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CHAPTER 1 –WELCOME TO THE FOODSERVICE INDUSTRY. What are the total annual sales for the foodservice industry? (6). 550 Billion Dollars. What percentage of foodservice managers are women? (6). 57%. What segment of the industry consists of 80% of the business? (7). The Commercial Segment.

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what segment of the industry consists of 80 of the business 7
What segment of the industry consists of 80% of the business? (7)
  • The Commercial Segment
what are the types of businesses in this segment
What are the types of businesses in this segment?
  • Restaurants
  • Catering and Banquets
  • Retail
  • Stadiums
according to table 1 1 what are the restaurant segments definitions and average cost per person 8
According to Table 1.1, what are the restaurant segments, definitions and average cost per person? (8)

http://csps.coursesmart.com/9780558707637/firstsection#X2ludGVybmFsX1BGUmVhZGVyP3htbGlkPTk3ODA1NTg3MDc2MzcvOA==

what kind of restaurant requires the customer to pay before they receive their food 8
What kind of restaurant requires the customer to pay before they receive their food? (8)
  • Quick Service
what are the types of businesses in the segment
What are the types of businesses in the segment?
  • Schools and Universities
  • Military
  • Health Care
  • Business and Industry (cafeterias, executive dining rooms and vending machines)
  • Clubs
what segment of the industry provides food in support of other establishments main functions 11
What segment of the industry provides food in support of other establishments’ main functions? (11
  • Noncommercial Segment
what are the services that people use and receive when they are away from home called 12
What are the services that people use and receive when they are away from home called? (12)
  • Hospitality
what is an epicurean 15
What is an Epicurean? (15)
  • A person with a refined taste for food and wine.
who wrote one of the earliest known cookbooks de re coquinaria on cooking 16
Who wrote one of the earliest known cookbooks, De Re Coquinaria (On Cooking) (16)
  • Marcus Apicius
during the renaissance period what culinary contribution did catherine de medici make 17
During the Renaissance period, what culinary contribution did Catherine de Medici make? (17)
  • She brought haute cuisine, sweet foods, and the use of silverware from Italy to France.
what are guilds 18
What are guilds? (18)
  • Associations of people with similar interests or professions
in 1765 boulanger did what 18
In 1765, Boulanger did what? (18)
  • He began serving hot soups called restaurers (meaning restorative) for their health restoring properties
during which historical period did production and manufacturing markedly increase 19 20
During which historical period did production and manufacturing markedly increase? (19-20)
  • Industrial Revolution
what kind of industry was made up of families working in the home to produce goods 20
What kind of industry was made up of families working in the home to produce goods? (20)
  • Cottage Industries
what was the significance of the city hotel 21
What was the significance of the City Hotel? (21)
  • It was the first building in the United States specifically designed as a hotel
tell me about the impact louis pasteur had on the food industry 22
Tell me about the impact Louis Pasteur had on the food industry. (22)
  • He developed a process called pasteurization which made milk safer to drink by heating it to a certain temperature to destroy harmful bacteria.
what did nicolas appert discover 22
What did Nicolas Appert discover? (22)
  • He discovered a way to can food to keep it fresh and safe to eat. He is also know as “the father of canning.”
what contributions did escoffier make to the industry that affects restaurants to this day 24
What contributions did Escoffier make to the industry that affects restaurants to this day? (24)
  • Developed the Kitchen Brigade System that organized and defined the rules
  • Designed the chef’s uniform
  • Introduced the expeditor who calls out orders to the various areas of the kitchen.
tell me about the first quick service restaurant in the united states include who where and when 25
Tell me about the first quick service restaurant in the United States. Include who, where and when. (25)
  • White Castle opened the first quick service restaurant in Wichita, Kansas. They served food that could be prepared and eaten quickly.
what significant thing happened in the 1940 s that caused the lodging industry to prosper 26
What significant thing happened in the 1940’s that caused the lodging industry to prosper? (26)
  • World War II
what significant thing did the delmonico brothers do in 1837 29
What significant thing did the Delmonico Brothers do in 1837? (29)
  • Opened the first restaurant chain
slide31
What are the large shows, open to the public, that highlight a particular type of product or service called? (38-39)
  • Expositions
please list the people who would work in the front of the house 46
Please list the people who would work in the Front of the House. (46)
  • Manager
  • Assistant Manger
  • Banquet Manager
  • Dining Room Manager
  • Maitre d’s
  • Host/Hostesses
  • Cashiers
  • Bar Staff
  • Servers
  • Bussers
please list the people who would work in the back of the house 46
Please list the people who would work in the Back of the House. (46)
  • Chefs
  • Line Cooks
  • Pastry Chefs
  • Dishwashers
  • Bookkeepers
  • Storeroom Clerks
  • Purchasers
  • Dietitians
  • Menu Planners
who do the back of the house people serve 46
Who do the Back of the House people serve? (46)
  • They serve the “Internal Customers” who serve the guests.
in the back of the house which employee is responsible for creating recipes and preparing meals 49
In the back of the house, which employee is responsible for creating recipes and preparing meals? (49)
  • Sous chef
what are the 4 main responsibilities of the front office in lodging properties 61
What are the 4 main responsibilities of the front office in lodging properties? (61)
  • Check in
  • Reservation
  • Information
  • Checkout
name the 5 areas that mobile travel guide evaluates in its reviews of lodging properties 61
Name the 5 areas that Mobile Travel Guide evaluates in its reviews of lodging properties. (61)
  • Quality of the building\The furnishings
  • Maintenance
  • Housekeeping
  • Overall service
slide42
According to Figure 1.6, please list examples of jobs in the foodservice industry and some of their responsibilities.
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what is the most widely recognized rating system in the united states for lodging establishments 60
