FOUNDATIONSassets.pearsonschoolapps.com/playbook_assets/FRMCA Level...FOUNDATIONS of Restaurant...

FOUNDATIONSof Restaurant Management

& Culinary ArtsLevel Two

Test Book with EXAMVIEW® Assessment Suite CD-ROM

National Restaurant Association

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PrefaceThis test book is designed to accompany Foundations of Restaurant Management & Culinary Arts—Level Two. The EXAMVIEW® CD-ROM that accompanies this test book includes all of the questions included in the print test book and allows you to gener-ate customized exams and quizzes. The print component includes all the questions and answers from the test bank. The test bank includes questions in a variety of formats including true/false, multiple choice, short answer, and essay.

The EXAMVIEW® Assessment Suite v.6.2 (including the EXAMVIEW® Test Genera-tor, EXAMVIEW® Test Manager, and EXAMVIEW® Test Player) is a comprehensive solution for creating, administering, and scoring tests. The software includes many fea-tures to save you time and generate information to assess and improve student perfor-mance.

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iv

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v

Installation InstructionsFollow these steps to install the EXAMVIEW® Assessment Suite. The installer will automatically copy the question banks to a new folder within the Banks folder and may install an additional Publish folder for storing files that are needed for publishing ques-tions to the publisher-hosted server.

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See the Manual.pdf file on the EXAMVIEW® CD-ROM for complete steps on getting started.


vi

Table of ContentsTestsChapter 1 — Breakfast Food and

Sandwiches 1

Chapter 2 — Nutrition 7

Chapter 3 — Cost Control 13

Chapter 4 — Salads and Garnishing 19

Chapter 5 — Purchasing and Inventory 25

Chapter 6 — Meat, Poultry, and Seafood 33

Chapter 7 — Marketing 39

Chapter 8 — Desserts and Baked Goods 47

Chapter 9 — Sustainability in the Restaurant and Foodservice Industry 53

Chapter 10 — Global Cuisine 1: The Americas 61

Chapter 11 — Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia 67

Final 1 73

Final 2 87

Answer KeysChapter 1 — Breakfast Food and

Sandwiches 101

Chapter 2 — Nutrition 105

Chapter 3 — Cost Control 109

Chapter 4 — Salads and Garnishing 113

Chapter 5 — Purchasing and Inventory 117

Chapter 6 — Meat, Poultry, and Seafood 121

Chapter 7 — Marketing 125

Chapter 8 — Desserts and Baked Goods 129

Chapter 9 — Sustainability in the Restaurant and Foodservice Industry 133

Chapter 10 — Global Cuisine 1: The Americas 137

Chapter 11 — Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia 141

Final 1 145

Final 2 155


1

Chapter 1Breakfast Foods

and SandwichesTrue/False 1.Creamcontainsfarmorefatthanmilk.

2.Margarineisamanufacturedproductthatlookslikebutterbutcontainsnomilkproducts.

3.Themainpartsofasandwicharethebread,filling,andspread.

4.Coffeeshouldbebrewedfreshandheldfornolongerthan2hours.

5.Gorgonzolaandromanoareexamplesofgratingcheeses.

Multiple Choice 1. Milkthathasbeenheatedtodestroy

harmfulbacteriahasbeenA.condensed.B.evaporated.C.pasteurized.D.homogenized.

2. Whichtypeofbutterhashaditsmilksolidsandwaterremovedusingheat?A.RipenedB.ClarifiedC.WhippedD.Pasteurized

3. Whatpercentageofmargarine’sfatmustcomefromfat?A.20%B.40%C.60%D.80%

4. Theprocessinwhichdairiesmakecheesebyseparatingamilk’ssolidsfromitsliquidiscalledA.curdling.B.clarification.C.pasteurization.D.homogenization.

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Test Book | Foundations of Restaurant Management & Culinary Arts

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5. Cottagecheeseandricottaareexamplesofwhattypeofcheese?A.Blue-veinedB.Soft-ripenedC.Firm,ripenedD.Unripened,fresh

6. Whichtypeofcheesehasmoldinjectedorsprayedintothecheesetospreadthroughoutitwhileitages?A.Blue-veinedB.Soft-ripenedC.Firm,ripenedD.Unripened,fresh

7. Whatistheoptimaltemperatureforstoringcheese?A.25°Fto35°Fatalowhumidity

levelB.35°Fto45°Fatalowhumidity

levelC.35°Fto45°Fatahighhumidity

levelD.25°Fto35°Fatahighhumidity

level

8. Refrigerateddairyproductsshouldbestoredatorbelowwhichtemperature?A.21°FB.31°FC.41°FD.51°F

9. Whichpartofaneggisalsoknownasthealbumen?A.YolkB.ShellC.WhiteD.Chalaza

10. Eggscookedforimmediateserviceshouldreachaninternaltemperatureoffor15seconds.A.135°FB.145°FC.155°FD.165°F

11. WhichformofeggisbestforuseinscrambledeggsorFrenchtoast?A.FreshB.DriedC.FrozenD.Eggsubstitute

12. Eggsareconstantlystirredduringwhichcookingmethod?A.FryingB.ShirringC.PoachingD.Scrambling

13. FryinganeggonthebottomandthenturningitoverandfryingitverylightlyonitstopsideiscalledA.up.B.basted.C.overeasy.D.scrambled.

14. Asavoryeggcustardbakedinacrustiscalleda(n)A.omelet.B.quiche.C.soufflé.D.frittata.


Chapter 1 | Breakfast Foods

3

15. Thecookingtimeforhard-boiledeggsisminutes.A.3B.6C.10D.15

16. Whatsizeeggisthelargest?A.LargeB.ExtralargeC.SuperlargeD.Jumbo

17. SoufflésaremadewithwhippedA.eggyolks.B.eggwhites.C.wholeeggs.D.driedeggs.

18. Beforecooking,FrenchtoastisdippedinamixtureofA.milkandeggs.B.flourandwater.C.butterandeggs.D.eggyolksandsugar.

19. Baconisaboutpercentfat.A.35B.45C.60D.70

20. Rawpotatoesthathavebeenpeeledandthensliced,diced,orshreddedarecalledA.homefries.B.brownhash.C.hashbrowns.D.Frenchfries.

21. BrewingtemperaturesforcoffeearebetweenA.175°Fand180°F.B.185°Fand190°F.C.195°Fand200°F.D.205°Fand210°F.

22. Whichtypeofteahasleavesthatarefermented?A.WhiteB.BlackC.GreenD.Yellow

23. Aclubsandwichisanexampleofasandwich.A.coldB.wrapC.submarineD.multidecker

24. Atunameltisanexampleofasandwich.A.coldB.wrapC.grilledD.submarine

25. Whichtypeofsandwichconsistsoftwoslicesofbreadortwohalvesofaroll,aspread,andafilling?A.ColdB.WrapC.SubmarineD.Multidecker

26. ButterandmayonnaisearecommonexamplesofA.spread.B.filling.C.garnish.D.condiment.



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27. Lemon,chives,mustard,andhoneyareoftenusedtoflavorwhichsandwichingredient?A.BreadB.ButterC.KetchupD.Mayonnaise

28. Onahotdogwithmustard,themustardistheA.spread.B.filling.C.garnish.D.condiment.

29. Onaturkeyandcheesesandwichwithmayonnaise,theturkeyandcheesearetheA.spread.B.filling.C.garnish.D.condiment.

30. Large,multideckersandwichesorverythicksandwichesshouldbecutinA.half.B.thirds.C.quarters.D.eighths.

31. Acanapéissometimesservedasa(n)A.condiment.B.horsd’oeuvre.C.clubsandwich.D.grilledsandwich.

32. ThebesttemperaturerangetostorebreadisA.55°Fto65°F.B.65°Fto75°F.C.75°Fto85°F.D.85°Fto95°F.

33. AMonteCristobelongstowhichcategoryofsandwich?A.ColdB.GrilledC.Deep-friedD.Open-faced

34. SandwichespreparedinadvanceshouldbestoredA.coveredindrystorage.B.uncoveredindrystorage.C.coveredinarefrigerator.D.uncoveredinarefrigerator.

35. Whensteepingtea,makesurethetealeavesareexposedtowateratatemperatureofatleastforatleast5minutes.A.165°FB.175°FC.185°FD.195°F

36. WhichcookingmethodisusedtomakeeggsbenedictandeggsFlorentine?A.BakingB.FryingC.PoachingD.Simmering

37. Cheddarandgruyèreareexamplesofwhichtypeofcheese?A.Soft-ripenedB.Firm,ripenedC.Semisoft,ripenedD.Veryhard,ripened

38. Inwhatpartoftheeggisfatfound?A.YolkB.WhiteC.ShellD.Chalaza



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39. Amixtureofchoppedmeats,potatoes,andonionsiscalledA.grits.B.hash.C.homefries.D.hashbrowns.

40. ShirredeggsarefinishedbyA.baking.B.frying.C.poaching.D.simmering.

Short Answer 1. Thepointatwhichanoilorfatbeginstoburniscalledthe.

2. eggsarefriedandthensteamedinacoveredpan.

3. teaismadefrommanydifferentfruitsandherbsandisnaturallycaffeine-free.

4. isahot,open-facedItalianpiewithacrisp,yeast-doughbottom.

5. sandwichesaresmall,coldsandwichesusuallyservedonbreadortoast,trimmedofcrusts,andcutintoshapes.

Essay 1. Identifyhowtomaintainanegg’squalityandsafetyfromreceivingthrough

preparation.



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2. CompareandcontrastbaconandCanadianbacon.

3. Ispizzaasandwich?Explainyouranswer.


7

Chapter 2Nutrition

True/False 1.Vitaminsdonotprovideanyenergy.

2.Simplecarbohydratesaredigestedandabsorbedquickly.

3.Completeproteinsarecalledcompletebecausetheycontainallessentialfattyacidsintherightamount.

4.Thehumanbodycanliveweekswithoutwater.

5.Thehigherthetemperatureandthelongerthecookingperiod,thelessnutrientlosstherewillbe.

Multiple Choice 1. Thestudyofthenutrientsinfoodand

howtheynourishthebodyiscalledA.nutrition.B.digestion.C.oxidation.D.absorption.

2. Drybeans,rice,andoatmealareconsideredwhattypeofcarbohydrate?A.SimpleB.ComplexC.GlucoseD.Dextrose

3. arethebody’smainenergysource. A.LipidsB.ProteinsC.MineralsD.Carbohydrates

4. Whatallowsglucose,orbloodsugar,totravelthroughoutthebodyforenergyuse?A.FiberB.InsulinC.MicronutrientsD.Macronutrients



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5. Whatisthechemicalprocessthatcausesunsaturatedfatstospoil?A.DigestionB.OxidationC.AbsorptionD.Hydrogenation

6. TheprocessthataltersthephysicalpropertiesoffatsandmakesthemstayfreshlongeriscalledA.digestion.B.absorption.C.evaporation.D.hydrogenation.

7. Butter,lard,andmeataresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonounsaturatedD.Polyunsaturated

8. Whichnutrientisneededtobuildnewcellsandrepairinjuredones?A.LipidsB.ProteinsC.VitaminsD.Minerals

9. Macaroniandcheeseisanexampleofwhichtypeofprotein?A.CompleteB.IncompleteC.ComplementaryD.Uncomplementary

10. ChemicalcompoundsfoundinfoodthatareneededforregulatingmetabolicprocessesarecalledA.hormones.B.vitamins.C.aminoacids.D.fattyacids.

11. Sodiumandareneededformaintainingthebody’swaterbalance.A.zincB.ironC.calciumD.potassium

12. Whichmineralisessentialforreplenishingredbloodcells?A.ZincB.IronC.IodineD.Phosphorus

13. Whatpercentageofthehumanbodyiswaterbyweight?A.35to45B.45to55C.55to65D.65to75

14. TheprocessofbreakingdownfoodintoitssimplestpartssothatitcanbeabsorbediscalledA.oxidation.B.digestion.C.evaporation.D.hydrogenation.


Chapter 2 | Nutrition

9

15. ThedailynutrientstandardsestablishedbytheU.S. governmentarecalledA.AdequateIntakes.B.theFoodGuidePyramid.C.DietaryGuidelinesforAmericans.D.RecommendedDietary

Allowances.

16. Whichtypeofvegetarianconsumesvegetarianitemsplusdairyproductsandeggs?A.VeganB.OvoC.LactoD.Lacto-ovo

17. Whatconditionoccurswhenthebodydoesnotgetenoughnutrients?A.AnemiaB.AnorexiaC.DiabetesD.Malnutrition

18. Whatistheconditioninwhichthebodycannotregulatebloodsugarproperly?A.AnemiaB.AnorexiaC.DiabetesD.Malnutrition

19. Whatisthepropertemperaturerangeforastoreroom?A.10°Fto30°FB.30°Fto50°FC.50°Fto70°FD.70°Fto90°F

20. ChemicalsthatkillinsectsandotherplantpestsarecalledA.hormones.B.antibiotics.C.pesticides.D.herbicides.

21. Whatnutrientsarelostwhenmeatiscookedtoolong?A.IronandwaterB.ProteinandvitaminB12

C.ThiaminandvitaminB6

D.VitaminCandphosphorous

22. Whatareproteinsmadeof?A.FiberB.StarchC.FattyacidsD.Aminoacids

23. EnergyfromfoodismeasuredinunitscalledA.calories.B.nutrients.C.fattyacids.D.aminoacids.

24. Whatsubstancefoundinfoodpromotesdigestivehealthandregularity?A.FatB.FiberC.SugarD.Starch

25. Bakedpotatoes,cereal,andhoneyaregoodsourcesofA.fat.B.protein.C.minerals.D.carbohydrates.



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26. Whatistheonlysourceofenergyforthebrainandnervoussystem?A.FiberB.ProteinC.GlucoseD.Insulin

27. Whichorganproducesinsulin?A.LiverB.KidneyC.PancreasD.Gallbladder

28. Whereinthebodyischolesterolmade?A.HeartB.LiverC.KidneyD.Pancreas

29. Sunflower,soybean,andfishoilsaresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonosaturatedD.Polyunsaturated

30. ProteinsprovidethebuildingblocksintheformofA.fiber.B.starch.C.fattyacids.D.aminoacids.

31. Howmanyaminoacidscanbefoundinfood?A.9B.20C.27D.35

32. Whichmineralshelpbuildstrongbonesandteeth?A.IronandzincB.PotassiumandsodiumC.MagnesiumandcopperD.Calciumandphosphorous

33. Redbeansandricecombinedisanexampleofaprotein.A.completeB.complexC.incompleteD.complementary

34. Whichtypeofvegetarianconsumesonlygrains,legumes,vegetables,fruit,nuts,andseeds?A.VeganB.OvoC.LactoD.Lacto-ovo

35. Vegansneedtosupplementtheirdietwithasourceofwhichvitamin?A.AB.BC.CD.D

36. AccordingtotheU.S.CentersforDiseaseControlandPrevention,whatpercentageofU.S.childrenandteensaged6to19areobese?A.8B.16C.24D.32



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37. Whatconditioncausesthebonestograduallylosetheirmineralsandbecomeweakandfragile?A.ObesityB.DiabetesC.OsteoporosisD.Cardiovasculardisease

38. WhichtypeofdiseaseaffectstheheartandbloodvesselsandcombinedisthenumberoneleadingcauseofdeathintheUnitedStates?A.CancerB.DiabetesC.CardiovascularD.Osteoporosis

39. ProductsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersarecalledA.local.B.organic.C.conventional.D.geneticallymodified.

40. ChemicalsthataidthebodyinfightingorpreventingdiseasesarecalledA.fiber.B.additives.C.anthocyanins.D.phytochemicals.

Short Answer 1. carbohydratescontainoneortwosugars.

2. fiberdoesnotdissolveinwater.

3. isawhite,waxysubstancethathelpsthebodycarryoutitsmanyprocesses.

4. VitaminsA,D,E,andKare-soluablevitamins.

5. Plantsoranimalswhosegeneticmakeuphasbeenalteredareknownas.



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Essay 1. Explainwhywaterissoimportanttothebody.Whatareothersourcesofwaterthat

areconsumedduringaday?

2. Discusstheimportanceofvitaminsinthediet.

3. Discussthewaystopreparefruitandvegetableswhileretainingnutrients.


13

Chapter 3Cost Control

True/False 1.Priortoservice,managersshouldtasteeachitemtoensureitmeetstheoperation’s

standard.

2.Poorstorageproceduresandfacilitiescangreatlyincreasefoodcostsduetowasteandincreasedlaborcosts.

3.Revenueisthepriceanoperationpaysoutinthepurchasingandpreparationofitsproductsortheprovidingofitsservice.

4.Totalfoodcostpercentageistherelationshipbetweensalesandthecostoffoodtoachievethosesales.

5.Theservicestaffistheprimarysalestoolinmostrestaurantandfoodserviceoperations.

Multiple Choice 1. Themaincategoriesofcostarefood,

beverage,labor,andA.fixed.B.variable.C.overhead. D.controllable.

2. Whichcategoryofcostincludesrentandgas/electricity?A.FoodB.LaborC.BeverageD.Overhead

3. ItiscommonforoperatingbudgetstobepreparedA.daily.B.weekly.C.monthly.D.yearly.

4. Whatistheformulaforcalculatingaveragesalespercustomer?A.Totalnumberofcustomersdivided

bythetotaldollarsalesB.Totaldollarsalesdividedbythe

totalnumberofcustomersC.Totaldollarsalesmultipliedbythe

totalnumberofcustomersD.Totaldollarsalesdividedbythe

averagenumberofcustomers



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5. ArecordofthenumberofportionsofeveryitemsoldonamenuiscalledaA.saleshistory.B.receivingsheet.C.productionsheet.D.profit-and-lossreport.

