyusageaswell.
5.Organicfoodshavebeenproducedwithoutpesticidesorsyntheticfertilizers.
Multiple Choice 1. TheU.S.governmentagencythatwas
foundedin1970thathasamissiontoprotecthumanhealthandtheenvironmentistheA.EnvironmentalProtectionAgency.B.U.S.DepartmentofEnergy.C.U.S.EPAGreenPowerPartnership.D.FoodandAgriculture
Organization.
2. ThepracticeofmeetingcurrentresourceneedswithoutcompromisingtheabilitytoaccommodatefutureneedsiscalledA.sustainability.B.conservation.C.preservation.D.reduction.
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3. ThepracticeoflimitingtheuseofaresourceiscalledA.sustainability.B.conservation.C.preservation.D.reduction.
4. TheEarth’ssurfaceiscoveredwithalmost75percentwater,butonlypercentofthatcanbeusedbyhumans,eitherasgroundwaterorfreshwater.A.1B.3C.7D.10
5. WhatpercentageoftheUnitedStatesreliesongroundwatertosupplyitshouseholdsandbusinesseswithwater?A.10B.20C.30D.40
6. ApproximatelyhowmanymillionsofgallonsoffreshwaterareusedeachdayintheUnitedStates?A.175B.250C.350D.425
7. PublicwatersupplyandtreatmentfacilitiesintheUnitedStatesconsumeaboutbillionkilowatt-hoursperyear.A.36B.56C.76D.96
8. FuelsthatareformedfromplantoranimalremainsburieddeepintheeartharecalledA.biofuels.B.fossilfuels.C.naturalgas.D.nucleargas.
9. Whichrenewableenergysourcecontainsstoredenergyfromthesunthroughphotosynthesis?A.WindB.SolarC.BiomassD.Geothermal
10. Whichrenewableenergysourcecomesfromheatinsidetheearth?A.WindB.SolarC.BiomassD.Geothermal
11. Whichtypeofrenewableenergysourceconvertsenergytoelectricityusingphotovoltaics?A.WindB.SolarC.BiomassD.Geothermal
12. Inarestaurantorfoodserviceoperation,whichareausesthemostenergy?A.LightingB.RefrigerationC.Heating/coolingD.Cookingequipment
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13. Anabandoned,pollutedindustrialsitethatcanberepurposedforcommercialbusinessuseiscalledaA.brownfieldsite.B.greenbuilding.C.brownbuilding.D.greenfieldsite.
14. Foodthatcustomersdidnoteat,butthatback-of-the-housestaffprepared,cooked,cooled,andheldsafelyiscalledfood.A.organicB.recycledC.repurposedD.composted
15. Whattypeofenvironmentisoneinwhichfoodhasbeenwithinthekitchen’scontrolandhasbeenkeptsafefromcross-contaminationandtime-temperatureabuse?A.OpenB.ClosedC.ControlledD.Uncontrolled
16. Printingonbothsidesofpaperisanexampleofwhichwastemanagementeffort?A.ReuseB.ReduceC.RecycleD.Reprocess
17. Accurateforecastingcanhelpwhichwastemanagementeffort?A.ReuseB.ReduceC.RecycleD.Reprocess
18. Whichwastemanagementefforttransformswasteintovaluableresources?A.ReusingB.ReducingC.RecyclingD.Reprocessing
19. Low-flowsprayvalveshelptoconservewaterbyA.addingairtothesprayer.B.recirculatingwateralready
sprayed.C.holdingthewaterinatankuntil
readytobeused.D.reducingtheamountofwater
comingoutofthesprayer.
20.SinkaeratorshelptoconservewaterbyA.recirculatingsteam.B.holdingwaterinatank.C.addingairtoawaterflow.D.reducingtheamountofwater
comingout.
21. AnaturalformofrecyclingthatoccurswhenorganicmaterialdecomposestoformorganicfertilizeriscalledA.reusing.B.reducing.C.composting.D.repurposing.
22. Foodproducedinthesurroundinggrowingregioniscalledasource.A.localB.non-localC.regionalD.community
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23. WhatisthemostconsumedseafoodintheUnitedStates?A.TunaB.ShrimpC.SalmonD.Tilapia
24. TheproductionofseafoodundercontrolledconditionsiscalledA.aquaculture.B.wildfishing.C.conservation.D.bottomtrawling.
25. Aquacultureaccountsforwhatpercentageofseafoodconsumedglobally?A.30B.40C.50D.60
26. TheUnitedStatesisresponsiblefortheproductionofapproximatelymillionpoundsofseafoodeachyear.A.500B.600C.700D.800
27. Whichtypeofaquaculturesystemusesanaturalbodyofwatertoproduceseafood?A.OpenB.ClosedC.ControlledD.Uncontrolled
28. Whichtypeofsystemonanaquaculturefarmreconditionsandreusesthewater?A.OpenB.ClosedC.ControlledD.Uncontrolled
29.Coffeetreesgrowundertallerrainforesttreesusingthecoffeemethod.A.sunB.shadowC.shade-grownD.roasted-grown
30. FoodsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersareA.fresh.B.organic.C.hormone-free.D.conventional.
31. Handsshouldbewashedinwateratwhattemperature?A.90°FB.100°FC.110°FD.120°F
32. Tousewaterefficiently,restaurantandfoodserviceoperationsshouldthawfoodA.incoolers.B.inthemicrowave.C.onthecounter.D.underrunningwater.
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33. Tousewaterefficiently,restaurantandfoodserviceoperationsshouldscrapeandsoakdirtycookwareandplatesA.instandingwater.B.underrunningwater.C.inboilingwater.D.infreezingwater.
34. Turningoffthelightswhenleavingaroomisanexampleofenergy.A.recyclingB.conservingC.sustainingD.repurposing
35. Whatpercentageoftheworld’sfishspecieshavebeenfullyfished,overfished,ordepletedwithinthelast15years?A.35B.50C.65D.75
36. Worldwide,coffeeproductionaccountsforapproximatelymillionacresoffarmlandspreadover60countries.A.10B.20C.30D.40
37. Whichmethodofcleaningsidewalksandparkinglotswouldbesthelptoconserveresources?A.UsingonebucketofwaterB.WateringwithahoseC.UsingaleafblowerD.Sweeping
38. Aaddsairtoawaterflow,thusreducingwaterconsumption.A.sinkaeratorB.connectionlesssteamerC.tanklesswaterheaterD.low-flowsprayvalve
39. TheEPAreportsthatcommercialbuildingsconsumepercentofallelectricityusedintheUnitedStates.A.44B.54C.64D.74
40. WhensomespeciesarebeingcaughtatafasterratethantheycanreproduceitiscalledA.bycatch.B.trawling.C.overfishing.D.underfishing.
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Short Answer 1. isthepracticeofmeetingcurrentresourceneedswithout
compromisingtheabilitytoaccommodatefutureneeds.
2. A(n)buildingisonethathasbeendesigned,built,renovated,orreusedsothatthestructureconservesenergy,usesresourcesmoreefficiently,andreducestheoverallimpactontheenvironment.
3. Operationscanreducetotalwastebyreducing,reusing,and.
4. istheproductionofseafoodundercontrolledconditions.
5. systemsofaquacultureuseanaturalbodyofwatertoproducefish.
Essay 1. Whyiswaterconservationimportant?
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2. Determinewaysarestaurantandfoodserviceoperationcanreduce.
3. Whatarethewaysarestaurantandfoodserviceoperationcanconserveenergy?
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Chapter 10Global Cuisine 1:
The AmericasTrue/False 1.InCal-Mexcuisinethemeatsareshredded,whileinTex-Mexcuisinethemeats
aregenerallyground.
2.TheancientMexicandietwasusuallyvegetarian,perhapssupplementedwithseafoodinthecoastalregions.
3.Mexicancookinghasinfluencedallcuisinesbecausebarbecueoriginatedinthisregion.
4.BrazilintroducedtheWesternworldtocitrusfruits,whichwerebroughttotheNewWorldandgrowninPortugal.
5.ComalesusedinMexicancookingaremadeofcast-iron.
Multiple Choice 1. Whocultivatedadietcalled“Three
Sisters,”whichconsistsofcorn,beans,andsquash?A.IroquoisB.PilgrimsC.PuritansD.Italians
2. Aclassicmenuitemthatincludescornedbeefbrisket,boiledpotatoes,cabbage,androotvegetablesiscalledA.jambalaya.B.shishkebab.C.lowcountrybroil.D.NewEnglandboileddinner.
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3. Blueberries,cranberries,andConcordgrapesarestaplefruitsofwhatU.S.region?A.SouthB.MidwestC.SouthwestD.Northwest
4. Whichtypeofcuisineusuallyshowcasessimple,heartydishesthatmakeuseoflocallygrownfood?A.SouthernB.MidwesternC.NorthwesternD.Southwestern
5. WhichpeoplearrivedintheMidwestinthe1700sandintroducedthetraditionofservingmealsfamilystyle?A.ItaliansB.GermansC.HungariansD.Scandinavians
6. WhatdidtheScandinaviansintroducetotheMidwest?A.LefseB.PastiesC.GoulashD.Sauerkraut
7. WhichSoutherncuisinewasinfluencedbytheAmericanIndians,whotaughtEuropeansettlerstoplantcornandintroducedthemtonativesquashes,plums,berries,greens,game,andseafood,includingfishandoysters?A.CajunB.CreoleC.TidewaterD.Lowcountry
8. WhichcuisinebeganbyblendingFrenchgrandcuisineprincipleswiththecookingtechniquesofenslavedAfricans?A.CajunB.CreoleC.TidewaterD.Lowcountry
9. WhichstyleofcookingoriginatedintheswampsandbayousofsouthwesternLouisiana?A.CajunB.CreoleC.TidewaterD.Lowcountry
10. AheartysoupthatisoftenmadewithtrinityandshrimpandthenthickenedwithbrownrouxandfiléiscalledA.gumbo.B.andouille.C.jambalayaD.clamchowder.
11. WhichCajundishisaspicyricedishwithchicken,andouillesausage,shrimp,crayfish,trinity,othervegetables,herbs,broth,andseasonings?A.GumboB.AndouilleC.JambalayaD.Clamchowder
12. TrinityisaformofmirepoixusedinCajunandCreoleinwhichthecarrotsarereplacedwithA.okra.B.tomatoes.C.sweetpotatoes.D.greenbellpeppers.
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13. SalsaisasignaturedishofwhichU.S.region?A.SouthB.NortheastC.SouthwestD.Midwest
14. AstyleofcookingandpresentingfoodthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisinesiscalledcuisine.A.hauteB.fusionC.classicalD.nouveau
15. AtropicaltreethatproducesseedpodscontainingbeansthataregroundtomakecocoapowderiscalledA.yucca.B.cacaoC.stevia.D.cassava.
16. AtraditionalCentralAmericanrelishmadefromcabbage,onions,andcarrotstossedinvinegarthatisservedasacondimentonmanydishesiscalledA.curtido.B.pupusa.C.gallo pinto.D.papa rellena.
17. Wheredidbarbecueoriginate?A.CaribbeanB.UnitedStatesC.PacificRimD.SouthAmerica
18. Amixofsaltpork,ham,onions,garlic,greenpeppers,jalapeño,tomato,oregano,andcilantrothatiscookedslowlytogetherandthenusedasafoundationinsoupsandstewsiscalledA.jerk.B.curtido.C.sofrito.D.pupusa.
19. ThestaplesofBoliviaarepotatoes,rice,beans,andA.yucca.B.cacao.C.quinoa.D.bananas.
20. WhichtropicalfruitisastapleofBraziliancuisine?A.KiwiB.QuinceC.BananaD.Pineapple
21. AmixtureofcitrusandfishthatisasignaturedishinPeruiscalledA.ceviche.B.guarana.C.churrasco.D.gallo pinto.
22. CreoleandCajuncookingareblendsofwhatstylesofcuisine?A.French,Indian,andSpanish.B.African,Indian,andPeruvianC.Spanish,French,Moroccan,and
AfricanD.AmericanIndian,Spanish,French,
andAfrican
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23. TheflavorsassociatedwiththecuisineoftheSouthwesternUnitedStatesareA.sweetandsour.B.saltyandsavory.C.smokyandspicy.D.sharpandbitter.
24. TheflavorsassociatedwiththecuisineoftheNortheasternUnitedStatesareA.deepandrich.B.sweetandsour.C.simpleandhearty.D.lightandnutritious.
25. CajunandCreolecuisinesuseafoundationofingredientscalledthetrinity,whichconsistsofA.redpeppers,onions,andcarrots.B.celery,onions,andgreenpeppers.C.scallions,carrots,andyellowpeppers.D.garlic,orangepeppers,andscallions.
26. ACajunporksausagethathasastrong,smoky,garlickytasteiscalledA.gumbo.B.ceviche.C.andouille.D.jambalaya.
27. Whichchefhelpedpopularizefusioncuisine?A.RickBaylessB.EmerilLagasseC.WolfgangPuckD.AliceWaters
28. ThefoodsofCentralAmericacanbedescribedasA.mildandearthy.B.saltyandsavory.C.smokyandspicy.D.lightandnutritious.
29. ACentralAmericandishthatisamixofwhitericeandblackbeanscookedseparatelyandthenfriedtogetherincoconutoiliscalledA.sofrito.B.curtido.C.andouille.D.gallo pinto.
30. WhichplantisastaplecropinAfrica,Asia,andSouthAmerica?A.YuccaB.CacaoC.CassavaD.Anthurium
31. ThetechniqueusedtocookameatbyaddingspicesandthenroastingitoverasmokywoodfireiscalledA.brining.B.grilling.C.barbecue.D.churrasco.
32. RoastingmeatonskewersoverfireiscalledA.grilling.B.stir-frying.C.barbecue.D.churrasco.
33. Athick,handmade,cornbiscuit-likeflatbreadthatistraditionaltoCentralAmericaiscalledaA.lefse.B.curtido.C.sofrito.D.pupusa.
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34. InJamaica,meatisseasonedwithaspicydryrubcalledA.allspice.B.jerkspice.C.Aztecrub.D.Creolerub.
