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Foods Exam Flashcards

(39 cards)

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1
Q

What are TWO ways you can check a cake/cupcake for doneness?

A
  1. Insert a toothpick .
  2. Gently press the top.
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2
Q

How should cookies look when they are done baking?

A

golden brown and slightly soft in the center.

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3
Q

What eggs are preferred in baking?

A

Large eggs

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4
Q

What are the mother sauces?

A
  1. Béchamel
  2. Velouté
  3. Espagnole
  4. Tomato
  5. Hollandaise
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5
Q

What are the different types of dining?

A
  1. Fine Dining
  2. Casual Dining
  3. Fast Casual
  4. Fast Food
  5. Fine dining
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6
Q

What are the different types of meal service?

A
  1. Plated
  2. Family
  3. Buffet
  4. Cafeteria
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7
Q

From which side of the customer are beverages and other foods served?

A

From the left side of the customer.

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8
Q

What is the order of dinner service in a restaurant?

A
  1. Appetizers
  2. Soup
  3. Salad
  4. Main Course
  5. Dessert
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9
Q

What is the standard tipping percentage?

A

15-20%.

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10
Q

What are the five qualities of a good server?

A
  1. Attentiveness
  2. Knowledge
  3. Patience
  4. Communication
  5. Efficiency
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11
Q

What are the 8 sectors of the Hospitality & Tourism industry?

A
  1. Accommodation
  2. Food and Beverage
  3. Travel Services
  4. Recreation
  5. Transportation
  6. Attractions
  7. Events
  8. Tourism Services
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12
Q

What is a key term for increasing sales by suggesting higher-priced items?

A

Upselling.

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13
Q

What is a key term for knowing specific menu items?

A

Highlighting.

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14
Q

Fill in the blank: A _______ menu offers a selection of items priced individually.

A

[a la Carte Menu].

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15
Q

:)

A

;)

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16
Q

Fill in the blank: Halving a recipe involves changing the _______.

17
Q

What should you study for safe food handling?

Study These Flashcards
A

safety guidelines

18
Q

What items should you bring for the exam?

Study These Flashcards
A

Pen or pencil and calculator.

19
Q

Define Dry Cooking methods

Study These Flashcards
A

roasting and baking

Includes techniques like sautéing and grilling

20
Q

Define Moist Cooking methods

Study These Flashcards
A

boiling and steaming

Includes techniques like poaching and braising

21
Q

Define Combination Cooking methods

Study These Flashcards
A

braising and stewing

Starts with dry heat and finishes with moist heat

22
Q

What is the best cooking method for tough/less-tender cuts of meat?

Study These Flashcards
A

Moist cooking methods

These methods help break down tough fibers and connective tissue

23
Q

What is the best cooking method for tender cuts of meat?

Study These Flashcards
A

Dry cooking methods

These methods preserve the tenderness and flavor of the meat

24
Q

How does aging affect beef?

Study These Flashcards
A

Aging enhances flavor

It allows enzymes to break down muscle tissue

25
Name three leavening agents used in baking
* Yeast * Baking powder * Baking soda ## Footnote Leavening agents help baked goods rise
26
How do you know when cookies are done baking?
Cookies should be golden brown and firm at the edges ## Footnote They may look slightly underbaked in the center
27
How do you keep pasta from sticking together while it cooks?
Stir occasionally and use plenty of water ## Footnote Adding a bit of oil can also help
28
What are the three main ingredients in pasta dough?
* Flour * Water * Eggs ## Footnote The type of flour can vary, with semolina being common for pasta
29
What is the minimum internal temperature for safe chicken cooking?
165°F (75°C) ## Footnote This temperature ensures harmful bacteria are killed
30
What are two ways to check a cake?
* Insert a toothpick and check for crumbs * Press the top lightly; it should spring back ## Footnote These methods help ensure the cake is fully baked
31
How should cookies look when they are done baking?
Golden brown and set at the edges ## Footnote The centers may look slightly soft
32
What type of eggs are preferred in baking?
Fresh, large eggs ## Footnote They provide the best texture and flavor
33
What are the different types of dining?
* Casual dining * Fine dining * Fast casual * Fast food ## Footnote Each type offers a different dining experience
34
What are the different types of meal service?
* Buffet * Plated service * Family style ## Footnote Each type has different presentation and serving styles
35
From which side of the customer are beverages and other foods served?
From the left side ## Footnote This is standard practice in many restaurants
36
What is the order of dinner service in a restaurant?
Appetizer, entrée, dessert ## Footnote This order may vary by restaurant
37
What is the standard tipping percentage?
15-20% of the total bill ## Footnote Tipping practices may vary by location
38
What are the five qualities of a good server?
* Attentiveness * Knowledgeable * Friendly * Efficient * Professional ## Footnote These qualities enhance the dining experience
39
What are the eight sectors of the Hospitality & Tourism industry?
* Accommodations * Food and Beverage * Travel Services * Recreation * Transportation * Attractions * Events * Tourism Services ## Footnote Each sector plays a unique role in the industry

Foods (2 decks)

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