6. Whichdocumentlistsallmenuitemsthataregoingtobepreparedforagivendate?A.PurchaseorderB.MasterscheduleC.ReceivingsheetD.Productionsheet

7. Whichmenupricingmethoddividesthetotalrevenuebythenumberofseats,averageseatturnover,anddaysopeninoneyear?A.AveragecheckB.StraightmarkupC.ContributionmarginD.Foodcostpercentage

8. Acompilationofsalesandcostinformationforaspecificperiodoftimeispresentedina(n)A.balancesheet.B.operatingbudget.C.profit-and-lossreport.D.statementofcashflows.

9. Anothernameforaprofit-and-lossreportisa(n)A.balancesheet.B.operatingbudget.C.incomestatement.D.statementofcashflows.

10. Whatinformationisfoundatthebottomoftheincomestatement?A.NetearningsB.TotalexpensesC.RetainedearningsD.Totalcostofsales

11. Anincomestatementshowsanoperation’sA.assetsandliabilities.B.costofgoodssoldandrevenue.C.cashandassetsoveraperiodof

time.D.sales,costofsales,andprofitor

lossoveraperiodoftime.

12. Thephysicalinventoryatthebeginningofagivenperiodiscalledinventory.A.openingB.closingC.perpetualD.operational

13. Whatistheformulaforcalculatingfoodcostpercentage?A.Totalrevenue÷SalesB.Totalfoodcost÷SalesC.Totalsales÷RevenueD.Totalfoodcost÷Revenue

14. Arestaurant’stotalfoodcostforAprilwas$1,500anditssaleswere$6,000.Whatisthefoodcostpercentage?A.10B.25C.60D.75


Chapter 3 | Cost Control

15

15. Theformthatshowshowmuchproductshouldbeproducedbythekitchenduringagivenmealperiodiscalleda(n)A.purchaseorder.B.receivingsheet.C.productionsheet.D.foodproductionchart.

16. Thecontributionmarginrepresentsamenuitem’sprofitsinrelationtoA.itscost.B.itsprice.C.overallprofits.D.itsportionsize.

17. Whichmenupricingmethodmultipliesrawfoodcostsbyapredeterminedfraction?A.AveragecheckB.StraightmarkupC.ContributionmarginD.Foodcostpercentage

18. Arestaurantwantsa30percentfoodcostpercentageonallmenuitems.Ifspaghettiandmeatballscosts$2.95perportion,howshoulditbepriced(roundup)?A.$6.75B.$8.85C.$9.85D.$10.20

19. Arestaurantsellsbakedzitiata50percentmarkup.Ifthemenuitemcosts$3,whatisthesellingprice?A.$3.75B.$4.50C.$5.25D.$6.00

20. Ifagallonoftomatosaucecosts$12andyields60portions,whatisthestandardportioncost?A.$0.20B.$0.33C.$0.50D.$.072

21. TheportionofdollarsthataparticularmenuitemcontributestooverallprofitsiscalledtheA.fixedcost.B.overheadcosts.C.contributionmargin.D.totalfoodcostspercentage.

22. Ifaquick-servicelinecookovercooksabatchofchickenfingersthatyields20servingsat$5aserving,whatistherevenuelost?A.$25.00B.$50.00C.$75.00D.$100.00

23. Achartthatshowsemployees’namesandthedaysandtimestheyaretoworkiscalleda(n)A.crewschedule.B.businessplan.C.masterschedule.D.employeeproductionchart.

24. ThebesttimeforarestaurantorfoodserviceoperationtoreceivedeliveriesisA.onceamonth.B.duringmealperiods.C.whenbusinessisslow.D.whenbusinessisbusy.



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25. Howoftenshouldfreshfishbedelivered?A.EveryhourB.EverydayC.EveryotherdayD.Everyweek

26. Howoftenshoulddry-orwet-agedmeatbeorderedanddelivered?A.EverydayB.TwotimesaweekC.OnceaweekD.Biweekly

27. Thedocumentfromavendorthatlistssuchdetailsasitemspurchased,dateoforder,purchaser,andsalespriceiscalleda(n)A.invoice.B.purchaseorder.C.receivingsheet.D.inventoryrecord.

28. Whichinventorymethodassumesthatstockhasbeenrotatedduringthemonth?A.FIFOB.LIFOC.LatestpurchasepriceD.Weightedaveragepurchaseprice

29. Anoperationhas22bottlesofketchupininventoryandeachbottlecosts$3.50.Whatisthetotalvalueofthebottledketchup?A.$15.90B.$35.00C.$50.00D.$77.00

30. Arestaurant’sfoodcostsforamonthwere$12,600anditsfoodcostpercentagewas30percent.Howmuchdidtherestaurantearninsales?A.$3,780B.$18,000C.$36,000D.$42,000

31. Whenmanagementwantstominimizethevalueoftheclosinginventory,whichmethodshouldbeused?A.LIFOB.ActualpurchasepriceC.LatestpurchasepriceD.Weightedaveragepurchaseprice

32. TheamountofsalesanoperationisdoingforagiventimeperiodiscalledA.pricepoint.B.fixedcosts.C.businessvolume.D.contributionmargin.

33. Aleaseandutilitiescanbeclassifiedaswhatcost?A.FixedB.VariableC.ControllableD.Noncontrollable

34. ThecostofafooditemisincurredwhentheitemisA.ordered.B.budgeted.C.purchased.D.consumed.



17

35. TheprimarysellingtoolinmostrestaurantsistheA.menu.B.decor.C.service.D.manager.

36. Whichclosinginventorymethodmultipliesthenumberofunitsofeachitembythemostrecentpricepaidfortheitem?A.ActualpurchasepriceB.Lastin,firstout(LIFO)C.Latestpurchaseprice(FIFO)D.Weightedaveragepurchaseprice

37. Whatistheformulatocalculatetheaveragesalespercustomer?A.Totaldollarsales÷TotalfoodcostB.Totalnumberofcovers÷Total

foodcostC.Totaldollarsales÷Totalnumber

ofcoversD.Totalnumberofcovers÷Total

dollarsales

38. Arestauranthasafoodcostpercentageof45percent.Thismeansthatitsfoodcostis45percentofA.totalcosts.B.totalsales.C.laborcosts.D.overheadcosts.

39. FoodservicemanagersplantheirfinancialactivitiesbypreparingA.budgets.B.directives.C.workschedules.D.dailyfoodcostsheets.

40. IncomefromthesaleoffooditemsiscalledA.expenses.B.revenue.C.fixedcost.D.foodcostpercentage.

Short Answer 1. Mostoperationscanrunhistoricalsalesandproductionreportsfromtheir

.

2. companiesareone-stopshopsthatprovideequipment,food,andsupplies.

3. representsthedollarvalueofafoodproductinstorageandcanbeexpressedintermsofunits,values,orboth.

4. Themethodisusedtocostaningredientatthepurchasepricebeforeanytrimorwasteistakenintoaccount.

5. A(n)istheportionofdollarsthataparticularmenuitemcontributestooverallprofits.



18

Essay 1. Explainhowthemenureflectslaborcosts.

2. Explainwhyforecastingisimportanttoarestaurantorfoodserviceoperation.

3. Listthecausesofhighfoodcost.


19

Chapter 4Salads and Garnishing

True/False 1. Mayonnaiseisthemoststableandthickestemulsifieddressing.

2. Mostdipsbecomethickerastheyareheldintherefrigerator.

3. Vinaigrettesarethickerdressingsusedonheartierlettuces.

4. Ingredientsforacomposedsaladshouldbetossedtogether.

5. Thefourbasicpartsofanysaladarethebase,body,garnish,anddressing.

Multiple Choice 1. WhatisthemostpopularAmerican

lettuce?A.BibbB.BostonC.IcebergD.Romaine

2. Whichsaladgreen,alsoknownasfrisée,hasaslightlybitterflavor?A.ArugulaB.RadicchioC.NapacabbageD.Curlyendive

3. WhichtypeoflettuceistheessentialingredientinCaesarsalad?A.LeafB.BostonC.IcebergD.Romaine

4. Whichpartofthesaladismadeupofalayerofgreensthatlinetheplateorbowlinwhichthesaladisserved?A.BaseB.BodyC.GarnishD.Dressing

5. Whichpartofthesaladenhancesitsappearancewhilealsocomplementingtheoveralltaste?A.BaseB.BodyC.GarnishD.Dressing



20

6. Whichsaladvegetablehasalongstalk,mildflavor,andcrisptexture?A.BeetB.CeleryC.RadishD.Scallion

7. Achef ’ssaladisanexampleofwhattypeofsalad?A.FruitB.GreenC.BoundD.Combination

8. Whichsaladtypestimulatestheappetiteandislightenoughforthefirstcourse?A.AppetizerB.MaincourseC.IntermezzoD.Accompaniment

9. Asmallportionofpotatosaladisatypeofsalad.A.mainB.appetizerC.intermezzoD.accompaniment

10. Whichsaladisintendedtobeapalatecleanserafterarichdinnerandbeforedessert?A.MainB.AppetizerC.IntermezzoD.Accompaniment

11. LoosesaladgreensshouldbestoredatatemperaturerangebetweenA.29˚Fto35˚F.B.36˚Fto41˚F.C.42˚Fto47˚F.D.48˚Fto55˚F.

12. Unopenedproducecanbestoredfordays.A.1to3B.4to6C.7to9D.10to12

13. Pastasaladisanexampleofwhichtypeofsalad?A.BoundB.GreenC.VegetableD.Combination

14. Rawandpapayashouldneverbeaddedtogelatinsalad.A.pearsB.applesC.peachesD.pineapple

15. Whatisthestandardrecipeforabasicvinaigrette?A.1partoil,1partvinegarB.2partsoil,1partvinegarC.3partsoil,1partvinegarD.3partsoil,2partsvinegar

16. Whichtypeofoilmustbedisclosedonthemenubecauseofallergies?A.CornB.CanolaC.PeanutD.Soybean


Chapter 4 | Salads and Garnish

21

17. Whichtypeofoilhasagoodomega-3,fattyacidprofile?A.CornB.CanolaC.SafflowerD.Cottonseed

18. Whichvinegarismadefromapples?A.WineB.CiderC.SherryD.Balsamic

19. AningredientthatcanpermanentlybindunlikeingredientsiscalledaA.colloid.B.solution.C.suspension.D.emulsifier.

20. WhichtypeofdressingareRussianandThousandIsland?A.VinaigretteB.MayonnaiseC.Mayonnaise-basedD.Emulsifiedvinaigrette

21. Whichcondimentisacommonadditiontomayonnaisedressings?A.RelishB.MustardC.KetchupD.Horseradish

22. Whatisthemainingredientinguacamole?A.PeppersB.TomatoesC.ChickpeasD.Avocados

23. ThemainingredientinhummusisA.tomatoes.B.limejuice.C.chickpeas.D.avocados.

24. Whichspecialwinevinegarisagedinwoodenbarrels?A.CiderB.WhiteC.BalsamicD.Tarragon

25. Whichpotatodishisbakedwithcream,garlic,andcheese?A.LatkesB.LyonnaiseC.DuchesseD.Dauphinoise

26. Whattwoingredientsdoyouneedtomakefrostedgrapes?A.WaterandsugarC.SugarandlemonD.WaterandmolassesB.Honeyandlemonjuice

27. Forcucumberfans,useaknifetoscorethecucumberverticallyfromendtoend.A.chef ’sB.filletC.channelD.scimitar

28. AbouquetofvegetablesusedasagarnishiscalledaA.jardiniere.B.printaniere.C.provençale.D.bouquetière.



22

29. Agarnishofcarrots,turnips,onions,andcelerycutintouniformslicesiscalledA.crécy.B.vichy.C.fermiere.D.printaniere.

30.AgarnishofcaulifloweriscalledA.vichy.B.clamart.C.dubarry.D.lyonnaise.

31. AgarnishofonionsiscalledA.doria.B.clamart.C.lyonnaise.D.parmentier.

32. ThebestwaytocleansaladgreensistoA.shakethem.B.soaktheminwater.C.diptheminandoutofwater.D.wipethemwithadampcloth.

33. Whatingredientholdsaboundsaladtogether?A.CreamB.EggyolksC.OliveoilD.Mayonnaise

34. Topreventfruitcutforasaladfromdiscoloring,coatorsprinklethefruitwithA.water.B.sugar.C.lemonjuice.D.vegetableoil.

35. IfchickenisservedFlorentine,itisservedwithA.carrots.B.spinach.C.tomatoes.D.mushrooms.

36.Chickenandpotatosaladsareexamplesofasalad.A.boundB.vegetableC.composedD.combination

37.Coleslawisanexampleofasalad.A.boundB.vegetableC.composedD.combination

38. WhichtypeofsaladisgrilledchickenCaesarsalad?A.StarterB.MaincourseC.IntermezzoD.Accompaniment

39. Whichtypeofsaladissmallandservedalongwiththemainmeal?A.FruitB.DessertC.IntermezzoD.Accompaniment

40.WhichtypeofsaladisaWaldorfsalad?A.FruitB.DessertC.AppetizerD.Accompaniment



23

Short Answer 1.enhancestheappearanceofthesaladwhilealsocomplementingthe

overalltaste.

2.Thetwotypesofgreensaladaretossedand.

3.A(n)isatemporarymixtureofingredientsthateventuallyseparatesbackintoitsuniqueparts.

4.dressingsarethickandcoatsaladingredientsmoreheavily.

5.canbeservedhotorcoldandasanaccompanimenttootherfoods.

Essay 1.Compareandcontrastthedifferencesinadipandadressing.

2.Comparethedifferencesbetweenatossedsaladandacomposedsalad.



24

3.Discussthepurposeofgarnishes.


25

Chapter 5Purchasing and

InventoryTrue/False 1.Purchasinglower-orinconsistent-qualityfooditemscanquicklyleadtothe

failureofanoperation.

2.Mostmanagerstrytokeepdailyfoodcostsheetsatorbelow33percent.

3.Nonperishableproductsarefoodproductssoldordistributedinaformthatwillspoilordecaywithinalimitedperiodoftime.

4.Thetemperatureofthestoreroomshouldbebetween60°Fand80°F.

5.Grossprofitisthedifferencebetweenthetotalcostoffoodandthecostofgoodsissuedduringaperiod.

Multiple Choice 1. Theamountoffundsavailabletoa

restaurantorfoodserviceoperationatanygiventimeiscalledA.netprofit.B.cashposition.C.grossreceipts.D.contributionmargin.

2. TheflowoffoodtoanoperationiscalledtheA.vendorpath.B.retailchannel.C.intermediarypath.D.channelofdistribution.

3. Thethreemainlayersinthechannelofdistributionareprimarysources,intermediarysources,andA.vendors.B.retailers.C.distillers.D.wholesalers.



26

4. Whichchannelofdistributionincludesthefarmersandrancherswhoraiseproduceandlivestock?A.PrimarysourceB.SecondarysourceC.TertiarysourceD.Intermediarysource

5. Thecompanythatbuysfooditemsfromafarmerandthenresellsthosesamefooditemstoaretailerisknownasa(n)A.distiller.B.manufacturer.C.primarysource.D.intermediarysource.

6. Furniture,fixtures,andequipment(FFE)areconsideredA.currentassets.B.intangibleassets.C.inventoryexpenses.D.capitalexpenditures.

7. TheuseofmoneyforfutureprofitiscalledA.profit.B.capital.C.revenue.D.investment.

8. ThetypeofservicethatincludespaintingandcarpetingandhelpskeepanoperationingoodshapeiscalledA.utilities.B.support.C.technology.D.maintenance.

9. Whichtypeofserviceincludesgarbageremovalandflowerservices?A.UtilitiesB.SupportC.TechnologyD.Maintenance

10. Wholesalers,distributors,andsuppliersareallinthechannelofdistribution.A.buyersB.retailersC.primarysourcesD.intermediarysources

11. Pricesavingscreatedwhenabuyerpurchasesbulkquantitiesoffoodinsteadofindividuallyportionedservingsiscalledvalue.A.timeB.formC.place.D.service

12. AssetsthatanoperationhasatitsdisposalarecalledA.capital.B.revenue.C.grossprofit.D.cashposition.

13. AnoticeofapricethatasuppliergivestoabuyerduringthepurchasingprocessiscalledaA.bid.B.spec.C.quote.D.invoice.


Chapter 5 | Purchasing and Inventory

27

14. MoneyorothergoodsreceivedbyapersoninexchangeforpurchasingfromaspecificvendoriscalledaA.payoff.B.bribe.C.kickback.D.hushmoney.

