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The first restaurant was established in 1765 in
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Potatoes should be stored
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| Question | Answer |
|---|---|
| The first restaurant was established in 1765 in | Paris |
| Potatoes should be stored | In a cool, dark, dry place |
| When using suggestive selling techniques, one god practice is to | Make a dish sound as good as it tastes |
| Pilaf is a technique for cooking | Grains |
| Canton, Mandarin, and Szechwan-Hunan are three types of cuisines that originated in | China |
| What is a definition of marketing? | The communication and plan for taking a product or service to market |
| A grand sauce made from brown stock ond brown roux is | Espagnole |
| Beautiful scenery, historic sights, a variety of accomodations and activities such as hiking, camping, fishing, and boating are some of the attractions one can find at | National parks and state parks |
| Daily food cost sheets help managers to cut down on | Food waste |
| The candies most likely to cause tooth decay are | Dark chocolate and fudge |
| The table fork was introduced | In England in the 1600's |
| What are the three types of the contemperary marketing mix for the foodservice industry? | Product-service mix, presentation mix, and communication mix |
| Who was the first person to use the kitchen brigade system? | Georges August Escoffier |
| Jacki is steaming some poultry. She is an experienced chef, so she knows that the chicken will be done when | It has an opaque appearance that she can't see through |
| Canton, Mandarin, and Szechwan-Hunan are three types of cuisines that originated in | China |
| Gathering information, establishing objectives, developing marketing strategies, and creating an action plan are all components of | a marketing plan |
| The highest US quality grade for lamb is | Prime |
| Which is an example of sausage that is made of raw meat products and treated with preservatives? | Bratwurst |
| Potatoes should be stored in a | cool, dark, dry place |
| Broth is made from a combination of water, vegetable, or meat, mirepoix and | boquet garni |
| A bordelaise sauce is a derivative of | Espagnole with red wine and parsley added. |
| Which is considered a front of the house employee? | Busperson |
| Hotel employees whoes duties include greeting guests, checking them in and out, making reservations and maintaining excellent customer service skills work in which department? | Front Office |
| Why would hotels overbook rooms? | Because management forecasts that a certain number of people who made reservations will not show up. |
| Using the following information, set a room rate using the Hubbart formula; projected room sales: $200,000 desired return on investment 4,500,000, operating expenses: $6,000,000, other income: $500,000. | $50.00 |
| A server wheels a cart to a guests table, mixes, dresses adn plates a salad, and then serves it. this is an example of what type of service? | French |
| At a formal dining establishment, who is responsible for service throughout the entire establishment? | Maitre de Hotel |
| When clearing plates from a table, the plates are generally cleared | from the guests right side. |
| Normally , the best way to store chocolate is | wrapped in a cool, dry place |
| A dessert sauce made of milk, sugar, and egg yolks that is often served with steamed pudding is | Creme Anglaise |
| 3-2-1 pie dough is made of one part | liquid |
| Which is made from a lean dough? | French Bread |
Created by:
Scarleto
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