TFJ201 Exam Preparation Flashcards
To study for the upcoming travel and tourism exam scheduled on June 21, 2013. (90 cards)
1
Q
To combine a delicate ingredient to a solid mixture is called:
A
to fold
2
Q
To cook meat or poultry by dry heat, usually in an oven is called:
A
to roast
3
Q
To moisten food while it’s cooking to add flour
A
baste
4
Q
To cook in a small amount of hot fat in a skilled is to:
A
saute
5
Q
To mix gently with a spoon in a rotary motion is to:
A
stir
6
Q
To cook in liquid just below the boiling point is to:
A
simmer
7
Q
To beat rapidly to incorporate air and increase volume is to:
A
whip
8
Q
To cook in a liquid just below the boiling point is to:
A
simmer
9
Q
To distribute solid shortening through dry ingredients is to:
A
cut in
10
Q
To cut into 1/4 inch cubes is to:
A
dice
11
Q
To cook in a closed pot with only enough water to generate steam is to:
A
steam
12
Q
To combine a dry substance with a liquid so they merge is to:
A
dissolve
13
Q
To cut into square, chunky pieces, roughly the same size is to:
A
chop
14
Q
To cook by dry heat, usually in an oven is to:
A
bake
15
Q
To cut into thin, broad pieces, such as carrot rounds is to:
A
slice
16
Q
To cook in liquid and simmer on the stove or in the oven is to:
A
braise
17
Q
To cut or to chop into very fine pieces is to:
A
mince
18
Q
To cook under direct heat in a broiler or over hot coals is to:
A
broil
19
Q
to cook in liquid at boiling tempeture
A
boil
20
Q
to put one or more dry ingredient into fine sieve
A
sift
21
Q
to cut bread, use a ____________ knife
A
serrated
22
Q
When you dice, you need to cut food into ___
A
cubes
23
Q
use a rubber _______ to get the last drop out of a container.
A
scrapper
24
Q
The _________________ industry consists of businesses that prepare food for customers.
A
food and beverage
25
_______ is another word used to describe the hospitality industry
Complex
26
________ means a place to sleep for one or ore night
Lodging
27
________ is any activity that people do for rest, relaxation, and enjoyment
Recreation
28
A ________ is a business that has more than one location under the same name and same ownership.
chain :)
29
The most important thing about knives, is that they are _______
sharp
30
Put your______(1) on one side, and your __________(2) on the other side of the knife and and curl your finger away from the blade.
(1) thumb
| (2) fore-finger
31
To cut bread, use a _______ knife
serrated
32
Sift first, then _______ flour
measure
33
Microwaves are great for__________ food, but not as good for cooking food.
Re-heating
34
Do not put__________ in a microwave
metal
35
Remember to_________ a tightly covered container, when microwaving
Vent
36
___________ is to cook in a liquid at boiling temperature (212 degrees)
Boil
37
Electic stoves don't go on or off________
instantly/automaticly
38
A ________ combines basic hotel services with convenience for the automobile traveler.
Motel
39
The_____ is the area in a hospitality business that guests usually see.
Front-of-the-house
40
A________ is someone who purchases products or services from a business, such as a department store or a hotel
Customer
41
a _____ __________ blends shortening into flour
pastry blender
42
Microwaves make food __ even though the container may be cool
hot
43
__________ ________ in the microwaves speeds up the heating time
Covering food
44
don't run the micrwave ____
empty
45
When you use a non-stick pan, you dont have to use ______
fat/oil
46
_____ is to cook in liquid and simmer on the stove or in the oven
Braise
47
Venting means to _____ _ _____ ___ _____ __ ______
leave a space for steam to escape
48
Don't run the microwave _____
empty
49
When washing your hands, you must wash under your fingernails by _______________
using handsoap and a brush to clean your hands
50
Restaurants don't usually use wooden cutting boards because _____________________
they are very hard to keep clean
51
______ is the word use to describe a group of people from a variety of backgrounds, cultures, religions, ect.
diversity
52
Three countries that played an important role in the early days of hospitality industry are ___________(1), _________,(2) and _________(3)
(1) Egypt
(2) Greece
(3) Roman Empire
53
____________(1)are those seasons with the highest demand; therefore hospitality businesses are ____(2) during this period
(1) Peak seasons
| (2) busy
54
________ is the word used to describe a group of people from a variety of backgrounds, cultures, religions, beliefs, and languages.