15. Whichpurchasingdocumentdescribesindetailthecharacteristicsofproductsandservicesthatanoperationwantstobuy?A.PurchaseorderB.InventorysheetC.SpecificationsformD.Requisitionform

16. Whichproductspecificationidentifieshowanitemhasbeenprocessedbeforebeingpackaged?A.SizingB.PackagingC.MarketformD.Intendeduse

17. Whichdocumentdobuyersandmanagersusetoforecasttheirbuyingneeds?A.PurchaseorderB.InventorysheetC.ProductionrecordD.Requisitionform

18. Whichproductionrecordlistsallmenuitemsthatthechefswillprepareonagivenday?A.PurchaseorderB.InventorysheetC.ProductionsheetD.Requisitionform

19. ProductionsheetsareusuallypreparedbytheA.chef.B.buyer.C.supplier.D.manager.

20.Thistermdescribeswhenarestaurantorfoodserviceoperationrunsoutofaniteminthekitchen.A.StockoutB.BlankorderC.OverproductionD.Underproduction

21. Ifarestaurant’sdailyfoodcostis$550andtotalsalesare$1,475,whatisitsdailyfoodcostpercentage?A.27B.37C.47D.57

22. AmanagerwhowantstoknowhowpopularamenuitemisoverthecourseofamonthwouldlookattheA.productionsheet.B.salesmixrecord.C.productionrecord.D.dailyfoodcostsheet.

23. TheidealamountofinventoryitemsthatanoperationshouldhaveatalltimesiscalledA.parvalue.B.parstock.C.periodicinventory.D.perpetualinventory.



28

24. Alegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendoriscalleda(n)A.invoice.B.receivingsheet.C.purchaseorder.D.requisitionform.

25. Whatformdoesamanagerneedtocompletetopurchaseanewpieceofequipment?A.PurchaseorderB.ReceivingsheetC.RequisitionformD.Productspecification

26. Thepricethatretailerspayfortheconvenienceofselectingthetimeofdeliveryfromsuppliersiscalledvalue.A.formB.timeC.placeD.service

27. Theconvenienceofbuyingfooditemsinbulkinsteadofinready-to-useportionsisknownasvalue.A.formB.timeC.placeD.service

28. DeliveringfreshlobstersfromCapeCodtoamarketinWichita,Kansas,ismoreexpensivethandeliveringthelobsterstoamarketinNewYork.Thisisanexampleofvalue.A.formB.timeC.placeD.service

29. Theprocessofinspecting,accepting,and,insomecases,rejectingdeliveriesofgoodsandservicesiscalledA.storing.B.issuing.C.receiving.D.pilfering.

30.Ifanitemisrejectedatdelivery,whatformshouldthereceivercomplete?A.InvoiceB.CreditmemoC.PurchaseorderD.Receivingsheet

31. Atwhattemperatureshouldliveshellfishbestored?A.32ºFB.41ºFC.45ºFD.55ºF

32. Whatisthehumiditylevelformostfruitsandvegetables?A.55%to65%B.65%to75%C.75%to85%D.85%to95%



29

33. Storedryfoodawayfromwallsandatleastinchesoffofthefloor.A.3B.6C.9D.12

34. Arecordofallgoodsthatarestaurantorfoodserviceoperationhasonhandbothinstorageandinthekitchenprepareaiscalleda(n)A.invoice.B.inventory.C.purchaseorder.D.productionrecord.

35. Whichtypeofinventorysystemreliesontheuseofinventorycardstorecordincomingandoutgoingfooditems?A.InvoiceB.PeriodicC.PerpetualD.Production

36. Whichtypeofinventorysystemrecordsitemswhentheyarereceivedandthenwhentheyareusedup?A.InvoiceB.PeriodicC.PerpetualD.Production

37. TheofficialprocedurethatemployeesusewhentakinganitemoutofthestoreroomandputtingitintoproductioniscalledA.issuing.B.storing.C.pilfering.D.receiving.

38. Abuyermustplaceanorderforketchup.Parstockis12cases,5casesareinstock,and2caseswillbeusedbeforedelivery.Howmanycasesshouldthebuyerorder?A.6B.7C.8D.9

39. ItemsthatareinconstantdemandarecalledA.stock.B.staples.C.inventory.D.stockouts.

40.TheamountofwatermoistureintheairorinacontainedspacesuchasarefrigeratoriscalledA.dewpoint.B.humidity.C.evaporation.D.condensation.



30

Short Answer 1. areindependentbusinessownerswhobuytherighttousea

company’sname,products,andlogo.

2. Salesmixrecordsshowitemsthatsellwell,whicharealsocalled.

3. A(n)isanumberassignedtoeachinventoryitemthatalertsthebuyerthattheitemneedstoberestockedbythenextdelivery.

4. istheillegaltakingofinventoryitemsbyemployeesfortheirpersonaluse.

5. A(n)showsthecostofusingaconveniencefoodproductcomparedtothecostofmakingtheitemfromscratch.

Essay 1.Defineaproductspecandlistthepartsusuallyincluded.



31

2. Defineamake-or-buyanalysisandhowabuyerusesone.

3. Whyisitimportanttokeepaccurateinventoryrecords?



32


33

Chapter 6Meat, Poultry, and

SeafoodTrue/False 1.Darkmeatishigherincaloriesandfatthanlightmeat.

2.Fulleyesareasignthatafishisfresh.

3.Whenmeatisdonecooking,itshouldbecutrightaway.

4.Aginggivesmeatalightcolorandalsomakesitmoreexpensive.

5.Roastingrequiresalongercookingtimebecausethismethodcooksthewholebird.

Multiple Choice 1. ThehighestqualityUSDAgradeof

beefisA.good.B.prime.C.select.D.choice.

2. Theconnectivetissuethatbreaksdownduringlong,slow,moist-heatcookingiscalledA.elastin.B.fibrous.C.adipose.D.collagen.

3. TheconnectivetissuethatconnectsthemeattotheboneandwillnotbreakdownduringcookingiscalledA.elastin.B.fibrous.C.adipose.D.collagen.

4. Themoretimespentbutcheringapieceofmeat,theA.lessexpensiveitwillbe.B.moreexpensiveitwillbe.C.lessflavorfulitwillbe.D.moreflavorfulitwillbe.



34

5. Thin,bonelesscutsofmeatthatarelightlypoundedarecalledA.scallops.B.noisettes.C.tenderloin.D.medallions.

6. Whichfabricationtechniquecutsapieceofmeatlengthwise,nearlyinhalf,sothatitopensoutandliesflat?A.FilletingB.TrussingC.TrimmingD.Butterflying

7. Small,roundpiecesofmeatthataremoldedbywrappingthemincheeseclotharecalledA.scallops.B.noisettes.C.tenderloin.D.medallions.

8. ThinstripsofmeatusedforsautéingarecalledA.émincés.B.noisettes.C.tenderloin.D.medallions.

9. Inorderforthemusclestorelax,meatmustbeagedhours.A.4to20B.20to48C.48to72D.72to96

10. Freshmeatmustbedeliveredatatemperatureoforlower.A.21°FB.31°FC.41°FD.51°F

11. Whichdry-heatcookingmethodsarebestsuitedforchopsandsteaks?A.BakingandgrillingB.BroilingandgrillingC.RoastingandgrillingD.Broilingandroasting

12. Whichdry-heatcookingmethodisidealforthetendercutsfromaribortenderloin?A.BakingB.GrillingC.BroilingD.Roasting

13. Whichcookingmethodisthebestwaytocooktoughercutsofmeat?A.FryingB.GrillingC.BraisingD.Sautéing

14. MarinatingtendstomakemeatmoreA.lean.B.moist.C.chewy.D.well-done.

15. MeatisfirmestwhenitiscookedA.rare.B.medium.C.medium-well.D.well-done.


Chapter 6 | Meat, Poultry, and Seafood

35

16. Whatisthehighestqualitygradeofpoultry?A.AB.BC.CD.D

17. Theprocessoftyingabird’swingsandlegstoitsbodyiscalledA.filleting.B.trussing.C.trimming.D.butterflying.

18. Poultryshouldbecookeduntilitiswell-doneatatemperatureofA.155°F.B.165°F.C.175°F.D.185°F.

19. Whichcookingmethodismostsuitedforpreparingmolepoblano?A.Dry-heatB.Moist-heatC.CombinationD.Dry-heatwithoil

20.Whichgradeofseafoodismarkedwithastamp?A.AB.BC.CD.D

21. Whichcategoryincludesfishthatareovalandflatinshape,andhavebotheyesonthesamesideofthehead?A.FlatfishB.ShellfishC.RoundfishD.Squarefish

22. MahimahiandtunaareexamplesofA.flatfish.B.roundfish.C.crustaceans.D.cephalopods.

23. Whichcategoryoffishincludesthosewithanoutershellbutnobackbone,andthatliveprimarilyinsaltwater?A.FinfishB.FlatfishC.RoundfishD.Shellfish

24. Whichcategoryincludesshellfishthathaveanouterskeletonandjointedappendages?A.FinfishB.MollusksC.CrustaceansD.Cephalopods

25. Whichcategoryofshellfishincludesthosewithasingleinternalshellandtentacles?A.FinfishB.MollusksC.CrustaceansD.Cephalopods

26. Whenonlythevisceraofafishhavebeenremoved,thefishiscalledA.drawn.B.whole.C.filleted.D.dressed.



36

27. Whenafish’sviscera,scales,fins,andoftenitsheadareremoved,itiscalledA.drawn.B.whole.C.filleted.D.dressed.

28. Theprocessofremovingashrimp’sdigestivetractiscalledA.trussing.B.shucking.C.deveining.D.trimming.

29. Howmanydaysmustshellstockidentificationtagsbekeptonfilefromthedatethelastshellfishwassoldorserved?A.30B.60C.90D.120

30.Whenpoultryisdonecooking,itsjuicesshouldbeA.red.B.pink.C.brown.D.clear.

31. Whenfishandseafoodarecookeden papillote,theyarecookedinA.asteamer.B.astockpot.C.cheesecloth.D.parchmentpaper.

32. Whichtypeofsausageispepperoni?A.FreshB.FrozenC.DriedorhardD.Smokedorcooked

33. SausagesareencasedinA.cheesecloth.B.poultryskin.C.animalintestines.D.parchmentpaper.

34. Aforcemeatmadeofwhitemeatiscalleda(n)A.terrine.B.andouille.C.charcuterie.D.mousseline.

35. Kielbasaandandouilleareexamplesofwhichtypeofsausage?A.FreshB.CuredC.PickledD.Smoked

36. AquenelleisaA.typeoffreshsausage.B.forcemeatbakedindough.C.poached,dumpling-shaped

forcemeat.D.forcemeatmadeofbeefratherthan

pork.

37. Whichmethodforcookingpoultryretainsthemostnutrients?A.BoilingB.SteamingC.SimmeringD.Deep-frying

38. Whenacutofmeatorpoultryisbarded,itisA.slicedverythin.B.marinatedintherefrigerator.C.tiedsoitwillcookevenly.D.coveredwithslicesoffat.


Chapter 6 | Meat, Poultry, and Seafood

37

39. ThefirststepintrimmingatenderloinistoA.trimthefat.B.pounditflat.C.trussthemeat.D.makeabutterflycut.

40.ThetoughmembraneonmeatiscalledA.noisettes.B.medallions.C.silverskin.D.scallions.

Short Answer 1. Theamountofusablemeatafterthefathasbeentrimmediscalled.

2. isworkingwithprimalcutsofmeattocustomizethem.

3. cutsarereadyforsale.

4. Forcemeatmadeofveal,poultry,orfishiscalled.

5. isthelinesoffatrunningthroughoutapieceofmeatthatenhanceitsflavor,tenderness,andjuiciness.

Essay 1. Discusshowtoproperlystorefreshmeat.



38

2. Explainwhyitisimportanttocheckfishforfreshness.

3. Identifythedifferentvarietiesofforcemeat.


39

Chapter 7Marketing

True/False 1.Personalsellingisveryexpensiveforrestaurantandfoodserviceoperations.

2.Point-of-saledisplaysincludetabletentsandbannersremindingcustomersofproductsandservices.

3.ThetraditionalP’softhemarketingmixareproduct,price,promotion,andproduction.

4.Marketsegmentationisusedwithintherestaurantandfoodserviceindustrybecauseithelpsoperationstargettheircustomers.

5.Thecontemporarymarketingmixisaspecialmarketingformulafortherestaurantandfoodserviceindustry.

Multiple Choice 1. Forbusinesspurposes,acollectionof

peoplewithsimilar,specificneedsandwantsiscalledaA.group.B.market.C.segment.D.community.

2. Theprocessofcommunicatingabusiness’smessagestoitsmarketiscalledA.servicing.B.presenting.C.marketing.D.positioning.

3. Allthefoodandservicesofferedbyanoperationtoacustomerisanexampleofmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing

4. Theuseoflocation,decor,andthemetomaketheoperationmorepleasingtocustomersisanexampleofmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing



40

5. Thewayinwhichanoperationtellsitscustomersaboutitsproductsandservicesiscalledmix.A.presentationB.communicationC.product-serviceD.contemporarymarketing

6. ThelistofactionstepsnecessaryforanoperationtosellaproductorserviceiscalledaA.marketingplan.B.promotionmix.C.researchreport.D.missionstatement.

7. WhichpartofaSWOTanalysisidentifiesthefactorsoutsidetheoperationthatcoulddecreaserevenuesorincreasecosts?A.StrengthsB.WeaknessesC.OpportunitiesD.Threats

8. Whichmarketresearchmethodtriesoutaproductforalimitedtimeorwithalimitedgroupofpeople?A.SurveyB.SamplingC.ExperimentalD.Observational

9. Whichmarketresearchmethodinvolveswatchinghowcustomersreactinanaturalsettingtowardaproduct?A.SurveyB.SamplingC.ExperimentalD.Observational

10. Whichmarketresearchmethodgathersinformationthroughtelephone,e-mail,ortableside?A.SurveyB.SamplingC.ExperimentalD.Observational

11. AsmallgroupofpeopleexpressingtheiropinionsaboutanewproductorserviceiscalledaA.survey.B.sampling.C.focusgroup.D.demographicanalysis.

12. BreakingdownalargemarketintosmallergroupsofsimilarindividualsiscalledA.forecasting.B.positioning.C.marketsegmentation.D.uniquesellingproposition.

13. Whichtypeofmarketingtreatseveryoneashavingthesameneedsandwants?A.MassB.TargetC.GeographicD.Demographic

14. Whichtypeofmarketingtreatspeopleasdifferentfromeachotherandtriestomakeafocusedappealtoadistinctgroupofcustomers?A.MassB.TargetC.GeographicD.Demographic


Chapter 7 | Marketing

41

15. Whichtypeofsegmentationbreaksdownalargemarketintosmallergroupsofsimilarindividuals?A.MarketB.BenefitC.LifestyleD.Demographic

16. Whichmarketsegmentationlooksatthepersonalmakeupofindividuals—suchasage,income,maritalstatus,oreducation—inagivenarea?A.BenefitB.LifestyleC.GeographicD.Demographic

17. Whichmarketsegmentationlooksatfactorssuchaswherecustomersliveandwork?A.BenefitB.LifestyleC.GeographicD.Demographic

18. Whichtypeofmarketsegmentationanalyzestheheavyusersofaproductorservice?A.BenefitB.LifestyleC.UniquesellingD.Productusage

19. Whichmarketsegmentationlooksattheactivities,hobbies,interests,andopinionsofthetargetmarket?A.LifestyleB.GeographicC.DemographicD.Productusage

20.CreatingaspecificidentityforaproductorserviceinthemarketplaceiscalledA.marketing.B.forecasting.C.positioning.D.segmenting.

21. Payingtopresentorpromoteanoperation’sproducts,services,oridentityiscalledA.advertising.B.personalselling.C.publicrelations.D.directmarketing.

22. Limited,orshort-term,incentivestoenticecustomerstopatronizeanoperationareknownasA.advertising.B.personalselling.C.salespromotions.D.directmarketing.

23. TheprocessbywhichanoperationinteractswiththecommunityatlargeiscalledA.advertising.B.personalselling.C.publicrelations.D.directmarketing.

24. ThefirststepinanymarketingplanistoA.establishobjectives.B.researchthemarket.C.developamarketstrategy.D.evaluatefeedbackfromcustomers.



42

25. Themassmailingofcoupons,menus,andadvertisingaboutapromotiontocustomersinaparticularareaiscalledA.service.B.signage.C.premium.D.directmail.

26. InteractingwiththepeopleinthelocalareatocreateawarenessofandtrustforanoperationiscalledA.advertising.B.personalselling.C.directmarketing.D.communityrelations.

27. ApacketofinformationgiventomediarepresentativestoanswerquestionstheymighthaveaboutabusinessororganizationiscalledaA.publicity.B.presskit.C.pressrelease.D.mediavehicle.

28. Whichtypeofmenupriceseachitemseparately?A.LimitedB.DujourC.ÁlacarteD.Tabled’hôte

29. Whichtypeofmenuliststhemenuitemsthatareavailableonaparticularday?A.FixedB.DujourC.LimitedD.Prixfixe

30.Chefsormanagerschangethemenuitemsafteracertainperiodoftimeonwhichtypeofmenu?A.DujourB.LimitedC.CyclicalD.California

31. A(n)analysisisananalysisofthepopularityandtheprofitabilityofagroupofmenuitems.A.salesmixB.menumixC.salespercentageD.contributionmargin

32. Themenuthatoffersfewselectionsandisusedoftenbyquick-servicerestaurantsandcafésiscalledA.fixed.B.limited.C.cyclical.D.California.

33. Whichtypeofmenulistsallmealsavailableatanytimeofdayandisoftenusedbydinersthatareopen24hours?A.LimitedB.CaliforniaC.PrixfixeD.Tabled’hôte

34. Themenuthatoffersachoiceofappetizer,fullentréewithsides,andadessertforonepriceiscalledA.fixed.B.prixfixe.C.California.D.tabled’hôte.



