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Food Service > final test > Flashcards

final test Flashcards

1
Q

Which facility houses large-scale special events?

A

Convention centers

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2
Q

Which was the first quick-service restaurant in the US?

A

White Castle

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3
Q

What refers to a person with a refined taste for food and wine?

A

Epicurean

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4
Q

What is a service or product provided to guests for their convenience, either with or without an additional fee?

A

Amenity

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5
Q

What is one of the earliest nationwide chain restaurants?

A

A&W (Roy Allen and Frank Wright)

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6
Q

What is it called when two or more people get the same illness after eating the same food?

A

Foodborne illness outbreak

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7
Q

What are the six conditions pathogens need to grow?

A

FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture

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8
Q

Food that is most vulnerable for pathogen growth also referred to as food that needs time and temperature control for safety called what for short?

A

TCS food

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9
Q

What is the best way for foodservice managers to ensure safe food?

A

Control most bacteria by keeping it out of the temperature danger zone

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10
Q

How can some utensils contaminate food?

A

Toxic metals that contaminate acidic food

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11
Q

Who writes most foodservice regulations?

A

Written at a state level
The Food and Drug Administration (FDA) writes the FDA Food Code

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12
Q

What are some handcare guidelines for foodhandlers?

A

Keep fingernails short
Do not wear false nails
Do not wear nail polish
Wear a bandage over wounds on hands and arms

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13
Q

What is the spread of pathogens from one surface or food to another?

A

Cross contamination

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14
Q

What is the main cause of foodborne illnesses?

A

TCS food has been time-temperature abused

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15
Q

How is a bimetallic stemmed thermometer adjusted?

A

Calibration nut

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16
Q

What is the purpose of a penetration probe?

A

Checking internal temperature of thin food

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17
Q

What are the three rules for receiving milk and dairy products?

A

Received at 41 degrees fahrenheit or lower unless otherwise specified by law
Pasteurized
Meet FDA Grade A standards

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18
Q

What is the safest way to thaw food?

A

In the refrigerator

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19
Q

Pathogens grow best between what temperatures?

A

41 and 135 degrees F

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20
Q

How many principles does a HACCP plan contain and what is the first principle?

A

7
Conduct a hazard analysis

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21
Q

How can you tell if equipment is designed for use in restaurants?

A

Certification symbols
NSF
UL
UL EPH

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22
Q

Under the Fair Labor Standards Act, what equipment are 16 and 17 year old workers prohibited from using?

A

Power-driven machinery

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23
Q

What safety standard requires that all employers notify their employees about chemical hazards present on the job and trains employees to learn those materials safely?

A

HAZCOM
HCS (Hazard Communication Standard)
Right-to-Know

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24
Q

OSHA requires businesses to supply what document about chemicals?

A

Material Safety Data Sheet (MSDS)

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25
Q

What judges the level of safety in the operation?

A

A general safety audit

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26
Q

Why do many emergency plans not work?

A

Confusion

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27
Q

What is the most important rule for fighting a fire?

A

Ask yourself if you are in danger

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28
Q

What first aid should be given for a sprain or strain?

A

RICE
Rest, ice, compression, elevate

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29
Q

What is the Garde-manger section in a professional kitchen?

A

Salads

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30
Q

What are the responsibilities of a Sous Chef?

A

Scheduling personnel, covering chefs’ stations, accepts orders, reviews dishes

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31
Q

What is a Patissier?

A

Pastry chef

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32
Q

A quart is what unit of measure?

A

Volume

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33
Q

How many teaspoons are in one tablespoon?

A

3

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34
Q

How many pounds are equal to one Kilogram?

A

2.2

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35
Q

What are recipes for institutional use?

A

Standardized recipes

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36
Q

The amount the recipe provides is called the what?

A

Yield

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37
Q

What is used to change one set of units to another?

A

Conversion factors

38
Q

What is the most accurate way to measure solid fats?

A

Water displacement method

39
Q

4 lbs trimmed cauliflower (EP) is equal to how many pounds untrimmed cauliflower (AP)?

A

7.27 pounds untrimmed

40
Q

This is an all-purpose knife for chopping, slicing, and mincing all types of foods. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.

A

Chef’s knife

41
Q

What is the proper way to hand someone a knife?

A

Put the knife on the counter and let the other person pick it up

42
Q

What is a China cap used for?

A

To strain soups, stocks, and other liquids to remove all solid ingredients

43
Q

What is a Brazier used for?

A

To braise meat and vegetables

44
Q

This is a manually operated slicer made of stainless steel with adiustable slicing blades to slice and julienne, useful for slicing small quantities of fruit or vegetables, situations where a large electric slicer isn’t necessary

A

Mandoline

45
Q

What is something that enhances the flavor of an item without changing the primary flavor of the dish?

