Restaurant Industry Final

What is cinnamon?

Spicy from the bark of a cinnamon tree

What is ground ginger?

Dried, pulverized ginger root

What is molasses?

The byproduct of making sugar

What is the difference between baking powder and baking soda?

Baking powder has acid in it baking soda needs acid to activate

How many ounces in a pound?

16 ounces

How many many tablespoons are in a stick of butter?

8 tablespoons

How many ounces are in a stick of butter?

4 ounces

What is Crisco?

Hydrogenated vegetable oil

What is vanilla extract?

The pulp of the vanilla bean that has been soaked into a liquid

Radiant heat Vs. Convection heat?

Radiant is heat from an element, convection is heat from the air

What is the temperature range in the danger zone?

40-140

What are the 3 main forms of contamination?

Physical contamination, chemical contamination, biological contamination

What is an example of each type of contamination?

Physical: Bone, Band-aid Chemical: Disinfectant sprays Biological: Sneeze into food

What is cross-contamination?

Pathogens that are transferred from one surface to another

What are the three costs associated with a restaurant?

Operating cost, Labor, Food

In what food group do eggs belong?

Protein 

What does TCS stand for?

Time, temperature, control, safety (Food that needs to be put in a fridge)

Name three TCS foods

Eggs, meat, cheese (Anything that needs to go in a fridge)

Name one cost of a food-borne illness

Lawsuit, loss of street credit, death, shut down, low morale, employees out of work, loss of customers

What is a ready to eat food?

Food that doesn't require further preparation. (Food that is ready to eat)

What are 2 populations of people that are at a higher risk of food-borne illnesses?

Already compromised people, elderly people, very young children, and pregnant women

What is the most important responsibility of a manager?

Training

What is a colander?

A strainer (Bowls with holes)

What is an outbreak in a food service operation?

2 or more people get the same symptoms from eating the same food

What does it mean to sweat garlic and onion?

Low heat, and a small amount of oil to leech out the flavor

Name the 4 main ways to keep food safe.

Controlling time and temperature, Hygiene, Cross-contamination, Proper Sanitation

Why is alfredo sauce called alfredo?

A guy named Alfredo di Lelio made this sauce for his pregnant wife

Does al dente mean?

To the tooth

What is beef at medium?

140

What are the best uses for extra virgin olive oil?

Anything but cooking

What is marinara?

Tomato sauce made with garlic herbs and onion

What do we add to boiling pasta water?

Salt

Name 3 ingredients in pesto sauce

Basil, garlic, pine nuts, parmesan, olive oil, lemon juice

What does FAT TOM stand for?

Food, acid, time, temperature, oxygen, moisture

Is food more dangerous with high or low acidity

Low

What is pasteurization?

The process by which milk or juice is gently heated to 212

To what temperature do we cook poultry?

165

Where does poultry (chicken) go on out storing rack?

The bottom rack

What is the main difference between viruses and bacteria?

Viruses can't be killed by heat

What is the best way to prevent viruses spread?

Personal hygiene

What are peanuts?

Legumes (Beans)

What is roux?

Equal parts fat and flour

What is Mirepoix?

Diced celery, carrots, onions

What is Mise en place?

A place for everything and everything in its place

Name two reasons it’s important to buy from local vendors:

Food is fresher, supports local farmers, know where it came from, lasts longer

What is the temperature of frying oil for appetizers?

350

What is BTAB?

Bring To A Boil

What does it mean to cut on a bias?

To cut on an angle

What is a crêpe?

A thin French pancake made with flour eggs and milk

To what temperature do we cook pork?

155

What is coulis?

A fruit or vegetable puree used as a sauce or garnish

What does it mean to deglaze?

To dilute bits of meat or sugar using liquid in a hot pan

Why is pork tenderloin so tender?

Because it’s a non-weight-bearing muscle

Where is the tenderloin located on an animal?

Towards the back of an animal on either side of the spine

Do we start boiling potatoes in hot or cold water?

Cold water

What is an M.R.E.?

Meal Ready to Eat

What is gyoza?

Japanese potstickers

What is dim sum?

Very Chinese small appetizers

What is wagyu?

Japanese cow

What are the Angus grades of beef?

Select, Choice, Prime

What are demographics?

A specific group of people

Name 3 quickbreads:

Zucchini bread, cornbread, apple-cranberry bread

What are the 4 main things we look for when costing a recipe?

Recipe cost, portion cost, menu price, and actual food cost percentage

What are the three main costs associated with a restaurant?

Food, operating, and labor costs

1. Name an example of each restaurant industry costs

1. Labor cost: Employee Wages
2. Operating cost: Power, lights
3. Food: Ingredients 

Name a fixed cost in a restaurant industry

Rent, Manager Salary

Name a variable cost in a restaurant industry

Food, Laber, Lights

What is Tonkatsu

Japanese fried pork cutlet

What is another name for sticky rice?

Calrose rice

What is the proportion of water for rice when cooking calrose?

1 to 1

How many cups are in a gallon?

16 cups

How many pints in ¾ of a gallon

6 pints

How many Tablespoons are in an ounce?

2 Tablespoons

What is curry?

A spice blend

What is emulsification?

Making 2 liquids into 1 by force

What is umami?

One of the five tastes being savory

What is the industry standard food cost percentage?

27%

What is the food cost percentage a percentage of?

Sales (Extra point if you say my money)

what should the labor cost percentage be in a restaurant?

30% max

What should the operating cost percentage be in a restaurant?

20-25%

How much should be left over for profit?

20%

What is ganache

Cream and chocolate

What is in lemon curd?

Lemon, egg yolk, sugar, butter

What do we thicken fruit syrups with?

Cornstarch slurry

What is new york cheesecake like?

Tall, light, flaky

What is my favorite color?

Burgundy