Quiz Mark 8. Hospitality & Culinary - Culinary Arts

1

Receiving personnel use a ___________, perhaps one the most important universal tools found in a catering operation, to inspect items against their temperature specification.

2

Caterers use _____________recipes to ensure product consistency, control costs, control quality, prevent foodborne illness, and to achieve financial objectives.

3

A _____________ is a small tablecloth that covers the larger one, used to accent the space or provide for protection:

4

When planning the beverage delivery system for an off-premise site, a caterer

5

A galantine of duck is made with the ___________.

6

Scorched conch is tenderized by ________________.

7

When making agnolotti pasta, it is imperative that the stuffing be very __________.

8

Before a dispute can be settled, both sides must ________ on an acceptable option.

9

Describe why atmosphere is a key element in the life of an event.

10

Truffling and studding involve placing ingredients underneath the ______.

11

By what methods does a caterer acquire equipment?

12

To ensure consistent delivery of service, a caterer must define service as it applies to the mission of the operation.

13

Elk can be classified as __________ game.

14

"Greening" is a term used to describe a process or an outcome from the implementation of a business practice whose purpose is to improve the environment through efficient utilization of resources in day-to-day operations.

15

Conflict has two__________, the issue and the emotions.

16

____________ butter is any unsalted butter blended with any other ingredient.

17

All events have their own unique life to them and atmosphere is a key element in the life of an event.

18

Tactics are used to accomplish the objectives while adhering to the core values in the mission in pursuit of long-term vision.

19

When selecting table olives, it is most important that the olives be _____________.

20

Explain why ordering is important to the purchasing function.

21

__________ foods are among the easiest and cleanest hot hors d'oeuvres for guests to consume.

22

___________ are subterranean buds consisting of both stems and leaves.

23

If the account is_________, a copy of their status or number must be obtained and kept on file.

24

______ The quality of feathered game is directly related to the age of the animal and the diet available in its environment.

25

_____ In combination salads, all the ingredients are blended together as one homogenous flavor.

26

A client's wants become a client's demands when they are backed by financial resources and buying power.

27

Protein binding is accomplished by using _______________.

28

To accurately forecast the consumption of beverages and ice, the caterer must know

29

Freshly salted sausage skins are ___________ and soaked overnight before being used for the production of sausage.

30

A standard operating procedure for food security, or food defense and terrorism prevention is to

31

Conflict is the __________ caused by the tension between two or more parties.

32

A home-based caterer must install a commercial food safety kitchen with appropriate equipment on the premise, either in the garage or built into the home, to meet health department regulations.

33

______ The term high is an expression referring to a certain smell from hanging meat.

34

The pinnacle of Russian cuisine is the ___________ ceremony.

35

LEED is an acronym for

36

The essential functions of the job define the major tasks expected from the employee, and it is these functions of the job that require a reasonable accommodation under ADA.

37

An employee work schedule is based on the amount of work determined by an event's production schedule.

38

Discuss the challenges of catering in a client's home.

39

A caterer needs to create obtainable, observable, and trainable service ___________ so each employee understands his or her role.

40

________________________provides coverage for the caterer's legal liability arising as a result from fire damage to structures rented by the caterer.

41

Currently, health care insurance is the single most expensive benefit provided to employees in terms of total cost.

42

The vital task for all off-premise caterers is accessing the appropriate equipment to safely prepare, transport, and hold the food prior to service on location.

43

To convert Fahrenheit temperatures to degrees Celsius, subtract ____________ from the given Fahrenheit temperature, and multiply the result by 5/9.

44

_______ Flat fish are commonly found around or near the surface of the sea.

45

________________ is the removal of the intestinal tract and other organs found within the cavity of a fish.

46

One challenge of managing inventory levels is to avoid a __________.

47

One of the least important catering management control tasks is the measurement of ingredients and portion control in the food production area.

48

___________ kidneys are normally used for pâtés, terrines, and stews.

49

What are the advantages and disadvantages of renting or buying equipment?

Advantages of Rental Equipment
1. No storage area is required for the equipment.
2. No maintenance of the equipment is needed.
3. Handling of the equipment is minimized-rental company may deliver and retrieve equipment.
Rental company may wash, sanitize, and repackage items.
5. Special equipment needs and their costs may be charged to the client.
6. No investment or capital expense is required for the equipment.
7. Security and inventory control may be tighter, as each item must be accounted for.
8. The caterer can "field test" a variety of equipment before making a long-term investment by purchasing it.
9. Access to a variety of equipment available from storage inventories held by different rental companies.
Disadvantages of Rental Equipment
1. The equipment may not be maintained as well as the caterer would like it to be.
2. In the event of last minute requests, or the caterer forgetting to reserve the equipment, the rental company may be out of stock.
3. If a caterer loses a piece of rented equipment, a replacement charge will be incurred.
4. A caterer can build a reputation on having custom designed and elegant pieces of equipment. A caterer may have an inventory of specially designed plates, special roasting ovens, and so on.
5. Many caterers help each other during the catering season. Friends may lend equipment to each other. Therefore, owning the equipment gives the opportunity to lend it to friends or rent it to competitors.
6. Having to secure equipment from another source can be inconvenient.

50

This financial tool is used by the caterer to monitor the cash flow into their business; it explains the procedures and due dates as to when the client will submit payment to the caterer for the food and service received:

51

The phenomenon known as the Six Degrees of Separation is a belief that any one person can be linked to another person in six steps.

52

_____ Veal originated in South America.

53

The appearance, smell, and ________ of the fish are the most commonly used methods of determining freshness.

54

Foursquare is a social network used to let friends share their locations and connect with others in close proximity to each other.

55

A rule of thumb to follow in forecasting the number of a "typical" guest will consume during an event is to plan on ________ drink (s) per guest per hour.

56

A hydrocolloid is a colloid system and is defined asany ingredient that forms a gel when in contact with ___________.

57

SWOT analysis represents strengths, weaknesses, opportunities, and ________.

58

A rack of lamb includes the cleaned ________________ bones.

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Quiz Mark 8. Hospitality & Culinary - Culinary Arts

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