35. ThemostnotablevarietyofmolethatismadewithdriedfruitsandanchochilisiscalledA.MoleNegro.B.MoleVerde.C.MolePoblano.D.MoleAmarillo.
36. Whichareaishometofusioncuisine?A.NorthwestB.SouthwestC.MidwestD.PacificRim
37. InMexicancooking,comals areusedasA.clayplates.B.glassbowls.C.ceramicpots.D.cast-ironpans.
38. ThefoodsofBraziliancuisinecanbedescribedasA.mildandearthy.B.saltyandsavory.C.savoryandspicy.D.lightandnutritious.
39. TheBritishbegantoarriveinlargenumbersintheNortheastduringthe1700sandbroughtmeatpiescalledA.lefse.B.curtido.C.pasties.D.goulash.
40. InCal-MexcuisineoftheSouthwesternUnitedStates,themeatsareA.diced.B.minced.C.ground.D.shredded.
Short Answer 1.cuisinedevelopedinthecityofNewOrleansinthehomesof
FrenchandSpanisharistocrats.
2. isaformofmirepoixthatblendscelery,onions,andgreenbellpeppers.
3. ThestyleofcookingandpresentingfoodthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisinesiscalledcuisine.
4. isatraditionalCentralAmericanrelishoriginatinginElSalvadorthatismadefromcabbage,onions,andcarrotstossedinvinegar.
5. meanssauceormixtureandcansometimesbeusedasasuffixonwordstodescribethesauce.
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Essay 1. DescribethecuisineofthePacificRim.
2. CompareandcontrasttheflavorprofilesoftwoU.S.regions.
3. ExplainhowMexicancuisinehasinfluencedAmericancuisine.Supportyouranswer.
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Chapter 11Global Cuisine 2: Europe,
the Mediterranean, the Middle East, and Asia
True/False 1.CatherinedeMedicibroughtgrandcuisinetoFrance.
2.TheColumbianExchangebroughtmanynewfoodstoSpain,suchastomatoes,peppers,andbeans.
3.ThesignaturecookingmethodsofMoroccoaretaginesandcouscoussière.
4.Garlic,tahini,andchickpeasarestaplesofEgyptiancuisine.
5.CantoncuisinereferstotheelaborateanddelicatespecialtiespreparedfortheelitemembersoftheimperialcourtinPeking.
Multiple Choice 1. Whichtypeofcuisineischaracterized
byhighlyrefineddishesandastrictlydisciplinedbrigadesystem?A.GrandB.HauteC.ClassicD.Nouveau
2. TheAlsatianspecialtyofengorgedliverofafattenedgooseorduckthatissearedorpoached,iscalledA.foiegras.B.cassoulet.C.duckconfit.D.pouletdeBresse.
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3. TheFrenchdishmadefromablue-leggedchickenofrenownedtendernessandflavoriscalledA.foiegras.B.cassoulet.C.duckconfit.D.pouletdeBresse.
4. SouthwestFranceisrenownedforwhichbeansandmeatdish?A.FoiegrasB.CassouletC.PouletdeBresseD.JambondeBayonne
5. WhichEuropeancountryiscreditedwithcreatingthemothersauces?A.ItalyB.SpainC.FranceD.Germany
6. The2majorcookingfatsofItalyareA.oliveoilandbutter.B.butterandsoybeanoil.C.margarineandeggyolks.D.clarifiedbutterandcanolaoil.
7. Whichcountry’sfoodhasbeencharacterizedasla cucina povera,thecuisineofpoverty?A.ItalyB.SpainC.FranceD.Germany
8. ANorthernItalydishthatisanoliveoil-baseddippingsauceflavoredwithanchovyandgarlicandthenservedwarmwithrawvegetablesiscalledA.brodetto.B.bagna cauda.C.bollito misto.D.vitello tonnato.
9. WhichdishisahallmarkofGenoa’scuisine?A.Bollito mistoB.Vitello tonnatoC.Pastacon le sardeD.Bistecca alla Fiorentina
10. WhichgroupintroducedSpaintocitrusfruits,almonds,sugarcane,rice,saffron,andawidevarietyofvegetablesandspices?A.ArabsB.RomansC.ItaliansD.Germans
11. WhichSpanishdishisbasedonrice,oliveoil,andsaffroncookedinonepotoveranopenflame?A.CocidoB.PaellaC.FabadaD.Picada
12. WhichgroupintroducedMoroccotosaffron,ginger,cumin,cinnamon,andtheprinciplesofcombiningsweetandsourflavors?A.ArabsB.BerbersC.PhoeniciansD.Carthaginians
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13. WhichflavorsdescribetheMoroccancuisine?A.SpicyandpungentB.SweetandsavoryC.Sweet,sour,andspicyD.Fresh,clean,andsimple
14. ThenationaldishofMoroccoisA.paella.B.harira.C.tagines.D.couscous.
15. InMorocco,athickstewofchickpeas,rice,meat(usuallylamb),andvegetables,eatenwithsaladorbread,isknownasA.harira.B.tagines.C.B’stilla.D.bollito misto.
16. WhatfoodisconsideredessentialtoGreece’swell-being?A.GarlicB.OlivesC.PeppersD.Tomatoes
17. AGreekcasseroleoflambandeggplant,oftencoveredwithalayerofbéchamelsauceorbeateneggbeforebaking,iscalledA.baklava.B.moussaka.C.shawarma.D.chakchouka.
18. ThetwomostimportantflavoringagentsinGreekcuisineareA.oliveoilandgarlic.B.butterandcanolaoil.C.oliveoilandlemonjuice.D.clarifiedbutterandlemonjuice.
19. ATunisianmixtureofpuréedonionandgarliccombinedwithpungentspicessuchaschiliandsaffroniscalledA.tabil.B.harissa.C.chermoula.D.chakchouka.
20. ThenationaldishofEgyptthatisusuallyeatenatbreakfastisA.katteh.B.shawarma.C.ful medames.D.hamam mashi.
21. InEgypt,shreddedmeatservedinapitawithtahiniiscalledA.chermoula.B.shawarma.C.ful medames.D.hamam mashi.
22. Whichtypeofriceismadeusingthecharacteristicsoak-boil-steamcookingtechnique,producingalight,fluffygrain?A.PoloB.DamyC.KattehD.Chelo
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23. AnIraniancasseroleoflambcookedwithwalnutsauceandflavoredwithpomegranateiscalledA.biryani.B.melohkia.C.shawarma.D.fesenjan.
24. Baharatisapopularseasoninginwhichcountry?A.IranB.EgyptC.MoroccoD.SaudiArabia
25. Whichpeoplewerethefirstknowntocontroltheuseoffireandapplyittocooking?A.IndianB.ChineseC.JapaneseD.African
26. TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptinanatural,purestate,followsthephilosophyofA.Taoism.B.Hinduism.C.Buddhism.D.Confucianism.
27. WhichChinesecuisineisknownforitshotandspicydishes?A.CantonB.ShandongC.MandarinD.SzechwanHunan
28. WhichChinesecuisineincludesthedishessweetandsourporkandeggfooyung?A.CantonB.MandarinC.ShandongD.SzechwanHunan
29. TheChinesecookingtechniquethatisalong,slowbraisinginamixtureofsoysauceandwateriscalledA.stewing.B.velveting.C.redcooking.D.flavor-potting.
30. Inwhichcountryisdrinkingteaaveryancientandrespectedcustom?A.IndiaB.JapanC.BrazilD.Morocco
31. AJapanesefoodmadefromfermentedsoybeanpasteiscalledA.miso.B.shoyu.C.dashi.D.wasabi.
32. InIndia,whichreligionpromotesvegetarianism?A.JudaismB.JainismC.HinduismD.Buddhism
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33. AnIndianspicemixturemadefromavarietyofstrong-tastingspicessuchasblackcardamom,blackpepper,andclovesiscalledA.raanmusallam.B.garammasala.C.panchphoron.D.mangshojhol.
34. TheIndiancookingtechniqueofscatteringdry,whole,orgroundspicesintohotoilorgheeuntiltheypop,flavoringtheoil,iscalledA.dum.B.tarka.C.bhuna.D.talana.
35. Adelicacymadebylayeringpaper-thinsheetsofpastryknownaswarqa withalmondsandpastrycreamiscalledA.paella.B.pastilla.C.baklava.D.moussaka.
36. Aspiceblendofblackpepper,turmeric,ginger,cumin,andnutmegusedtoseasonsoupsandstewsisknownasA.tabil.B.harissa.C.duqqa.D. la kama.
37. ApopularGreekdipthatconsistsofpuréedchickpeasseasonedwithlemonjuice,oliveoil,andsesameseedpasteiscalledA.salsa.B.hummus.C.taramosalataD.avgolemono.
38. TheMoroccanfestivaldishofsteamedforequarteroflamb,flavoredwithcumin,iscalledA.choua.B.harira.C.b’stilla.D.mechoui.
39. TheNeapolitandishofcoldvealwithtunasauceiscalledA.vitello tonnato.B.bollito misto.C.pastacon le sarde.D.bistecca alla Fiorentina.
40. ATuscanspecialtyofgrilledsteak,atleast2inchesthick,iscalledA.saltimbocca.B.bollito misto.C.pastacon le sarde.D.bistecca alla Fiorentina.
Short Answer 1. cuisinereferstotheelaborateanddelicatespecialties
preparedfortheelitemembersoftheimperialcourtinPeking.
2. Redcookingisalong,slowbraisinginamixtureofandwater.
3. TheJapaneseintroducedcookingtechniquessuchasbakinganddeep-frying,whichwerequicklyadoptedas.
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4. IntheNorthernIndiacookingmethodcalled,thepreparercoversthecookingpot,sealsitwithstripsofdough,andthensteamsthefood.
5. aregroundmeatmoldedaroundastickandgrilled.
Essay 1. Howdoreligiousbeliefsaffectglobalcuisines?Giveexamples.
2. Determinewhatinfluencescuisinesindifferentregions.
3. GenerateamenuforaschoollunchthatyouthinkwouldbeacceptabletostudentsandthatincludesfoodsfromGreece.Comparethemtofoodsweeat.
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Final 1True/False 1.Refrigerateddairyproductsshouldbestoredatorbelow41°F.
2.Butterandmayonnaisearecommonexamplesofcondiments.
3.Vegansconsumeonlygrains,legumes,vegetables,fruit,nuts,andseeds.
4.Portioncontrolmeanscontrollingthequantityofparticularfoodsbyusingappropriatelysizedservings.
5.Theas-purchased(AP)methodisusedtocostaningredientatthepurchasepricebefore anytrimorwasteistakenintoaccount.
6.Fixedcostsremainthesameregardlessofsalesvolume.
7.Vinaigretteisthemoststableandthickestemulsifieddressing.
8.Intermezzosaladsarelargeenoughtoserveasafullmealandalsocontainproteiningredients.
9.Aproductionsheetlistsallmenuitemsthatthechefswillprepareonagivenday.
10.Nonperishableproductsarefoodproductssoldordistributedinaformthatwillspoilordecaywithinalimitedperiodoftime.
11.Thetenderestcutsofmeatcomefromthosemusclegroupsthatreceivetheleastamountofexercise.
12.Cutsofmeatwithgreatermarblingorathickerskinorfatcapproducejuicesthatkeepthemeatmoistwhilecooking,evenindryheat.
13.Apressreleaseisabriefpresentationofpromotionalinformationwrittentosoundlikeanewsarticle.
14.Menuengineeringsystematicallybreaksdownamenu’scomponentstoanalyzewhichitemsareprofitableandwhichitemsarenotselling.
15.Soufflésaremorestablethansteamedpuddingsbecauseofthegreaterpercentageofeggsandsugarintheirbatter.
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16.GelatoisanItalianversionoficecreamthatismadeusingmostofthesameingredientsasicecream,butdoesnotcontaineggs.
17.Allfoodwastecanbecomposted.
18.Operationscanreducetheiramountofwastebyreducing,reusing,andrecycling.
19.Curtido isatraditionalCentralAmericanrelishthatismadefromcabbage,onions,andcarrotstossedinvinegar.
20.Sofrito isacombinationofaromaticingredientsthatarequicklycookedtogetherandthenusedasafoundationinsoupsandstews.
21.Grandcuisineischaracterizedbyhighlyrefineddishesandthecreationofastrictlydisciplinedbrigadesystem.
22.Theflavorssweet,sour,andspicydescribeMoroccancuisine.
Multiple Choice 1.Fatisfoundinwhichpartoftheegg?
A.YolkB.ShellC.WhiteD.Chalaza
2. ThemethodusedtocookeggsbenedictandeggsFlorentineisA.frying.B.baking.C.poaching.D.simmering.
3. Onahamandcheesesandwichwithmustard,thehamandcheesearetheA.spread.B.garnish.C.filling.D.condiment.
4. Whattypeofsandwichisaclubsandwich?A.WrapB.ColdC.SubmarineD.Multidecker
5. Whatisthecookingtimeforhard-boiledeggs?A.10minutesB.15minutesC.20minutesD.25minutes
6. EggsthatarefriedonlyonthebottomarecalledA.up.B.basted.C.overeasy.D.scrambled.
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7. Onahamburgerwithketchup,theketchupistheA.garnish.B.spread.C.filling.D.condiment.
8. Thebody’senergyisprovidedmainlybyA.lipids.B.minerals.C.proteins.D.carbohydrates.
9. ThechemicalprocessthatcausesunsaturatedfatstospoiliscalledA.absorption.B.digestion.C.oxidation.D.hydrogenation.
10. ChemicalcompoundsfoundinfoodthatareneededforregulatingmetabolicprocessesarecalledA.vitamins.B.proteins.C.fattyacids.D.aminoacids
11. TheconditioninwhichthebodycannotregulatebloodsugarproperlyiscalledA.anemia.B.diabetes.C.anorexia.D.malnutrition.
12. TheonlysourceofenergyforthebrainandnervoussystemisA.fiber.B.sugar.C.insulin.D.glucose.
13. ThemineralsthathelpbuildstrongbonesandteethareA.ironandzinc.B.sodiumandcalcium.C.potassiumandsodium.D.calciumandphosphorous.
