Home > CompTIA Security+ > Quizzes > Restaurant Management Exam 2
Restaurant Management Exam 2
Fast practice, instant feedback. Timer auto-submits when time’s up.
Avg score: 68% • Most missed: “Planning for contingencies is part of __________.”
Restaurant Management Exam 2
Time left 00:00
25 Questions

1. Which term is used to describe expenses that can be changed in the short term?

2. Which is the workhorse of restaurant operations?

3. Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.

4. Which grade is used for the best meat product available?

5. Which best describes workers' compensation insurance?

6. The assembly of ingredients and equipment for the recipe is called __________.

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

8. The_______________ - whose surface has sections separately controlled for temperature - can cook different foods at different temperatures at the same time

9. When analyzing the competition it makes sense to do a __________ - which shows how your restaurant compares to the competition.

10. By definition - an on- sale general retail license authorizes the sale of __________.

11. Turnover rate for hourly workers in full- service operations is __________.

12. The __________ model views restaurant managers as coaches - they are engaged in informal training much of the timeñshowing - telling - correcting - praising - and providing direction.

13. Which can be depreciated for tax purposes over its expected life?

14. 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 __________.

15. ________________ can act as cooking pots; when filled with water - they can be used for quick- cooking vegetables - cooking hams or frankfurters - reheating foods - hard- boiling eggs - cooking macaroni or spaghetti - or holding canned or containerized foods.

16. Which conveys to the customer the best face or image of the restaurant - what people like most about it - or how it stands out from the competition?

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

18. By definition - an off- sale general retail license authorizes the sale of __________.

19. __________ wines - which tend to be sweeter than others - best complement desserts and fresh fruits that are not highly acidic.

20. A forced- air convection oven is similar to a(n) __________ except that a fan or rotor - usually located in the back - makes for rapid circulation of the air and quicker heating of the food.

21. Low- temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals - rather than heat - are used to kill the germs.

22. The lowest grade of produce quality practical to ship is __________.

23. With grilled salmon - nowadays - the wine of choice seems to be a __________.

24. Bacteria present in soil - intestines of animals - including humans - and in sewage

25. Baked goat cheese frequently shows up on menus in salads - on a designer pizza - or incorporated into a baked mélange - and the accompanying wine served is a __________.

⚡ Recently practiced quizzes in this topic
Live quiz activity
SY0-501 CompTIA Security+ Certification Exam SY0-501 CompTIA Security+ Certification Exam - Practice Test 2 SY0-401 Exam: CompTIA Security+ CS0-001 Exam: CompTIA Cybersecurity Analyst (CySA+)
 
❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

🌈  Our mission is to help improve your scores in any subject and exam withonline quizzes, practice tests, study guides, & advice for students. Since 2018.
About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | What Should We Know?
Privacy | Terms |
Without work one finishes nothing. - Ralph Waldo Emerson
© 2026 Fatskills.com

All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.