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Restaurant Management Exam 2
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Restaurant Management Exam 2
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25 Questions

1. 25%

2. The government agency responsible for grading food products is the __________.

3. Which is the most important part of the kitchen layout?

4. Full- service restaurants normally allow about __________ for a deuce.

5. Velvety smooth sauces made from either thickened veal - fish - or chicken stock are called

6. Fresh meat should be stored at a temperature of __________.

7. It should be remembered that hot tables are not cooking appliances - foods held above __________ are still cooking.

8. Because evaporative coolers have no need of compressors - they operate at approximately __________ of the cost of operating a refrigerated air- conditioning unit of similar cooling capacity.

9. Proper hand washing includes using water as hot as the hands can comfortably stand - using a brush for the fingernails - and rubbing the hands together using friction for __________.

10. With restaurants - it is the __________ - rather than just the food - that guests pay for.

11. Most ôprep' (preparation) is done __________.

12. Which is the most widely used advertising medium in north america?

13. The complex - expensive cookery concerned with ôworking over' foods - long cooking times - the making of forcemeats - shaping and turning vegetables and combining foods in familiar ways is called __________ cuisine.

14. __________ is made with butter and egg yolks.

15. By definition - an off- sale beer and wine retail license authorizes the sale of __________.

16. The foodservice management professional credential exam covers __________ areas.

17. __________ - single- celled microorganisms that are capable of reproducing in about 20 minutes - cause the highest number of biological food- borne illness.

18. Mcdonald's requires $300000 in cash or liquid assets - a __________ initial fee - plus a monthly service fee based on the restaurant's sales performance and rent.

19. Two of the main menu pricing strategies include

20. The best restaurant tables are:

21. Food and wine are described by flavor and texture - textures are __________.

22. Clarified

23. The __________ grade of meat is a very lean product - containing 4 percent fat - and is sometimes referred to as "grass- fed beef."

24. Keogh plans make it possible for a self- employed person or someone who has income from self- employment to put up to ___________ per year into a tax- sheltered retirement plan.

25. To avoid liquor control problems institute an audit _________.

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