43

35. ThemenusimilartoaprixfixemenuthatbundlesvariouselementsintoonepackageiscalledA.fixed.B.adjusted.C.California.D.tabled’hôte.

36. SellingpriceminusthestandardfoodcostequalsA.menumix.B.standardfoodcost.C.foodcostpercentage.D.contributionmargin.

37. Whichpricingmethodhasmanagersmarkupthecostsaccordingtoaformulatoobtainthesellingprice?A.AveragecheckB.SetpercentageC.StraightmarkupD.Contributionmargin

38. DividingthemenumixbythetotalnumberofitemssoldinaspecifictimeperioddeterminesA.standardfoodcost.B.contributionmargin.C.menumixpercentage.D.foodcostpercentage.

39. Whichmenuitemclassificationhasahighmenumixpercentageandalowcontributionmargin?A.DogB.StarC.PuzzleD.Plowhorse

40.Whichmenuitemclassificationhasalowmenumixpercentageandalowcontributionmargin?A.DogB.StarC.PuzzleD.Plowhorse



44

Short Answer 1. istheattentionanoperationreceivesfromthepublic.

2. A(n)isabriefpresentationofpromotionalinformationwrittentosoundlikeanewsarticle.

3. isdefinedastheamountofmoneyremainingforanoperationafterexpenses,orcosts,arepaid.

4. istheprocessofcommunicatingabusiness’smessagetoitsmarket.

5. refertothewaysinwhichresearcherscategorizeorgrouppeople.

Essay 1. Explainwhymarketingisimportantintherestaurantandfoodserviceindustry.

2. Discussmarketsegmentation:Listandgiveexamples.



45

3. Discussmarketdemandandhowitisdetermined.



46


47

Chapter 8Desserts and Baked Goods

True/False 1.Doughthatisbeingproofedshouldbelefttoriseuntilitis3timesitsoriginal

size.

2.Bloomhasnoeffectonthequalityofchocolate.

3.Sourdoughbreadsareleavenedwithastarter.

4.Soufflésaremorestablethansteamedpuddingsbecausetheyhaveagreaterpercentageofeggsandsugarintheirbatter.

5.Duetotheirhighsugarcontent,cookiesarebestwhentheyarebakedinconvectionovens.

Multiple Choice 1. Whichingredientmakesbakedgoods

moist,addsflavor,andkeepsthebakeditemfresh?A.GlutenB.LeavenerC.ThickenerD.Shortening

2. Whichingredientusedinbakingcausesthedoughtorise?A.GlutenB.LeavenerC.ThickenerD.Shortening

3. Whichtypeofwheatflourusedtomakebreadsishardandhasalittlehigherglutenlevelthantypicalbreadflour?A.CakeB.DurumC.SemolinaD.All-purpose

4. Whichingredientaddsflavorandcolortobakedgoods?A.LeavenerB.ShorteningC.ThickenerD.Sweetener



48

5. Whichtypeofleavener,usedofteninbaking,isamicroscopicfungus?A.YeastB.SteamC.BakingsodaD.Bakingpowder

6. TheprocessofbrowningsugarunderheatiscalledA.denaturing.B.fermentation.C.glutenization.D.caramelization.

7. Bakingsodaandbakingpowderarewhichtypeofleavener?A.OrganicB.PhysicalC.ChemicalD.Biological

8. Whichbakingingredientdeterminestheconsistencyofthefinishedproduct?A.LeavenerB.ShorteningC.ThickenerD.Sweetener

9. Whichingredientprovidesmoisturetothebakedproductandallowstheglutentodevelopproperly?A.FlourB.YeastC.LiquidD.Extract

10. Frenchbreadisatypeofdough.A.softB.richC.leanD.sponge

11. Whichtypeofdoughismadebyaddingshorteningortenderizingingredientssuchassugar,syrup,butter,eggs,milk,andcream?A.SoftB.RichC.LeanD.Sponge

12. AllowingyeastdoughtorisejustbeforebakingiscalledA.yeasting.B.kneading.C.proofing.D.portioning.

13. Inwhichmethodforpreparingquickbreadandcakebattersarethefatandsugarcreamedtogethertoproduceaveryfinecrumbandadense,richtexture?A.CreamingB.FoamingC.Two-stageD.Straight-dough

14. Cornbreadandblueberrymuffinsareexamplesofquickbreadsmadeusingthemethod.A.creamingB.foamingC.two-stageD.straight-dough

15. Whichmethodforpreparingcakebattersisusedtomakedevil’sfoodcake?A.CreamingB.FoamingC.Two-stageD.Straight-dough


Chapter 8 | Desserts and Baked Goods

49

16. Whichtypeoficinghasashiny,nonstickycoatingwhendried?A.FoamB.FondantC.GanacheD.Buttercream

17. Whatisthemainingredientinsoufflés?A.SugarB.ShorteningC.All-purposeflourD.Beateneggwhites

18. Piecrustismadeusingdough.A.3-2-1B.phylloC.foamingD.creaming

19. TheprocedureforpreparingaprebakedpieshelliscalledA.par-baking.B.ovenspring.C.fermentation.D.bakingblind.

20.Whichdoughisusedtomakepuffpastries?A.3-2-1B.PhylloC.StrudelD.Roll-in

21. Whichdoughisusedmostoftentocreatecreampuffsandéclairs?A.PhylloB.StrudelC.Roll-inD.Pâte à choux

22. Whichtypeofcookieincludeschocolatechipandoatmeal?A.BarB.DropC.SheetD.Rolled

23. Peanutbuttercookiesareanexampleofacookie.A.dropB.sheetC.moldedD.rolled

24. CocoabutterthathasbeenflavoredandsweetenediscalledA.cocoapowder.B.whitechocolate.C.chocolateliquor.D.bittersweetchocolate.

25. Howshouldchocolatebestored?A.FrozenB.InrefrigerationC.AtroomtemperatureD.Inacool,dry,well-ventilatedarea

26. ChocolateistemperedsothatitwillA.meltevenly.B.tastebittersweet.C.haveaneutralflavor.D.havelessfatandfewercalories.

27. Whatshouldyoudoifchocolatebecomesgrainyorscorchedduringtempering?A.Addmoreliquid.B.Addmorechocolate.C.Reducetheheat.D.Discardthechocolate.



50

28. Duringthetemperingprocess,towhattemperatureshouldthechocolatebeheated?A.87°FB.92°FC.105°FD.120°F

29. Alight,vanilla-flavoredcustardsaucemadefrommilk,eggyolks,andsugariscalledA.pastrycream.B.Bavariancream.C.sabayonsauce.D.crèmeanglaise.

30. Atypeofcustardmadebycombiningvanillasauce,gelatin,andwhippedcreamiscalledA.sabayon.B.pastrycream.C.Bavariancream.D.crèmeanglaise.

31. AdensecustardusedasthefillingforpastriesandéclairsiscalledA.sabayon.B.pastrycream.C.Bavariancream.D.crèmeanglaise.

32. Inbaking,flouralwayshasaproportionofwhatpercentage?A.25B.50C.75D.100

33. Abasicpiedoughiscalled3-2-1doughbecauseitcontainsA.3partsfat,2partsflour,1part

water.B.3partsflour,2partsfat,1part

water.C.3partswater,2partsflour,1part

water.D.3partsfat,2partswater,1part

flour.

34. Whichtypeofdoughisusedtomakebaklava?A.PieB.PhylloC.FoamingD.Sourdough

35. Whichmethodisusedtoprepareproductswithamorerefinedcrumbanddense,richtexture?A.Two-stageB.FoamingC.CreamingD.Straightmix

36. Whichmethodproducescakeswiththelightesttexture?A.Two-stageB.FoamingC.CreamingD.Straightmix

37. CocoabeansthathavebeencrushedintoapastearecalledA.blooms.B.cocoapowder.C.chocolateliquor.D.temperedchocolate.


Chapter 8 | Desserts and Baked Goods

51

38. BelleHélèneisanexampleofaA.sherbet.B.custard.C.poachedfruit.D.dessertsauce.

39. Sabayonismadewitheggyolks,sugar,andA.butter.B.gelatin.C.Marsalawine.D.confectioner’ssugar.

40.Whichtypeofcookieincludesblondies?A.BarB.SheetC.IceboxD.Molded

Short Answer 1. Awhitecoatingthatsometimesappearsonthesurfaceofchocolateiscalled

.

2. Standardizedrecipesforbakeryproductsarecalled.

3. arethebasisofallcocoaproducts.

4. A(n)isanelegant,rich,many-layeredcakeoftenfilledwithbuttercreamorjam.

5. A(n)isafruitsaucemadefromfreshberriesorotherfruits.



52

Essay 1. Compareandcontrastleanandrichdoughs.

2. Discussthedifferenttypesofcookies.

3. Discussthedifferencesbetweensorbetandsherbet.


53

Chapter 9Sustainability in

the Restaurant and Foodservice Industry

True/False 1.Toconservewater,restaurantandfoodserviceoperationsshouldonlyserve

watertocustomersiftheyrequestit.

2.Halfofallwateruseinarestaurantoccursinthekitchen.

3.Meatandfishbonesareidealforcomposting.

4.Inaquaculture,opensystemsrequiremuchmoremanagementthandoclosedsystems,andtheyfrequentlyrequiremoreenergyusageaswell.

5.Organicfoodshavebeenproducedwithoutpesticidesorsyntheticfertilizers.

Multiple Choice 1. TheU.S.governmentagencythatwas

foundedin1970thathasamissiontoprotecthumanhealthandtheenvironmentistheA.EnvironmentalProtectionAgency.B.U.S.DepartmentofEnergy.C.U.S.EPAGreenPowerPartnership.D.FoodandAgriculture

Organization.

2. ThepracticeofmeetingcurrentresourceneedswithoutcompromisingtheabilitytoaccommodatefutureneedsiscalledA.sustainability.B.conservation.C.preservation.D.reduction.



54

3. ThepracticeoflimitingtheuseofaresourceiscalledA.sustainability.B.conservation.C.preservation.D.reduction.

4. TheEarth’ssurfaceiscoveredwithalmost75percentwater,butonlypercentofthatcanbeusedbyhumans,eitherasgroundwaterorfreshwater.A.1B.3C.7D.10

5. WhatpercentageoftheUnitedStatesreliesongroundwatertosupplyitshouseholdsandbusinesseswithwater?A.10B.20C.30D.40

6. ApproximatelyhowmanymillionsofgallonsoffreshwaterareusedeachdayintheUnitedStates?A.175B.250C.350D.425

7. PublicwatersupplyandtreatmentfacilitiesintheUnitedStatesconsumeaboutbillionkilowatt-hoursperyear.A.36B.56C.76D.96

8. FuelsthatareformedfromplantoranimalremainsburieddeepintheeartharecalledA.biofuels.B.fossilfuels.C.naturalgas.D.nucleargas.

9. Whichrenewableenergysourcecontainsstoredenergyfromthesunthroughphotosynthesis?A.WindB.SolarC.BiomassD.Geothermal

10. Whichrenewableenergysourcecomesfromheatinsidetheearth?A.WindB.SolarC.BiomassD.Geothermal

11. Whichtypeofrenewableenergysourceconvertsenergytoelectricityusingphotovoltaics?A.WindB.SolarC.BiomassD.Geothermal

12. Inarestaurantorfoodserviceoperation,whichareausesthemostenergy?A.LightingB.RefrigerationC.Heating/coolingD.Cookingequipment


Chapter 9 | Sustainability in the Restaurant and Foodservice Industry

55

13. Anabandoned,pollutedindustrialsitethatcanberepurposedforcommercialbusinessuseiscalledaA.brownfieldsite.B.greenbuilding.C.brownbuilding.D.greenfieldsite.

14. Foodthatcustomersdidnoteat,butthatback-of-the-housestaffprepared,cooked,cooled,andheldsafelyiscalledfood.A.organicB.recycledC.repurposedD.composted

15. Whattypeofenvironmentisoneinwhichfoodhasbeenwithinthekitchen’scontrolandhasbeenkeptsafefromcross-contaminationandtime-temperatureabuse?A.OpenB.ClosedC.ControlledD.Uncontrolled

16. Printingonbothsidesofpaperisanexampleofwhichwastemanagementeffort?A.ReuseB.ReduceC.RecycleD.Reprocess

17. Accurateforecastingcanhelpwhichwastemanagementeffort?A.ReuseB.ReduceC.RecycleD.Reprocess

18. Whichwastemanagementefforttransformswasteintovaluableresources?A.ReusingB.ReducingC.RecyclingD.Reprocessing

19. Low-flowsprayvalveshelptoconservewaterbyA.addingairtothesprayer.B.recirculatingwateralready

sprayed.C.holdingthewaterinatankuntil

readytobeused.D.reducingtheamountofwater

comingoutofthesprayer.

20.SinkaeratorshelptoconservewaterbyA.recirculatingsteam.B.holdingwaterinatank.C.addingairtoawaterflow.D.reducingtheamountofwater

comingout.

21. AnaturalformofrecyclingthatoccurswhenorganicmaterialdecomposestoformorganicfertilizeriscalledA.reusing.B.reducing.C.composting.D.repurposing.

22. Foodproducedinthesurroundinggrowingregioniscalledasource.A.localB.non-localC.regionalD.community



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23. WhatisthemostconsumedseafoodintheUnitedStates?A.TunaB.ShrimpC.SalmonD.Tilapia

24. TheproductionofseafoodundercontrolledconditionsiscalledA.aquaculture.B.wildfishing.C.conservation.D.bottomtrawling.

25. Aquacultureaccountsforwhatpercentageofseafoodconsumedglobally?A.30B.40C.50D.60

26. TheUnitedStatesisresponsiblefortheproductionofapproximatelymillionpoundsofseafoodeachyear.A.500B.600C.700D.800

27. Whichtypeofaquaculturesystemusesanaturalbodyofwatertoproduceseafood?A.OpenB.ClosedC.ControlledD.Uncontrolled

28. Whichtypeofsystemonanaquaculturefarmreconditionsandreusesthewater?A.OpenB.ClosedC.ControlledD.Uncontrolled

29.Coffeetreesgrowundertallerrainforesttreesusingthecoffeemethod.A.sunB.shadowC.shade-grownD.roasted-grown

30. FoodsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersareA.fresh.B.organic.C.hormone-free.D.conventional.

31. Handsshouldbewashedinwateratwhattemperature?A.90°FB.100°FC.110°FD.120°F

32. Tousewaterefficiently,restaurantandfoodserviceoperationsshouldthawfoodA.incoolers.B.inthemicrowave.C.onthecounter.D.underrunningwater.



57

33. Tousewaterefficiently,restaurantandfoodserviceoperationsshouldscrapeandsoakdirtycookwareandplatesA.instandingwater.B.underrunningwater.C.inboilingwater.D.infreezingwater.

34. Turningoffthelightswhenleavingaroomisanexampleofenergy.A.recyclingB.conservingC.sustainingD.repurposing

35. Whatpercentageoftheworld’sfishspecieshavebeenfullyfished,overfished,ordepletedwithinthelast15years?A.35B.50C.65D.75

36. Worldwide,coffeeproductionaccountsforapproximatelymillionacresoffarmlandspreadover60countries.A.10B.20C.30D.40

37. Whichmethodofcleaningsidewalksandparkinglotswouldbesthelptoconserveresources?A.UsingonebucketofwaterB.WateringwithahoseC.UsingaleafblowerD.Sweeping

38. Aaddsairtoawaterflow,thusreducingwaterconsumption.A.sinkaeratorB.connectionlesssteamerC.tanklesswaterheaterD.low-flowsprayvalve

39. TheEPAreportsthatcommercialbuildingsconsumepercentofallelectricityusedintheUnitedStates.A.44B.54C.64D.74

40. WhensomespeciesarebeingcaughtatafasterratethantheycanreproduceitiscalledA.bycatch.B.trawling.C.overfishing.D.underfishing.



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Short Answer 1. isthepracticeofmeetingcurrentresourceneedswithout

compromisingtheabilitytoaccommodatefutureneeds.

2. A(n)buildingisonethathasbeendesigned,built,renovated,orreusedsothatthestructureconservesenergy,usesresourcesmoreefficiently,andreducestheoverallimpactontheenvironment.

3. Operationscanreducetotalwastebyreducing,reusing,and.

4. istheproductionofseafoodundercontrolledconditions.

5. systemsofaquacultureuseanaturalbodyofwatertoproducefish.

Essay 1. Whyiswaterconservationimportant?



59

2. Determinewaysarestaurantandfoodserviceoperationcanreduce.

3. Whatarethewaysarestaurantandfoodserviceoperationcanconserveenergy?



60


61

Chapter 10Global Cuisine 1:

The AmericasTrue/False 1.InCal-Mexcuisinethemeatsareshredded,whileinTex-Mexcuisinethemeats

aregenerallyground.

2.TheancientMexicandietwasusuallyvegetarian,perhapssupplementedwithseafoodinthecoastalregions.

3.Mexicancookinghasinfluencedallcuisinesbecausebarbecueoriginatedinthisregion.

4.BrazilintroducedtheWesternworldtocitrusfruits,whichwerebroughttotheNewWorldandgrowninPortugal.

5.ComalesusedinMexicancookingaremadeofcast-iron.

