Foundations of Restaurant Management & Culinary Arts 2nd Edition Level 2 Industry Final Exam Questions and Answers

Foundations of Restaurant Management & Culinary Arts 2nd Edition Level 2 Industry Final Exam Questions and Answers Collagen - ANSWER -What type of connective tissue will break down during the process of cooking meat? flour, olive oil, salt, and eggs - ANSWER -The four ingredients used to make fresh pasta are... sales volume - ANSWER -The number of times a menu item is sold in a particular time period is called the... Provide a protective coating, contribute to flavor & richness, and improve appearance. - ANSWER -What are the main functions of icing? Tomato - ANSWER -What food is often considered to be a vegetable but is actually a fruit? russet - ANSWER -One of the BEST potatoes for baking is a... direct marketing - ANSWER -Emailing information to college students about the coffee shop on campus is an example of... sugar & fat - ANSWER -Lean dough contains very little or no... 165 degrees Fahrenheit - ANSWER -What is the required internal temperature that poultry stuffing must reach? non-exempt - ANSWER -Employees covered under the Fair Labor Standards Act (FLSA) who must be paid a minimum wage & overtime for working over 40 hours per week are classified as... Bavarian cream - ANSWER -Vanilla sauce, gelatin, and whipped cream are combined to make which dessert filling? 4/.30=13.33 - ANSWER -A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of 30% for each dish, what should the menu price be for an entree with a raw cost of $4.00? Winter - ANSWER -Apples are what type of fruit? composting - ANSWER -The process of breaking down organic material to form fertilizer is known as... Pasteurization - ANSWER -Which process is used to remove harmful bacteria from milk? each item is priced separately - ANSWER -A feature of an a la carte menu is that... Two-stage - ANSWER -What mixing method is used to prepare a high ratio cake? Prepared vegetables - ANSWER -What is a proper garnish for consomme? In a self-draining container - ANSWER -How should fin fish be stored? Labor - ANSWER -What cost is the MOST impacted by business volume? Chocolate and cream - ANSWER -What are the main ingredients in ganache? Garbanzo - ANSWER -What type of legume is most often used to prepare hummus? Large - ANSWER -Most recipes are based on what size of eggs? White - ANSWER -What kin of chicken meat is low in calories and fat content? Food cost percentage - ANSWER -Using the food cost percentage what item would be divided by the food cost in order to calculate menu price? available year round - ANSWER -Hydroponic farming allows produce to be... The term is legally meaningless - ANSWER -What does the term "natural" mean when applied to fresh produce? Group - ANSWER -What type of training ensures that all employees receive the same information? cross-training - ANSWER -Employees learn how to perform the duties of another job within the operation in...