Question 1

The most common formal method of buying is the___________ method.

Accepted Answer

competitive- bid

Question 2

A system of___________ management helps ensure cost control.

Accepted Answer

inventory

Question 3

___________is the process used to destroy bacteria in milk and other products.

Accepted Answer

Pasteurization

Question 4

One important key to controlling costs is to use family- style service.

Accepted Answer

A) True 
 B)False

Question 5

The amount and type of space required for dishwashing will depend on the volume to be washed and when it must be washed.

Accepted Answer

A) True 
 B)False

Question 6

For control purposes, it is advisable that as many people as possible have access to storage and issuing areas.

Accepted Answer

A) True 
 B)False

Question 7

Foods are available in which form?

Accepted Answer

A)  Bulk 
B)  Preplated 
C)  Preportioned 
D)  All of the above 
E)  None of the above 
A)  Bulk 
B)  Preplated 
C)  Preportioned 
D)  All of the above 
E)  None of the above

Question 8

Purchasing must be done formally.

Accepted Answer

A) True 
 B)False

Question 9

Discuss the five steps of identifying what needs to be purchased.

Accepted Answer

The following are the five steps:
a. Det

Question 10

Cooking is done by one of two methods:___________ - heat cooking or ___________- heat cooking.

Accepted Answer

moist- hea

Question 11

Cooking is done by two methods: low- heat and high- heat cooking.

Accepted Answer

A) True 
 B)False

Question 12

In a small operation, the person who made the order should:

Accepted Answer

A)  pay for it. 
B)  receive it. 
C)  deliver it. 
D)  both A and C. 
A)  pay for it. 
B)  receive it. 
C)  deliver it. 
D)  both A and C.

Question 13

Meats are graded on the basis of yield only.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following is a good receiving practice?

Accepted Answer

A)  All deliveries should be checked for external damage. 
B)  The quality of items delivered should be verified. 
C)  An invoice should be used to verify each delivery. 
D)  All of the above. 
A)  All deliveries should be checked for external damage. 
B)  The quality of items delivered should be verified. 
C)  An invoice should be used to verify each delivery. 
D)  All of the above.

Question 15

Buying can be done on a___________ at markets or after getting___________from various vendors.

Accepted Answer

cash basis

Question 16

What determines how storage areas are laid out?

Accepted Answer

A)  Price 
B)  Convenience 
C)  Accessibility 
D)  Both B and C 
A)  Price 
B)  Convenience 
C)  Accessibility 
D)  Both B and C

Question 17

The size of the serving area for cafeterias should be based on the dining room capacity.

Accepted Answer

A) True 
 B)False

Question 18

Dry- heat cooking is used for:

Accepted Answer

A)  vegetables. 
B)  tough foods. 
C)  meats. 
D)  tender foods. 
A)  vegetables. 
B)  tough foods. 
C)  meats. 
D)  tender foods.

Question 19

Eggs are graded by:

Accepted Answer

A)  color. 
B)  size. 
C)  smell. 
D)  weight. 
A)  color. 
B)  size. 
C)  smell. 
D)  weight.

Question 20

Garnishes in salads are used:

Accepted Answer

A)  for eye appeal. 
B)  to add flavor. 
C)  to keep the salad moist. 
D)  all of the above. 
A)  for eye appeal. 
B)  to add flavor. 
C)  to keep the salad moist. 
D)  all of the above.

The most common formal method of buying is the___________ method.

A system of___________ management helps ensure cost control.

___________is the process used to destroy bacteria in milk and other products.

One important key to controlling costs is to use family- style service.

The amount and type of space required for dishwashing will depend on the volume to be washed and when it must be washed.

For control purposes, it is advisable that as many people as possible have access to storage and issuing areas.

Foods are available in which form?

Purchasing must be done formally.

Discuss the five steps of identifying what needs to be purchased.

Cooking is done by one of two methods:_ - heat cooking or _- heat cooking.

Cooking is done by two methods: low- heat and high- heat cooking.

In a small operation, the person who made the order should:

Meats are graded on the basis of yield only.

Which of the following is a good receiving practice?

Buying can be done on a_ at markets or after getting_from various vendors.

What determines how storage areas are laid out?

The size of the serving area for cafeterias should be based on the dining room capacity.

Dry- heat cooking is used for:

Eggs are graded by:

Garnishes in salads are used:

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 8: Food and Beverage: From Supplier to Customer

The most common formal method of buying is the___________ method.

A system of___________ management helps ensure cost control.

___________is the process used to destroy bacteria in milk and other products.

One important key to controlling costs is to use family- style service.

The amount and type of space required for dishwashing will depend on the volume to be washed and when it must be washed.

For control purposes, it is advisable that as many people as possible have access to storage and issuing areas.

Foods are available in which form?

Purchasing must be done formally.

Discuss the five steps of identifying what needs to be purchased.

Cooking is done by one of two methods:___________ - heat cooking or ___________- heat cooking.

Cooking is done by two methods: low- heat and high- heat cooking.

In a small operation, the person who made the order should:

Meats are graded on the basis of yield only.

Which of the following is a good receiving practice?

Buying can be done on a___________ at markets or after getting___________from various vendors.

What determines how storage areas are laid out?

The size of the serving area for cafeterias should be based on the dining room capacity.

Dry- heat cooking is used for:

Eggs are graded by:

Garnishes in salads are used:

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Cooking is done by one of two methods:_ - heat cooking or _- heat cooking.

Buying can be done on a_ at markets or after getting_from various vendors.