Hospitality & Culinary - Culinary Arts, Quizlet 1

A high-ratio cake has a higher ratio of flour to sugar.

Round percents to the nearest hundredth. Given the total sales = $225,000If the cost of dairy = $15,861.44Find the food cost percent for dairy. _______________%

3

Why are the date, time, and venue the first information to be determined when producing a wedding cake?

4

A scoop is considered a method of portioning foods by volume.

5

The original number, before subtraction or before anything is removed, is called the subtrahend.

6

When preparing a sugar syrup, the minimum amount of water to be used is:

7

___________________ are thought to have been the earliest animals domesticated, besides sheep and dogs.

8

Find the cost of food sold or the monthly food cost percent. Round percent answers to the nearest hundredth. Food in Production: $3,157Sales: $36,188Inventory at Beginning of Month: $7,680Purchases for the Month: $13,600Final Inventory: $4,040Monthly Food Cost Percent: _______________%

9

Which of the following is not used to compute an all-inclusive price?

10

______ Cheese is simply an artificial form of coagulated milk.

11

Heat shock is a term used to describe:

12

Cook's Production Report Which of the following is not detailed on a Cook's Production Report?

13

The technique of using an autolyse was developed by Carême.

14

The viscosity and setting properties of chocolate glaze are affected by the type of chocolate used and the percent of cocoa it contains.

15

A(n) _____ is operated by the use of a spring and can easily be unbalanced.

16

______ A Cornish pasty comes from Scotland.

17

The most desired form of crystallization of the cocoa butter is __________.

18

Storeroom Requisition: Find the extension cost and the total. Round to the nearest cent. 3 cases 4 - 1-gallon whole dill pickles @ $16.10 per case ___________6 cases 12 - 15-ounce chicken rice soup @ $27.37 per case ___________4 cases 4 - 1 gallon sweet pickle relish @ $18.40 per case ___________6 cases 6 - #10 cans tomatoes diced @ $13.97 per case ___________5 cases 6 - #10 cans sliced pineapple @ $22.70 per case ___________3 cases 4 - 5-pound American cheese sliced @ $1.88 per lb. ___________ Total___________

19

At what temperature does the bread structure set?

20

The measurement system that is used in the United States relies on liters, millimeters, kilograms, and so forth.

21

Chocolate liquor may also be known as:

22

What function do the following major ingredients have in a cake: flour, sugar, butter, and eggs?

23

A caterer can enhance the attractiveness of a buffet line:

24

Clarified highly gelatinous stocks are the foundation to ____________.

25

Why must a caterer develop and implement internal and external control features into the catering management system?

26

When making crème anglaise, it is critical to not cook it above this temperature because the eggs will scramble:

27

A weekly recapitulation form is an important part of a successful food service operation. It provides a detailed description of the items being purchased.

28

One gram is about the weight of an ounce of salt. One kilogram is about the weight of a small child.

29

The croque monsieur could be considered the original grilled ________ sandwich.

30

In cake mixing, lower batter temperatures inhibit incorporation of air and produce a stiffer batter.

31

In the eleventh century, priests from the Catholic Church revived the practice of growing wheat by studying ancient Greco-Roman texts.

32

Some industries, notably science, pharmaceutical, engineering, and automotive, have found it necessary to go metric in order to participate in world trade.

33

Steam injected into an oven helps to:

34

Glutenin is the gluten-forming protein that provides the dough's extensibility.

35

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 20 portions. The party is for 475 guests.