A

Seasoning

46
Q

What would produce food that is delicately flavored and moist, sometimes with a rich broth, which can be served as a separate course of used as a sauce base?

A

Moist-heat cooking method of poaching

47
Q

When preparing a stock, at what temperature are bones roasted during browning?

A

400 °F for an hour

48
Q

What is a cook who specializes in making sauces?

A

Saucier

49
Q

How many Grand Sauces are there?

A

5

50
Q

This is made from veal, chicken, or fish stock and a white or blond roux

A

Velouté

51
Q

What is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening?

A

Roux

52
Q

What is is a mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce?

A

Liaison

53
Q

What are the two types of thick soups?

A

Cream soups and purée soups

54
Q

What words mean

A

Semantics

55
Q

Buzzwords, technical language, and slang

A

Jargon

56
Q

Effective listening skills

A

Don’t interrupt
Ask questions
Occasionally rephrase and repeat what you have heard
Listen between the lines
Don’t overreact
Record key ideas and phrases

57
Q

What is any two-way communication
that has immediate feedback?

A

Interpersonal communication

58
Q

What is the act of identifying with the feelings, thoughts, or attitudes of another person?

A

Empathy

59
Q

What are generalizations that individuals make about particular groups that assume that all members of that group are the same?

A

Stereotypes

60
Q

What is a specific description or statement of what a manager wants to achieve?

A

Objective

61
Q

What an organization wants to become and why it exists

A

Vision statement

62
Q

Refines the vision statement by stating the purpose of the organization to employees and customers.

A

Mission statement

63
Q

What information cannot be asked during an interview?

A

•Race
• Age
•Religion
• Gender
• Sexual orientation
•Parents’ names
• Birthplace (or birthplace of parents)
•National origin or ethnic background
• Former name or maiden name

64
Q

Enforces laws that ensure that everyone, regardless of race, age, gender, religion, national origin, color, or ability/disability gets a fair chance at any job opening

A

EEOC
Equal Employment Opportunity Commission

65
Q

What are the four phases of onboarding?

A

Hiring
Orientation
Training
Scheduled follow-up

66
Q

When is group training useful?

A

When many employees need the same type of training

67
Q

What is a formal evaluation of a person’s work performance over a specific period of time?

A

An employee performance appraisal

68
Q

Why are some fruits called Tropical Fruits?

A

Because of the climate they come from

69
Q

How is fresh fruit graded?

A

Quality grades
Highest to lowest
U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, U.S. No. 2, and U.S. No. 3.

70
Q

What is the quality grade of most fruit purchased for foodservice operations?

A

US fancy

71
Q

Corn is what type of vegetable?

A

Seed vegetable

72
Q

List types of common root vegetables

A

Carrots, beets, radishes, turnips, and onions

73
Q

Vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water

A

Hydroponic farming

74
Q

What is the first impression an employee makes on a guest?

A

Appearance

75
Q

Why should a server repeat a customer’s order?

A

Miscommunication between guests and servers

76
Q

In serving alcoholic beverages, what forms of ID are acceptable?

A

•Driver’s license
• State ID card
• Military ID
• Passport

77
Q

Why should managers be notified of all guests’ complaints?

A

Helps the whole operation to tale corrective action so the problem won’t happen again

78
Q

Food is arranged on plates in the kitchen by cooks and brought directly to the guests’ table by the server

A

American service

79
Q

Also known as family-style dining

A

English service

80
Q

A large covered bowl to serve soup for up to eight people

A

Tureen

81
Q

Yams and sweet potatoes are

A

Used interchangeably

82
Q

Small, immature, red potatoes that are harvested when they are very small

A

New potatoes

83
Q

How should potatoes be stored?

A

Cool dry places in ventilated containers to preserve freshness

84
Q

Parts of a grain

A

Bran
Endosperm
Germ

85
Q

Small and grain-shaped
Served with a variety of sauces; soups, salads, casseroles

A

Orzo

86
Q

What ingredients are used to make fresh pasta?

A

Eggs, salt, olive oil, and flour

87
Q

What is a brief letter in which an applicant introduces herself to an employer?

A

Cover letter

88
Q

What is used by the federal government to determine the total amount of financial aid for which an applicant qualifies?

A

FAFSA

Free application for federal student aid

89
Q

After an interview, what should you send an interviewer?

A

Follow-up phone call

90
Q

What should be included in a resignation letter?

A

Include the reasons for leaving
Avoid any negative comments
Thank the employer for providing the opportunity

Food Service (3 decks)

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