What is the most widely recognized rating system in the United States for lodging establishments? (60)
  • AAA TourBook
slide45
According the Centers for Disease Control (CDC), how many cases of foodborne illness are there in the United States every year? (75)
  • 76 Million
slide47
Please tell me about the 4 high risk populations that are more at risk of contracting a foodborne illness. (77)
  • Elderly
  • Infant & Preschool Age Children
  • Pregnant Women
  • People with cancer or on chemo, people with HIV, or transplant recipients
why are infants and pre school age children at a higher risk for foodborne illness 77
Why are infants and pre-school age children at a higher risk for foodborne illness? (77)
  • Their body had yet to build a strong immune system.
what are pathogens 77
What are pathogens? (77)
  • Microorganisms that cause illness
hazards to foods are broken into 3 categories what are those 3 categories 77
Hazards to foods are broken into 3 categories. What are those 3 categories? (77)
  • Biological
  • Chemical
  • Physical
what is contamination 77
What is contamination? (77)
  • Harmful things are present in food
what is cross contamination 77
What is cross-contamination? (77)
  • Transfer of pathogens from one surface to another
what is the definition of a microorganism 78
What is the definition of a microorganism? (78)
  • Small, living organisms that can only be seen through a microscope.
please explain fat tom and what all of the letters stand for in the acronym 78
Please explain FAT TOM and what all of the letters stand for in the acronym. (78)
  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
soybeans peanuts and tree nuts are dangerous for people with what kind of condition 78
Soybeans, peanuts and tree nuts are dangerous for people with what kind of condition? (78)
  • Food Allegories
what is a tcs food 78
What is a TCS food? (78)
  • Foods that are the most vulnerable for pathogens.
what does tcs stand for 78
What does TCS stand for? (78)
  • TCS stands for Temperature Controlled for Safety
most bacteria can be controlled by following this food safety practice 79
Most bacteria can be controlled by following this food safety practice. (79)
  • Keeping the food out of the temperature danger zone (TDZ)
what are the best ways to prevent the spread of viruses 81
What are the best ways to prevent the spread of viruses? (81)
  • Stay home if you have been vomiting or have diarrhea or jaundice
  • Wash your hands at the right times and in the right way
  • Avoid using bare hands to handle ready to eat foods
a piece of glass found in the ice maker is an example of what kind of contamination 85
A piece of glass found in the ice maker is an example of what kind of contamination? (85)
  • Physical
food allergens come about because of a body s negative reaction to what in food 86
Food allergens come about because of a body’s negative reaction to what in food? (86)
  • Food Protein
90 percent of all food allergy reactions are due to 86
90 percent of all food allergy reactions are due to: (86)
  • Milk and Dairy Products
  • Eggs and Egg Products
  • Fish
  • Shellfish
  • Wheat
  • Soy and Soy Products
  • Peanuts
  • Tree nut such as Pecans and Walnuts
what is cross contact 87
What is cross contact? (87)
  • When allergens ate transferred from food containing allergens to the food served to the customer
slide69
The FDA writes this, which recommends specific food safety regulations for the restaurant and foodservice industry? (89)
  • FDA Food Code
once soap has been applied how long should foodhandlers scrub hands and arms 98
Once soap has been applied, how long should foodhandlers scrub hands and arms? (98)
  • 10 to 15 seconds
name a hand care practice in addition to handwashing that can prevent contamination 99
Name a hand care practice, in addition to handwashing, that can prevent contamination. (99)
  • Keeping fingernails short and clean
  • Not wearing mail polish or false fingernails
  • Covering hand wounds with clean bandages and gloves or finger cots
name a hand care practice in addition to handwashing that can prevent contamination 991
Name a hand care practice, in addition to handwashing, that can prevent contamination. (99)
  • When they are soiled or torn
  • Before beginning a different task
  • At least every 4 hours during continuous use
  • After handling raw meat, seafood, or poultry and before handling ready to eat food
name the symptoms that require a foodhandler to stay home from work 100
Name the symptoms that require a foodhandler to stay home from work. (100)
  • Sore throat with fever in an operattion that primarily serves a high risk population
  • Diarrhea
  • Vomiting
  • Jaundice
  • Diagnosed with certain foodborne illness
list 4 ways to prevent cross contamination 105
List 4 ways to prevent cross contamination. (105)
  • Workstations, cutting boars, and utensils are clean and sanitized
  • Not allowing ready to eat food to touch surfaces that have come in contact with raw meat, seafood or poultry
  • Preparing different kinds of foods at different times
  • Cleaning and sanitizing work surfaces and utensils between each product
how do you calibrate a bimetallic stemmed thermometer 106
How do you calibrate a bimetallic stemmed thermometer? (106)
  • Place into a container with ice and just enough water to make it float.
  • Set to 32 degrees using the set screw under the face of the dial.
please describe a bimetallic stemmed thermometer 106
Please describe a bimetallic stemmed thermometer. (106)
  • They have a stem with a dial on top that has a temperature range of 0 – 220 degrees.
name the 2 requirements for a supplier to be considered an approved food supplier 108
Name the 2 requirements for a supplier to be considered an approved food supplier. (108)
  • They must be inspected
  • They must be in compliance with applicable local, state and federal laws
deliveries of cold tcs food should be at what temperature 109
Deliveries of cold TCS food should be at what temperature? (109)
  • Cold Foods – 41 degrees or lower
deliveries of hot tcs food should be at what temperature 109
Deliveries of hot TCS food should be at what temperature? (109)
  • Hot Foods – 135 degrees or higher
how do shell fish need to be labeled 110
How do shell fish need to be labeled? (110)
  • Packer’s Name
  • Packer’s Address
  • Certification Number
  • Containers of less than ½ gallon or smaller must have a” Best If Used By” or “Sell By” date.
live shellfish must be received with tags how long do restaurants need to keep the tags 111
Live shellfish must be received with tags. How long do restaurants need to keep the tags? (111)
  • 90 days from the time the last shellfish was served.
slide87