Multiple Choice 1. Whocultivatedadietcalled“Three

Sisters,”whichconsistsofcorn,beans,andsquash?A.IroquoisB.PilgrimsC.PuritansD.Italians

2. Aclassicmenuitemthatincludescornedbeefbrisket,boiledpotatoes,cabbage,androotvegetablesiscalledA.jambalaya.B.shishkebab.C.lowcountrybroil.D.NewEnglandboileddinner.



62

3. Blueberries,cranberries,andConcordgrapesarestaplefruitsofwhatU.S.region?A.SouthB.MidwestC.SouthwestD.Northwest

4. Whichtypeofcuisineusuallyshowcasessimple,heartydishesthatmakeuseoflocallygrownfood?A.SouthernB.MidwesternC.NorthwesternD.Southwestern

5. WhichpeoplearrivedintheMidwestinthe1700sandintroducedthetraditionofservingmealsfamilystyle?A.ItaliansB.GermansC.HungariansD.Scandinavians

6. WhatdidtheScandinaviansintroducetotheMidwest?A.LefseB.PastiesC.GoulashD.Sauerkraut

7. WhichSoutherncuisinewasinfluencedbytheAmericanIndians,whotaughtEuropeansettlerstoplantcornandintroducedthemtonativesquashes,plums,berries,greens,game,andseafood,includingfishandoysters?A.CajunB.CreoleC.TidewaterD.Lowcountry

8. WhichcuisinebeganbyblendingFrenchgrandcuisineprincipleswiththecookingtechniquesofenslavedAfricans?A.CajunB.CreoleC.TidewaterD.Lowcountry

9. WhichstyleofcookingoriginatedintheswampsandbayousofsouthwesternLouisiana?A.CajunB.CreoleC.TidewaterD.Lowcountry

10. AheartysoupthatisoftenmadewithtrinityandshrimpandthenthickenedwithbrownrouxandfiléiscalledA.gumbo.B.andouille.C.jambalayaD.clamchowder.

11. WhichCajundishisaspicyricedishwithchicken,andouillesausage,shrimp,crayfish,trinity,othervegetables,herbs,broth,andseasonings?A.GumboB.AndouilleC.JambalayaD.Clamchowder

12. TrinityisaformofmirepoixusedinCajunandCreoleinwhichthecarrotsarereplacedwithA.okra.B.tomatoes.C.sweetpotatoes.D.greenbellpeppers.


Chapter 10 | Global Cuisine 1: The Americas

63

13. SalsaisasignaturedishofwhichU.S.region?A.SouthB.NortheastC.SouthwestD.Midwest

14. AstyleofcookingandpresentingfoodthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisinesiscalledcuisine.A.hauteB.fusionC.classicalD.nouveau

15. AtropicaltreethatproducesseedpodscontainingbeansthataregroundtomakecocoapowderiscalledA.yucca.B.cacaoC.stevia.D.cassava.

16. AtraditionalCentralAmericanrelishmadefromcabbage,onions,andcarrotstossedinvinegarthatisservedasacondimentonmanydishesiscalledA.curtido.B.pupusa.C.gallo pinto.D.papa rellena.

17. Wheredidbarbecueoriginate?A.CaribbeanB.UnitedStatesC.PacificRimD.SouthAmerica

18. Amixofsaltpork,ham,onions,garlic,greenpeppers,jalapeño,tomato,oregano,andcilantrothatiscookedslowlytogetherandthenusedasafoundationinsoupsandstewsiscalledA.jerk.B.curtido.C.sofrito.D.pupusa.

19. ThestaplesofBoliviaarepotatoes,rice,beans,andA.yucca.B.cacao.C.quinoa.D.bananas.

20. WhichtropicalfruitisastapleofBraziliancuisine?A.KiwiB.QuinceC.BananaD.Pineapple

21. AmixtureofcitrusandfishthatisasignaturedishinPeruiscalledA.ceviche.B.guarana.C.churrasco.D.gallo pinto.

22. CreoleandCajuncookingareblendsofwhatstylesofcuisine?A.French,Indian,andSpanish.B.African,Indian,andPeruvianC.Spanish,French,Moroccan,and

AfricanD.AmericanIndian,Spanish,French,

andAfrican



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23. TheflavorsassociatedwiththecuisineoftheSouthwesternUnitedStatesareA.sweetandsour.B.saltyandsavory.C.smokyandspicy.D.sharpandbitter.

24. TheflavorsassociatedwiththecuisineoftheNortheasternUnitedStatesareA.deepandrich.B.sweetandsour.C.simpleandhearty.D.lightandnutritious.

25. CajunandCreolecuisinesuseafoundationofingredientscalledthetrinity,whichconsistsofA.redpeppers,onions,andcarrots.B.celery,onions,andgreenpeppers.C.scallions,carrots,andyellowpeppers.D.garlic,orangepeppers,andscallions.

26. ACajunporksausagethathasastrong,smoky,garlickytasteiscalledA.gumbo.B.ceviche.C.andouille.D.jambalaya.

27. Whichchefhelpedpopularizefusioncuisine?A.RickBaylessB.EmerilLagasseC.WolfgangPuckD.AliceWaters

28. ThefoodsofCentralAmericacanbedescribedasA.mildandearthy.B.saltyandsavory.C.smokyandspicy.D.lightandnutritious.

29. ACentralAmericandishthatisamixofwhitericeandblackbeanscookedseparatelyandthenfriedtogetherincoconutoiliscalledA.sofrito.B.curtido.C.andouille.D.gallo pinto.

30. WhichplantisastaplecropinAfrica,Asia,andSouthAmerica?A.YuccaB.CacaoC.CassavaD.Anthurium

31. ThetechniqueusedtocookameatbyaddingspicesandthenroastingitoverasmokywoodfireiscalledA.brining.B.grilling.C.barbecue.D.churrasco.

32. RoastingmeatonskewersoverfireiscalledA.grilling.B.stir-frying.C.barbecue.D.churrasco.

33. Athick,handmade,cornbiscuit-likeflatbreadthatistraditionaltoCentralAmericaiscalledaA.lefse.B.curtido.C.sofrito.D.pupusa.



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34. InJamaica,meatisseasonedwithaspicydryrubcalledA.allspice.B.jerkspice.C.Aztecrub.D.Creolerub.

35. ThemostnotablevarietyofmolethatismadewithdriedfruitsandanchochilisiscalledA.MoleNegro.B.MoleVerde.C.MolePoblano.D.MoleAmarillo.

36. Whichareaishometofusioncuisine?A.NorthwestB.SouthwestC.MidwestD.PacificRim

37. InMexicancooking,comals areusedasA.clayplates.B.glassbowls.C.ceramicpots.D.cast-ironpans.

38. ThefoodsofBraziliancuisinecanbedescribedasA.mildandearthy.B.saltyandsavory.C.savoryandspicy.D.lightandnutritious.

39. TheBritishbegantoarriveinlargenumbersintheNortheastduringthe1700sandbroughtmeatpiescalledA.lefse.B.curtido.C.pasties.D.goulash.

40. InCal-MexcuisineoftheSouthwesternUnitedStates,themeatsareA.diced.B.minced.C.ground.D.shredded.

Short Answer 1.cuisinedevelopedinthecityofNewOrleansinthehomesof

FrenchandSpanisharistocrats.

2. isaformofmirepoixthatblendscelery,onions,andgreenbellpeppers.

3. ThestyleofcookingandpresentingfoodthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisinesiscalledcuisine.

4. isatraditionalCentralAmericanrelishoriginatinginElSalvadorthatismadefromcabbage,onions,andcarrotstossedinvinegar.

5. meanssauceormixtureandcansometimesbeusedasasuffixonwordstodescribethesauce.



66

Essay 1. DescribethecuisineofthePacificRim.

2. CompareandcontrasttheflavorprofilesoftwoU.S.regions.

3. ExplainhowMexicancuisinehasinfluencedAmericancuisine.Supportyouranswer.


67

Chapter 11Global Cuisine 2: Europe,

the Mediterranean, the Middle East, and Asia

True/False 1.CatherinedeMedicibroughtgrandcuisinetoFrance.

2.TheColumbianExchangebroughtmanynewfoodstoSpain,suchastomatoes,peppers,andbeans.

3.ThesignaturecookingmethodsofMoroccoaretaginesandcouscoussière.

4.Garlic,tahini,andchickpeasarestaplesofEgyptiancuisine.

5.CantoncuisinereferstotheelaborateanddelicatespecialtiespreparedfortheelitemembersoftheimperialcourtinPeking.

Multiple Choice 1. Whichtypeofcuisineischaracterized

byhighlyrefineddishesandastrictlydisciplinedbrigadesystem?A.GrandB.HauteC.ClassicD.Nouveau

2. TheAlsatianspecialtyofengorgedliverofafattenedgooseorduckthatissearedorpoached,iscalledA.foiegras.B.cassoulet.C.duckconfit.D.pouletdeBresse.



68

3. TheFrenchdishmadefromablue-leggedchickenofrenownedtendernessandflavoriscalledA.foiegras.B.cassoulet.C.duckconfit.D.pouletdeBresse.

4. SouthwestFranceisrenownedforwhichbeansandmeatdish?A.FoiegrasB.CassouletC.PouletdeBresseD.JambondeBayonne

5. WhichEuropeancountryiscreditedwithcreatingthemothersauces?A.ItalyB.SpainC.FranceD.Germany

6. The2majorcookingfatsofItalyareA.oliveoilandbutter.B.butterandsoybeanoil.C.margarineandeggyolks.D.clarifiedbutterandcanolaoil.

7. Whichcountry’sfoodhasbeencharacterizedasla cucina povera,thecuisineofpoverty?A.ItalyB.SpainC.FranceD.Germany

8. ANorthernItalydishthatisanoliveoil-baseddippingsauceflavoredwithanchovyandgarlicandthenservedwarmwithrawvegetablesiscalledA.brodetto.B.bagna cauda.C.bollito misto.D.vitello tonnato.

9. WhichdishisahallmarkofGenoa’scuisine?A.Bollito mistoB.Vitello tonnatoC.Pastacon le sardeD.Bistecca alla Fiorentina

10. WhichgroupintroducedSpaintocitrusfruits,almonds,sugarcane,rice,saffron,andawidevarietyofvegetablesandspices?A.ArabsB.RomansC.ItaliansD.Germans

11. WhichSpanishdishisbasedonrice,oliveoil,andsaffroncookedinonepotoveranopenflame?A.CocidoB.PaellaC.FabadaD.Picada

12. WhichgroupintroducedMoroccotosaffron,ginger,cumin,cinnamon,andtheprinciplesofcombiningsweetandsourflavors?A.ArabsB.BerbersC.PhoeniciansD.Carthaginians


Chapter 11 | Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia

69

13. WhichflavorsdescribetheMoroccancuisine?A.SpicyandpungentB.SweetandsavoryC.Sweet,sour,andspicyD.Fresh,clean,andsimple

14. ThenationaldishofMoroccoisA.paella.B.harira.C.tagines.D.couscous.

15. InMorocco,athickstewofchickpeas,rice,meat(usuallylamb),andvegetables,eatenwithsaladorbread,isknownasA.harira.B.tagines.C.B’stilla.D.bollito misto.

16. WhatfoodisconsideredessentialtoGreece’swell-being?A.GarlicB.OlivesC.PeppersD.Tomatoes

17. AGreekcasseroleoflambandeggplant,oftencoveredwithalayerofbéchamelsauceorbeateneggbeforebaking,iscalledA.baklava.B.moussaka.C.shawarma.D.chakchouka.

18. ThetwomostimportantflavoringagentsinGreekcuisineareA.oliveoilandgarlic.B.butterandcanolaoil.C.oliveoilandlemonjuice.D.clarifiedbutterandlemonjuice.

19. ATunisianmixtureofpuréedonionandgarliccombinedwithpungentspicessuchaschiliandsaffroniscalledA.tabil.B.harissa.C.chermoula.D.chakchouka.

20. ThenationaldishofEgyptthatisusuallyeatenatbreakfastisA.katteh.B.shawarma.C.ful medames.D.hamam mashi.

21. InEgypt,shreddedmeatservedinapitawithtahiniiscalledA.chermoula.B.shawarma.C.ful medames.D.hamam mashi.

22. Whichtypeofriceismadeusingthecharacteristicsoak-boil-steamcookingtechnique,producingalight,fluffygrain?A.PoloB.DamyC.KattehD.Chelo



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23. AnIraniancasseroleoflambcookedwithwalnutsauceandflavoredwithpomegranateiscalledA.biryani.B.melohkia.C.shawarma.D.fesenjan.

24. Baharatisapopularseasoninginwhichcountry?A.IranB.EgyptC.MoroccoD.SaudiArabia

25. Whichpeoplewerethefirstknowntocontroltheuseoffireandapplyittocooking?A.IndianB.ChineseC.JapaneseD.African

26. TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptinanatural,purestate,followsthephilosophyofA.Taoism.B.Hinduism.C.Buddhism.D.Confucianism.

27. WhichChinesecuisineisknownforitshotandspicydishes?A.CantonB.ShandongC.MandarinD.SzechwanHunan

28. WhichChinesecuisineincludesthedishessweetandsourporkandeggfooyung?A.CantonB.MandarinC.ShandongD.SzechwanHunan

29. TheChinesecookingtechniquethatisalong,slowbraisinginamixtureofsoysauceandwateriscalledA.stewing.B.velveting.C.redcooking.D.flavor-potting.

30. Inwhichcountryisdrinkingteaaveryancientandrespectedcustom?A.IndiaB.JapanC.BrazilD.Morocco

31. AJapanesefoodmadefromfermentedsoybeanpasteiscalledA.miso.B.shoyu.C.dashi.D.wasabi.

32. InIndia,whichreligionpromotesvegetarianism?A.JudaismB.JainismC.HinduismD.Buddhism



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33. AnIndianspicemixturemadefromavarietyofstrong-tastingspicessuchasblackcardamom,blackpepper,andclovesiscalledA.raanmusallam.B.garammasala.C.panchphoron.D.mangshojhol.

34. TheIndiancookingtechniqueofscatteringdry,whole,orgroundspicesintohotoilorgheeuntiltheypop,flavoringtheoil,iscalledA.dum.B.tarka.C.bhuna.D.talana.

35. Adelicacymadebylayeringpaper-thinsheetsofpastryknownaswarqa withalmondsandpastrycreamiscalledA.paella.B.pastilla.C.baklava.D.moussaka.

36. Aspiceblendofblackpepper,turmeric,ginger,cumin,andnutmegusedtoseasonsoupsandstewsisknownasA.tabil.B.harissa.C.duqqa.D. la kama.

37. ApopularGreekdipthatconsistsofpuréedchickpeasseasonedwithlemonjuice,oliveoil,andsesameseedpasteiscalledA.salsa.B.hummus.C.taramosalataD.avgolemono.

38. TheMoroccanfestivaldishofsteamedforequarteroflamb,flavoredwithcumin,iscalledA.choua.B.harira.C.b’stilla.D.mechoui.

39. TheNeapolitandishofcoldvealwithtunasauceiscalledA.vitello tonnato.B.bollito misto.C.pastacon le sarde.D.bistecca alla Fiorentina.

40. ATuscanspecialtyofgrilledsteak,atleast2inchesthick,iscalledA.saltimbocca.B.bollito misto.C.pastacon le sarde.D.bistecca alla Fiorentina.

Short Answer 1. cuisinereferstotheelaborateanddelicatespecialties

preparedfortheelitemembersoftheimperialcourtinPeking.

2. Redcookingisalong,slowbraisinginamixtureofandwater.

3. TheJapaneseintroducedcookingtechniquessuchasbakinganddeep-frying,whichwerequicklyadoptedas.



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4. IntheNorthernIndiacookingmethodcalled,thepreparercoversthecookingpot,sealsitwithstripsofdough,andthensteamsthefood.

5. aregroundmeatmoldedaroundastickandgrilled.

Essay 1. Howdoreligiousbeliefsaffectglobalcuisines?Giveexamples.

2. Determinewhatinfluencescuisinesindifferentregions.

3. GenerateamenuforaschoollunchthatyouthinkwouldbeacceptabletostudentsandthatincludesfoodsfromGreece.Comparethemtofoodsweeat.


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Final 1True/False 1.Refrigerateddairyproductsshouldbestoredatorbelow41°F.

2.Butterandmayonnaisearecommonexamplesofcondiments.

3.Vegansconsumeonlygrains,legumes,vegetables,fruit,nuts,andseeds.

4.Portioncontrolmeanscontrollingthequantityofparticularfoodsbyusingappropriatelysizedservings.

5.Theas-purchased(AP)methodisusedtocostaningredientatthepurchasepricebefore anytrimorwasteistakenintoaccount.

6.Fixedcostsremainthesameregardlessofsalesvolume.

7.Vinaigretteisthemoststableandthickestemulsifieddressing.

8.Intermezzosaladsarelargeenoughtoserveasafullmealandalsocontainproteiningredients.

9.Aproductionsheetlistsallmenuitemsthatthechefswillprepareonagivenday.

10.Nonperishableproductsarefoodproductssoldordistributedinaformthatwillspoilordecaywithinalimitedperiodoftime.

11.Thetenderestcutsofmeatcomefromthosemusclegroupsthatreceivetheleastamountofexercise.

12.Cutsofmeatwithgreatermarblingorathickerskinorfatcapproducejuicesthatkeepthemeatmoistwhilecooking,evenindryheat.