Diversity
55
_______ means able to be entered and used by a person with a disability.
Accessible
56
____________ are those seasons with the highest demand;
Peak seasons
57
___________(1),__________(2),______(3), ____(4) are examples of a factor that affects success in the hospitality industry
(1) weather
(2) political conditions
(3) economic conditions
(4) globalization
58
What show did we watch in class where a professional chef walks into a restaurant business in order to correct or save the business.
Hell's Kitchen by Chef Gordon Ramsey
59
What show did we watch in class where a professional bar matron walks into a bar-restaurant in order to correct or save the business.
Bar Rescue
60
What examples of restaurants did Mr. Bilotta talk about in class this semester. Some of these restaurants he was able to visit.
Spoon and Fork, Joey's, and Gingi Sushi
61
What type of a facility does a good restaurant need to be in order to have a successful business. List facility amenities and discuss design.
Tables, and chairs. Restaurant lounge area, Bar, Kitchen, POS, Washrooms, entrances and exits, accessibility, parking, patio, heat, water, air cond, other.....
62
How many parts of a knife are there. List and label.
Tip, rivets, blade, .....
63
List 12 common utensils used in any kitchen at home or commercial:
Spatula, wok, cheese grater, strainer, pot, whisk, ladel, ice cream scooper, meat beater, potato smasher or aka passatutto, brush.....
64
What advantages is there for working in any hospitality industry? Discuss.
An advantage is that you get to learn about different places and maybe even visit them through employment.....
65
Identify eight sectors in the tourism industry and provide examples for each sector.
Hotel, Restaurants, Casino.....
66
List and explain five types of menus.
Fixed.....
67
What is a POS system?
A POS system is an electronic feedback system.....
68
Who is Anthony Bourdain?
Anthony Bourdain is a......
69
What did you think about the trip to Pearson Airport? Why is an airport important for a travel and hospitality economy? Discuss.
Cities need an international airport like Pearson because it brings people and goods into our country......
70
What two shows did we observe about Food Tech. What did these shows reveal about food?
Food depends on the availability of people and resources. Our economy depends on food in many ways......
71
What are the segments of the hospitality industry.
food and beverage, lodging, recreation, travel and tourism.
72
Is any activity that people do for rest, relaxation, and enjoyment.
Recreation
73
Means a place to sleep for one or more nights
lodging
74
What is another name for pleasure travel?
leisure travel
75
Is travel that peope do as part as their job.
business travel
76
Is a business that consist of more than one business with the same name.
chain
77
Is the positive feeling customers have about a business that meets their needs.
Customer satifaction
78
is service that meets or exceeds customers expetations.
Quality service
79
What are the types of hospitality workers.
Front of house(bartender), back of house(chef)
80
is the process in which the economies of different nations become interconnected.
Globalization
81
is the study of characteristics of a population of people
demographics
82
What does the quick service consits of.
fast food, cafiterias, buffets, and carrtout.
83
what does the full service consists of.
fine dining, casual (single item, ethnic, family)
84
consits of food displayed on tables.
buffet
85
is a resurant in which customers are seated at a table.
full service
86
emphasizes highest quality in service, ingredients, and atmosphere.
fine dining
87
consists of food service provided to customers in a institution.
institution foodservice
88
is a place such as school, hospital, the military, or prison.
institutional
89
What are the 12 functions in foodservice business.
menu planning, production, service, purchasing and receving, food safety and sanitation, management, marketing and sales, human reasources, accounting, security, safety and emergency procedures, engineering and maintenance.
90
is a list of food and beverage items.
menu