Which product must have a USDA inception mark and must comply with USDA grade standards to be acceptable for receiving? (111)
  • Eggs
please tell me about the fifo inventory control method 111
Please tell me about the FIFO inventory control method. (111)
  • First In, First Out – Rotate food in storage to use the oldest inventory first.
tcs foods must be thrown out after how many days 111
TCS Foods must be thrown out after how many days? (111)
  • If it is produced in-house, it must be thrown away after 7 days.
what is the best way to thaw food safely 113
What is the best way to thaw food safely? (113)
  • In a cooler with a product temperature of 41 degrees or lower
tcs foods need to be thawed in one of four ways 113
TCS foods need to be thawed in one of four ways: (113)
  • Cooler – Refrigerator
  • Submerged in running water of 70 degrees or lower
  • Microwave – It must be cooked immediately after thawing.
  • Thaw food as part of the cooking process.
which temperature probe is used to check the internal temperature of thin foods 114
Which temperature probe is used to check the internal temperature of thin foods? (114)
  • Penetration probe
what are the minimum internal cooking temperatures for the follow tcs food items 115
What are the minimum internal cooking temperatures for the follow TCS food items? (115)
  • Poultry at 165 degrees for 15 seconds
  • Ground Beef at 155 degrees for 15 seconds
  • Seafood at 145 degrees for 15 seconds
  • Pork Roasts at 145 degrees for 4 minutes
  • Cheese Sticks at 135 degrees
which temperature probe is used to check the internal temperature of thin foods 1141
Which temperature probe is used to check the internal temperature of thin foods? (114)
  • Beef roasts; 145 degrees for 4 minutes
  • Stuffed pork chops; 165 degrees for 15 seconds
  • Shell eggs for immediate service; 145 degrees for 15 seconds
when holding food in warmers temperatures must be checked a minimum of how often 116
When holding food in warmers, temperatures must be checked a minimum of how often? (116)
  • Every 4 Hours
what do you then need to do with any foods found to be in the temperature danger zone 116
What do you then need to do with any foods found to be in the temperature danger zone? (116)
  • Throw out
tcs food should be thrown out after how many hours in the temperature danger zone 117
TCS food should be thrown out after how many hours in the temperature danger zone? (117)
  • 4 Hours
please describe the complete process of cooling tcs foods 117
Please describe the complete process of cooling TCS foods. (117)
  • Cool TCS Foods from 135 to 70 degrees or lower within 6 hours.
  • Cool from 135 to 70 degrees within 2 hours
  • The food item must then be chilled to 41 degrees or lower in the next 4 hours.
how do you need to reheat foods to insure safety 118
How do you need to reheat foods to insure safety? (118)
  • The food needs t go from storage temperature to 165 degrees within 2 hours and stay at that temperature for 15 seconds.
what does haccp stand for 126
What does HACCP stand for? (126)
  • Hazard Analysis Critical Control Point
list the 7 steps in a haccp plan
List the 7 steps in a HACCP plan.
  • Conduct a hazard analysis
  • Determine critical control points (CCPs)
  • Establish critical limits
  • Establish monitoring procedures
  • Identify corrective actions
  • Verify that the system works
  • Establish procedure for record keeping and documentation
what is the difference between cleaning and sanitizing 135
What is the difference between cleaning and sanitizing? (135)
  • Cleaning removes food and other dirt from a surface.
  • Sanitizing reduces the pathogens on a surface to safe levels.
what is the definition of liability 156
What is the definition of liability? (156)
  • The legal responsibility that one person has to another.
what does the acronym osha stand for 158
What does the acronym OSHA stand for? (158)
  • Occupational Safety and Health Administration
what does osha do 158
What does OSHA do? (158)
  • It is the federal agency that creates and enforces safety related standards and regulations in the workplace.
workers that are 16 and 17 years of age are not allowed to do what 158
Workers that are 16 and 17 years of age are not allowed to do what? (158)
  • Operate power driven meat processing machines, meat slicers, meat saws, patty forming machines, meat grinders, meat choppers, commercial mixers and power driven bakery machines.
  • They are not allowed to operate, feed, set up, adjust, repair or clean any of these machines
every restaurant and foodservice operation must display what 159
Every restaurant and foodservice operation must display what? (159)
  • OSHA poster No. 2203 or
  • No. 3165, “Job Safety and Health Protection”
what must employers do to meet the hazard communication standard hazcom 160
What must employers do to meet the Hazard Communication Standard (HAZCOM) 160
  • This safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.
slide111
OSHA requires chemical manufacturers to provide documentation on their products. What is the name of the paperwork called? (161)
  • Material Safety Data Sheets (MSDS)
which document describes the hazards of the chemicals in a restaurant or foodservice operation 161
Which document describes the hazards of the chemicals in a restaurant or foodservice operation? (161)
  • Material Safety Data Sheets (MSDS)
list the 4 general areas that are covered in a safety audit 163 164
List the 4 general areas that are covered in a safety audit. (163-164)
  • Facilities
  • Equipment
  • Employee practices
  • Management practices
what is the purpose of an emergency plan 167
What is the purpose of an emergency plan? (167)
  • To protect workers, guests and property in the case of an emergency or disaster.
what does and emergency plan include 167
What does and emergency plan include? (167)
  • Floor plans of the facility, noting first aid stations, alarms, sprinklers and fire extinguishers
  • Evacuation routes
  • Emergency telephone numbers for each type of emergency
what steps need to be performed during an accident investigation 168
What steps need to be performed during an accident investigation? (168)
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please tell me what kinds of items are involved in each of the following classes of fires 176
Please tell me what kinds of items are involved in each of the following classes of fires. (176)
  • Class A Fire- Wood, paper, cloth or cardboard
  • Class B Fire- Flammable liquids and grease
  • Class C Fire- Electrical equipment
slide118
The PASS system is used to tell people how to properly use a fire extinguisher. Please tell me what it means. (176)
  • Pull the Pin
  • Aim at the Base of the Fire
  • Squeeze the trigger
  • Sweep from side to side

