Food and Beverage handling midterm

Which type of thermometer should be used to measure the temperature of soups and sauces ?

Immersion probe

Food cost will increase for buffets when there are increases in

Volume of waste on customers' plates

How can an operation address legislation regarding accuracy in menus such as trans fat bans?

Use standardize recipes to aid in compliance.

If beef needs to be tender and less chewy, a chef may use aged beef or

Marinate it

What is the maximum temperature at which canned or bottled beer should be stored?

70°F

"Mise en place" is a French term that means

Get everything in place

Which statement about a physical inventory system is true?

The number of products on hand is counted manually

A customer has been to the buffet multiple times filling plates with large amounts of steamed shrimp. The manager knows that this far exceeds the profitability for that menu item. Which solution would best address this cost concern?

Including lower-cost menu items to offset the higher cost of shrimp

A group of people with similar characteristics and similar demands of the marketplace is referred to as a

Target market

A restaurant has decided to offer custom cuts of beef on its menu. This will require

more highly trained staff in the kitchen and the dining room

If guests have a choice of accompaniments to their entrée, how should the manager calculate plate costs?

Use the highest-cost combination choice in each category

The first step in the decision-making process is to

Define the problem

Which type of menu has different prices for each menu item, and the customer's bill is based on the combined price of all items ordered?

À la carte

One reason management should choose to serve quality nonalcoholic beverages in an operation that is they are

Popular and profitable, and employee handling can impact the quality

Which practice best ensures food safety in buffet service?

Encouraging customers to use a new plate for a return trip

Highly perishable items such as dairy products or fresh produce should be purchased in quantities to be used over several

Days

Truth-in-menu regulations are controlled by the

Local and state public health departments

The difference between a budget goal and the actual financial performance achieved is called a

Variance

Marinating food is used with dry-heat cooking applications such as

Grilling

Coaching is an effective tool for managers because it

Develops employees

The contribution margin is the

difference between the item's revenue and its food cost.

The final step in the menu-planning process is to

Revise the menu as needed

To slow the growth of bacteria in melons, potatoes, tomatoes, and greens that have all been cut, they must be refrigerated and held at which temperature or lower?

41°F

At which point is it important to consider practical ways to alter menu items for nutritional concerns?

As the menu planned

The process in which raters do NOT know a recipe's ingredients or preparation methods when they sample an item is known as

Blind tasting

The purpose of batch cooking is to

maximize food quality by reducing holding times until service.

In order to remain profitable when adding buffet service to an à la carte service-style restaurant, a manager

must

determine if large-volume production of menu items is feasible.

Highly perishable items such as dairy products or fresh produce should be purchased in quantities that will be used over several

Days

Product quality relates to the product's

Intended use

Canned and bottled beer must be stored at

70°F or lower

A manager should perform a task breakdown to

Ensure that performance standards are met

In which document do restaurant managers establish financial goals

Operating budget

A qualified vendor should focus on helping the manager of an operation purchase products

That align with the operations purchase specifications

The three steps for analyzing an operation and establishing financial priorities are developing a budget, assessing the income statement, and

Accounting for variances

When collecting recipes for new menu items, is it possible to use recipes intended for cooking in the home?

Yes, but only after thorough testing and adjusting the yield

Which ingredient can be used as a substitute in food production and not compromise the food's nutritional value?

Margarine

The first purchasing objective is to determine the right

Product or service for the intended use

Appetizers, entrées, desserts, and beverages are examples of menu

Classificiations

Which beverage production standard is being used if a bartender pours alcohol into a jigger to a specific line and then pours the alcohol into a glass?

Manual

The three basic types of storage areas are

Dry, refrigerated, and frozen

In which type of state is a beverage manager purchasing if he or she must purchase alcoholic beverages from a state store?

Control

If a customer informs a server of a food allergy, the server should

Make a notion on the guest ticket and alert the kitchen staff

The prep sheet should be reviewed at the beginning of each shift because it shows the amount of ingredients on hand and the amount of food

pulled from storage for use in preparation.

Ordering the same meal during two different shifts using the same server is a good strategy for

Spot checking

As a general rule, as the price of an item increases, demand for the item

Decreases

Coolers should be monitored for correct temperature once per

Shift

Which format is best for performance-based training?

One-on-one training sessions

A family restaurant that develops a new recipe for comfort food is likely to find that it rates high on which recipe-ranking scale dimension?

Compatibility with concept

Moist heat cooking methods include boiling, simmering, steaming, blanching, and

Poaching

Marinating food is typically used with

Grilling

A drink preparation procedure that states the ingredients, quantities of ingredients, type of glass to use, amount of ice, and garnish to use is called a

Standardized recipes

What procedures should be followed when alcoholic products are in storage areas?

Areas should be locked and access should be available to only a few employees

What is the difference between menu costing and recipe costing?

Menu costing includes accompaniments or the entire plate cost; recipe costing involves a single element.

The best way to minimize customer food allergy risks is to

create a written plan that all staff members follow

A measure of liquor strength that represents the amount of alcohol in the beverage is called

Proof

A broadline vendor sells

a wide range of products with very few alternatives in each product category

The purpose of purchase specifications is to

describe the quality requirements of the products that are being purchased

The difference between revenue and expenses is known as

Profit

The purpose of batch cooking is to

maximize food quality by reducing holding times until service.

Dividing the desired number of servings by the current number of servings provides the

Recipe conversion factor (RCF)

When evaluating job applications, an employer must follow reasonable accommodation laws in the restaurant and foodservice industry with the exception of when the accommodation

imposes an undue hardship on the operation.

The first step in effective product receiving is

comparing the delivery invoice with the purchase order.

Which operating cost is typically decreased by implementing buffet service instead of à la carte service?

Payroll expense

When using a pay-by-statement method of payment, how are payments handled?

The amount is paid for the invoices detailed in the statement.

The correct serving temperature for milk is

38-42°F (3-6°C)

The organization most likely to request sales records, invoices, and receipts for alcoholic beverages from a bar manager is the

Alcohol and Tobacco Tax and Trade

Bureau

The final step in performing a sales mix analysis is to

Classify the menu items

The frequency with which a menu item is ordered compared to other menu items, usually shown as a percentage, is referred to as the item's

Menu mix

The planned financial goal expressed on the last line of a budget or income statement is called the

Bottom line

All cut melons should be

received at 41°F (5° C) or lower.

A banquet agreement includes the

billing and cancellation clause

The best way to reduce production staff resistance when using new standardized recipes is to

ask for employee input during development.

A potentially life-threatening allergic reaction that can cause a drop in blood pressure, loss of consciousness, and even death is called

Anaphylaxis

Some restaurants use employee package inspection programs to reduce the possibility of unauthorized employee

Carry outs

An item on the menu that has a higher-than-average contribution margin but lower-than-average sales is known as a

Puzzle

The first step in analyzing the nutritional content of a recipe is to

determine the standardized recipe