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10 Cards in this Set
- Front
- Back
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what is the primary task of production planning? a.) deciding what specials will be served on a particular day b.)creating standard recipes c.)issuing all inventory that will be needed for a shift d.)determining the quantity of menu items prepared |
d.) determining the quantity of menu items to be prepared |
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which of the following is a food production principle? a.) prepare foods far in advance to save time b.)make sure extra staff members are on hand c.)serve hot food hot and cold food cold d.)constantly experiment with seasonings and recipes |
c.) serve hot food hot and cold food cold |
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what type of vegetables should be cooked without a cover? a.) tubers b.)green vegetables c.)vegetable fruits d.) sprouts |
b.) green vegetables |
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which of the following is a dry heat cooking method using hot air? a.)baking b.)broiling c.)microwaving d.)blanching |
a.) baking |
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which of the following is a method used to tenderize meat or poultry? a.)boiling b.)cooking at high temperature c.)aging d.)freezing |
a.)boiling |
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fish with a high fat content is an especially good source of? a.)gluten b.)vitamins c.)starch d.)freezing |
b.) vitamins |
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preventing the separation of ingredients describes which cooking of eggs? a.)clarifying agent b.)interfering substance c.)emulsifying agent d.)binding and coating |
d.) binding and coating |
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which of the following typically can change baking times and temperatures? a.) the brand of the butter used b.)time of day c.) the mixer used in the production d.)altitude |
d.) altitude |
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which of the following is a control activity that can be used to maintain quality and ensure efficient food production? a.) discourage the use of wighing and measuring tools because they slow down production b.)study and resolve production bottle necks c.)require that all employees punch in and out on time d.) give production staff the authority to discard product |
b.) study and resolve production bottle necks |
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which of the following should be a primary concern of managers during food and beverage production? a.) making sure the dining room temperature is comfortable for guests b.) making quality ingredients available and ensuring that quality requirements are met c.) ensuring servers follow proper cash out pro-ceders d.)teaching hosts and bus persons about the production process |
b.) making quality ingredients available to unsure quality is met |