(Stand 6 to 8 feet back from the fire when spraying)

slide119
Which type of detector uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy? (181)

Flame detector

on which type of surface so the most common slips trips and falls occur 186
On which type of surface so the most common slips, trips and falls occur? (186)
  • Steps
  • Floors
  • Pavement outside the building
slide123
What should restaurant and foodservice operations do if liquid is spilled while customers are in the area of the spill? (188)
  • Block the area
  • Put up a sign warning the customers
  • Clean it up
name the sharp hazards that are found in the professional kitchen 193
Name the sharp hazards that are found in the professional kitchen. (193)
  • Can lids
  • Cutting strips on aluminum foil and plastic wrap
  • Box openers
  • Knives
  • Broken glass
  • Choppers
  • Blenders
  • Slicers
what is the proper way to pass a knife to another person 195
What is the proper way to pass a knife to another person? (195)
  • Place the knife on a sanitized surface and let the person pick the knife up by the handle.
slide126
Name the treatment given to an injured person for light injuries or until emergency service can provide more complete treatment. (199)

First aid

when you first get burnt what do you need to put on the burn 201
When you first get burnt, what do you need to put on the burn? (201)
  • Cool the burn by running the burned area under cold running water for 5 minutes or until the pain subsides.
please identify the steps of what you should do when you get a sprain 201
Please identify the steps of what you should do when you get a sprain. (201)
  • Rest the injured part of the body
  • Ice for 10 to 15 minutes at a time every few hours for the first 48 hours
  • Compression bandage for at least 48 hours
  • Elevate above the level of the heart
what does cpr stand for 202
What does CPR stand for? (202)
  • Cardiopulmonary Resuscitation
what is cpr 202
What is CPR? (202)
  • Restores the breathing and heartbeat to injured persons who show no signs of breathing or pulse.
please tell me about the heimlich maneuver 202
Please tell me about the Heimlich maneuver. (202)
  • Removes food or other obstacles from the airway or a choking person
chapter 4 kitchen essentials professionalism and understanding standard recipes
CHAPTER 4 KITCHEN ESSENTIALS PROFESSIONALISM AND UNDERSTANDING STANDARD RECIPES
what is the name of a person who has studied and continues to study the art of cooking 216
What is the name of a person who has studied and continues to study the art of cooking? (216)
  • Culinarian
list the 4 groups to whom a professional is responsible 217
List the 4 groups to whom a professional is responsible. (217)
  • Themselves
  • Coworkers
  • The business
  • Guests
before a dish is sent out of the kitchen what does a culinary professional do 220
Before a dish is sent out of the kitchen, what does a culinary professional do? (220)
  • Taste the dish to check the flavor
there are 5 basic tastes they are 220
There are 5 basic tastes. They are: (220)
  • Salt
  • Sour
  • Bitter
  • Sweet
  • Umami, otherwise known as savory
what are the 2 major issues in determining the number of workstations in a kitchen 225
What are the 2 major issues in determining the number of workstations in a kitchen? (225)
  • Budget
  • Space
what are the garde manger stations 226
What are the Garde-manger stations? (226)
  • Salad greens cleaning
  • Salad preparation
  • Cold foods preparation
  • Sandwich station
  • Showpiece preparation
what is a sous chef responsible for 228
What is a sous chef responsible for? (228)
  • Scheduling personnel
  • Covering the chef or station chef’s work as necessary
  • Accepts orders from the dining room and relays them to various station chefs
  • Reviews the dishes before service
what is a captain responsible for in the dining brigade system 229
What is a captain responsible for in the Dining Brigade System? (229)
  • Explaining the menu to guests and taking their orders
  • Tableside preparation
slide145
In a traditional dining room brigade, who is responsible for explaining the menu to guests and taking their orders? (229)
  • Captain
slide146
If 60 of 180 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special? (240)
  • 33%
what is the formula for converting fahrenheit to celsius 244
What is the formula for converting Fahrenheit to Celsius? (244)
  • Subtract 32 from the Fahrenheit number
  • Multiply by 5
  • Divide by 9
slide154

A desert you are making has a recipe that serves 6 people. You will need to convert the recipe to serve 14 people. What is the conversion factor form making the desired yield? (247-249)

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what is volume 249
What is volume? (249)
  • The amount of space an ingredient takes up
weight is the measure of what 252
Weight is the measure of what? (252)
  • The items resistance to gravity
what does it mean to tare a scale 252
What does it mean to tare a scale? (252)
  • Place the empty container on the scale
  • Adjust the scale back to zero
slide158
Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles? (253)
  • Dry measuring cup method
slide159
What is the amount left over after vegetables have been trimmed and cut before being used in recipes called? (254)
  • Edible portion
slide160

You are making carrot cake for an order. You need 3 pounds of carrots. If the yield percentage for carrots is 80%, How many pounds of untrimmed carrots do you need to purchase? (256)

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slide161

You are making a cake to serve 10 people. The cost of the ingredients are 1.10, 70, 2.50 and 3.00. How much will it cost per serving? (258-259)

