final test Flashcards by Janessa Kerns

Which facility houses large-scale special events?

Convention centers

How well did you know this?

Not at all

Perfectly

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

White Castle

How well did you know this?

Not at all

Perfectly

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

Epicurean

How well did you know this?

Not at all

Perfectly

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

Amenity

How well did you know this?

Not at all

Perfectly

What is one of the earliest nationwide chain restaurants?

A&W (Roy Allen and Frank Wright)

How well did you know this?

Not at all

Perfectly

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

Foodborne illness outbreak

How well did you know this?

Not at all

Perfectly

What are the six conditions pathogens need to grow?

FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture

How well did you know this?

Not at all

Perfectly

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?

TCS food

How well did you know this?

Not at all

Perfectly

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

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

How well did you know this?

Not at all

Perfectly

How can some utensils contaminate food?

Toxic metals that contaminate acidic food

How well did you know this?

Not at all

Perfectly

Who writes most foodservice regulations?

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

How well did you know this?

Not at all

Perfectly

What are some handcare guidelines for foodhandlers?

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

How well did you know this?

Not at all

Perfectly

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

Cross contamination

How well did you know this?

Not at all

Perfectly

What is the main cause of foodborne illnesses?

TCS food has been time-temperature abused

How well did you know this?

Not at all

Perfectly

How is a bimetallic stemmed thermometer adjusted?

Calibration nut

How well did you know this?

Not at all

Perfectly

What is the purpose of a penetration probe?

Checking internal temperature of thin food

How well did you know this?

Not at all

Perfectly

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

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

How well did you know this?

Not at all

Perfectly

What is the safest way to thaw food?

In the refrigerator

How well did you know this?

Not at all

Perfectly

Pathogens grow best between what temperatures?

41 and 135 degrees F

How well did you know this?

Not at all

Perfectly

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

7
Conduct a hazard analysis

How well did you know this?

Not at all

Perfectly

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

Certification symbols
NSF
UL
UL EPH

How well did you know this?

Not at all

Perfectly

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

Power-driven machinery

How well did you know this?

Not at all

Perfectly

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?

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

How well did you know this?

Not at all

Perfectly

OSHA requires businesses to supply what document about chemicals?

Material Safety Data Sheet (MSDS)

How well did you know this?

Not at all

Perfectly

What judges the level of safety in the operation?

A general safety audit

Why do many emergency plans not work?

Confusion

What is the most important rule for fighting a fire?

Ask yourself if you are in danger

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

RICE Rest, ice, compression, elevate

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

Salads

What are the responsibilities of a Sous Chef?

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

What is a Patissier?

Pastry chef

A quart is what unit of measure?

Volume

How many teaspoons are in one tablespoon?

How many pounds are equal to one Kilogram?

2.2

What are recipes for institutional use?

Standardized recipes

The amount the recipe provides is called the what?

Yield

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

Conversion factors

What is the most accurate way to measure solid fats?

Water displacement method

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

7.27 pounds untrimmed

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.

Chef’s knife

What is the proper way to hand someone a knife?

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

What is a China cap used for?

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

What is a Brazier used for?

To braise meat and vegetables

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

Mandoline

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

Seasoning

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?

Moist-heat cooking method of poaching

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

400 °F for an hour

What is a cook who specializes in making sauces?

Saucier

How many Grand Sauces are there?

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

Velouté

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

Roux

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

Liaison

What are the two types of thick soups?

Cream soups and purée soups

What words mean

Semantics

Buzzwords, technical language, and slang

Jargon

Effective listening skills

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

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

Interpersonal communication

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

Empathy

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

Stereotypes

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

Objective

What an organization wants to become and why it exists

Vision statement

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

Mission statement

What information cannot be asked during an interview?

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

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

EEOC Equal Employment Opportunity Commission

What are the four phases of onboarding?

Hiring Orientation Training Scheduled follow-up

When is group training useful?

When many employees need the same type of training

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

An employee performance appraisal

Why are some fruits called Tropical Fruits?

Because of the climate they come from

How is fresh fruit graded?

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.

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

US fancy

Corn is what type of vegetable?

Seed vegetable

List types of common root vegetables

Carrots, beets, radishes, turnips, and onions

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

Hydroponic farming

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

Appearance

Why should a server repeat a customer's order?

Miscommunication between guests and servers

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

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

Why should managers be notified of all guests' complaints?

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

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

American service

Also known as family-style dining

English service

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

Tureen

Yams and sweet potatoes are

Used interchangeably

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

New potatoes

How should potatoes be stored?

Cool dry places in ventilated containers to preserve freshness

Parts of a grain

Bran Endosperm Germ

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

Orzo

What ingredients are used to make fresh pasta?

Eggs, salt, olive oil, and flour

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

Cover letter

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

FAFSA Free application for federal student aid

After an interview, what should you send an interviewer?

Follow-up phone call

What should be included in a resignation letter?

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