14. Vegansneedtosupplementtheirdietwithwhichvitamin?A.AB.BC.CD.D
15. TheconditionthatcausesthebonestograduallylosetheirmineralsandbecomeweakandfragileiscalledA.diabetes.B.obesity.C.osteoporosis.D.cardiovasculardisease.
16. ThedocumentthatlistsallmenuitemsthataregoingtobepreparedforagivendateiscalledaA.receivingsheet.B.purchaseorder.C.masterschedule.D.productionsheet.
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17. Acompilationofsalesandcostinformationforaspecificperiodoftimeispresentedina(n)A.salesinvoice.B.balancesheet.C.operatingbudget.D.profit-and-lossreport.
18. Usethemethodtominimizethevalueoftheclosinginventory.A.lastin,firstout(LIFO)B.actualpurchasepriceC.latestpurchasepriceD.weightedaveragepurchaseprice
19. Avendor’sdocumentthatlistssuchdetailsasitemspurchased,dateoforder,purchaser,andsalespriceiscalleda(n)A.invoice.B.purchaseorder.C.receivingsheet.D.inventoryrecord.
20. Whichmenupricingmethodrequiresthatanoperationknowtheportioncostsforeachitemsold?A.AveragecheckB.ContributionmarginC.FoodcostpercentageD.Straightmarkuppricing
21. ThetypeoflettucethatistheessentialingredientinCaesarsaladisA.bibb.B.leaf.C.iceberg.D.romaine.
22. ThepartofthesaladthatenhancesappearancewhilealsocomplementingoveralltasteiscalledtheA.base.B.body.C.garnish.D.dressing.
23. Asmallportionofcoleslawisatypeofsalad.A.mainB.appetizerC.intermezzoD.accompaniment
24. Howmanydayscanunopenedproducebestored?A.2to3B.4to5C.6to7D.8to9
25. Aningredientthatcanpermanentlybindunlikeingredients,suchasoilandvinegar,iscalleda(n)A.solution.B.colloid.C.emulsifier.D.suspension.
26. ThemainingredientinguacamoleisA.potatoes.B.tomatoes.C.avocados.D.chickpeas.
27. Whatistheingredientthatholdsaboundsaladtogether?A.MilkB.ButterC.OliveoilD.Mayonnaise
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28. ThechannelofdistributionthatincludesthefarmersandrancherswhoraiseproduceandlivestockiscalledtheA.primarysource.B.secondarysource.C.tertiarysource.D.intermediarysource.
29. isinspecting,accepting,and,insomecases,rejectingdeliveriesofgoodsandservices.A.StoringB.PilferingC.ReceivingD.Ordering
30. Whatisthelegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendorcalled?A.PurchaseorderB.InventorysheetC.RequisitionformD.Productionrecord
31. Ifamanagertakesmoneyorothergoodsfromapersoninexchangeforpurchasingfromaspecificvendor,thisactiscalledaA.bribe.B.pilfer.C.payoff.D.kickback.
32. Toforecastbuyingneeds,buyersandmanagersusea(n)A.purchaseorder.B.inventorysheet.C.requisitionform.D.productionrecord.
33. TheidealamountofinventoryitemsthatanoperationshouldhaveatalltimesiscalledA.parstock.B.parvalue.C.perpetualinventory.D.periodicinventory.
34. WhatisthehighestqualityUSDAgradeofbeef?A.GoodB.SelectC.PrimeD.Choice
35. Italiansalamiandpepperoniareexamplesofsausage.A.freshB.curedC.driedD.smoked
36. Whatcolorarethejuiceswhenpoultryisdonecooking?A.RedB.PinkC.ClearD.Brown
37. Shellfishidentificationtagsmustbekeptonfilefordaysfromthedatethelastshellfishwassoldorserved.A.30B.60C.90D.120
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38. Theprocessofremovingashrimp’sdigestivetractiscalledA.deveining.B.trimming.C.trussing.D.shucking.
39. Small,roundpiecesofmeatthataremoldedbywrappingthemincheeseclotharecalledA.scallops.B.noisettes.C.medallions.D.tenderloin.
40. TheconnectivetissuethatattachesthemeattotheboneandwillnotbreakdownduringcookingiscalledA.collagen.B.fibrous.C.adipose.D.elastin.
41. Whichelementofthecontemporarymarketingmixisawayinwhichanoperationtellsitscustomersaboutitsproductsandservices?A.PresentationmixB.CommunicationmixC.Product-servicemixD.Contemporarymarketingmix
42. ThelistofactionstepsnecessaryforanoperationtosellaproductorserviceiscalledaA.marketingplan.B.promotionmix.C.researchreport.D.missionstatement.
43. ThemarketresearchmethodthattriesoutaproductforalimitedtimeorwithalimitedgroupofpeopleisA.surveying.B.sampling.C.observational.D.experimental.
44. ThetypeofsegmentationthatbreaksdownalargemarketintosmallergroupsofsimilarindividualsiscalledA.lifestyle.B.market.C.benefit.D.demographic.
45. ThetypeofmenuthatpriceseachitemseparatelyiscalledA.dujour.B.limited.C.cyclical.D.álacarte.
46. ThemenuitemclassificationthathasahighmenumixpercentageandalowcontributionmarginisA.dog.B.star.C.puzzle.D.plowhorse.
47. Whichmenu,similartoaprixfixemenu,bundlesvariouselementsintoonepackage?A.FixedB.CyclicalC.CaliforniaD.Tabled’hôte
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48. ThebakingingredientthatdeterminestheconsistencyofthefinishedproductisA.sweetener.B.thickener.C.leavening.D.shortening.
49. Whichtypeofdoughismadebyaddingshorteningortenderizingingredientssuchassugar,syrup,butter,eggs,milk,andcream?A.SoftB.RichC.SourD.Sponge
50. Whichmethodisusedtopreparecakeswiththelightesttexture,suchasangelfoodandchiffoncakes?A.FoamingB.CreamingC.Two-stageD.Straightmix
51. Theingredientthatmakesbakedgoodsmoist,addsflavor,andkeepsthemfreshiscalledA.gluten.B.shortening.C.leavening.D.thickener.
52. WhattypeofdoughisusedtomakeFrenchbread?A.SoftB.LeanC.SpongeD.Sourdough
53. Whatisthetermusedtodescribethewhitecoatingthatsometimesappearsonthesurfaceofchocolate?A.NibsB.MoldC.BloomD.Crystal
54. AsaucemadefromfreshberriesorotherfruitsiscalledA.bloom.B.syrup.C.extract.D.coulis.
55. ThetypeofrenewableenergysourcethatconvertsenergytoelectricityusingphotovoltaicsisA.wind.B.solar.C.biomass.D.geothermal.
56. Meetingcurrentresourceneedswithoutcompromisingtheabilitytoaccommodatefutureneedsiscalledwhat?A.PreservationB.ConservationC.SustainabilityD.Compromising
57. WhatpercentageoftheUnitedStatesreliesongroundwatertosupplyitshouseholdsandbusinesseswithwater?A.30B.40C.50D.60
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58. Whichareainarestaurantorfoodserviceoperationusesthemostenergy?A.LightingB.RefrigerationC.Heating/coolingD.Cookingequipment
59. Whichcolorofrecyclingbinisusedforglassandplastics?A.BlueB.GreenC.BlackD.Yellow
60. ThetypeofsystemonanaquaculturefarmthatreconditionsandreuseswateriscalledA.open.B.closed.C.controlled.D.uncontrolled.
61. Whichregionishometofusioncuisine?A.SouthB.NorthwestC.SouthwestD.PacificRim
62. InJamaica,whatisrubbedonmeattomakeitspicy?A.AllspiceB.CreolerubC.JerkspiceD.Horseradish
63. WhichflavorsdescribethefoodsofCentralAmerica?A.SweetandsourB.MildandearthyC.SaltyandheavyD.Lightandnutritious
64. WhatingredientsareinthetrinityofCajunandCreolecuisine?A.Carrots,onions,andceleryB.Celery,onions,andtomatoesC.Celery,onions,andgreenbell
peppersD.Scallions,tomatoes,andsweet
potatoes
65. ThespicyCajunricedishmadeupofchicken,andouillesausage,shrimp,crayfish,trinity,othervegetables,herbs,broth,andseasoningsisknownasA.gumbo.B.ceviche.C.andouille.D.jambalaya.
66. ThestyleofcookingthatoriginatedintheswampsandbayousofsouthwesternLouisianaiscalledA.Creole.B.Cajun.C.tidewater.D.lowcountry.
67. TheScandinaviansintroducedtheMidwesttoA.lefse.B.pasties.C.goulash.D.sauerkraut.
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68. WhichEuropeancountryiscreditedwithcreatingthemothersauces?A.ItalyB.SpainC.FranceD.Belgium
69. WhointroducedSpaintocitrusfruits,almonds,sugarcane,rice,saffron,andawidevarietyofvegetablesandspices?A.ArabsB.RomansC.ItaliansD.Iroquois
70. WhatisthenationalsoupofMorocco?A.PaellaB.HariraC.CouscousD.Gazpacho
71. ThetypeofMiddleEasterncookerythatusesthecharacteristicsoak-boil-steamtechniquetoproducealight,fluffyriceisA.polow.B.damy.C.kateh.D.chelow.
72. ThefirstknownpeopletocontroltheuseoffireandapplyittothecookingoffoodweretheA.Arabs.B.Indians.C.Chinese.D.Japanese.
73. TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptintheirmostnaturalandpurestate,followsthephilosophyofA.TaoismB.Hinduism.C.Buddhism.D.Confucianism.
Short Answer: 1. Milkthathasbeenheatedtodestroyharmfulbacteriahasbeen
.
2. Aneggiscomposedoftheoutershell,thewhite(albumen),andthe.
3. isputtingeggsintocoldwaterimmediatelyaftercookingtostopthecookingandmakethemeasiertopeel.
4. Energyfromfoodismeasuredinunitscalled.
5. Chemicalsthatkillinsectsandotherplantpestsarecalled.
6. isessentialforreplenishingredbloodcells.
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7. Withthemethod,totalrevenueisdividedbythenumberofseats,averageseatturnover,anddaysopeninayear.
8. A(n)isachartthatshowsemployees’namesandthedaysandtimestheyaretowork.
9. isthepriceanoperationpaysoutforthepurchasingandpreparationofitsproductsorinprovidingitsservices.
10. saladsareusuallysweetandoftencontainfruits,sweetenedgelatin,nuts,cream,andwhippedcream.
11. dressinginitssimplestformismadeofoilandvinegar.
12. isthemoststableandthickestemulsifieddressing.
13. arespecialized,writtenpricelistscreatedforanoperationbyasupplier.
14. A(n)sheetlistsallmenuitemsthatthechefswillprepareonagivenday.
15. levelsaretheidealamountsofinventoryitemsthatanoperationshouldhaveatalltimes.
16. measurestheproportionofedibleorusablemeatafterithasbeentrimmedofbonesorfat.
17. isamixtureofleangroundmeatandfatthatisemulsified,orforcedtogether,inafoodgrinderandthenpushedthroughasievetocreateaverysmoothpaste.
18. meatisorganmeatfromhogs,cattle,orsheep.
19. involveinteractingwiththepeopleinthelocalareatocreateawarenessofandtrustforanoperation.
20. A(n)isananalysisofthepopularityandprofitabilityofagroupofmenuitems.
21. A(n)menulistsallmealsavailableatanytimeofday.
22. Whenaproductcontainingrefinedsugarsisbaked,theheatcausesthesugartoturnalightbrowninaprocesscalled.
23. Flavorfuloilstakenfromsuchfoodsasvanilla,lemon,andalmondarecalled.
24. Inbaking,ingredientsaregivenpercentagesinrelationto.
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25. A(n)buildingisonethathasbeendesigned,built,renovated,orreusedsothatthestructureconservesenergy,usesresourcesmoreefficiently,andreducestheoverallimpactontheenvironment.
26. isfoodthatcustomersdidnoteat,butthatback-of-the-housestaffprepared,cooked,cooled,andheldsafely.
27. A(n)sourceoffersfoodproducedinthesurroundinggrowingregion.
28. isaheartysoupoftenmadewithtrinity,shrimp,andokra,andthickenedwithbrownrouxandfilé.
29. Barbecueoriginatedinthe.
30. isatropicaltreethatproducesseedpodscontainingthebeansthataregroundtomakecocoapowder,whichisthenmadeintochocolate.
31. ThesignaturecookingmethodsinMoroccoarecouscoussièreand.
32. TheChinesecuisinethatisknownforitshotandspicyfoodsis.
33. ____________________ ismadebythecharacteristicsoak-boil-steamtechnique,producingalight,fluffyrice.
Essay 1. TheUSDAoffersvoluntarygradingofmeat.Whatarethetwogradesthattheyassign
tomosttypesofmeatandwhatdoeseachmeasure?
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2. Whatarethetwotypesofyeastbreaddoughandwhatdifferentiatesthem?
3. BothItalyandMoroccobordertheMediterranean,yettheyhaveverydifferentcuisines.DescribethedifferenceintraditionalflavorsbetweenItaliandishesandMoroccandishesandprovideexamplesofcommoncookingmethodsineachcountry.
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4. Pricingfoodisaverycomplicatedprocess.Foodcostsmustbecontrolledduringallstagesofthefoodflowprocess.Describethestepsofthisprocessandhowfoodcostsmaybecontrolledateachstep.
5. Identifythetwotypesofvitaminsandexplainhowtheydiffer.
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Final 2True/False 1.Soufflésaremadewithwhippedeggyolks.
2.Cheddarandgruyèreareexamplesoffirm-ripenedcheeses.
3.Osteoporosisisaconditioninwhichthebonesgraduallylosetheirmineralsandbecomeweakandfragile.
4.Solublefiberdissolvesinwater.
5.Arecipecostcardisatoolusedtocalculatethestandardportioncostforamenuitem.
6.Fixedcosts,incontrasttovariablecosts,changebasedontheoperation’ssales.
7.Vinaigrettesarelighter,thinnerdressingsoftenusedonmoredelicateingredients.
8.Anemulsionisatemporarymixtureofingredientsthateventuallyseparatesbackintoitsuniqueparts.
9.Theofficialprocedurethatemployeesusewhentakinganitemoutofthestoreroomandputtingitintoproductioniscalledissuing.