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what is a chef s knife used for 275
What is a chef’s knife used for? (275)
  • All purpose knife used for chopping, slicing and mincing all types of foods. Its blade is normally 8 to 14 inches and tapers to a point at the tip.
what is a paring knife used for 276
What is a paring knife used for? (276)
  • To trim and pare vegetables and fruits
what is a utility knife used for 276
What is a utility knife used for? (276)
  • All purpose knife used for cutting fruits, vegetables and some meats. The blade ranges from 6 to 8 inches long.
what is a china cap 281
What is a China Cap? (281)
  • Cone shaped metal strainer
  • A chinios is a very fine China Cap
what is a food mill used for 281
What is a food mill used for? (281)
  • Puree foods to different consistencies
list the different types of pre preparation equipment 288
List the different types of pre-preparation equipment. (288)
  • Cutters and mixers
  • Steamers
  • Broilers
  • Ranges
  • Griddles
  • Fryers Ovens
tell me about the use of a convection oven 295
Tell me about the use of a convection oven. (295)
  • They use fans to circulate heated air around a food to cook it.
  • Reduce recipe temperatures for conventional ovens by 25 to 50 degrees.
slide174
What are the recommended daily amounts of nutrients that healthy people of a particular age range and gender should consume called? (302)
  • Dietary Reference Intakes
list the 4 steps to pre preparation 303
List the 4 steps to pre-preparation. (303)
  • Assemble the tools
  • Assemble the ingredients
  • Wash, trim, cut, prepare and measure ingredients
  • Prepare the equipment
please tell me about the guiding hand 304
Please tell me about the guiding hand. (304)
  • It prevents slippage and controls the size of the cut.
slide178
What is something that enhances the flavor of an item without changing the primary flavor of the dish called? (306-307)
  • Seasoning
what is seasoning used for 306
What is seasoning used for? (306)
  • Enhance the flavor of an item without changing the primary flavor of the dish
what is the difference between a spice and an herb 307
What is the difference between a spice and an herb? (307)
  • Spices are the bark, roots, seeds, buds or berries of an aromatic plant.
  • Herbs are the leaves, stems or flowers of aromatic plants.
list 3 basic cooking techniques in pre preparation 313
List 3 basic cooking techniques in pre-preparation. (313)
  • Separate eggs
  • Whipping egg whites
  • Setting up a bain-marie
  • Making parchment liners for pans
  • Blanching
  • Shocking
what is a bain marie used for 315
What is a bainmarie used for? (315)
  • It is used to hold hot food and keep it at safe temperatures
slide184
What type of heat transfer occurs when heat is transferred from one item to another through direct contact? (320)
  • Conduction
what are the 4 moist heat cooking methods 331
What are the 4 moist heat cooking methods? (331)
  • Simmering
  • Poaching and shallow poaching
  • Blanching
  • Steaming
how is doneness determines 339
How is doneness determines? (339)
  • Identify if the product has its desired texture
  • Minimum internal temperature
list the 3 ways heat travels in items 342
List the 3 ways heat travels in items. (342)
  • Conduction
  • Convection
  • Radiation
what are the 4 types of vegetarians 347
What are the 4 types of vegetarians? (347)
  • Vegan
  • Lacto-vegetarian
  • Ovo-vegetarian
  • Lacto-ovo-vegetarian
list the 6 themes emphasized in the mypyramid symbol 351
List the 6 themes emphasized in the MyPyramid symbol. (351)
  • Proportionality
  • Variety
  • Physical activity
  • Moderation
  • Gradual improvement
  • Personalization
what 6 food groups are represented in mypyramid 352
What 6 food groups are represented in MyPyramid? (352)
  • Grains
  • Vegetables
  • Fruits
  • Oils
  • Milk and dairy products
  • Meat and beans
what is the web page that you can visit to get more guidelines on nutrition 353
What is the web page that you can visit to get more guidelines on nutrition? (353)
  • www.myplate.gov
what are the 4 essential parts of all stocks 369
What are the 4 essential parts of all stocks? (369)
  • A major flavoring ingredient
  • A liquid, most often water
  • Mirepoix
  • Aromatic
what is mirepoix 370
What is mirepoix? (370)
  • 50% Onions
  • 25% Carrots
  • 25% Celery
bouquet garni is a french term that refers to what 370
Bouquet garni is a French term that refers to what? (370)
  • A French term meaning “bag of herbs”, it is a bundle of fresh herbs tied together
how is stock made 371
How is stock made? (371)
  • Gently simmering bones and or vegetable in a liquid.
what is remouillage 371
What is Remouillage? (371)
  • The second cooking of bones to make a weak stock.
slide201
What are the three things that you must do to bones that have already been cut the right size to make a stock? (372)
  • Blanching
  • Browning
  • Sweating
slide202
What is the process of removing fat that has cooled and hardened from the surface of the stock called? (377)
  • Degreasing
slide203
What is a liquid or semisolid product that adds flavor, moisture and visual appeal to another dish called? (382)
  • Sauce
what are the 5 mother or grand sauces and what are they made of 382 383
What are the 5 mother or grand sauces and what are they made of? (382-383)
  • Bechamel – Milk and white roux
  • Veloute – Chicken, veal or fish stock with a white or blond roux
  • Brown or Espagnole– Brown stock and brown roux
  • Tomato Sauce – Stock and tomatoes
  • Hollandaise – An emulsion made of eggs, butter and lemon
what is roux 385
What is Roux? (385)
  • A thickener made of equal parts cooked flour and fat
please list the 4 kinds of roux 385
Please list the 4 kinds of Roux. (385)
  • White – Cooked for a very short period of time
  • Blond – Cooked longer than white, until the flour turns golden brown and has a nutty aroma
  • Brown- Cooked until it develops a dark color. Use in dishes requiring a dark brown color.
  • Dark Brown
what is a liaison 386
What is a liaison? (386)
  • A mixture of egg yolks and heavy cream that is often used to finish some sauces
what is compound butter 387
What is compound butter? (387)
  • A mixture of raw butter and various ingredients such as herbs, nuts, citrus zest, shallots, ginger and vegetables
slide211

Name this piece of equipment; a pierced metal come shaped strainer used to strain soups, stocks, and other liquids to remove all solids. (389)