13.Apressreleaseisabriefpresentationofpromotionalinformationwrittentosoundlikeanewsarticle.

14.Menuengineeringsystematicallybreaksdownamenu’scomponentstoanalyzewhichitemsareprofitableandwhichitemsarenotselling.

15.Soufflésaremorestablethansteamedpuddingsbecauseofthegreaterpercentageofeggsandsugarintheirbatter.

12-PStestbk2_final1_test.3.indd 73 7/11/10 9:25 PM


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16.GelatoisanItalianversionoficecreamthatismadeusingmostofthesameingredientsasicecream,butdoesnotcontaineggs.

17.Allfoodwastecanbecomposted.

18.Operationscanreducetheiramountofwastebyreducing,reusing,andrecycling.

19.Curtido isatraditionalCentralAmericanrelishthatismadefromcabbage,onions,andcarrotstossedinvinegar.

20.Sofrito isacombinationofaromaticingredientsthatarequicklycookedtogetherandthenusedasafoundationinsoupsandstews.

21.Grandcuisineischaracterizedbyhighlyrefineddishesandthecreationofastrictlydisciplinedbrigadesystem.

22.Theflavorssweet,sour,andspicydescribeMoroccancuisine.

Multiple Choice 1.Fatisfoundinwhichpartoftheegg?

A.YolkB.ShellC.WhiteD.Chalaza

2. ThemethodusedtocookeggsbenedictandeggsFlorentineisA.frying.B.baking.C.poaching.D.simmering.

3. Onahamandcheesesandwichwithmustard,thehamandcheesearetheA.spread.B.garnish.C.filling.D.condiment.

4. Whattypeofsandwichisaclubsandwich?A.WrapB.ColdC.SubmarineD.Multidecker

5. Whatisthecookingtimeforhard-boiledeggs?A.10minutesB.15minutesC.20minutesD.25minutes

6. EggsthatarefriedonlyonthebottomarecalledA.up.B.basted.C.overeasy.D.scrambled.


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7. Onahamburgerwithketchup,theketchupistheA.garnish.B.spread.C.filling.D.condiment.

8. Thebody’senergyisprovidedmainlybyA.lipids.B.minerals.C.proteins.D.carbohydrates.

9. ThechemicalprocessthatcausesunsaturatedfatstospoiliscalledA.absorption.B.digestion.C.oxidation.D.hydrogenation.

10. ChemicalcompoundsfoundinfoodthatareneededforregulatingmetabolicprocessesarecalledA.vitamins.B.proteins.C.fattyacids.D.aminoacids

11. TheconditioninwhichthebodycannotregulatebloodsugarproperlyiscalledA.anemia.B.diabetes.C.anorexia.D.malnutrition.

12. TheonlysourceofenergyforthebrainandnervoussystemisA.fiber.B.sugar.C.insulin.D.glucose.

13. ThemineralsthathelpbuildstrongbonesandteethareA.ironandzinc.B.sodiumandcalcium.C.potassiumandsodium.D.calciumandphosphorous.

14. Vegansneedtosupplementtheirdietwithwhichvitamin?A.AB.BC.CD.D

15. TheconditionthatcausesthebonestograduallylosetheirmineralsandbecomeweakandfragileiscalledA.diabetes.B.obesity.C.osteoporosis.D.cardiovasculardisease.

16. ThedocumentthatlistsallmenuitemsthataregoingtobepreparedforagivendateiscalledaA.receivingsheet.B.purchaseorder.C.masterschedule.D.productionsheet.



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17. Acompilationofsalesandcostinformationforaspecificperiodoftimeispresentedina(n)A.salesinvoice.B.balancesheet.C.operatingbudget.D.profit-and-lossreport.

18. Usethemethodtominimizethevalueoftheclosinginventory.A.lastin,firstout(LIFO)B.actualpurchasepriceC.latestpurchasepriceD.weightedaveragepurchaseprice

19. Avendor’sdocumentthatlistssuchdetailsasitemspurchased,dateoforder,purchaser,andsalespriceiscalleda(n)A.invoice.B.purchaseorder.C.receivingsheet.D.inventoryrecord.

20. Whichmenupricingmethodrequiresthatanoperationknowtheportioncostsforeachitemsold?A.AveragecheckB.ContributionmarginC.FoodcostpercentageD.Straightmarkuppricing

21. ThetypeoflettucethatistheessentialingredientinCaesarsaladisA.bibb.B.leaf.C.iceberg.D.romaine.

22. ThepartofthesaladthatenhancesappearancewhilealsocomplementingoveralltasteiscalledtheA.base.B.body.C.garnish.D.dressing.

23. Asmallportionofcoleslawisatypeofsalad.A.mainB.appetizerC.intermezzoD.accompaniment

24. Howmanydayscanunopenedproducebestored?A.2to3B.4to5C.6to7D.8to9

25. Aningredientthatcanpermanentlybindunlikeingredients,suchasoilandvinegar,iscalleda(n)A.solution.B.colloid.C.emulsifier.D.suspension.

26. ThemainingredientinguacamoleisA.potatoes.B.tomatoes.C.avocados.D.chickpeas.

27. Whatistheingredientthatholdsaboundsaladtogether?A.MilkB.ButterC.OliveoilD.Mayonnaise


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28. ThechannelofdistributionthatincludesthefarmersandrancherswhoraiseproduceandlivestockiscalledtheA.primarysource.B.secondarysource.C.tertiarysource.D.intermediarysource.

29. isinspecting,accepting,and,insomecases,rejectingdeliveriesofgoodsandservices.A.StoringB.PilferingC.ReceivingD.Ordering

30. Whatisthelegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendorcalled?A.PurchaseorderB.InventorysheetC.RequisitionformD.Productionrecord

31. Ifamanagertakesmoneyorothergoodsfromapersoninexchangeforpurchasingfromaspecificvendor,thisactiscalledaA.bribe.B.pilfer.C.payoff.D.kickback.

32. Toforecastbuyingneeds,buyersandmanagersusea(n)A.purchaseorder.B.inventorysheet.C.requisitionform.D.productionrecord.

33. TheidealamountofinventoryitemsthatanoperationshouldhaveatalltimesiscalledA.parstock.B.parvalue.C.perpetualinventory.D.periodicinventory.

34. WhatisthehighestqualityUSDAgradeofbeef?A.GoodB.SelectC.PrimeD.Choice

35. Italiansalamiandpepperoniareexamplesofsausage.A.freshB.curedC.driedD.smoked

36. Whatcolorarethejuiceswhenpoultryisdonecooking?A.RedB.PinkC.ClearD.Brown

37. Shellfishidentificationtagsmustbekeptonfilefordaysfromthedatethelastshellfishwassoldorserved.A.30B.60C.90D.120



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38. Theprocessofremovingashrimp’sdigestivetractiscalledA.deveining.B.trimming.C.trussing.D.shucking.

39. Small,roundpiecesofmeatthataremoldedbywrappingthemincheeseclotharecalledA.scallops.B.noisettes.C.medallions.D.tenderloin.

40. TheconnectivetissuethatattachesthemeattotheboneandwillnotbreakdownduringcookingiscalledA.collagen.B.fibrous.C.adipose.D.elastin.

41. Whichelementofthecontemporarymarketingmixisawayinwhichanoperationtellsitscustomersaboutitsproductsandservices?A.PresentationmixB.CommunicationmixC.Product-servicemixD.Contemporarymarketingmix

42. ThelistofactionstepsnecessaryforanoperationtosellaproductorserviceiscalledaA.marketingplan.B.promotionmix.C.researchreport.D.missionstatement.

43. ThemarketresearchmethodthattriesoutaproductforalimitedtimeorwithalimitedgroupofpeopleisA.surveying.B.sampling.C.observational.D.experimental.

44. ThetypeofsegmentationthatbreaksdownalargemarketintosmallergroupsofsimilarindividualsiscalledA.lifestyle.B.market.C.benefit.D.demographic.

45. ThetypeofmenuthatpriceseachitemseparatelyiscalledA.dujour.B.limited.C.cyclical.D.álacarte.

46. ThemenuitemclassificationthathasahighmenumixpercentageandalowcontributionmarginisA.dog.B.star.C.puzzle.D.plowhorse.

47. Whichmenu,similartoaprixfixemenu,bundlesvariouselementsintoonepackage?A.FixedB.CyclicalC.CaliforniaD.Tabled’hôte


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48. ThebakingingredientthatdeterminestheconsistencyofthefinishedproductisA.sweetener.B.thickener.C.leavening.D.shortening.

49. Whichtypeofdoughismadebyaddingshorteningortenderizingingredientssuchassugar,syrup,butter,eggs,milk,andcream?A.SoftB.RichC.SourD.Sponge

50. Whichmethodisusedtopreparecakeswiththelightesttexture,suchasangelfoodandchiffoncakes?A.FoamingB.CreamingC.Two-stageD.Straightmix

51. Theingredientthatmakesbakedgoodsmoist,addsflavor,andkeepsthemfreshiscalledA.gluten.B.shortening.C.leavening.D.thickener.

52. WhattypeofdoughisusedtomakeFrenchbread?A.SoftB.LeanC.SpongeD.Sourdough

53. Whatisthetermusedtodescribethewhitecoatingthatsometimesappearsonthesurfaceofchocolate?A.NibsB.MoldC.BloomD.Crystal

54. AsaucemadefromfreshberriesorotherfruitsiscalledA.bloom.B.syrup.C.extract.D.coulis.

55. ThetypeofrenewableenergysourcethatconvertsenergytoelectricityusingphotovoltaicsisA.wind.B.solar.C.biomass.D.geothermal.

56. Meetingcurrentresourceneedswithoutcompromisingtheabilitytoaccommodatefutureneedsiscalledwhat?A.PreservationB.ConservationC.SustainabilityD.Compromising

57. WhatpercentageoftheUnitedStatesreliesongroundwatertosupplyitshouseholdsandbusinesseswithwater?A.30B.40C.50D.60



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58. Whichareainarestaurantorfoodserviceoperationusesthemostenergy?A.LightingB.RefrigerationC.Heating/coolingD.Cookingequipment

59. Whichcolorofrecyclingbinisusedforglassandplastics?A.BlueB.GreenC.BlackD.Yellow

60. ThetypeofsystemonanaquaculturefarmthatreconditionsandreuseswateriscalledA.open.B.closed.C.controlled.D.uncontrolled.

61. Whichregionishometofusioncuisine?A.SouthB.NorthwestC.SouthwestD.PacificRim

62. InJamaica,whatisrubbedonmeattomakeitspicy?A.AllspiceB.CreolerubC.JerkspiceD.Horseradish

63. WhichflavorsdescribethefoodsofCentralAmerica?A.SweetandsourB.MildandearthyC.SaltyandheavyD.Lightandnutritious

64. WhatingredientsareinthetrinityofCajunandCreolecuisine?A.Carrots,onions,andceleryB.Celery,onions,andtomatoesC.Celery,onions,andgreenbell

peppersD.Scallions,tomatoes,andsweet

potatoes

65. ThespicyCajunricedishmadeupofchicken,andouillesausage,shrimp,crayfish,trinity,othervegetables,herbs,broth,andseasoningsisknownasA.gumbo.B.ceviche.C.andouille.D.jambalaya.

66. ThestyleofcookingthatoriginatedintheswampsandbayousofsouthwesternLouisianaiscalledA.Creole.B.Cajun.C.tidewater.D.lowcountry.

67. TheScandinaviansintroducedtheMidwesttoA.lefse.B.pasties.C.goulash.D.sauerkraut.


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68. WhichEuropeancountryiscreditedwithcreatingthemothersauces?A.ItalyB.SpainC.FranceD.Belgium

69. WhointroducedSpaintocitrusfruits,almonds,sugarcane,rice,saffron,andawidevarietyofvegetablesandspices?A.ArabsB.RomansC.ItaliansD.Iroquois

70. WhatisthenationalsoupofMorocco?A.PaellaB.HariraC.CouscousD.Gazpacho

71. ThetypeofMiddleEasterncookerythatusesthecharacteristicsoak-boil-steamtechniquetoproducealight,fluffyriceisA.polow.B.damy.C.kateh.D.chelow.

72. ThefirstknownpeopletocontroltheuseoffireandapplyittothecookingoffoodweretheA.Arabs.B.Indians.C.Chinese.D.Japanese.

73. TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptintheirmostnaturalandpurestate,followsthephilosophyofA.TaoismB.Hinduism.C.Buddhism.D.Confucianism.

Short Answer: 1. Milkthathasbeenheatedtodestroyharmfulbacteriahasbeen

.

2. Aneggiscomposedoftheoutershell,thewhite(albumen),andthe.

3. isputtingeggsintocoldwaterimmediatelyaftercookingtostopthecookingandmakethemeasiertopeel.

4. Energyfromfoodismeasuredinunitscalled.

5. Chemicalsthatkillinsectsandotherplantpestsarecalled.

6. isessentialforreplenishingredbloodcells.



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7. Withthemethod,totalrevenueisdividedbythenumberofseats,averageseatturnover,anddaysopeninayear.

8. A(n)isachartthatshowsemployees’namesandthedaysandtimestheyaretowork.

9. isthepriceanoperationpaysoutforthepurchasingandpreparationofitsproductsorinprovidingitsservices.

10. saladsareusuallysweetandoftencontainfruits,sweetenedgelatin,nuts,cream,andwhippedcream.

11. dressinginitssimplestformismadeofoilandvinegar.

12. isthemoststableandthickestemulsifieddressing.

13. arespecialized,writtenpricelistscreatedforanoperationbyasupplier.

14. A(n)sheetlistsallmenuitemsthatthechefswillprepareonagivenday.

15. levelsaretheidealamountsofinventoryitemsthatanoperationshouldhaveatalltimes.

16. measurestheproportionofedibleorusablemeatafterithasbeentrimmedofbonesorfat.

17. isamixtureofleangroundmeatandfatthatisemulsified,orforcedtogether,inafoodgrinderandthenpushedthroughasievetocreateaverysmoothpaste.

18. meatisorganmeatfromhogs,cattle,orsheep.

19. involveinteractingwiththepeopleinthelocalareatocreateawarenessofandtrustforanoperation.

20. A(n)isananalysisofthepopularityandprofitabilityofagroupofmenuitems.

21. A(n)menulistsallmealsavailableatanytimeofday.

22. Whenaproductcontainingrefinedsugarsisbaked,theheatcausesthesugartoturnalightbrowninaprocesscalled.

23. Flavorfuloilstakenfromsuchfoodsasvanilla,lemon,andalmondarecalled.

24. Inbaking,ingredientsaregivenpercentagesinrelationto.


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25. A(n)buildingisonethathasbeendesigned,built,renovated,orreusedsothatthestructureconservesenergy,usesresourcesmoreefficiently,andreducestheoverallimpactontheenvironment.

26. isfoodthatcustomersdidnoteat,butthatback-of-the-housestaffprepared,cooked,cooled,andheldsafely.

27. A(n)sourceoffersfoodproducedinthesurroundinggrowingregion.

28. isaheartysoupoftenmadewithtrinity,shrimp,andokra,andthickenedwithbrownrouxandfilé.

29. Barbecueoriginatedinthe.

30. isatropicaltreethatproducesseedpodscontainingthebeansthataregroundtomakecocoapowder,whichisthenmadeintochocolate.

31. ThesignaturecookingmethodsinMoroccoarecouscoussièreand.

32. TheChinesecuisinethatisknownforitshotandspicyfoodsis.

33. ____________________ ismadebythecharacteristicsoak-boil-steamtechnique,producingalight,fluffyrice.

Essay 1. TheUSDAoffersvoluntarygradingofmeat.Whatarethetwogradesthattheyassign

tomosttypesofmeatandwhatdoeseachmeasure?



84

2. Whatarethetwotypesofyeastbreaddoughandwhatdifferentiatesthem?

3. BothItalyandMoroccobordertheMediterranean,yettheyhaveverydifferentcuisines.DescribethedifferenceintraditionalflavorsbetweenItaliandishesandMoroccandishesandprovideexamplesofcommoncookingmethodsineachcountry.


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4. Pricingfoodisaverycomplicatedprocess.Foodcostsmustbecontrolledduringallstagesofthefoodflowprocess.Describethestepsofthisprocessandhowfoodcostsmaybecontrolledateachstep.

5. Identifythetwotypesofvitaminsandexplainhowtheydiffer.



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Final 2True/False 1.Soufflésaremadewithwhippedeggyolks.

2.Cheddarandgruyèreareexamplesoffirm-ripenedcheeses.

3.Osteoporosisisaconditioninwhichthebonesgraduallylosetheirmineralsandbecomeweakandfragile.

4.Solublefiberdissolvesinwater.

5.Arecipecostcardisatoolusedtocalculatethestandardportioncostforamenuitem.

6.Fixedcosts,incontrasttovariablecosts,changebasedontheoperation’ssales.

7.Vinaigrettesarelighter,thinnerdressingsoftenusedonmoredelicateingredients.

8.Anemulsionisatemporarymixtureofingredientsthateventuallyseparatesbackintoitsuniqueparts.

9.Theofficialprocedurethatemployeesusewhentakinganitemoutofthestoreroomandputtingitintoproductioniscalledissuing.

10.Awritteninvoiceshouldaccompanyeverydelivery.

11.Gamemeatismeatfromanimalsthathavebeenraiseddomestically.

12.Darkmeatishigherincaloriesandfat.