10.Awritteninvoiceshouldaccompanyeverydelivery.
11.Gamemeatismeatfromanimalsthathavebeenraiseddomestically.
12.Darkmeatishigherincaloriesandfat.
13.Demographicsrefertothewaysinwhichresearcherscategorizeorgrouppeople,whichcanbedoneinanumberofways.
14.Thecontributionmarginisdefinedastheamountofmoneyremainingforanoperationafterexpenses,orcosts,arepaid.
15.Quickbreadsandcakesusethesamemixingmethods.
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16.3-2-1doughismadeof3partsflour,2partsfat,and1partwater.
17.Almost75percentoftheEarth’ssurfaceiscoveredwithwater,butonly5percentofthatcanbeusedbyhumans,eitherasgroundwaterorasfreshwater.
18.Abrownfieldsiteisanabandoned,pollutedindustrialsitethatcanbecleanedupandrepurposedforcommercialuse.
19.Comals areclaypotsusedinMexicancooking.
20.PeppersareamajorflavoringagentofMexicanfoodinallregions.
21.BaharatisapopularseasoninginSaudiArabia.
22.TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptintheirmostnaturalandpurestate,followsthephilosophyofTao.
Multiple Choice 1. Eggscookedforimmediateservice
shouldreachaninternaltemperatureoffor15seconds.A.145°FB.155°FC.165°FD.175°F
2. ThepartofaneggthatalsoisknownasthealbumenistheA.yolk.B.white.C.shell.D.chalaza.
3. Whichtypeofcheesehasmoldinjectedorsprayedintothecheesetospreadthroughoutitwhileitages?A.Firm,ripenedB.Soft-ripenedC.Blue-veinedD.Unripened,fresh
4. Theprocessinwhichdairiesmakecheesebyseparatingthemilk’ssolidsfromitsliquidiscalledA.curdling.B.clarification.C.pasteurization.D.homogenization.
5. Inwhichcookingmethodareeggsconstantlystirred?A.BakingB.FryingC.ShirringD.Scrambling
6. Asavoryeggcustardbakedinacrustiscalleda(n)A.frittata.B.omelet.C.soufflé.D.quiche.
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7. Whichtypeofsandwichconsistsof2slicesofbreador2halvesofaroll,aspread,andafilling?A.ColdB.WrapC.GrilledD.Submarine
8. Whichprocessaltersthephysicalpropertiesoffatsandmakesthemstayfreshlonger?A.DigestionB.EvaporationC.AbsorptionD.Hydrogenation
9. Olive,canola,andpeanutoilaresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonounsaturatedD.Polyunsaturated
10. ThenutrientsneededtobuildnewcellsandrepairinjuredonesareA.lipids.B.minerals.C.vitamins.D.proteins.
11. Meat,poultry,andfishareexamplesofwhichtypeofprotein?A.CompleteB.IncompleteC.ComplementaryD.Noncomplementary
12. TheconditionthatoccurswhenthebodydoesnotgetenoughnutrientsiscalledA.anemia.B.anorexia.C.malnutrition.D.osteoporosis.
13. Which2nutrientsarelostwhenmeatiscookedtoolong?A.IronandpotassiumB.VitaminAandironC.ProteinandvitaminB12D.ThiamineandvitaminB6
14. ThesubstancefoundinfoodthatpromotesdigestivehealthandregularityiscalledA.fiber.B.starch.C.fattyacids.D.cholesterol.
15. Whichtypeofvegetarianconsumesvegetarianitemsplusdairyproducts?A.VeganB.OvoC.LactoD.Lacto-ovo
16. ArecordofthenumberofportionsofeveryitemsoldonamenuiscalledaA.saleshistory.B.salesinvoice.C.receivingsheet.D.productionsheet.
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17. IncomefromthesaleoffooditemsiscalledA.revenue.B.expenses.C.fixedcost.D.grossprofit.
18. Whenisthecostofafooditemincurred?A.Whenitisordered.B.Whenitisconsumed.C.Whenitisbudgeted.D.Whenitispurchased.
19. Whichclassificationofcostcoversaleaseandutilities?A.Non-fixedB.VariableC.ControllableD.Uncontrollable
20. TheinventorymethodthatassumesthatstockhasbeenrotatedduringthemonthiscalledA.firstin,firstout(FIFO).B.lastin,firstout(LIFO).C.latestpurchaseprice.D.weightedaveragepurchaseprice.
21. ThemostpopularAmericansaladgreenisA.endive.B.arugula.C.iceberglettuce.D.romainelettuce.
22. ThepartofthesaladthatismadeupofalayerofgreensthatlinetheplateorbowlinwhichthesaladisservediscalledtheA.base.B.body.C.garnish.D.dressing.
23. ThesaladtypethatstimulatestheappetiteandislightenoughforthefirstcourseistheA.appetizer.B.intermezzo.C.maincourse.D.accompaniment.
24. Atwhichtemperaturerangeshouldloosesaladgreensbestored?A.29˚Fto35˚FB.36˚Fto41˚FC.42˚Fto47˚FD.48˚Fto55˚F
25. ThestandardrecipeforabasicvinaigretteisA.1partoil,1partvinegar.B.2partsoil,2partsvinegar.C.3partsoil,2partsvinegar.D.3partsoil,1partvinegar.
26. GrilledchickenCaesarsaladisatypeofsalad.A.starterB.maincourseC.intermezzoD.accompaniment
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27. Whatenhancestheappearanceofasalad,whilealsocomplementingtheoveralltaste?A.DipB.FillingC.GarnishD.Vinaigrette
28. Abuyermustplaceanorderforcrushedtomatoes.Parstockis15cases,8casesareinstock,and3caseswillbeusedbeforedelivery.Howmanycasesshouldthebuyerorder?A.8B.9C.10D.11
29. Inwhichchannelofdistributiondoesthecompanybuyfooditemsfromafarmerandthenresellthosesamefooditemstoaretailer?A.DistillerB.ManufacturerC.PrimarysourceD.Intermediarysource
30. ThepurchasingmethodthatincludesverbalpricequotesiscalledA.timevalue.B.basicpurchasing.C.formalpurchasing.D.informalpurchasing.
31. Thepurchasingformthatdescribesindetailthecharacteristicsofproductsandservicesthatanoperationwantstobuyiscalleda(n)A.requisitionform.B.purchaseorder.C.inventorysheet.D.specificationsform.
32. Topurchaseanewpieceofkitchenequipment,achefmustfilloutaA.receivingsheet.B.purchaseorder.C.requisitionform.D.productspecification.
33. Theprocessofinspecting,accepting,orrejectingdeliveriesofgoodsandservicesiscalledA.issuing.B.storing.C.pilfering.D.receiving.
34. Whatisthetoughmembraneonmeatcalled?A.TenderloinB.SilverskinC.NoisettesD.Medallions
35. Afishthathashaditsviscera,scales,fins,andoftenitsheadremovedisafish.A.drawnB.steakC.wholeD.dressed
36. ThecategoryofshellfishthatincludesthosewithasingleinternalshellandtentaclesiscalledA.finfish.B.mollusks.C.crustaceans.D.cephalopods.
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37. FlounderandhalibutareexamplesofA.flatfish.B.roundfish.C.crustaceans.D.cephalopods.
38. ThebestcookingmethodfortoughercutsofmeatisA.frying.B.grilling.C.braising.D.sautéing.
39. Thefabricationtechniqueinwhichapieceofmeatiscutlengthwisenearlyinhalf,sothatitopensoutandliesflat,iscalledA.trimming.B.filleting.C.trussing.D.butterflying.
40. Whichgradeofseafoodismarkedwithastamp?A.AB.BC.CD.D
41. Acollectionofpeoplewithsimilar,specificneedsandwantsiscalledaA.club.B.group.C.market.D.segment.
42. Whatistheprocessofcommunicatingabusiness’smessagestoitsmarketcalled?A.MarketingB.PresentingC.ServicingD.Positioning
43. Whichelementofthecontemporarymarketingmixincludesallthefoodandservicesofferedbyanoperationtoacustomer?A.PresentationB.CommunicationC.Product-serviceD.Place-promotion
44. Themarketresearchmethodthatgathersinformationthroughtelephone,e-mail,ortablesideisA.sampling.B.surveying.C.observational.D.experimental.
45. Thetypeofmarketingthattreatspeopleasdifferentfromeachotherandtriestomakeafocusedappealtoadistinctgroupofcustomersiscalledmarketing.A.massB.targetC.demographicD.geographic
46. ThetypeofmarketsegmentationthatanalyzestheheavyusersofaproductorserviceisA.lifestyle.B.benefit.C.productusage.D.uniqueselling.
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47. ThetypeofmenuthatliststhemenuitemsavailableonaparticulardayisA.dujour.B.fixed.C.limited.D.cyclical.
48. TheingredientthatprovidesmoisturetoabakedproductandallowstheglutentodevelopproperlyisA.yeast.B.extract.C.butter.D.liquid.
49. Whichtypeofcookieincludespeanutbuttercookies?A.BarB.SheetC.RolledD.Molded
50. Whichmethodforpreparingquickbreadsandcakebattersisusedtoprepareproductswithamorerefinedcrumbanddense,richtexture?A.CreamingB.2-stageC.FoamingD.Straightmix
51. Whatistheprocesscalledwhenabakerallowsyeastdoughtorisejustbeforebaking?A.ProofingB.YeastingC.KneadingD.Portioning
52. Whichtypeofdoughisusedtomakepiecrust?A.3-2-1B.SoftC.LeanD.Phyllo
53. Thisisanelegant,rich,many-layeredcakeoftenfilledwithbuttercreamorjam.A.TorteB.CoulisC.BaklavaD.Sabayon
54. Ifchocolatebecomesgrainyorscorchedduringtempering,thebakershouldA.addmoreliquid.B.reheatthechocolate.C.reducetheheat.D.discardthechocolate.
55. TherenewableenergysourcethatcontainsstoredenergyfromthesunamassedthroughphotosynthesisisA.wind.B.solar.C.biomass.D.geothermal.
56. Whatisthepracticeoflimitingtheuseofaresourcecalled?A.PreservationB.ConservationC.SustainabilityD.Reduction
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57. Eachday,theUnitedStatesusesapproximatelyhowmanymillionsofgallonsoffreshwater?A.240B.350C.450D.550
58. Thetypeofenvironmentinwhichfoodhasbeenwithinthekitchen’scontrolandhasbeenkeptsafefromcross-contaminationandtime-temperatureabuseiscalledA.open.B.closed.C.controlled.D.uncontrolled.
59. Whattemperatureshouldwaterbeforhandwashing?A.100°FB.110°FC.120°FD.130°F
60. Usingaresourcetodayinwaysthatdon’thurtthefutureabilitytousethatsameresourceiscalledA.preservation.B.conservation.C.sustainability.D.reduction.
61. IntheSouthwesterncuisineTex-Mex,themeatsareA.diced.B.minced.C.ground.D.shredded.
62. WhatistheflavorprofileofthecuisineoftheSouthwesternUnitedStates?A.SweetandsourB.SaltyandsavoryC.HotandearthyD.Smokyandspicy
63. WhatstyleofcookingandpresentingfoodcombinestheingredientsandtechniquesofAsianandWestCoastcuisine?A.HauteB.FusionC.ClassicalD.Barbecue
64. ThecuisinethatbeganbyblendingFrenchgrandcuisineprincipleswiththecookingtechniquesofenslavedAfricansiscalledA.Creole.B.Cajun.C.tidewater.D.lowcountry.
65. TheCentralAmericandishthatisamixofwhitericeandblackbeans,cookedseparatelyandthenfriedtogetherincoconutoil,iscalledA.sofrito.B.curtido.C.andouille.D.gallo pinto.
66. WhichPeruviansignaturedishmixeskeylimecitrusjuicewithrawfish?A.CevicheB.SashimiC.FeijoadaD.Papa rellena
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67. ThestaplesofBoliviaarepotatoes,rice,beans,andA.yucca.B.quinoa.C.scallions.D.bananas.
68. WhatarethemajorcookingfatsofItaly?A.OliveoilandbutterB.ButterandcanolaoilC.MargarineandeggyolksD.Clarifiedbutterandvegetableoil
69. ThegroupofpeoplewhointroducedtheMoroccanstosaffron,ginger,cumin,cinnamon,andtheprinciplesofcombiningsweetandsourflavorsweretheA.Arabs.B.Berbers.C.Romans.D.Carthaginians.
70. WhatarethemostimportantflavoringagentsinGreekcuisine?A.OliveoilandbutterB.GarlicandoliveoilC.GarlicandlemonjuiceD.Oliveoilandlemonjuice
71. WhatChinesecookingtechniqueisalong,slowbraisinginamixtureofsoysauceandwater?A.StewingB.VelvetingC.RedcookingD.Flavor-potting
72. WhatistheNeapolitandishofcoldvealwithtunasaucecalled?A.Vitello tonnatoB.Bollito mistoC.Pastacon le sardeD.Bistecca alla Fiorentina
73. TheChinesecuisinethatincludesthedishessweetandsourporkandeggfooyungisA.Canton.B.Shandong.C.Mandarin.D.SzechwanHunan.
Short Answer: 1. eggsarecrackedopenandcombinedinacontainer.
2. isahot,open-facedItalianpiewithacrisp,yeastdoughbottom.
3. sandwichesaresmall,coldsandwichesusuallyservedonbreadortoast,trimmedoftheircrusts,andcutintoshapes.
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4. Chemicalsthataidthebodyinfightingorpreventingdiseasesarecalled.
5. Productsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersarecalled.
6. Therecommendeddailynutrientandenergyintakeamountsforhealthypeopleofaparticularagerangeandgenderarecalled.
7. istheportionofdollarsthataparticularmenuitemcontributestooverallprofits.
8. A(n)isapredictionofsaleslevelsorcoststhatwilloccurduringaspecifictimeperiod.
9. representsthedollarvalueofafoodproductinstorageandcanbeexpressedintermsofunits,values,orboth.