  • China Cap
please list the examples given in the book for clear soups 393
Please list the examples given in the book for clear soups. (393)
  • Chicken Noodle Soup
  • Minestrone
  • Onion Soup
please list the examples given in the book for thick soups 393
Please list the examples given in the book for thick soups. (393)
  • Bisques
  • Chowders
  • Cream of Tomato
  • Split Pea Soup
how is puree soups thickened 398
How is puree soups thickened? (398)
  • The starch found in the main ingredient
slide217
What is a cream soup usually made from pureed shellfish shells, such as lobster, shrimp or crab called? (398)
  • Bisque
what is communication 413
What is communication? (413)
  • The process of sending and receiving information by talk, gestures or writing for some type of response or action.
communication is more than just speaking and listening we also communicate by 413
Communication is more than just speaking and listening. We also communicate by…. (413)
  • Body Language and Gestures (Nonverbal)
what are the 2 types of messages that can be sent 415
What are the 2 types of messages that can be sent? (415)
  • Historical information
  • Action-required information
slide225
To prevent barriers to communication, you need to make a plan. What 3 things does the book recommend? (416)
  • Observe the audience.
  • Decide the best way to get the message out.
  • Make sure the message was successfully received.
figure 7 2 shows three potential barriers to communication what does it show 416
Figure 7.2 shows three potential barriers to communication. What does it show? (416)
  • Lack of Time
  • Fear of Authority/Reprimand
  • Different Cultural Backgrounds
slide227
What is a way for a listener to agree with a speaker’s point without interrupting what they are saying? (417)
  • Maintaining eye contact and nodding their head
slide229

Culture and where we are from makes a difference as to what we think is acceptable conduct. What would people from the following areas consider rude or unacceptable? (417)