13.Demographicsrefertothewaysinwhichresearcherscategorizeorgrouppeople,whichcanbedoneinanumberofways.

14.Thecontributionmarginisdefinedastheamountofmoneyremainingforanoperationafterexpenses,orcosts,arepaid.

15.Quickbreadsandcakesusethesamemixingmethods.



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16.3-2-1doughismadeof3partsflour,2partsfat,and1partwater.

17.Almost75percentoftheEarth’ssurfaceiscoveredwithwater,butonly5percentofthatcanbeusedbyhumans,eitherasgroundwaterorasfreshwater.

18.Abrownfieldsiteisanabandoned,pollutedindustrialsitethatcanbecleanedupandrepurposedforcommercialuse.

19.Comals areclaypotsusedinMexicancooking.

20.PeppersareamajorflavoringagentofMexicanfoodinallregions.

21.BaharatisapopularseasoninginSaudiArabia.

22.TheChinesebeliefthatfoodsshouldnotbeforcedtobecomesomethingtheyarenot,butshouldbekeptintheirmostnaturalandpurestate,followsthephilosophyofTao.

Multiple Choice 1. Eggscookedforimmediateservice

shouldreachaninternaltemperatureoffor15seconds.A.145°FB.155°FC.165°FD.175°F

2. ThepartofaneggthatalsoisknownasthealbumenistheA.yolk.B.white.C.shell.D.chalaza.

3. Whichtypeofcheesehasmoldinjectedorsprayedintothecheesetospreadthroughoutitwhileitages?A.Firm,ripenedB.Soft-ripenedC.Blue-veinedD.Unripened,fresh

4. Theprocessinwhichdairiesmakecheesebyseparatingthemilk’ssolidsfromitsliquidiscalledA.curdling.B.clarification.C.pasteurization.D.homogenization.

5. Inwhichcookingmethodareeggsconstantlystirred?A.BakingB.FryingC.ShirringD.Scrambling

6. Asavoryeggcustardbakedinacrustiscalleda(n)A.frittata.B.omelet.C.soufflé.D.quiche.


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7. Whichtypeofsandwichconsistsof2slicesofbreador2halvesofaroll,aspread,andafilling?A.ColdB.WrapC.GrilledD.Submarine

8. Whichprocessaltersthephysicalpropertiesoffatsandmakesthemstayfreshlonger?A.DigestionB.EvaporationC.AbsorptionD.Hydrogenation

9. Olive,canola,andpeanutoilaresourcesofwhichtypeoffat?A.SaturatedB.CholesterolC.MonounsaturatedD.Polyunsaturated

10. ThenutrientsneededtobuildnewcellsandrepairinjuredonesareA.lipids.B.minerals.C.vitamins.D.proteins.

11. Meat,poultry,andfishareexamplesofwhichtypeofprotein?A.CompleteB.IncompleteC.ComplementaryD.Noncomplementary

12. TheconditionthatoccurswhenthebodydoesnotgetenoughnutrientsiscalledA.anemia.B.anorexia.C.malnutrition.D.osteoporosis.

13. Which2nutrientsarelostwhenmeatiscookedtoolong?A.IronandpotassiumB.VitaminAandironC.ProteinandvitaminB12D.ThiamineandvitaminB6

14. ThesubstancefoundinfoodthatpromotesdigestivehealthandregularityiscalledA.fiber.B.starch.C.fattyacids.D.cholesterol.

15. Whichtypeofvegetarianconsumesvegetarianitemsplusdairyproducts?A.VeganB.OvoC.LactoD.Lacto-ovo

16. ArecordofthenumberofportionsofeveryitemsoldonamenuiscalledaA.saleshistory.B.salesinvoice.C.receivingsheet.D.productionsheet.



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17. IncomefromthesaleoffooditemsiscalledA.revenue.B.expenses.C.fixedcost.D.grossprofit.

18. Whenisthecostofafooditemincurred?A.Whenitisordered.B.Whenitisconsumed.C.Whenitisbudgeted.D.Whenitispurchased.

19. Whichclassificationofcostcoversaleaseandutilities?A.Non-fixedB.VariableC.ControllableD.Uncontrollable

20. TheinventorymethodthatassumesthatstockhasbeenrotatedduringthemonthiscalledA.firstin,firstout(FIFO).B.lastin,firstout(LIFO).C.latestpurchaseprice.D.weightedaveragepurchaseprice.

21. ThemostpopularAmericansaladgreenisA.endive.B.arugula.C.iceberglettuce.D.romainelettuce.

22. ThepartofthesaladthatismadeupofalayerofgreensthatlinetheplateorbowlinwhichthesaladisservediscalledtheA.base.B.body.C.garnish.D.dressing.

23. ThesaladtypethatstimulatestheappetiteandislightenoughforthefirstcourseistheA.appetizer.B.intermezzo.C.maincourse.D.accompaniment.

24. Atwhichtemperaturerangeshouldloosesaladgreensbestored?A.29˚Fto35˚FB.36˚Fto41˚FC.42˚Fto47˚FD.48˚Fto55˚F

25. ThestandardrecipeforabasicvinaigretteisA.1partoil,1partvinegar.B.2partsoil,2partsvinegar.C.3partsoil,2partsvinegar.D.3partsoil,1partvinegar.

26. GrilledchickenCaesarsaladisatypeofsalad.A.starterB.maincourseC.intermezzoD.accompaniment


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27. Whatenhancestheappearanceofasalad,whilealsocomplementingtheoveralltaste?A.DipB.FillingC.GarnishD.Vinaigrette

28. Abuyermustplaceanorderforcrushedtomatoes.Parstockis15cases,8casesareinstock,and3caseswillbeusedbeforedelivery.Howmanycasesshouldthebuyerorder?A.8B.9C.10D.11

29. Inwhichchannelofdistributiondoesthecompanybuyfooditemsfromafarmerandthenresellthosesamefooditemstoaretailer?A.DistillerB.ManufacturerC.PrimarysourceD.Intermediarysource

30. ThepurchasingmethodthatincludesverbalpricequotesiscalledA.timevalue.B.basicpurchasing.C.formalpurchasing.D.informalpurchasing.

31. Thepurchasingformthatdescribesindetailthecharacteristicsofproductsandservicesthatanoperationwantstobuyiscalleda(n)A.requisitionform.B.purchaseorder.C.inventorysheet.D.specificationsform.

32. Topurchaseanewpieceofkitchenequipment,achefmustfilloutaA.receivingsheet.B.purchaseorder.C.requisitionform.D.productspecification.

33. Theprocessofinspecting,accepting,orrejectingdeliveriesofgoodsandservicesiscalledA.issuing.B.storing.C.pilfering.D.receiving.

34. Whatisthetoughmembraneonmeatcalled?A.TenderloinB.SilverskinC.NoisettesD.Medallions

35. Afishthathashaditsviscera,scales,fins,andoftenitsheadremovedisafish.A.drawnB.steakC.wholeD.dressed

36. ThecategoryofshellfishthatincludesthosewithasingleinternalshellandtentaclesiscalledA.finfish.B.mollusks.C.crustaceans.D.cephalopods.



92

37. FlounderandhalibutareexamplesofA.flatfish.B.roundfish.C.crustaceans.D.cephalopods.

38. ThebestcookingmethodfortoughercutsofmeatisA.frying.B.grilling.C.braising.D.sautéing.

39. Thefabricationtechniqueinwhichapieceofmeatiscutlengthwisenearlyinhalf,sothatitopensoutandliesflat,iscalledA.trimming.B.filleting.C.trussing.D.butterflying.

40. Whichgradeofseafoodismarkedwithastamp?A.AB.BC.CD.D

41. Acollectionofpeoplewithsimilar,specificneedsandwantsiscalledaA.club.B.group.C.market.D.segment.

42. Whatistheprocessofcommunicatingabusiness’smessagestoitsmarketcalled?A.MarketingB.PresentingC.ServicingD.Positioning

43. Whichelementofthecontemporarymarketingmixincludesallthefoodandservicesofferedbyanoperationtoacustomer?A.PresentationB.CommunicationC.Product-serviceD.Place-promotion

44. Themarketresearchmethodthatgathersinformationthroughtelephone,e-mail,ortablesideisA.sampling.B.surveying.C.observational.D.experimental.

45. Thetypeofmarketingthattreatspeopleasdifferentfromeachotherandtriestomakeafocusedappealtoadistinctgroupofcustomersiscalledmarketing.A.massB.targetC.demographicD.geographic

46. ThetypeofmarketsegmentationthatanalyzestheheavyusersofaproductorserviceisA.lifestyle.B.benefit.C.productusage.D.uniqueselling.


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47. ThetypeofmenuthatliststhemenuitemsavailableonaparticulardayisA.dujour.B.fixed.C.limited.D.cyclical.

48. TheingredientthatprovidesmoisturetoabakedproductandallowstheglutentodevelopproperlyisA.yeast.B.extract.C.butter.D.liquid.

49. Whichtypeofcookieincludespeanutbuttercookies?A.BarB.SheetC.RolledD.Molded

50. Whichmethodforpreparingquickbreadsandcakebattersisusedtoprepareproductswithamorerefinedcrumbanddense,richtexture?A.CreamingB.2-stageC.FoamingD.Straightmix

51. Whatistheprocesscalledwhenabakerallowsyeastdoughtorisejustbeforebaking?A.ProofingB.YeastingC.KneadingD.Portioning

52. Whichtypeofdoughisusedtomakepiecrust?A.3-2-1B.SoftC.LeanD.Phyllo

53. Thisisanelegant,rich,many-layeredcakeoftenfilledwithbuttercreamorjam.A.TorteB.CoulisC.BaklavaD.Sabayon

54. Ifchocolatebecomesgrainyorscorchedduringtempering,thebakershouldA.addmoreliquid.B.reheatthechocolate.C.reducetheheat.D.discardthechocolate.

55. TherenewableenergysourcethatcontainsstoredenergyfromthesunamassedthroughphotosynthesisisA.wind.B.solar.C.biomass.D.geothermal.

56. Whatisthepracticeoflimitingtheuseofaresourcecalled?A.PreservationB.ConservationC.SustainabilityD.Reduction



94

57. Eachday,theUnitedStatesusesapproximatelyhowmanymillionsofgallonsoffreshwater?A.240B.350C.450D.550

58. Thetypeofenvironmentinwhichfoodhasbeenwithinthekitchen’scontrolandhasbeenkeptsafefromcross-contaminationandtime-temperatureabuseiscalledA.open.B.closed.C.controlled.D.uncontrolled.

59. Whattemperatureshouldwaterbeforhandwashing?A.100°FB.110°FC.120°FD.130°F

60. Usingaresourcetodayinwaysthatdon’thurtthefutureabilitytousethatsameresourceiscalledA.preservation.B.conservation.C.sustainability.D.reduction.

61. IntheSouthwesterncuisineTex-Mex,themeatsareA.diced.B.minced.C.ground.D.shredded.

62. WhatistheflavorprofileofthecuisineoftheSouthwesternUnitedStates?A.SweetandsourB.SaltyandsavoryC.HotandearthyD.Smokyandspicy

63. WhatstyleofcookingandpresentingfoodcombinestheingredientsandtechniquesofAsianandWestCoastcuisine?A.HauteB.FusionC.ClassicalD.Barbecue

64. ThecuisinethatbeganbyblendingFrenchgrandcuisineprincipleswiththecookingtechniquesofenslavedAfricansiscalledA.Creole.B.Cajun.C.tidewater.D.lowcountry.

65. TheCentralAmericandishthatisamixofwhitericeandblackbeans,cookedseparatelyandthenfriedtogetherincoconutoil,iscalledA.sofrito.B.curtido.C.andouille.D.gallo pinto.

66. WhichPeruviansignaturedishmixeskeylimecitrusjuicewithrawfish?A.CevicheB.SashimiC.FeijoadaD.Papa rellena


Final 2

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67. ThestaplesofBoliviaarepotatoes,rice,beans,andA.yucca.B.quinoa.C.scallions.D.bananas.

68. WhatarethemajorcookingfatsofItaly?A.OliveoilandbutterB.ButterandcanolaoilC.MargarineandeggyolksD.Clarifiedbutterandvegetableoil

69. ThegroupofpeoplewhointroducedtheMoroccanstosaffron,ginger,cumin,cinnamon,andtheprinciplesofcombiningsweetandsourflavorsweretheA.Arabs.B.Berbers.C.Romans.D.Carthaginians.

70. WhatarethemostimportantflavoringagentsinGreekcuisine?A.OliveoilandbutterB.GarlicandoliveoilC.GarlicandlemonjuiceD.Oliveoilandlemonjuice

71. WhatChinesecookingtechniqueisalong,slowbraisinginamixtureofsoysauceandwater?A.StewingB.VelvetingC.RedcookingD.Flavor-potting

72. WhatistheNeapolitandishofcoldvealwithtunasaucecalled?A.Vitello tonnatoB.Bollito mistoC.Pastacon le sardeD.Bistecca alla Fiorentina

73. TheChinesecuisinethatincludesthedishessweetandsourporkandeggfooyungisA.Canton.B.Shandong.C.Mandarin.D.SzechwanHunan.

Short Answer: 1. eggsarecrackedopenandcombinedinacontainer.

2. isahot,open-facedItalianpiewithacrisp,yeastdoughbottom.

3. sandwichesaresmall,coldsandwichesusuallyservedonbreadortoast,trimmedoftheircrusts,andcutintoshapes.



96

4. Chemicalsthataidthebodyinfightingorpreventingdiseasesarecalled.

5. Productsthathavebeenproducedwithoutpesticidesorsyntheticfertilizersarecalled.

6. Therecommendeddailynutrientandenergyintakeamountsforhealthypeopleofaparticularagerangeandgenderarecalled.

7. istheportionofdollarsthataparticularmenuitemcontributestooverallprofits.

8. A(n)isapredictionofsaleslevelsorcoststhatwilloccurduringaspecifictimeperiod.

9. representsthedollarvalueofafoodproductinstorageandcanbeexpressedintermsofunits,values,orboth.

10. Thesaladisintendedtobeapalatecleanserafterarichdinnerandbeforedessert.

11. Ifarestaurantorfoodserviceoperationrunsoutoffood,itiscalleda(n).

12. A(n)isalegallybindingwrittendocumentthatdetailsexactlywhatthebuyerisorderingfromthevendor.

13. A(n)isawrittenrecordthatensuresthevendorwillcredittheoperationforarejecteditem.

14. Theoftheoperationistheamountoffundsavailabletoitatanygiventime.

15. referstotheamountofwatermoistureintheairorinacontainedspacesuchasarefrigerator.

16. Butchershangthemeatduringtohelplengthenthemusclefibersandincreasethetendernessofthemeat.

17. haveabackboneandcanliveinfreshwaterorintheocean.

18. istheopeningorremovingofamollusk’sshell.

19. Theprocessofcommunicatingabusiness’smessagetoitsmarketiscalled.

20. marketingtreatseveryoneashavingthesameneedsandwants.


Final 2

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21. refertohowresearcherscategorizeorgrouppeople,whichcanbedoneinanumberofways.

22. istheprocedureforpreparingapre-bakedpieshell.

23. Theprocessofmeltingchocolateiscalled.

24. Ifthedessertsaucecrèmeanglaisebeginstooverheat,itcan,ordeveloplumps.

25. Fuelsthatareformedfromplantoranimalremainsburieddeepintheeartharecalled.

26. donotrelyonafinitesupplyofaresource,directlyemitgreenhousegases,orcontributetoairpollution.

27. isanaturalformofrecyclingthatoccurswhenorganicmaterialdecomposestoformorganicfertilizer.

28. InCal-Mex,meatsare.

29. meanssauceormixture,andcansometimesbeusedasasuffixonwordstodescribethesauce.

30. A(n)lookslikeafat,homemadetortilla,butisactuallyapan-friedcornbiscuitfilledwithcheese,beans,pork,orchicken.

31. AnimportantcookingmethodinnorthernIndiais,inwhichthepreparercoversthecookingpot,sealsitwithstripsofdough,andsteamsthefood.

32. Chinesecuisineisbasedontheyinandyangphilosophyofthe.

33. TheflourthatismostfrequentlyusedinItaliancuisineis.



98

Essay 1. Whatarethedifferencesinthefatcontentofbuttermilk,evaporatedmilk,and

condensedmilk,andhowareeachofthesemade?

2. Identifyanddescribe4basicpartsofasaladandtheappropriateingredientstouseforeachpart.


Final 2

99

3. Nameanddescribethe3primaryelementsofthecontemporarymarketingmix.

4. Identify3waysinwhichtherestaurantandfoodserviceindustrycanhelptosavewater,whilestillprotectingfoodandmeetingtheneedsofcustomers?



100

5. ComparetheflavorprofilesofthedifferentpartsoftheUnitedStates—theNortheast,theMidwest,theSouth,theSouthwest,andthePacificCoast/Rim.