10. Thesaladisintendedtobeapalatecleanserafterarichdinnerandbeforedessert.
11. Ifarestaurantorfoodserviceoperationrunsoutoffood,itiscalleda(n).
12. A(n)isalegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendor.
13. A(n)isawrittenrecordthatensuresthevendorwillcredittheoperationforarejecteditem.
14. Theoftheoperationistheamountoffundsavailabletoitatanygiventime.
15. referstotheamountofwatermoistureintheairorinacontainedspacesuchasarefrigerator.
16. Butchershangthemeatduringtohelplengthenthemusclefibersandincreasethetendernessofthemeat.
17. haveabackboneandcanliveinfreshwaterorintheocean.
18. istheopeningorremovingofamollusk’sshell.
19. Theprocessofcommunicatingabusiness’smessagetoitsmarketiscalled.
20. marketingtreatseveryoneashavingthesameneedsandwants.
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Final 2
97
21. refertohowresearcherscategorizeorgrouppeople,whichcanbedoneinanumberofways.
22. istheprocedureforpreparingapre-bakedpieshell.
23. Theprocessofmeltingchocolateiscalled.
24. Ifthedessertsaucecrèmeanglaisebeginstooverheat,itcan,ordeveloplumps.
25. Fuelsthatareformedfromplantoranimalremainsburieddeepintheeartharecalled.
26. donotrelyonafinitesupplyofaresource,directlyemitgreenhousegases,orcontributetoairpollution.
27. isanaturalformofrecyclingthatoccurswhenorganicmaterialdecomposestoformorganicfertilizer.
28. InCal-Mex,meatsare.
29. meanssauceormixture,andcansometimesbeusedasasuffixonwordstodescribethesauce.
30. A(n)lookslikeafat,homemadetortilla,butisactuallyapan-friedcornbiscuitfilledwithcheese,beans,pork,orchicken.
31. AnimportantcookingmethodinnorthernIndiais,inwhichthepreparercoversthecookingpot,sealsitwithstripsofdough,andsteamsthefood.
32. Chinesecuisineisbasedontheyinandyangphilosophyofthe.
33. TheflourthatismostfrequentlyusedinItaliancuisineis.
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Essay 1. Whatarethedifferencesinthefatcontentofbuttermilk,evaporatedmilk,and
condensedmilk,andhowareeachofthesemade?
2. Identifyanddescribe4basicpartsofasaladandtheappropriateingredientstouseforeachpart.
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Final 2
99
3. Nameanddescribethe3primaryelementsofthecontemporarymarketingmix.
4. Identify3waysinwhichtherestaurantandfoodserviceindustrycanhelptosavewater,whilestillprotectingfoodandmeetingtheneedsofcustomers?
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5. ComparetheflavorprofilesofthedifferentpartsoftheUnitedStates—theNortheast,theMidwest,theSouth,theSouthwest,andthePacificCoast/Rim.
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101
Chapter 1Breakfast Foods
and SandwichesTrue/False 1. ANS:T
REF:10
2. ANS:TREF:12
3. ANS:TREF:53
4. ANS:FREF:46
5. ANS:FREF:16
Multiple Choice 1. ANS:C
REF:6
2. ANS:BREF:12
3. ANS:DREF:12
4. ANS:AREF:14
5. ANS:DREF:16
6. ANS:AREF:16
7. ANS:CREF:17
8. ANS:CREF:17
9. ANS:CREF:17
10. ANS:BREF:19
11. ANS:CREF:20
12. ANS:DREF:25
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13. ANS:CREF:25
14. ANS:BREF:25
15. ANS:CREF:28
16. ANS:DREF:18
17. ANS:BREF:25
18. ANS:AREF:40
19. ANS:DREF:41
20. ANS:AREF:43
21. ANS:CREF:46
22. ANS:BREF:46
23. ANS:DREF:55
24. ANS:CREF:54
25. ANS:AREF:54
26. ANS:AREF:57
27. ANS:BREF:57
28. ANS:DREF:58
29. ANS:BREF:57
30. ANS:CREF:62
31. ANS:BREF:55
32. ANS:CREF:64
33. ANS:CREF:54
34. ANS:CREF:56
35. ANS:BREF:47
36. ANS:CREF:25
37. ANS:BREF:16
38. ANS:AREF:17
39. ANS:BREF:42
40. ANS:AREF:25
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Chapter 1 | Breakfast Foods
103
Essay 1. ANS:Tobeacceptable,shelleggsmustalsomeetthefollowingcriteria:
■■ Noodor■■ Cleanandunbrokenshells■■ Rejectanyshelleggswithanoffodor,asulfursmell,ordirtyorcracked
shells.
Whendelivered,refrigerateliquidandfrozeneggsatorbelow45°Funlesstheeggsshouldstayfrozen.Storefresheggsimmediatelyinrefrigerationatanairtemperatureof45°Forlower.Storeliquideggsaccordingtothemanufacturer’srecommendations.Placedriedeggproductsinacool,drystoreroom.Onceeggproducthasbeenmixedwithwater,storeat41°Forlower.Nomatterhowtheyareprepared,alwaysfollowsafetystepstoensureproperlycookedeggs:
■■ Handlepooledeggscarefully.Pooledeggsareeggsthatarecrackedopenandcombinedinacontainer.Cookthemimmediatelyaftermixing,orstorethemat41°Forlower.
■■ Washandsanitizethecontainersusedtoholdpooledeggsbeforemakinganewbatch.
■■ Keepshelleggsincoldstorageuntilreadyforuse.Takeoutonlyasmanyeggsasneededforimmediateuse.
REF:22
Short Answer 1. ANS:smokepoint
REF:12
2. ANS:BastedREF:25
3. ANS:HerbalREF:46
4. ANS:PizzaREF:54
5. ANS:TeaREF:56
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2. ANS:Baconisabout70percentfatandshrinksquiteabit.Canadianbaconissimilartohamandismuchleanerthanregularbacon.REF:41
3. ANS:Inthebroadestsenseoftheword,sandwichesmaybeservedinavarietyofways—open-facedononesliceofbread,rolledupinapieceofbread(suchasawrapsandwich),orevenonaflatcrust(suchaspizza).Whilenotatypicalsandwich,pizzaishot,open-faced,andhasatremendousvarietyoftoppingsorfillingsandsaucesaswell.Examplesincludechickenalfredo,HawaiianwithpineappleandCanadianbacon,andtacopizza.REF:53
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105
Chapter 2Nutrition
True/False 1. ANS:T
REF:94
2. ANS:TREF:86
3. ANS:FREF:93
4. ANS:FREF:96
5. ANS:FREF:112
Multiple Choice 1. ANS:A
REF:80
2. ANS:BREF:87
3. ANS:DREF:84
4. ANS:BREF:87
5. ANS:BREF:90
6. ANS:DREF:90
7. ANS:AREF:91
8. ANS:BREF:92
9. ANS:CREF:93
10. ANS:BREF:94
11. ANS:DREF:95
12. ANS:BREF:95
13. ANS:CREF:96
14. ANS:BREF:98
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15. ANS:DREF:100
16. ANS:DREF:100
17. ANS:DREF:27
18. ANS:CREF:101
19. ANS:CREF:111
20. ANS:CREF:126
21. ANS:CREF:113
22. ANS:DREF:92
23. ANS:AREF:85
24. ANS:BREF:88
25. ANS:DREF:85
26. ANS:CREF:87
27. ANS:CREF:87
28. ANS:BREF:90
29. ANS:DREF:91
30. ANS:DREF:92
31. ANS:BREF:92
32. ANS:DREF:95
33. ANS:AREF:93
34. ANS:AREF:100
35. ANS:BREF:100
36. ANS:BREF:101
37. ANS:CREF:106
38. ANS:CREF:103
39. ANS:BREF:127
40. ANS:DREF:84
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Chapter 2 | Nutrition
107
Essay 1. ANS:Waterisessentialforthedigestion,absorption,andtransportationofnutrients
andfortheeliminationofwastethroughthekidneys,colon,andlungs.Thehumanbodycanlivealongtimewithoutmanyothernutrients,butonlyafewdayswithoutwater.Othersourcesofwaterincludejuices,fruits,andvegetables.REF:96
2. ANS:Vitaminsarechemicalmixturesfoundinfoodsthathelpcarbohydrates,proteins,fats,andmineralsworkproperly.Water-soluablevitamins(vitaminsCandB)mixonlywithwater.Fat-solublevitamins(vitaminsA,D,E,andK)mixonlywithfat.Theyareneededforregulatingmetabolicprocesses,suchasdigestionandtheabsorptionofnutrients.Theyareessentialforlife.REF:94
3. ANS:Washvegetablesquicklyandthoroughly,neversoakvegetables,avoidexcessivetrimming,andpreparevegetablesandfruitasclosetoservingtimeaspossible.REF:114
Short Answer 1. ANS:Simple
REF:86
2. ANS:InsolubleREF:88
3. ANS:CholesterolREF:90
4. ANS:waterREF:94
5. ANS:geneticallymodifiedorganismsREF:126
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109
Chapter 3Cost Control
True/False 1. ANS:T
REF:203
2. ANS:TREF:202
3. ANS:FREF:147
4. ANS:TREF:167
5. ANS:FREF:177
Multiple Choice 1. ANS:C
REF:148
2. ANS:DREF:148
3. ANS:CREF:151
4. ANS:BREF:152
5. ANS:AREF:153
6. ANS:DREF:153
7. ANS:AREF:178
8. ANS:CREF:156
9. ANS:CREF:156
10. ANS:AREF:157
11. ANS:DREF:157
12. ANS:AREF:167
13. ANS:BREF:168
14. ANS:BREF:168
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15. ANS:DREF:176
16. ANS:CREF:178
17. ANS:BREF:178
18. ANS:CREF:179
19. ANS:BREF:168
20. ANS:AREF:169–170
21. ANS:CREF:178
22. ANS:DREF:189
23. ANS:AREF:191
24. ANS:CREF:199
25. ANS:BREF:200
26. ANS:BREF:200
27. ANS:AREF:201
28. ANS:AREF:202
29. ANS:DREF:205
30. ANS:DREF:167
31. ANS:AREF:205
32. ANS:CREF:187
33. ANS:DREF:148
34. ANS:DREF:167
35. ANS:AREF:177
36. ANS:CREF:205
37. ANS:CREF:152
38. ANS:BREF:167
39. ANS:AREF:185
40. ANS:BREF:147
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Chapter 3 | Cost Control
111
Essay 1. ANS:Themenudeterminesthenumberofemployeesneededatanygiventime.
Laborcostsarecontrolledbyforecastinghowmanycustomerscanbeexpectedformealtimesandhowmanyemployeesareneededtomeetfoodserviceschedules.Whenmorepreparationtimeisneededtoproducefooditems,laborcostswillbehigher.REF:187–189
2. ANS:Inordertocontrolmenucosts,managersmustforecastsalesofmenuitems.Forecastingusesdatatopredictwhatislikelytohappeninthefuture.Forecastingisasuccessfultoolformenuplanning.REF:155–156
3. ANS:Improperpurchasing,inaccurateforecasting,poorreceivingprocedures,failuretofollowstandardizedrecipes,poorproductionschedules,lackofgoodsellingandservice,andimproperselectionofmenuitemscanallcontributetohighfoodcosts.REF:165–166
Short Answer 1. ANS:point-of-sale(POS)systems
REF:153
2. ANS:Full-linesupplierREF:158
3. ANS:InventoryREF:167
4. ANS:as-purchasedREF:170
5. ANS:contributionmarginREF:178
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113
Chapter 4Salads and Garnishing
True/False 1. ANS:T
REF:248
2. ANS:TREF:252
3. ANS:FREF:254
4. ANS:FREF:225
5. ANS:TREF:221
Multiple Choice 1. ANS:C
REF:220
2. ANS:DREF:220
3. ANS:DREF:220
4. ANS:AREF:221
5. ANS:CREF:222
6. ANS:BREF:223
7. ANS:DREF:226
8. ANS:AREF:235
9. ANS:DREF:235
10. ANS:CREF:235
11. ANS:BREF:237
12. ANS:AREF:238
13. ANS:AREF:225
14. ANS:DREF:232
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15. ANS:CREF:244
16. ANS:CREF:245
17. ANS:BREF:245
18. ANS:BREF:245
19. ANS:DREF:245
20. ANS:CREF:247
21. ANS:BREF:248
22. ANS:DREF:252
23. ANS:CREF:252
24. ANS:CREF:245
25. ANS:DREF:260
26. ANS:AREF:264
27. ANS:CREF:267
28. ANS:DREF:268
29. ANS:CREF:267
30. ANS:CREF:267
31. ANS:CREF:267
32. ANS:CREF:237
33. ANS:DREF:225
34. ANS:CREF:233
35. ANS:BREF:268
36. ANS:AREF:225
37. ANS:BREF:225
38. ANS:BREF:235
39. ANS:DREF:235
40. ANS:AREF:235
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Chapter 4 | Salads and Garnish
115
Essay 1. ANS:Asaladdressingisusedprimarilytoflavorsaladsandtoholdasaladtogether.