japan
Japan-
  • Eye contact and pointing the index finger are considered rude and aggressive
india
India-
  • Shake hands when meeting but seldom do men and women shake hands because of religious beliefs.
  • Do not stand close; keep at least an arm’s length between you and the person you are communicating with.
  • The left hand is considered unclean, so use the right hand to touch or pass something
china
China-
  • Avoid body contact and pointing with the index finger.
  • Winking is considered rude.
what is jargon 418
What is jargon? (418)
  • Buzzwords
  • Technical Language
  • Slang
slide234
What is the preconceived idea about something that could affect a message, usually negatively, called? (419)
  • Prejudices or bias
what is credibility 425 426
What is credibility? (425-426)
  • The ability of a person to be believed
describe the process of listening 426
Describe the process of listening. (426)
  • The ability to focus on what another person is saying to summarize the true meaning of a message.
list the 5 qualities of an effective speaker 429
List the 5 qualities of an effective speaker. (429)
  • Interacts with the audience
  • Uses suitable language
  • Uses appropriate nonverbal communication
  • Varies speech patters
  • Closes the conversation
why is it important to smile when talking on the phone to customers 430
Why is it important to smile when talking on the phone to customers? (430)
  • Smiling makes the voice sound more pleasant
what are the steps for answering a business telephone call professionally 430 431
What are the steps for answering a business telephone call professionally? (430-431)
  • State the name of the organization and your name.
  • Listen for the reason the caller has phoned the operation.
  • Maintain the positive attitude when speaking with the caller
  • Take notes to insure all f the information is clear
  • Paraphrase or repeat the message
  • Try to resolve the caller’s problems and explain any steps necessary
  • Close the conversation
list the 3 common parts of most written messages 432
List the 3 common parts of most written messages. (432)
  • Introduction
  • Body of message
  • Conclusion
slide241
What are the two important organizational communications? Please list them and tell me what they are. (443)
  • Mission Statement – (Internal) Describes the companies purpose and key objectives to its team and owners
  • Vision Statement – Defines the company’s purpose and values to employees and customers.(It is directed both internally and externally)
slide242
What is information that conveys operational procedures, policies, and announcements to a wide variety of audiences called? (443)
  • Organizational communication
what is interpersonal communication 445
What is interpersonal communication? (445)
  • Any 2 way communication that has immediate feedback
what is empathy 448
What is empathy? (448)
  • The act of identifying with the feelings, thoughts or attitudes of another person
what is diversity 464
What is diversity? (464)
  • It refers to the great variety of people and their backgrounds, experiences, opinions, religions, ages, talents and abilities.
how can diversity be promoted in the workplace 468 469
How can diversity be promoted in the workplace? (468-469)
  • Offering diversity and sensitivity training
  • Modeling good behavior
  • Integrating diversity into the mission statement
  • Encouraging the study and use of multiple languages.
  • Providing multilingual materials
please define harassment 469
Please define harassment. (469)
  • It occurs when slurs or other verbal or physical conduct related to a person’s race, gender, gender expression, color, ethnicity, religion, sexual orientation, or disability interferes with the person’s work performance or creates an unhealthy work environment.
slide250
What is it called when each member’s strengths are used so the group has more success working together than working alone? (473)
  • Teamwork
list the behaviors that good leaders demonstrate 479
List the behaviors that good leaders demonstrate. (479)
  • Provide direction
  • Lead consistently
  • Influence others
  • Motivate others
  • Coach and develop others
  • Anticipate change
  • Foster teamwork
which type of motivation occurs when the drive comes from the desire to receive something 482
Which type of motivation occurs when the drive comes from the desire to receive something? (482)
  • External
list the expectations that employees have from managers 483
List the expectations that employees have from managers. (483)
  • Be professional
  • Interact appropriately
  • Practice ethical behavior
  • Provide clear direction, tools, resources and a safe environment
list the 7 steps of the problem solving method 485
List the 7 steps of the problem solving method. (485)
  • Define the problem
  • Determine the root cause
  • Determine alternative solutions and consequences
  • Select the best alternative solution
  • Develop an action plan
  • Implement the action plan
  • Document for future reference
slide255
Please explain when a company needs to pay overtime when an employee works over 40 hours in a week. (502)
  • Nonexempt
list 3 guidelines for avoiding discriminatory language in job posting and advertisements 504
List 3 guidelines for avoiding discriminatory language in job posting and advertisements. (504)
  • Avoid gender specific titles and other languages
  • Avoid references to groups of people that imply age, race, color, religion, gender, national origin, physical traits, disabilities, sexual orientation, or other traits that do not relate to job functions
  • Focus on the actual skills, knowledge and abilities needed on the job
what is the purpose of a cover letter 505
What is the purpose of a cover letter? (505)
  • To highlight an applicant’s strengths and confirm interest in the position (505)
list the 4 phases of onboarding 515
List the 4 phases of onboarding. (515)
  • Hiring
  • Orientation
  • Training
  • Schedule follow up
what tools are used to ensure a fair and consistent hiring practice 515
What tools are used to ensure a fair and consistent hiring practice? (515)
  • Job application
  • Screening interviews
  • Cover letters
  • Resume
  • Personality or ability tests
  • References
  • Background checks
  • Medical records
what should effective training accomplish 523
What should effective training accomplish? (523)
  • Improve the quality of employee work
  • Promote employee growth
  • Keep employees challenged and satisfied in the organization
  • Create talent to help the organization grow.
please define cross training and tell me the advantages of using it 525
Please define cross training and tell me the advantages of using it. (525)
  • When employees learn the function of another job within the operation
  • Employees who cross train are more skilled and more valuable to the company
list the benefits of cross training 525
List the benefits of cross training. (525)
  • Develop backups for the operation
  • Lets employees discover different interests and career goals
  • Aids in scheduling, giving managers more options for who to schedule when
  • Reduces overtime and turnover
  • Boosts teamwork and morale
please tell me about group training and when it would be best used 527
Please tell me about group training and when it would be best used. (527)
  • It is the most effective and practical training method when many employees need the same type of training.
list the benefits of group training 527
List the benefits of group training. (527)
  • It is cost effective
  • The training is uniform – all employees hear the same thing
  • Managers know exactly what employees have been taught
  • It encourages group discussion
  • New employees can offer input, get information and work together
what is the purpose of an employee s performance appraisal 528 531
What is the purpose of an employee’s performance appraisal? (528-531)
  • They are used to determine promotions and pay raises.
  • They can be used to set goals to help underachieving employees to improve.
why do managers use performance appraisals 529
Why do managers use performance appraisals? (529)
  • Help set goals
  • Evaluate performance
  • Motivate
  • Coach
  • Provide ongoing feedback
slide268
What is an organ that develops from the ovary of a flowering plant and contains one or more seeds called? (546)
  • Fruit
list the 4 characteristics of fresh fruit 553
List the 4 characteristics of fresh fruit. (553)
  • Fresh fruits should be plump
  • Fresh fruit should be free from bruises
  • There should be no mold, brown or soft spots
  • There should be no signs of pest damage
  • Attached leaves should be firm and not wilted
  • Color and texture should be appropriate to the type of fruit
what is a drupe 555
What is a drupe? (555)
  • They are a type of fruit with a center stone.
  • Examples include peaches and apricots
what are the usda grades for fresh fruits 556
What are the USDA grades for fresh fruits? (556)
  • US Extra Fancy
  • US Fancy
  • US No 1
  • US No 2
  • US No 3
what is the grade of fruit used most often in the foodservice industry 556
What is the grade of fruit used most often in the foodservice industry? (556)
  • U. S. Fancy
why should avocados and bananas be stored separately from other fruits 557
Why should avocados and bananas be stored separately from other fruits? (557)
  • They emit ethylene gas
fruits that need to ripen should be stored between which 2 room temperatures 557
Fruits that need to ripen should be stored between which 2 room temperatures? (557)
  • 65 to 70 degrees
why should most vegetables be kept dry 557
Why should most vegetables be kept dry? (557)
  • Excess moisture causes produce to spoil quickly
what is the first thing that you should do when preparing fruits and vegetables 558
What is the first thing that you should do when preparing fruits and vegetables? (558)
  • Wash them
list 5 ways to prepare fruits 558 559
List 5 ways to prepare fruits. (558-559)
  • Remove skins
  • Remove cores
