Hospitality & Culinary - Culinary Arts Pre Quiz 1

Which of the following is the most important for making wine?

Describe the importance of par levels and how to establish them

In learner-controlled programs, employees are trained as a group using videotaped presentations, programmed instruction manuals, or computer interactive programs

4

When considering menu changes, the menu writer should be sure that the new items will support the established theme of the restaurant

5

When selecting ingredients for making healthy desserts, the flavor, appearance and texture of the finished product should be of first importance to the chef

6

Assume an employee at your restaurant wanted to wear a religious symbol on the outside of his or her work uniform. How could you determine if the employee had a protected right to wear the symbol?

7

What is the purpose of using liquor control systems?

8

Cake pans with removable bottoms used for making cheesecake are called ______________ pans

9

The body needs about _______ milligrams of magnesium daily

10

This company has recently decided to rollout and require a tip-sharing policy:

11

What factors contribute to developing morale within the kitchen?

The chef supervisor who will make the greatest impact on morale is the one who believes in people, is sensitive to their difficulties in achieving the kitchen team’s goals, and is sympathetic and approachable. Elements that contribute to morale within the kitchen team include leadership attributes and a chef supervisor who can create:
● A happy, relaxed atmosphere in which everyone is clear on what to do, when to do it, and how to do it.
● A supervisory leadership style that challenges each team member to contribute his or her best, encourages a healthy competition, produces a passion and a pride in being the best, and leads to team morale that provides a sense of belonging.
● An atmosphere in which individuals are encouraged to share opinions and ideas.
…a chef supervisor who can show:
● A caring awareness of individuals’ problems.
● A sensitivity and understanding of ethnic diversity and the special problems of integration that may exist within the team.
● Respect for individual team members’ dignity.
● A sense of humor.
● Consistency of behavior in dealing with each member of the team.
● Fairness at all times.
● Displeasure for poor performance when appropriate.
…a chef supervisor who can give:
● Praise when it is merited.
● Reasons for uncompromising, high-quality standards.
…a chef supervisor who can be:
● An active listener.
● A coach.
● A team-builder.

12

The purpose of menu disclaimers is to

13

A hotel sold 120,000 room nights throughout the year. The hotel restaurant has an average check of $18.00 and 24,000 covers. If the restaurant incurs an expense ratio of 73%, what is the food & beverage profit per occupied room?

14

How do global food brands, such as McDonald's, adapt to specific cultural preferences?

15

If ABC Chardonnay costs $120 per case, and there are 12 bottles per case, determine the cost per oz.

16

Fish is considered done when it becomes firm and just begins to flake

17

A beer’s malt and hops both work to

18

What is the dense, donut-shaped yeast roll that is first boiled before baking?

19

Suggestive selling refers to the practice of service staff:

20

Provide some aspects of décor and their related considerations.

Décor (short for decoration) stretches throughout a physical space and adds to the overall atmosphere. Several aspects can be used to create the atmosphere, such as the lighting, table and bar top accessories, music, drapes, flooring, linen etc. Some establishments have a noisy, energetic environment that targets younger consumers, whereas others offer a quiet dining environment designed to appeal to more mature patrons. Therefore, understanding the needs and motivations of the market segment is indispensable in creating the type of environment and concept appropriate for the target market. Below is a sample list of essential and distinguishable décor aspects that provide both atmosphere and functionality to a space.
• Lighting
• Tabletop
• Music
• Walls and Ceilings
• Flooring

21

What is another name for flan?

22

Explain why poultry is increasing in popularity among customers

23

The proliferation of additional "retail" foodservice options on college campuses grew much more widespread in the 1970s. The biggest reason for this was:

24

Why is microwaving not a preferred technique for cooking meats?

25

Which of the following are common flavor ingredients in northern German kitchens?

26

What is the primary function of marketing?

27

You have been hired as the dining service director at a long-term care living center that provides services across the continuum of care, including retirement, assisted living, and skilled nursing

This activity is meant to challenge students to think critically and creatively. Answers will vary. Changes may include:

• Updating menu offerings so that they meet residents' more varied tastes.
• Adding snacks to the daily menu offering to promote residents' maintaining a healthy weight.
• Promoting menu liberalization to ensure residents' eat enough nutrients.
• Updating dining room set up, design, table wear etc. to make residents feel at home, even pampered.
• Updating type of dining service offered, e.g. shifting to buffet and restaurant style services rather than a traditional tray line to increase resident satisfaction and dietary health.
• Hiring an executive chef to revamp the menu to meet the more varied and exotic expectations of this new generation of residents.
• Involve residents in menu planning and other dining services issues so to promote satisfaction, reduce waste, etc.

28

According to some archaeologists, how long have people lived in Africa?

29

An establishment recently received bad publicity because a fight broke out on the sidewalk in front of its location. What action represents a positive way that the manager can minimize the damage of this bad publicity?