Manysaladdressingsarealsousedasdips.Adipisaflavorfulmixturethataccompaniesfoodssuchasrawvegetables,crackers,orchips.Likesaladdressings,dipsshouldcomplementorenhanceafood’sflavor.REF:251
2. ANS:Thetwotypesofgreensaladaretossedandcomposed.Prepareallingredientsindividuallyforeithersalad.Tosstogethertheingredientsofatossedgreensaladpriortoplating.Placeatossedsaladonabaseorservewithoutfurthergarnish.Composedsaladsshouldnotbetossed.Arrangetheingredientsonthebaseseparatelytocreatethedesiredtasteexperienceandachieveahighlevelofvisualappeal.REF:225
3. ANS:Thepurposeofagarnishistoaddflavor,color,andtexturetodishes.Agarnishismeanttodrawattentiontothefood.Garnishshouldnotoverwhelmafoodordetractfromit.Garnishesshouldbeusedtocreateavisualimpressionandalsotoaddatasteexperience.REF:222
Short Answer 1. ANS:Garnish
REF:222
2. ANS:composedREF:225
3. ANS:suspensionREF:244
4. ANS:EmulsifiedvinaigretteREF:245
5. ANS:DipsREF:251
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117
Chapter 5Purchasing and
InventoryTrue/False 1. ANS:T
REF:293
2. ANS:TREF:315
3. ANS:FREF:329
4. ANS:FREF:332
5. ANS:FREF:336
Multiple Choice 1. ANS:B
REF:289
2. ANS:DREF:290
3. ANS:BREF:290
4. ANS:AREF:291
5. ANS:DREF:291
6. ANS:DREF:296
7. ANS:DREF:297
8. ANS:DREF:298
9. ANS:BREF:298
10. ANS:DREF:291
11. ANS:BREF:318
12. ANS:AREF:297
13. ANS:CREF:300
14. ANS:CREF:300
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15. ANS:CREF:310
16. ANS:CREF:312
17. ANS:CREF:314
18. ANS:CREF:314
19. ANS:AREF:314
20. ANS:AREF:314
21. ANS:BREF:315
22. ANS:BREF:315
23. ANS:BREF:315
24. ANS:CREF:316
25. ANS:CREF:318
26. ANS:BREF:318
27. ANS:AREF:318
28. ANS:CREF:318
29. ANS:CREF:326
30. ANS:BREF:328
31. ANS:CREF:331
32. ANS:DREF:331
33. ANS:BREF:332
34. ANS:BREF:333
35. ANS:334REF:54
36. ANS:BREF:334
37. ANS:AREF:334
38. ANS:DREF:316
39. ANS:BREF:332
40. ANS:BREF:332
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Chapter 5 | Purchasing and Inventory
119
Essay 1. ANS:Productspecifications,orspecs,describetherequirementsforaparticular
productorservicethatanoperationwantstobuy.Specificationsincludethedetailsthathelpaproductorservicemeettheoperation’squalitystandards.Operationsshouldalwaysdocumentproductspecifications.Thepartsusuallyincludedareacceptablesubstitutes,acceptabletrim,brandnew,color,exactname,intendeduse,marketform,packaging,placeoforigin,pricing,size,temperature,andUSDAgradeofitem.REF:312–313
2. ANS:Amake-or-buyanalysiscomparesthepriceofbuyingaconveniencefoodwithmakingthatitemfromscratch.Bothgoodsandlaborneedtobeconsideredwhendoingamake-or-buyanalysis.REF:313
3. ANS:Inventoryisarecordofallthegoodsthatarestauranthasonhand,bothinstorageandinthekitchenpreparea.Accurateinventoryrecordshelpthebuyerdeterminehowmuchstocktoorderatanytime,helpthemanagerkeepfoodcostslowandprofitshigh,andallowthemanagertobetterplanforfutureneeds.REF:333–334
Short Answer 1. ANS:Franchisees
REF:300
2. ANS:leadersREF:315
3. ANS:reorderpointREF:316
4. ANS:PilferingREF:334
5. ANS:make-or-buyanalysisREF:313
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121
Chapter 6Meat, Poultry,
and SeafoodTrue/False 1. ANS:T
REF:381
2. ANS:TREF:402
3. ANS:FREF:409
4. ANS:FREF:356
5. ANS:TREF:387
Multiple Choice 1. ANS:B
REF:353
2. ANS:DREF:355
3. ANS:AREF:355
4. ANS:BREF:356
5. ANS:AREF:359
6. ANS:DREF:358
7. ANS:DREF:358
8. ANS:AREF:359
9. ANS:CREF:356
10. ANS:CREF:392
11. ANS:BREF:368
12. ANS:DREF:368
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13. ANS:CREF:371
14. ANS:BREF:368
15. ANS:DREF:372
16. ANS:AREF:380
17. ANS:BREF:387
18. ANS:BREF:388
19. ANS:CREF:389
20. ANS:AREF:396
21. ANS:AREF:397
22. ANS:BREF:396
23. ANS:DREF:397
24. ANS:CREF:397
25. ANS:DREF:397
26. ANS:AREF:399
27. ANS:DREF:399
28. ANS:CREF:402
29. ANS:CREF:403
30. ANS:DREF:387
31. ANS:DREF:408
32. ANS:CREF:416
33. ANS:CREF:416
34. ANS:DREF:417
35. ANS:AREF:417
36. ANS:CREF:418
37. ANS:BREF:389
38. ANS:DREF:371
39. ANS:AREF:358
40. ANS:CREF:358
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Chapter 6 | Meats
123
Essay 1. ANS:Wraplooselyinair-permeablepaperandstoreunderrefrigerationat41°For
below;nevertightlywrapmeatinplasticwrap;separatedifferenttypesofmeattopreventcross-contamination;storeatpropertemperatureandunderoptimalconditions;andalwaysfollowsanitaryprocedures.REF:367
2. ANS:Thefederalgovernmentdoesnotrequirefishandshellfishinspections.Toensurefreshness,theFDArequiresthatallfoodserviceoperationsretaindatedshellstocktagsfor90days.Signsoffreshnessincludeslick,moistskin;firm,elasticflesh;clear,fulleyes;red-ormaroon-coloredgills;moist,fresh,flexible,fulltailandfins;andcleanaroma.REF:402
3. ANS:Forcemeatisusedinavarietyofpreparationsincludingquenelle,sausage,andterrine.Mousselineismadeofveal,poultry,orfish.Quenelleismousselinethathasbeenshapedintosmall,dumpling-shapedovalsandpoachedinarichstockorcourtbouillon.REF:417
Short Answer 1. ANS:yieldgrade
REF:353
2. ANS:FabricationREF:357
3. ANS:RetailREF:357
4. ANS:mousselineREF:418
5. ANS:MarblingREF:365
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Chapter 7Marketing
True/False 1. ANS:F
REF:458
2. ANS:TREF:486
3. ANS:FREF:436
4. ANS:TREF:450
5. ANS:TREF:436
Multiple Choice 1. ANS:B
REF:434
2. ANS:CREF:434
3. ANS:CREF:437
4. ANS:AREF:437
5. ANS:BREF:437
6. ANS:AREF:438
7. ANS:DREF:443
8. ANS:CREF:448
9. ANS:DREF:448
10. ANS:AREF:448
11. ANS:CREF:450
12. ANS:CREF:450
13. ANS:AREF:450
14. ANS:BREF:450
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15. ANS:AREF:450
16. ANS:DREF:451
17. ANS:CREF:451
18. ANS:DREF:451
19. ANS:AREF:452
20. ANS:CREF:453
21. ANS:AREF:457
22. ANS:CREF:457
23. ANS:CREF:457
24. ANS:BREF:438
25. ANS:DREF:460
26. ANS:DREF:461
27. ANS:BREF:463
28. ANS:CREF:471
29. ANS:BREF:472
30. ANS:CREF:472
31. ANS:AREF:458
32. ANS:BREF:472
33. ANS:BREF:473
34. ANS:BREF:473
35. ANS:DREF:473
36. ANS:DREF:483
37. ANS:CREF:484
38. ANS:CREF:487
39. ANS:DREF:489
40. ANS:DREF:489
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Chapter 7 | Marketing
127
Essay 1. ANS:Marketinginvolvesthecommunicationandplanningfortakingaproductor
servicetomarket.Thegoalofmarketingistodeterminetheneedsandwantsofconsumers,andtosatisfythem.Competitionintherestaurantandfoodserviceindustrymakesitnecessaryformanagerstousemarketingskillstoattractcustomers.REF:434
2. ANS:Marketsegmentationbreaksdownthepotentialmarketintosmallergroupsoflikeindividuals.Segmentthemarketinfourbasicways:
■■ Demographicsegmentation—InacommunitywithalotofyoungfamiliesyoumightwanttoopenafunplacelikeChuckE.Cheese.
■■ Geographicsegmentation—Knowingpeoplearriveattheplanttoworkveryearlyandliveatleast30milesawaymightmakearestaurantopenevenearlierforthebreakfastcrowd.
■■ Productusagesegmentation—Ifthetownhasafavoritesportsteam,youmighthavefootballnights.
■■ Lifestylesegmentation—Ifyouliveinatownwithalarge,youngpopulationyoumighthavemorequick-serviceorhealthyfoodoperations.
REF:450
3. ANS:Marketdemandisthenumberofpotentialcustomerswhohavethemoneyanddesiretopurchaseyourproductorservice.Saleshistoriesandforecastingaretwocommontoolsusedtodeterminemarketdemand.REF:447
Short Answer 1. ANS:Publicity
REF:461
2. ANS:pressreleaseREF:462
3. ANS:ProfitREF:483
4. ANS:MarketingREF:434
5. ANS:DemographicsREF:45
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Chapter 8Desserts and Baked Goods
True/False 1. ANS:F
REF:516
2. ANS:TREF:546
3. ANS:TREF:516
4. ANS:FREF:528
5. ANS:TREF:538
Multiple Choice 1. ANS:D
REF:504
2. ANS:BREF:506
3. ANS:BREF:505
4. ANS:DREF:505
5. ANS:AREF:506
6. ANS:DREF:505
7. ANS:CREF:506
8. ANS:CREF:506
9. ANS:CREF:507
10. ANS:CREF:514
11. ANS:BREF:514
12. ANS:CREF:516
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13. ANS:AREF:525
14. ANS:DREF:525
15. ANS:CREF:525
16. ANS:BREF:527
17. ANS:DREF:528
18. ANS:AREF:533
19. ANS:DREF:535
20. ANS:DREF:536
21. ANS:DREF:537
22. ANS:BREF:539
23. ANS:CREF:539
24. ANS:BREF:544
25. ANS:DREF:546
26. ANS:AREF:547
27. ANS:DREF:548
28. ANS:CREF:548
29. ANS:DREF:555
30. ANS:CREF:557
31. ANS:BREF:556
32. ANS:DREF:508
33. ANS:BREF:553
34. ANS:BREF:537
35. ANS:CREF:525
36. ANS:BREF:525
37. ANS:CREF:544
38. ANS:CREF:555
39. ANS:CREF:556
40. ANS:BREF:539
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Chapter 8 | Desserts
131
Essay 1. ANS:Yeastbreadsaredividedintotwocategories:leandoughsandrichdoughs.Lean
doughsaremadewithflour,yeast,andwater.Theytendtohaveachewytextureandcrispcrust.Richdoughsaremadewiththeadditionofshorteningortenderizingingredients,suchassugar,syrup,butter,eggs,milk,andcream.Richdoughshaveacake-liketextureafterbaking.REF:514
2. ANS:Droppedcookiesaremadefromasoftdoughanddroppedfromaspoonorscoopontothecookiesheet.Baggedcookiesaremadebyforcingsoftdoughthroughapastrybag.Rolledcookiesarecutfromastiffdoughthathasbeenrolledoutonabakingboard.Moldedcookiesaremoldedbyhandintoanyshapefromastiffdough.Iceboxcookiesaremadefromdoughthathasbeenrolledintologsandchilled,thenslicedjustbeforebaking.Barcookiesaremadebybakingthreeorfourbakingpan-lengthbarsandthenslicingthemintosmallbars.REF:539
3. ANS:Sherbetsandsorbetsarefrozenmixturesoffruitjuiceorfruitpurée.Sherbetcontainsmilkand/oreggsforcreaminess;sorbetcontainsnodairy,justfruitjuiceorpuréewithsweetenersandotherflavorsoradditives.Asarule,servesorbetasafirstcourse,asapalatecleanserbetweencourses,orasadessert.Servesherbetsasadessertitem.REF:553
Short Answer 1. ANS:bloom
REF:546
2. ANS:formulasREF:508
3. ANS:NibsREF:544
4. ANS:torteREF:555
5. ANS:coulisREF:555
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133
Chapter 9Sustainability in
the Restaurant and Foodservice Industry
True/False 1. ANS:T
REF:579
2. ANS:TREF:582
3. ANS:FREF:609
4. ANS:FREF:621
5. ANS:TREF:626
Multiple Choice 1. ANS:A
REF:575
2. ANS:AREF:575
3. ANS:BREF:575
4. ANS:AREF:575
5. ANS:DREF:575
6. ANS:CREF:577
7. ANS:BREF:577
8. ANS:BREF:586
9. ANS:CREF:588
10. ANS:DREF:588
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11. ANS:BREF:588
12. ANS:DREF:589
13. ANS:AREF:595
14. ANS:CREF:602
15. ANS:CREF:602
16. ANS:AREF:603
17. ANS:BREF:604
18. ANS:CREF:605
19. ANS:DREF:580
20. ANS:CREF:580
21. ANS:CREF:609
22. ANS:AREF:614
23. ANS:BREF:617
24. ANS:AREF:619
25. ANS:CREF:619
26. ANS:DREF:620
27. ANS:AREF:621
28. ANS:BREF:623
29. ANS:CREF:624
30. ANS:BREF:626
31. ANS:CREF:579
32. ANS:AREF:578
33. ANS:AREF:578
34. ANS:BREF:588
35. ANS:DREF:617
36. ANS:CREF:623
37. ANS:DREF:579
38. ANS:AREF:580
39. ANS:CREF:594
40. ANS:CREF:618
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Chapter 9 | Sustainability in the Restaurant and Foodservice Industry
135
Essay 1. ANS:Waterconservationisimportantbecausedroughtsreducewaterlevelsand
manypartsoftheworldarealreadyexperiencingwatershortages.Withoutwater,cropsandanimalswilldie,whichlimitsthefoodsupplyandraisesprices;businessesandfarmsclose;brushfiresandduststormsincrease;andresidentsmaymoveoutofareas,thusoverpopulatingotherareas.REF:575
2. ANS:Restaurantandfoodserviceoperationscanreducebylimitingthegarbagetheymake.Theycandothisbyaccurateproductionforecasting,purchasingonlywhattheyhavestoragespacefor,andaskingsupplierstoreducetheirpackagingandshipping.REF:604
3. ANS:Turnoffthelightswhennotinuse,makesuredishwasherloadsarefull,powerdownidleequipment,sealoffunusedareas,reduceidletimes,cleanandmaintainequipmentregularly,andreplaceincandescentlighting.REF:590
Short Answer 1. ANS:Sustainability
REF:575
2. ANS:greenREF:594
3. ANS:recyclingREF:605
4. ANS:AquacultureREF:619
5. ANS:OpenREF:621
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Chapter 10Global Cuisine 1:
The AmericasTrue/False 1. ANS:T
REF:650
2. ANS:TREF:656
3. ANS:FREF:668
4. ANS:FREF:678
5. ANS:TREF:656
Multiple Choice 1. ANS:A
REF:639
2. ANS:DREF:639
3. ANS:DREF:640
4. ANS:BREF:642
5. ANS:BREF:643
6. ANS:AREF:643
7. ANS:BREF:645
8. ANS:BREF:646
9. ANS:AREF:646
10. ANS:AREF:647
11. ANS:CREF:647
12. ANS:DREF:648
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13. ANS:CREF:650
14. ANS:BREF:652
15. ANS:BREF:664
16. ANS:AREF:664
17. ANS:AREF:668
18. ANS:CREF:670
19. ANS:AREF:674
20. ANS:CREF:678
21. ANS:AREF:681
22. ANS:DREF:646
23. ANS:CREF:649
24. ANS:AREF:638
25. ANS:BREF:647
26. ANS:CREF:647
27. ANS:CREF:652
28. ANS:AREF:662
29. ANS:DREF:664
30. ANS:CREF:666
31. ANS:CREF:668
32. ANS:DREF:678
33. ANS:DREF:666
34. ANS:BREF:668
35. ANS:CREF:657
36. ANS:DREF:652
37. ANS:DREF:656
38. ANS:CREF:676
39. ANS:CREF:643
40. ANS:DREF:650
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Chapter 10 | Global Cuisine 1: The Americas
139
Essay 1. ANS:SometimesreferredtoasAsianfusionorEuro-Pacific,PacificRimcuisinewas
createdintheearly1970swhenmanyeclecticstylesoffusioncuisinebecamepopular.PacificRimcuisineisinfluencedbymanydifferentcountriesborderingthePacificOcean.ItisastyleofcookingandpresentingfoodsthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisines.PacificRimflavorsarebasedonseafood,sourdoughbread,andlocalfruitsandvegetables.REF:652–654
2. ANS:SouthwesternUnitedStatesflavorscomparedtoPacificCoastflavors:PacificCoastflavorsarebasedonseafood,sourdoughbread,andlocalfruitsandvegetables,whileSouthwesternflavorsarebasedonedibleplantsfoundinadesertregion,suchaspinenuts,cactusandpeppers.PacificCoastcuisineisinfluencedbyAsianfusionduetotheimpactofThaiandChineseimmigrantstothearea,whileSouthwesterncuisineisinfluencedbytheMexicanandAmericanIndiancultures.WhilebeefandporkarepopularintheSouthwestalongwithrabbit,deer,andwildturkey,inthePacificCoastregionseafoodisusedinabundance.Examplesofthesearesalmon,halibut,musselsandoysters.Otherstaplesofthedietincludepoultry,coconut,bananas,pineapple,andtropicalfruits.Thedifferencesinthetworegions’cuisinesaredueinparttotheinfluencesofothercultures,butalsototheclimate.ThePacificregionbenefitsfromrainfallandfertilesoilwhiletheSouthwestisaridanddry.REF:644,652
Short Answer 1. ANS:Creole
REF:646
2. ANS:TrinityREF:647
3. ANS:fusionREF:652
4. ANS:CurtidoREF:664
5. ANS:MoleREF:657
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3. ANS:Mexicancuisine,aswellasrelatedregionalcuisines,iscommonintheUnitedStatesbecauseofthelongborderwesharewithMexico.TheflavorprofileofMexicoisspicy,hot,andearthy,andtheseflavorshavejoinedthemainstreamoftheUnitedStates.ExamplesofMexicandishesincludeenchiladas,tacos,andtamales.AlthoughtheyarecookedandserveddifferentlyintheUnitedStates,theyarecommontoourcuisine.Tex-MexisanoffshootofMexicancuisineoriginatinginTexas,whileCal-MexoriginatedinCaliforniaasadirectinfluenceofMexicancuisine.REF:655–657
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141
Chapter 11Global Cuisine 2:
Europe, the Mediterranean, the Middle East, and AsiaTrue/False 1. ANS:F
REF:697
2. ANS:TREF:700
3. ANS:TREF:712
4. ANS:TREF:726
5. ANS:FREF:742
Multiple Choice 1. ANS:B
REF:697
2. ANS:AREF:698
3. ANS:DREF:698
4. ANS:BREF:698
5. ANS:CREF:699
6. ANS:AREF:699
7. ANS:AREF:701
8. ANS:BREF:701
9. ANS:AREF:701
10. ANS:AREF:704
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11. ANS:BREF:705
12. ANS:AREF:711
13. ANS:CREF:712
14. ANS:DREF:712
15. ANS:AREF:714
16. ANS:BREF:716
17. ANS:BREF:717
18. ANS:CREF:717
19. ANS:CREF:720
20. ANS:CREF:727
21. ANS:BREF:727
22. ANS:AREF:730
23. ANS:DREF:730
24. ANS:DREF:732
25. ANS:BREF:738
26. ANS:AREF:738
27. ANS:DREF:741
28. ANS:AREF:741
29. ANS:CREF:742
30. ANS:BREF:743
31. ANS:AREF:744
32. ANS:CREF:747
33. ANS:BREF:748
34. ANS:BREF:750
35. ANS:BREF:712
36. ANS:DREF:713
37. ANS:BREF:717
38. ANS:AREF:714
39. ANS:AREF:702
40. ANS:DREF:701
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Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
143
Essay 1. ANS:InIndia,Hinduismpromotesvegetarianism.InChina,thecuisineisbasedon
theyinandyangphilosophyoftheTao,thebeliefthatasingleguidingprincipleorderstheuniverse.Foodsshouldnotbeforcedtobecomesomethingtheyarenotandshouldbekeptintheirmostnaturalandpurestates.Buddhism,inparticular,hasbeenafundamentalinfluenceonChineselifestylesandcuisine.Thisreligionemphasizesbalance,serenity,andpeace,whichhasledtotheriseofvegetarianismandthesimultaneousdevelopmentofanumberofinnovativemeatsubstitutes,especiallythosebasedonbeancurd.REF:738,747
2. ANS:Theweatherinfluenceswhatcanbegrown,whiletheterrainofthelandinfluenceswhereplantsandanimalscanberaised.Theavailabilityofwatergreatlyinfluenceswhattypeofplantwillgrow,suchasrice,whichneedsmuchwater.Thephilosophyofthelocalpeople(suchasTao,whichisthebeliefthatasingle,guidingprincipleorderstheuniverseandfoodsshouldnotbeforcedtobecomesomethingtheyarenot)alsohasanimpact.Thereligiousbeliefsofapeopleofteninfluencewhattheywilleat,suchasBuddhism,whereonedoesnoteatmeat.Theconqueringoflandsbypeoplefromotherregionsandcultures,andthefoodsandspicestheyintroducedtotheconqueredareaalsohadanimpactoncuisine.Otherinfluencesincludetransportationavailability,neighboringregions,andexplorationandtrade.REF:Various
Short Answer 1. ANS:Mandarin
REF:742
2. ANS:soysauceREF:742
3. ANS:tempuraREF:744
4. ANS:dumREF:749
5. ANS:KebobmeshwiREF:733
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3. ANS:Greeksalad—mainlytomatoeswithromainelettuce,garlic,fetacheese,Parmesancheese.Similartoourtossedsalad,justmoretomatoes.Hummus—puréedchickpeasseasonedwithlemonjuice,oliveoil,andsesameseedpaste.Similartoourranchdip.Moussaka—alayereddishoflamb,eggplant,béchamelsauce.Similartomeatloaf.Baklava—ahoney-sweetenedpastrymadeofphyllodoughandchoppednuts,similartoDanishwithoutthefruit.REF:716–718
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145
Final 1True/False 1. ANS:T
REF:17CH:1
2. ANS:FREF:57CH:1
3. ANS:TREF:100CH:2
4. ANS:TREF:117CH:2
5. ANS:TREF:170CH:3
6. ANS:TREF:151CH:3
7. ANS:FREF:248CH:4
8. ANS:FREF:235CH:4
9. ANS:TREF:314CH:5
10. ANS:FREF:329CH:5
11. ANS:TREF:355CH:6
12. ANS:TREF:365CH:6
13. ANS:TREF:462CH:7
14. ANS:TREF:486CH:7
15. ANS:FREF:528CH:8
16. ANS:TREF:553CH:8
17. ANS:FREF:609CH:9
18. ANS:TREF:601CH:9
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19. ANS:TREF:664CH:10
20. ANS:FREF:670CH:10
21. ANS:FREF:697CH:11
22. ANS:TREF:712CH:11
Multiple Choice 1. ANS:A
REF:17CH:1
2. ANS:CREF:25CH:1
3. ANS:CREF:57CH:1
4. ANS:DREF:55CH:1
5. ANS:AREF:28CH:1
6. ANS:AREF:25CH:1
7. ANS:DREF:58CH:1
8. ANS:DREF:84CH:2
9. ANS:CREF:90CH:2
10. ANS:AREF:94CH:2
11. ANS:BREF:101CH:2
12. ANS:DREF:87CH:2
13. ANS:DREF:95CH:2
14. ANS:BREF:100CH:2
15. ANS:CREF:106CH:2
16. ANS:DREF:153CH:3
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Final 1
147
17. ANS:DREF:156CH:3
18. ANS:AREF:205CH:3
19. ANS:AREF:201CH:3
20. ANS:BREF:178CH:3
21. ANS:DREF:220CH:4
22. ANS:CREF:222CH:4
23. ANS:DREF:235CH:4
24. ANS:AREF:238CH:4
25. ANS:CREF:246CH:4
26. ANS:CREF:252CH:4
27. ANS:DREF:225CH:4
28. ANS:AREF:291CH:5
29. ANS:CREF:326CH:5
30. ANS:AREF:316CH:5
31. ANS:DREF:300CH:5
32. ANS:DREF:314CH:5
33. ANS:AREF:315CH:5
34. ANS:CREF:353CH:6
35. ANS:CREF:417CH:6
36. ANS:CREF:387CH:6
37. ANS:CREF:403CH:6
38. ANS:AREF:402CH:6
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39. ANS:CREF:358CH:6
40. ANS:DREF:355CH:6
41. ANS:BREF:437CH:7
42. ANS:BREF:438
43. ANS:DREF:448CH:7
44. ANS:BREF:450CH:7
45. ANS:DREF:471CH:7
46. ANS:DREF:489CH:7
47. ANS:DREF:473CH:7
48. ANS:BREF:506CH:8
49. ANS:BREF:514CH:8
50. ANS:AREF:525CH:8
51. ANS:BREF:504CH:8
52. ANS:BREF:514CH:8
53. ANS:CREF:546CH:8
54. ANS:DREF:555CH:8
55. ANS:BREF:588CH:9
56. ANS:CREF:575CH:9
57. ANS:BREF:575CH:9
58. ANS:DREF:589CH:9
59. ANS:AREF:608CH:9
60. ANS:BREF:623
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Final 1
149
CH:9
61. ANS:DREF:652CH:10
62. ANS:CREF:668CH:10
63. ANS:BREF:662CH:10
64. ANS:CREF:648CH:10
65. ANS:DREF:647CH:10
66. ANS:BREF:646CH:10
67. ANS:A
REF:643CH:10
68. ANS:CREF:699CH:11
69. ANS:AREF:704CH:11
70. ANS:CREF:711CH:11
71. ANS:DREF:730CH:11
72. ANS:CREF:738CH:11
73. ANS:AREF:738CH:11
Short Answer: 1. ANS:pasteurized
REF:6CH:1
2. ANS:yolkREF:17CH:1
3. ANS:ShockingREF:24CH:1
4. ANS:caloriesREF:85CH:2
5. ANS:pesticidesREF:126CH:2
6. ANS:IronREF:95CH:2
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7. ANS:averagecheckREF:178CH:3
8. ANS:crewscheduleREF:191CH:3
9. ANS:CostREF:147CH:3
10. ANS:DessertREF:235CH:4
11. ANS:VinaigretteREF:244CH:4
12. ANS:MayonnaiseREF:248CH:4
13. ANS:BidsREF:300CH:5
14. ANS:productionREF:314CH:5
15. ANS:ParstockREF:315CH:5
16. ANS:YieldgradeREF:353CH:6
17. ANS:ForcemeatREF:417CH:6
18. ANS:OffalREF:359CH:6
19. ANS:CommunityrelationsREF:461CH:7
20. ANS:salesmixanalysisREF:486CH:7
21. ANS:CaliforniaREF:492CH:7
22. ANS:caramelizationREF:505CH:8
23. ANS:extractsREF:507CH:8
24. ANS:flourREF:508CH:8
25. ANS:greenREF:594CH:9
26. ANS:RepurposedfoodREF:602CH:9
27. ANS:localREF:614CH:9
28. ANS:GumboREF:647CH:10
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Final 1
151
29. ANS:CaribbeanREF:668CH:10
30. ANS:CacaoREF:664CH:10
31. ANS:tagineREF:713CH:11
32. ANS:SzechwanHunanREF:741CH:11
33. ANS:PolowREF:730CH:11
Essay 1. ANS:TheUSDAassignstwogradesformosttypesofmeat—qualitygradeandyield
grade.Sometypesofmeatmaybeoneofthesegrades,andothertypesmayhaveboth.Qualitygrademeasurestheflavorcharacteristicsofmeatproducts.TheUSDAevaluatesmeatfortraitsthatindicateitstenderness,juiciness,andflavor.Qualitygradesforbeef,lamb,andvealcanincludeprime,choice,select,standard,commercial,utility,cutter,cull,orcanner.Unlikeothertypesofmeat,porkdoesnotreceiveaqualitygrade.AlthoughtheUSDAinspectsporkforwholesomeness,porkisgradedonlyforyieldandreceivesayieldgradestamp.Yieldgrademeasurestheproportionofedibleorusablemeatafterbeingtrimmedofbonesorfat.Youcangetyieldgradesforbeef,pork,andlambproducts.Thisishelpfulbecausethedifferencesintheamountoffatontheoutsideofthemeatcancausetheyieldofusableproducttovary.REF:353CH:6
2. ANS:Yeastbreadsaredividedintotwocategories—leandoughsandrichdoughs.Leandoughsaremadewithflour,yeast,water,andsalt.Theyhaveverylittleornosugarorfat.Breadsmadefromleandoughtendtohaveachewytextureandacrispcrust.Frenchbreadandhardrollsareexamplesofleandoughs.Richdoughsaremadewiththeadditionofshorteningortenderizingingredientssuchassugars,syrups,butter,eggs,milk,andcream.Introducingtheseingredientschangesthebread’soveralltexture,aswellasthewaythedoughishandled.Richdoughsshouldhaveacake-liketextureafterbaking.ParkerHouserolls,cloverleafrolls,softrolls,andDanishareexamplesofrichdoughs.REF:514CH:8
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3. ANS:Traditionally,Italianfoodhasbeencharacterizedasla cucina povera(thecuisineofpoverty)—simple,filling,anddeliciousdishesmadebyusingallingredientsascarefullyaspossible.Oliveoil,semolina,andtheextravagantuseofvegetablesdefinethiscuisine.Italiancookingmethodsincludebraising,boiling,roasting(eitheronaspitorinawood-burningoven),grilling,anddeep-frying.ThecomplexMoroccancuisineissweet,sour,andspicy.Rich,full-flavoredstews,steameddishes,androastspredominate.Moroccancookingmethodsfocusontagine, couscoussière,steaming,andspit-roasting.REF:712–713CH:11
4. ANS:■■ Purchasing:Anoperationmustbespendingwiselyandgettinggoodquality
productforcost.Establishingqualitystandardsisessentialinacquiringandproducingconsistent,top-qualityproduct.