  • Remove seeds and stones
  • Zest
  • Remove stems
slide281
What is the chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit called? (561)
  • Enzymatic browning
list the 6 main categories of vegetables 571
List the 6 main categories of vegetables. (571)
  • Flower
  • Fruit
  • Green leafy
  • Seed
  • Roots/Tubers
  • Stem
what is the type of farming where vegetables are grown in nutrient enriched water 582
What is the type of farming where vegetables are grown in nutrient enriched water? (582)
  • Hydroponic
how should tubers be stored 584
How should tubers be stored? (584)
  • Dry
  • Unpeeled
  • In a cool dark area
which cutting technique is commonly used on smaller foods such as garlic and herbs 588
Which cutting technique is commonly used on smaller foods, such as garlic and herbs? (588)
  • Mincing
what is the best way to maintain overall quality when cooking vegetables 603
What is the best way to maintain overall quality when cooking vegetables? (603)
  • Cook vegetables rapidly and serve immediately
what is the feeling that guests take with them from their experience with the operation called 618
What is the feeling that guests take with them from their experience with the operation called? (618)
  • Hospitality
what are the thing that attract customers to one operation over another 618
What are the thing that attract customers to one operation over another? (618)
  • Competitive Advantage
what are the benefits of good customer service 618
What are the benefits of good customer service? (618)
  • Increase customer satisfaction
  • Increased customer loyalty
  • Decreased marketing costs
  • Enhanced business reputation
  • Positive work environment
  • Increased profits
what does a positive first impression do 619
What does a positive first impression do? (619)
  • It makes the customer feel welcome
  • It helps the customer feel good about the choice to come to the operation
  • It sets the stage for a good dining experience
  • It makes customers more likely to forgive minor errors
slide296
Who is the person who provides the first impression in appearance, friendliness and attentiveness? (632)
  • Greeter
what is the best way for a service to minimize mistakes on a customer order 633
What is the best way for a service to minimize mistakes on a customer order? (633)
  • Repeat the order back to the customer before leaving the table.
slide298
What is the law that allows for an establishment to be sued because a customer drinks too much and injures someone on their way home? (637)
  • Dram Shop Laws
list the 4 acceptable forms of identification customers can show to be served alcohol 639
List the 4 acceptable forms of identification customers can show to be served alcohol. (639)
  • Driver’s license
  • State ID card
  • Military ID
  • Passport
list the steps that should be taken when processing a payment when serving customers tableside 641
List the steps that should be taken when processing a payment when serving customers tableside. (641)
  • Present the check at the table
  • Collect payment from the customers
  • Process the payment
  • Return the change or credit card receipt and credit card
what are comment cards 642
What are comment cards? (642)
  • Quick surveys that customers complete, noting their satisfaction with the food and service
slide302
Which monitoring method calls a group of customers together to brainstorm ways to improve service? (643)
  • Focus group
who are mystery shoppers 643
Who are mystery shoppers? (643)
  • People hired to visit an operation and report on their experiences
slide304
Please list the 4 types of Traditional Service and please give a brief description of each of them. (653-654)
  • See Book
which traditional service style is the simplest and the least expensive 654
Which traditional service style is the simplest and the least expensive? (654)
  • English service
slide306
In what type of service does a server wheel a cart to the guests table to make a salad and then serve it immediately to the guest? (654)
  • French service
  • The name of the tableside cart is gueridon.
slide307
Which style of service has food arranged on plates in the kitchen by cooks and brought directly to the guests’ table by the server? (654)
  • American
slide309
In which style of service are bowls and platters of food placed on the tables by a seated host or hostess? (654)
  • English
what is a monkey dish used for 659
What is a monkey dish used for? (659)
  • Relishes and dipping sauces
what is a larger decorative plate used underneath the plate on which food is served called 659
What is a larger decorative plate used underneath the plate on which food is served called? (659)
  • Charger
slide312
At a formal dining establishment, who is responsible for service throughout the entire restaurant? (661)
  • Maitred’hotel
slide313
Which employee is in charge of the operation during a particular shift and supervises a team of servers? (661)
  • Floor manager
list the 6 types of potatoes 679 680
List the 6 types of potatoes. (679-680)
  • Sweet
  • Yams
  • Russet
  • Idaho
  • All-Purpose
  • New
why should potatoes be pierced with a fork before baking 685
Why should potatoes be pierced with a fork before baking? (685)
  • Piercing allows heat and steam to escape and prevents the potato from exploding.
why are sweet potatoes yams and russet potatoes best suited for baking pureeing and frying 678
Why are sweet potatoes, yams and russet potatoes best suited for baking, pureeing and frying? (678)
  • They are high in starch and low in moisture.
what are latkes 687
What are latkes? (687)
  • It is a potato pancake. They are traditional in Eastern European cuisines, particularly in American-Jewish cooking where they are called latkes.
what are legumes 692
What are legumes? (692)
  • Seeds from pod producing plants.
why should legumes be cooked before eating 698
Why should legumes be cooked before eating? (698)
  • To remove flavor
  • To remove harmful substances
  • To make them easy to chew and digest
what is the soaking time for both lentils and black eyed beans 699
What is the soaking time for both lentils and black-eyed beans? (699)
  • There is no soaking time.
slide331
Which part of a grain is the largest part of the grain and a major source of protein and carbohydrates? (700)
  • Endosperm
slide332
What is the type of rice with an aromatic, nutty flavor that is often used for rice pudding and pilaf? (702)
  • Brown
please describe the pilaf method 705
Please describe the pilaf method. (705)
  • This is a technique for cooking grains in which the food preparer sautés grains in oil or butter and then simmers it in stock or water with various seasonings.
what does al dente mean 715
What does al dente mean? (715)
  • The pasts is dome when it feels firms to the bite.
what is a mentor 737
What is a mentor? (737)
  • Someone who can play the role of a wise advisor throughout a person’s career.
what is a resume 741
What is a resume? (741)
  • A written summary of a person’s experience, skills, and achievement that relate to the job he or she is seeking
what is a portfolio 743
What isa portfolio? (743)
  • It is a collection of samples that showcase interests, talents, contributions and studies. A portfolio displays an applicant’s finest efforts and is a good self marketing tool to show potential employers.
what is a cover letter 744
What is a cover letter? (744)
  • Brief letter in which an applicant introduces himself or herself to a potential employer
name the purposes of a cover letter 745
Name the purposes of a cover letter. (745)
  • Grad the reader’s attention
  • Hold the interest of the reader
  • Tell the reader why you want to work for that company
  • Express your eagerness to meet for an interview
what is a grant or financial aid award to a student for the purpose of attending college called 755
What is a grant or financial aid award to a student for the purpose of attending college called? (755)
  • Scholarship
how can an applicant make a good first impression to the interviewer 762
How can an applicant make a good first impression to the interviewer? (762)
  • Punctuality
  • Appearance
  • Good personal hygiene
  • Positive attitude
  • Good manners
what are the difference between and open ended and a closed ended question 765 766
What are the difference between and open ended and a closed ended question? (765-766)
  • A close ended question can be answered with a yes or no. An open ended question requires an explanation.
what is the condition or feeling that demands exceed the resources available for use called 779
What is the condition or feeling that demands exceed the resources available for use called? (779)
  • Stress
please tell me what kinds of things you can do help relieve stress 779 780
Please tell me what kinds of things you can do help relieve stress. (779-780)
  • Plan and evaluate daily activities to minimize any unanticipated situations.
  • Delegate some work or ask for help from other employees.
  • Evaluate progress along the way and make adjustments to plans as needed.
  • Set daily realistic goals for self and/or with team.
  • Get regular sleep, eat healthy, avoid smoking and get regular exercise.
  • Identify and use resources that can assist you with managing stress.
list the 4 skills needed for effective time management 780
List the 4 skills needed for effective time management. (780)
  • Planning
  • Goal setting
  • Setting priorities
  • Delegating
who is the person responsible for seating the guest in a table service operation 790
Who is the person responsible for seating the guest in a table service operation? (790)
  • Host/Hostess
list the entry level positions in the restaurant and foodservice industry 790 792
List the entry level positions in the restaurant and foodservice industry. (790-792)
  • Host/Hostess
  • Server
  • Buser
  • Prep cook
  • Dishwasher
slide362
In a restaurant for foodservice operation, who is responsible for the overall planning, direction and coordinating of the operation? (793)
  • General manager