Food and Beverage Handling Midterm
Exam Questions with Complete
Solutions
Which type of thermometer should be used to measure the temperature of soups and
sauces ? - Answer-Immersion probe
Food cost will increase for buffets when there are increases in - Answer-Volume of
waste on customers' plates
How can an operation address legislation regarding accuracy in menus such as trans
fat bans? - Answer-Use standardize recipes to aid in compliance.
If beef needs to be tender and less chewy, a chef may use aged beef or - Answer-
Marinate it
What is the maximum temperature at which canned or bottled beer should be stored? -
Answer-70°F
"Mise en place" is a French term that means - Answer-Get everything in place
Which statement about a physical inventory system is true? - Answer-The number of
products on hand is counted manually
A customer has been to the buffet multiple times filling plates with large amounts of
steamed shrimp. The manager knows that this far exceeds the profitability for that menu
item. Which solution would best address this cost concern? - Answer-Including lower-
cost menu items to offset the higher cost of shrimp
A group of people with similar characteristics and similar demands of the marketplace is
referred to as a - Answer-Target market
A restaurant has decided to offer custom cuts of beef on its menu. This will require -
Answer-more highly trained staff in the kitchen and the dining room
If guests have a choice of accompaniments to their entrée, how should the manager
calculate plate costs? - Answer-Use the highest-cost combination choice in each
category
The first step in the decision-making process is to - Answer-Define the problem
Which type of menu has different prices for each menu item, and the customer's bill is
based on the combined price of all items ordered? - Answer-À la carte
, One reason management should choose to serve quality nonalcoholic beverages in an
operation that is they are - Answer-Popular and profitable, and employee handling can
impact the quality
Which practice best ensures food safety in buffet service? - Answer-Encouraging
customers to use a new plate for a return trip
Highly perishable items such as dairy products or fresh produce should be purchased in
quantities to be used over several - Answer-Days
Truth-in-menu regulations are controlled by the - Answer-Local and state public health
departments
The difference between a budget goal and the actual financial performance achieved is
called a - Answer-Variance
If the inventory turnover rate for the month of January is 2.4, approximately how many
days will the inventory last? - Answer-13
Marinating food is used with dry-heat cooking applications such as - Answer-Grilling
Coaching is an effective tool for managers because it - Answer-Develops employees
The contribution margin is the - Answer-difference between the item's revenue and its
food cost.
The final step in the menu-planning process is to - Answer-Revise the menu as needed
To slow the growth of bacteria in melons, potatoes, tomatoes, and greens that have all
been cut, they must be refrigerated and held at which temperature or lower? - Answer-
41°F
At which point is it important to consider practical ways to alter menu items for
nutritional concerns? - Answer-As the menu planned
The process in which raters do NOT know a recipe's ingredients or preparation methods
when they sample an item is known as - Answer-Blind tasting
The purpose of batch cooking is to - Answer-maximize food quality by reducing holding
times until service.
In order to remain profitable when adding buffet service to an à la carte service-style
restaurant, a manager
must - Answer-determine if large-volume production of menu items is feasible.
Exam Questions with Complete
Solutions
Which type of thermometer should be used to measure the temperature of soups and
sauces ? - Answer-Immersion probe
Food cost will increase for buffets when there are increases in - Answer-Volume of
waste on customers' plates
How can an operation address legislation regarding accuracy in menus such as trans
fat bans? - Answer-Use standardize recipes to aid in compliance.
If beef needs to be tender and less chewy, a chef may use aged beef or - Answer-
Marinate it
What is the maximum temperature at which canned or bottled beer should be stored? -
Answer-70°F
"Mise en place" is a French term that means - Answer-Get everything in place
Which statement about a physical inventory system is true? - Answer-The number of
products on hand is counted manually
A customer has been to the buffet multiple times filling plates with large amounts of
steamed shrimp. The manager knows that this far exceeds the profitability for that menu
item. Which solution would best address this cost concern? - Answer-Including lower-
cost menu items to offset the higher cost of shrimp
A group of people with similar characteristics and similar demands of the marketplace is
referred to as a - Answer-Target market
A restaurant has decided to offer custom cuts of beef on its menu. This will require -
Answer-more highly trained staff in the kitchen and the dining room
If guests have a choice of accompaniments to their entrée, how should the manager
calculate plate costs? - Answer-Use the highest-cost combination choice in each
category
The first step in the decision-making process is to - Answer-Define the problem
Which type of menu has different prices for each menu item, and the customer's bill is
based on the combined price of all items ordered? - Answer-À la carte
, One reason management should choose to serve quality nonalcoholic beverages in an
operation that is they are - Answer-Popular and profitable, and employee handling can
impact the quality
Which practice best ensures food safety in buffet service? - Answer-Encouraging
customers to use a new plate for a return trip
Highly perishable items such as dairy products or fresh produce should be purchased in
quantities to be used over several - Answer-Days
Truth-in-menu regulations are controlled by the - Answer-Local and state public health
departments
The difference between a budget goal and the actual financial performance achieved is
called a - Answer-Variance
If the inventory turnover rate for the month of January is 2.4, approximately how many
days will the inventory last? - Answer-13
Marinating food is used with dry-heat cooking applications such as - Answer-Grilling
Coaching is an effective tool for managers because it - Answer-Develops employees
The contribution margin is the - Answer-difference between the item's revenue and its
food cost.
The final step in the menu-planning process is to - Answer-Revise the menu as needed
To slow the growth of bacteria in melons, potatoes, tomatoes, and greens that have all
been cut, they must be refrigerated and held at which temperature or lower? - Answer-
41°F
At which point is it important to consider practical ways to alter menu items for
nutritional concerns? - Answer-As the menu planned
The process in which raters do NOT know a recipe's ingredients or preparation methods
when they sample an item is known as - Answer-Blind tasting
The purpose of batch cooking is to - Answer-maximize food quality by reducing holding
times until service.
In order to remain profitable when adding buffet service to an à la carte service-style
restaurant, a manager
must - Answer-determine if large-volume production of menu items is feasible.