■■ Receiving:Anoperationmustbesurethatitisgettingwhatit’spayingfor,bothinqualityandquantity,fromitsvendors.Managementorwell-trainedstaffneedtobeinchargeofreceivingtoensurequalitystandardsandaccuracyoforders.
■■ Storage:Properstorageofgoodsisessential.Storagefacilitiesmustbesafe,sanitary,andefficient.Operationsmustcontinuallymonitorfreezersandrefrigeratedstorageunitstomakesuretheyarerunningastheyshouldbe.Improperlystoredfoodwillbewasted,andwastedfoodincreasesfoodcosts.
■■ Issuing:Anefficientissuingsystem,alsoknownasinventorycontrol,allowsoperationstocontrolfoodcostsinanumberofways.Itkeepsarecordofwhatproductisbeingusedmostfrequently(thatis,what’sselling),anditalsohelpspreventpilfering.
■■ Preparation:Efficientfoodpreparationiscrucialtocontrollingfoodcosts.Allproductshouldbeusedtothefullest,sooperationsshouldhavedetailedspecificationsastoexactlyhoweveryfooditemshouldbepreparedforcooking.
■■ Cooking(production):Thewayinwhichfoodispreparedandportionedisobviouslyanimportantstageinthefoodflowprocess.Incorrectlycookedfoodgoestowaste,andincorrectlyportionedfoodalsoresultsinwaste,bothofwhichaddtofoodcosts.
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Final 1
153
■■ Service(sale):Serviceisthefinalstageintheprocess,butnolessimportantthanthepreviousstages.Goodserviceiscrucialtomovingproductthatneedstobemoved,aswellascorrectlytakingorderssothatmistakesaren’tmadeinthekitchen.Anymistakesmadeattheservicelevelcanbothdirectlyandindirectlycontributetoincreasedfoodcosts.
REF:165–166CH:3
5. ANS:Thetwotypesofvitaminsarewater-solubleandfat-soluble.Water-solublevitaminsmixonlywithwater,andfat-solublevitaminsmixonlywithfat.
■■ Water-solublevitamins(vitaminsCandB)arefoundinfoodsuchasorangesandgrapefruit.Thebodyneedsthesevitaminsourceseveryday.Thesevitaminsarevulnerabletocookingandmaybedestroyedbyheatorwashedawaybysteamorwater.
■■ Fat-solublevitamins(vitaminsA,D,E,andK)arefoundinfoodcontainingfat.Theyarestoredintheliverandbodyfat.Thebodydrawsonthesestoredvitaminswhenneeded.
REF:94CH:2
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155
Final 2True/False 1. ANS:F
REF:25CH:1
2. ANS:TREF:16CH:1
3. ANS:TREF:100CH:2
4. ANS:TREF:88CH:2
5. ANS:TREF:168CH:3
6. ANS:FREF:148CH:3
7. ANS:TREF:244CH:4
8. ANS:FREF:244CH:4
9. ANS:TREF:334CH:5
10. ANS:TREF:326CH:5
11. ANS:FREF:360CH:6
12. ANS:TREF:381CH:6
13. ANS:TREF:450CH:7
14. ANS:FREF:483CH:7
15. ANS:TREF:524CH:8
16. ANS:TREF:533CH:8
17. ANS:FREF:575CH:9
18. ANS:TREF:595CH:9
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19. ANS:FREF:656CH:10
20. ANS:TREF:656CH:10
21. ANS:TREF:732CH:11
22. ANS:TREF:738CH:11
Multiple Choice 1. ANS:A
REF:19CH:1
2. ANS:BREF:17CH:1
3. ANS:CREF:16CH:1
4. ANS:AREF:14CH:1
5. ANS:DREF:25CH:1
6. ANS:DREF:25CH:1
7. ANS:AREF:54CH:1
8. ANS:DREF:90CH:2
9. ANS:CREF:91CH:2
10. ANS:DREF:92CH:2
11. ANS:AREF:93CH:2
12. ANS:CREF:27CH:2
13. ANS:DREF:113CH:2
14. ANS:AREF:88CH:2
15. ANS:CREF:100CH:2
16. ANS:AREF:153CH:3
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Final 2
157
17. ANS:AREF:147CH:3
18. ANS:BREF:167CH:3
19. ANS:DREF:148CH:3
20. ANS:AREF:202CH:3
21. ANS:CREF:220CH:4
22. ANS:AREF:221CH:4
23. ANS:AREF:235CH:4
24. ANS:BREF:237CH:4
25. ANS:DREF:244CH:4
26. ANS:BREF:235CH:4
27. ANS:CREF:258CH:4
28. ANS:CREF:316CH:5
29. ANS:DREF:291CH:5
30. ANS:DREF:300CH:5
31. ANS:DREF:310CH:5
32. ANS:CREF:318CH:5
33. ANS:DREF:326CH:5
34. ANS:BREF:358CH:6
35. ANS:DREF:399CH:6
36. ANS:DREF:397CH:6
37. ANS:AREF:396CH:6
38. ANS:CREF:371CH:6
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39. ANS:DREF:358CH:6
40. ANS:AREF:396CH:6
41. ANS:CREF:434CHL7
42. ANS:AREF:434CH:7
43. ANS:CREF:437CH:7
44. ANS:BREF:448CH:7
45. ANS:BREF:450CH:7
46. ANS:CREF:451CH:7
47. ANS:AREF:472CH:7
48. ANS:DREF:507CH:8
49. ANS:DREF:539CH:8
50. ANS:AREF:525CH:8
51. ANS:AREF:516CH:8
52. ANS:AREF:533CH:8
53. ANS:AREF:555CH:8
54. ANS:DREF:548CH:8
55. ANS:CREF:588CH:9
56. ANS:BREF:575
57. ANS:BREF:577CH:9
58. ANS:CREF:602CH:9
59. ANS:BREF:579CH:9
60. ANS:CREF:575CH:9
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61. ANS:CREF:650CH:10
62. ANS:DREF:649CH:10
63. ANS:BREF:652CH:10
64. ANS:AREF:646CH:10
65. ANS:DREF:664CH:10
66. ANS:AREF:681CH:10
67. ANS:AREF:674CH:10
68. ANS:AREF:699CH:11
69. ANS:AREF:712CH:11
70. ANS:DREF:717CH:11
71. ANS:CREF:740CH:11
72. ANS:AREF:702CH:11
73. ANS:AREF:741CH:11
Short Answer: 1. ANS:Pooled
REF:27CH:1
2. ANS:PizzaREF:54CH:1
3. ANS:TeaREF:56CH:1
4. ANS:phytochemicalsREF:84CH:2
5. ANS:organicREF:127CH:2
6. ANS:DietaryReferenceIntakesREF:99CH:2
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7. ANS:ContributionmarginREF:178CH:3
8. ANS:forecastREF:152CH:3
9. ANS:InventoryREF:167CH:3
10. ANS:intermezzoREF:235CH:4
11. ANS:stockoutREF:314CH:4
12. ANS:purchaseorderREF:316CH:4
13. ANS:creditmemoREF:328CH:5
14. ANS:cashpositionREF:289CH:5
15. ANS:HumidityREF:332CH:5
16. ANS:agingREF:356CH:6
17. ANS:FinfishREF:397CH:6
18. ANS:ShuckingREF:401CH:6
19. ANS:marketingREF:434CH:7
20. ANS:MassREF:450CH:7
21. ANS:DemographicsREF:450CH:7
22. ANS:BakingblindREF:535CH:8
23. ANS:temperingREF:547CH:8
24. ANS:curdleREF:555CH:8
25. ANS:fossilfuelsREF:586CH:9
26. ANS:RenewableenergysourcesREF:587CH:9
27. ANS:CompostingREF:609CH:9
28. ANS:shreddedREF:650CH:10
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29. ANS:MoleREF:657CH:10
30. ANS:pupusaREF:666CH:10
31. ANS:dumREF:749CH:11
32. ANS:TaoREF:738CH:11
33. ANS:semolinaREF:702CH:11
Essay 1. ANS:Thefatcontentofbuttermilkdependsonthetypeofmilkused,whilethefat
contentofevaporatedmilkisatlast6.5percentandthefatcontentofcondensedmilkisatleast8.5percent.Buttermilkismadeoffreshliquidmilkthathasbacteriaaddedtoittomakeitsour.Evaporatedmilkismadebyremoving60percentofthewater.Condensedmilkismadebyremoving60percentofthewaterfromwholemilkandaddingsugar.REF:8CH:1
2. ANS:Base:Thebaseofasaladisusuallyalayerofsaladgreensthatlinetheplateorbowlinwhichthesaladwillbeserved.Usesmallerleafygreens,cup-shapedBostonlettuce,oriceberglettuceleavestogiveheighttosaladsandformediblecontainers.Alsouseromaine,Belgianendive,andleaflettuceasasaladbase.
Body:Thebodyofthesaladconsistsofthemainingredients.Thebodycanbeamixtureofvegetables,suchaslettuce,tomatoes,carrots,etc.;meats,suchasturkeybreastorham;orcheesesandvariousfruits,suchasmandarinorangesorapples.Usemayonnaise-basedsalads,suchastunasaladorcrabmeatsalad,asasaladbodyplacedonabaseoflettuce.
Garnish:Garnishenhancesthesalad’sappearancewhilealsocomplementingitsoveralltaste.Agarnishshouldbesomethingthatwillbeeatenwiththebody,functioningasaflavorcomponent.Simplegarnishesarethebest.Forexample,mixshreddedcarrotorafinejulienneofredbellpepperwithsaladgreens,orlightlytossthemwithseasoningandthenplacethemontopofthegreens.
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Dressing:Saladdressingsareliquidsorsemiliquidsusedtoflavorsalads.Theyactasasaucethatholdsthesaladtogether.Dressingscanrangefrommayonnaiseforpotato-ormacaroni-basedsaladstovinaigrettesforlettuce-basedsalads.Sometimesdressingsarecalledcoldsaucesbecausetheirpurposeistoflavor,moisten,andenrichfoods.Usetartorsourdressingsforgreensaladsandvegetablesalads.Useslightlysweeteneddressingsforfruitsalads.Mixsomedressingswiththeingredientsaheadoftime,suchasfor“boundsalad.”Addsomedressingsatplatingandservicetobringanadditionalflavoraspecttothefinalproduct.REF:4CH:221–222
3. ANS:Thecontemporarymarketingmixhas3keyelements—theproduct-servicemix,thepresentationmix,andthecommunicationmix.Theproduct-servicemixconsistsofallofthefoodandservicesofferedtocustomers.Thepresentationmixconsistsofalltheelementsthatmaketheoperationlookunique,suchaslayout,colorscheme,furniture,uniforms,etc.Thecommunicationmixincludesallofthewaysanoperationactivelytriestoreach,orcommunicate,withitsdesiredcustomers,suchastelevision,radio,newspapers,flyers,orWebsites,oritsmenu,customersurveyrequests,andothercustomerfeedbackrequests.REF:436–437CH:7
4. ANS:Therearemanywaysinwhichtoconservewater,including:■■ Thawfoodinthecooler.■■ Soakandscrapefirst:Dirtycookwareanddishesshouldbeprecleanedby
scrapingorsoakingoffasmuchfoodaspossibleinstandingwater(ratherthanarunningflow).
■■ Keepwatertemperatureattherightlevel.■■ Loaddishwasherscorrectly:Makesureracksarefull(butnotstuffed)before
sendingthemthrough.■■ Repairleaksquickly.■■ Don’tautomaticallyservewater:Customerswhowouldliketohavewater
willrequestit.■■ Sweeptheoutsideareas:Don’tusewaterhosestocleansidewalksand
parkinglots.■■ Trainemployeestoconserve.
REF:578–579CH:9
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5. ANS:TraditionalNewEnglandrecipesarenothighlyseasoned.Theflavorsaredeepandrich,andtendtobemoremildthanspicy.Midwesterncuisineisgenerallyhearty,butlight-handedwithseasonings,preferringsage,dill,caraway,mustard,andparsleytoboldandspicyflavors.TheflavorprofilesoftheSouthernregionsvaryfromthehighlyflavored,spicyCajundishestothemoremildbutfull-flavoredcuisineofthetidewaterregion.Inallcases,theyarefreshflavorsthatspeakofthelocalingredients.TheSouthwestfavorssmokyandspicyflavors.AsianfusionflavorsrangefromsweetandsourtoblandduetotheinfluencesofThaiandChinesecuisines.TheThaiandChinesebelievethatfoodshouldbeservedinitsnaturalstate.AdditionalPacificCoastflavorsarebasedinseafood,sourdoughbread,andlocalfruitsandvegetables.REF:638,642,644,649,653CH:10
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