101

Chapter 1Breakfast Foods

and SandwichesTrue/False 1. ANS:T

REF:10

2. ANS:TREF:12

3. ANS:TREF:53

4. ANS:FREF:46

5. ANS:FREF:16

Multiple Choice 1. ANS:C

REF:6

2. ANS:BREF:12

3. ANS:DREF:12

4. ANS:AREF:14

5. ANS:DREF:16

6. ANS:AREF:16

7. ANS:CREF:17

8. ANS:CREF:17

9. ANS:CREF:17

10. ANS:BREF:19

11. ANS:CREF:20

12. ANS:DREF:25

14-PStestbk2_ch01_ans.3.indd 101 7/11/10 9:32 PM


102

13. ANS:CREF:25

14. ANS:BREF:25

15. ANS:CREF:28

16. ANS:DREF:18

17. ANS:BREF:25

18. ANS:AREF:40

19. ANS:DREF:41

20. ANS:AREF:43

21. ANS:CREF:46

22. ANS:BREF:46

23. ANS:DREF:55

24. ANS:CREF:54

25. ANS:AREF:54

26. ANS:AREF:57

27. ANS:BREF:57

28. ANS:DREF:58

29. ANS:BREF:57

30. ANS:CREF:62

31. ANS:BREF:55

32. ANS:CREF:64

33. ANS:CREF:54

34. ANS:CREF:56

35. ANS:BREF:47

36. ANS:CREF:25

37. ANS:BREF:16

38. ANS:AREF:17

39. ANS:BREF:42

40. ANS:AREF:25



103

Essay 1. ANS:Tobeacceptable,shelleggsmustalsomeetthefollowingcriteria:

■■ Noodor■■ Cleanandunbrokenshells■■ Rejectanyshelleggswithanoffodor,asulfursmell,ordirtyorcracked

shells.

Whendelivered,refrigerateliquidandfrozeneggsatorbelow45°Funlesstheeggsshouldstayfrozen.Storefresheggsimmediatelyinrefrigerationatanairtemperatureof45°Forlower.Storeliquideggsaccordingtothemanufacturer’srecommendations.Placedriedeggproductsinacool,drystoreroom.Onceeggproducthasbeenmixedwithwater,storeat41°Forlower.Nomatterhowtheyareprepared,alwaysfollowsafetystepstoensureproperlycookedeggs:

■■ Handlepooledeggscarefully.Pooledeggsareeggsthatarecrackedopenandcombinedinacontainer.Cookthemimmediatelyaftermixing,orstorethemat41°Forlower.

■■ Washandsanitizethecontainersusedtoholdpooledeggsbeforemakinganewbatch.

■■ Keepshelleggsincoldstorageuntilreadyforuse.Takeoutonlyasmanyeggsasneededforimmediateuse.

REF:22

Short Answer 1. ANS:smokepoint

REF:12

2. ANS:BastedREF:25

3. ANS:HerbalREF:46

4. ANS:PizzaREF:54

5. ANS:TeaREF:56



104

2. ANS:Baconisabout70percentfatandshrinksquiteabit.Canadianbaconissimilartohamandismuchleanerthanregularbacon.REF:41

3. ANS:Inthebroadestsenseoftheword,sandwichesmaybeservedinavarietyofways—open-facedononesliceofbread,rolledupinapieceofbread(suchasawrapsandwich),orevenonaflatcrust(suchaspizza).Whilenotatypicalsandwich,pizzaishot,open-faced,andhasatremendousvarietyoftoppingsorfillingsandsaucesaswell.Examplesincludechickenalfredo,HawaiianwithpineappleandCanadianbacon,andtacopizza.REF:53


105

Chapter 2Nutrition

True/False 1. ANS:T

REF:94

2. ANS:TREF:86

3. ANS:FREF:93

4. ANS:FREF:96

5. ANS:FREF:112

Multiple Choice 1. ANS:A

REF:80

2. ANS:BREF:87

3. ANS:DREF:84

4. ANS:BREF:87

5. ANS:BREF:90

6. ANS:DREF:90

7. ANS:AREF:91

8. ANS:BREF:92

9. ANS:CREF:93

10. ANS:BREF:94

11. ANS:DREF:95

12. ANS:BREF:95

13. ANS:CREF:96

14. ANS:BREF:98



106

15. ANS:DREF:100

16. ANS:DREF:100

17. ANS:DREF:27

18. ANS:CREF:101

19. ANS:CREF:111

20. ANS:CREF:126

21. ANS:CREF:113

22. ANS:DREF:92

23. ANS:AREF:85

24. ANS:BREF:88

25. ANS:DREF:85

26. ANS:CREF:87

27. ANS:CREF:87

28. ANS:BREF:90

29. ANS:DREF:91

30. ANS:DREF:92

31. ANS:BREF:92

32. ANS:DREF:95

33. ANS:AREF:93

34. ANS:AREF:100

35. ANS:BREF:100

36. ANS:BREF:101

37. ANS:CREF:106

38. ANS:CREF:103

39. ANS:BREF:127

40. ANS:DREF:84



107

Essay 1. ANS:Waterisessentialforthedigestion,absorption,andtransportationofnutrients

andfortheeliminationofwastethroughthekidneys,colon,andlungs.Thehumanbodycanlivealongtimewithoutmanyothernutrients,butonlyafewdayswithoutwater.Othersourcesofwaterincludejuices,fruits,andvegetables.REF:96

2. ANS:Vitaminsarechemicalmixturesfoundinfoodsthathelpcarbohydrates,proteins,fats,andmineralsworkproperly.Water-soluablevitamins(vitaminsCandB)mixonlywithwater.Fat-solublevitamins(vitaminsA,D,E,andK)mixonlywithfat.Theyareneededforregulatingmetabolicprocesses,suchasdigestionandtheabsorptionofnutrients.Theyareessentialforlife.REF:94

3. ANS:Washvegetablesquicklyandthoroughly,neversoakvegetables,avoidexcessivetrimming,andpreparevegetablesandfruitasclosetoservingtimeaspossible.REF:114

Short Answer 1. ANS:Simple

REF:86

2. ANS:InsolubleREF:88

3. ANS:CholesterolREF:90

4. ANS:waterREF:94

5. ANS:geneticallymodifiedorganismsREF:126



108


109

Chapter 3Cost Control

True/False 1. ANS:T

REF:203

2. ANS:TREF:202

3. ANS:FREF:147

4. ANS:TREF:167

5. ANS:FREF:177


REF:148

2. ANS:DREF:148

3. ANS:CREF:151

4. ANS:BREF:152

5. ANS:AREF:153

6. ANS:DREF:153

7. ANS:AREF:178

8. ANS:CREF:156

9. ANS:CREF:156

10. ANS:AREF:157

11. ANS:DREF:157

12. ANS:AREF:167

13. ANS:BREF:168

14. ANS:BREF:168



110

15. ANS:DREF:176

16. ANS:CREF:178

17. ANS:BREF:178

18. ANS:CREF:179

19. ANS:BREF:168

20. ANS:AREF:169–170

21. ANS:CREF:178

22. ANS:DREF:189

23. ANS:AREF:191

24. ANS:CREF:199

25. ANS:BREF:200

26. ANS:BREF:200

27. ANS:AREF:201

28. ANS:AREF:202

29. ANS:DREF:205

30. ANS:DREF:167

31. ANS:AREF:205

32. ANS:CREF:187

33. ANS:DREF:148

34. ANS:DREF:167

35. ANS:AREF:177

36. ANS:CREF:205

37. ANS:CREF:152

38. ANS:BREF:167

39. ANS:AREF:185

40. ANS:BREF:147



111

Essay 1. ANS:Themenudeterminesthenumberofemployeesneededatanygiventime.

Laborcostsarecontrolledbyforecastinghowmanycustomerscanbeexpectedformealtimesandhowmanyemployeesareneededtomeetfoodserviceschedules.Whenmorepreparationtimeisneededtoproducefooditems,laborcostswillbehigher.REF:187–189

2. ANS:Inordertocontrolmenucosts,managersmustforecastsalesofmenuitems.Forecastingusesdatatopredictwhatislikelytohappeninthefuture.Forecastingisasuccessfultoolformenuplanning.REF:155–156

3. ANS:Improperpurchasing,inaccurateforecasting,poorreceivingprocedures,failuretofollowstandardizedrecipes,poorproductionschedules,lackofgoodsellingandservice,andimproperselectionofmenuitemscanallcontributetohighfoodcosts.REF:165–166

Short Answer 1. ANS:point-of-sale(POS)systems

REF:153

2. ANS:Full-linesupplierREF:158

3. ANS:InventoryREF:167

4. ANS:as-purchasedREF:170

5. ANS:contributionmarginREF:178



112


113

Chapter 4Salads and Garnishing

True/False 1. ANS:T

REF:248

2. ANS:TREF:252

3. ANS:FREF:254

4. ANS:FREF:225

5. ANS:TREF:221


REF:220

2. ANS:DREF:220

3. ANS:DREF:220

4. ANS:AREF:221

5. ANS:CREF:222

6. ANS:BREF:223

7. ANS:DREF:226

8. ANS:AREF:235

9. ANS:DREF:235

10. ANS:CREF:235

11. ANS:BREF:237

12. ANS:AREF:238

13. ANS:AREF:225

14. ANS:DREF:232



114

15. ANS:CREF:244

16. ANS:CREF:245

17. ANS:BREF:245

18. ANS:BREF:245

19. ANS:DREF:245

20. ANS:CREF:247

21. ANS:BREF:248

22. ANS:DREF:252

23. ANS:CREF:252

24. ANS:CREF:245

25. ANS:DREF:260

26. ANS:AREF:264

27. ANS:CREF:267

28. ANS:DREF:268

29. ANS:CREF:267

30. ANS:CREF:267

31. ANS:CREF:267

32. ANS:CREF:237

33. ANS:DREF:225

34. ANS:CREF:233

35. ANS:BREF:268

36. ANS:AREF:225

37. ANS:BREF:225

38. ANS:BREF:235

39. ANS:DREF:235

40. ANS:AREF:235



115

Essay 1. ANS:Asaladdressingisusedprimarilytoflavorsaladsandtoholdasaladtogether.

Manysaladdressingsarealsousedasdips.Adipisaflavorfulmixturethataccompaniesfoodssuchasrawvegetables,crackers,orchips.Likesaladdressings,dipsshouldcomplementorenhanceafood’sflavor.REF:251

2. ANS:Thetwotypesofgreensaladaretossedandcomposed.Prepareallingredientsindividuallyforeithersalad.Tosstogethertheingredientsofatossedgreensaladpriortoplating.Placeatossedsaladonabaseorservewithoutfurthergarnish.Composedsaladsshouldnotbetossed.Arrangetheingredientsonthebaseseparatelytocreatethedesiredtasteexperienceandachieveahighlevelofvisualappeal.REF:225

3. ANS:Thepurposeofagarnishistoaddflavor,color,andtexturetodishes.Agarnishismeanttodrawattentiontothefood.Garnishshouldnotoverwhelmafoodordetractfromit.Garnishesshouldbeusedtocreateavisualimpressionandalsotoaddatasteexperience.REF:222

Short Answer 1. ANS:Garnish

REF:222

2. ANS:composedREF:225

3. ANS:suspensionREF:244

4. ANS:EmulsifiedvinaigretteREF:245

5. ANS:DipsREF:251



116


117

Chapter 5Purchasing and

InventoryTrue/False 1. ANS:T

REF:293

2. ANS:TREF:315

3. ANS:FREF:329

4. ANS:FREF:332

5. ANS:FREF:336

Multiple Choice 1. ANS:B

REF:289

2. ANS:DREF:290

3. ANS:BREF:290

4. ANS:AREF:291

5. ANS:DREF:291

6. ANS:DREF:296

7. ANS:DREF:297

8. ANS:DREF:298

9. ANS:BREF:298

10. ANS:DREF:291

11. ANS:BREF:318

12. ANS:AREF:297

13. ANS:CREF:300

14. ANS:CREF:300



118

15. ANS:CREF:310

16. ANS:CREF:312

17. ANS:CREF:314

18. ANS:CREF:314

19. ANS:AREF:314

20. ANS:AREF:314

21. ANS:BREF:315

22. ANS:BREF:315

23. ANS:BREF:315

24. ANS:CREF:316

25. ANS:CREF:318

26. ANS:BREF:318

27. ANS:AREF:318

28. ANS:CREF:318

29. ANS:CREF:326

30. ANS:BREF:328

31. ANS:CREF:331

32. ANS:DREF:331

33. ANS:BREF:332

34. ANS:BREF:333

35. ANS:334REF:54

36. ANS:BREF:334

37. ANS:AREF:334

38. ANS:DREF:316

39. ANS:BREF:332

40. ANS:BREF:332



119

Essay 1. ANS:Productspecifications,orspecs,describetherequirementsforaparticular

productorservicethatanoperationwantstobuy.Specificationsincludethedetailsthathelpaproductorservicemeettheoperation’squalitystandards.Operationsshouldalwaysdocumentproductspecifications.Thepartsusuallyincludedareacceptablesubstitutes,acceptabletrim,brandnew,color,exactname,intendeduse,marketform,packaging,placeoforigin,pricing,size,temperature,andUSDAgradeofitem.REF:312–313

2. ANS:Amake-or-buyanalysiscomparesthepriceofbuyingaconveniencefoodwithmakingthatitemfromscratch.Bothgoodsandlaborneedtobeconsideredwhendoingamake-or-buyanalysis.REF:313

3. ANS:Inventoryisarecordofallthegoodsthatarestauranthasonhand,bothinstorageandinthekitchenpreparea.Accurateinventoryrecordshelpthebuyerdeterminehowmuchstocktoorderatanytime,helpthemanagerkeepfoodcostslowandprofitshigh,andallowthemanagertobetterplanforfutureneeds.REF:333–334

Short Answer 1. ANS:Franchisees

REF:300

2. ANS:leadersREF:315

3. ANS:reorderpointREF:316

4. ANS:PilferingREF:334

5. ANS:make-or-buyanalysisREF:313



120


121

Chapter 6Meat, Poultry,

and SeafoodTrue/False 1. ANS:T

REF:381

2. ANS:TREF:402

3. ANS:FREF:409

4. ANS:FREF:356

5. ANS:TREF:387


REF:353

2. ANS:DREF:355

3. ANS:AREF:355

4. ANS:BREF:356

5. ANS:AREF:359

6. ANS:DREF:358

7. ANS:DREF:358

8. ANS:AREF:359

9. ANS:CREF:356

10. ANS:CREF:392

11. ANS:BREF:368

12. ANS:DREF:368



122

13. ANS:CREF:371

14. ANS:BREF:368

15. ANS:DREF:372

16. ANS:AREF:380

17. ANS:BREF:387

18. ANS:BREF:388

19. ANS:CREF:389

20. ANS:AREF:396

21. ANS:AREF:397

22. ANS:BREF:396

23. ANS:DREF:397

24. ANS:CREF:397

25. ANS:DREF:397

26. ANS:AREF:399

27. ANS:DREF:399

28. ANS:CREF:402

29. ANS:CREF:403

30. ANS:DREF:387

31. ANS:DREF:408

32. ANS:CREF:416

33. ANS:CREF:416

34. ANS:DREF:417

35. ANS:AREF:417

36. ANS:CREF:418

37. ANS:BREF:389

38. ANS:DREF:371

39. ANS:AREF:358

40. ANS:CREF:358


Chapter 6 | Meats

123

Essay 1. ANS:Wraplooselyinair-permeablepaperandstoreunderrefrigerationat41°For

below;nevertightlywrapmeatinplasticwrap;separatedifferenttypesofmeattopreventcross-contamination;storeatpropertemperatureandunderoptimalconditions;andalwaysfollowsanitaryprocedures.REF:367

2. ANS:Thefederalgovernmentdoesnotrequirefishandshellfishinspections.Toensurefreshness,theFDArequiresthatallfoodserviceoperationsretaindatedshellstocktagsfor90days.Signsoffreshnessincludeslick,moistskin;firm,elasticflesh;clear,fulleyes;red-ormaroon-coloredgills;moist,fresh,flexible,fulltailandfins;andcleanaroma.REF:402

3. ANS:Forcemeatisusedinavarietyofpreparationsincludingquenelle,sausage,andterrine.Mousselineismadeofveal,poultry,orfish.Quenelleismousselinethathasbeenshapedintosmall,dumpling-shapedovalsandpoachedinarichstockorcourtbouillon.REF:417

Short Answer 1. ANS:yieldgrade

REF:353

2. ANS:FabricationREF:357

3. ANS:RetailREF:357

4. ANS:mousselineREF:418

5. ANS:MarblingREF:365



124


125

Chapter 7Marketing

True/False 1. ANS:F

REF:458

2. ANS:TREF:486

3. ANS:FREF:436

4. ANS:TREF:450

5. ANS:TREF:436


REF:434

2. ANS:CREF:434

3. ANS:CREF:437

4. ANS:AREF:437

5. ANS:BREF:437

6. ANS:AREF:438

7. ANS:DREF:443

8. ANS:CREF:448

9. ANS:DREF:448

10. ANS:AREF:448

11. ANS:CREF:450

12. ANS:CREF:450

13. ANS:AREF:450

14. ANS:BREF:450



126

15. ANS:AREF:450

16. ANS:DREF:451

17. ANS:CREF:451

18. ANS:DREF:451

19. ANS:AREF:452

20. ANS:CREF:453

21. ANS:AREF:457

22. ANS:CREF:457

23. ANS:CREF:457

24. ANS:BREF:438

25. ANS:DREF:460

26. ANS:DREF:461

27. ANS:BREF:463

28. ANS:CREF:471

29. ANS:BREF:472

30. ANS:CREF:472

31. ANS:AREF:458

32. ANS:BREF:472

33. ANS:BREF:473

34. ANS:BREF:473

35. ANS:DREF:473

36. ANS:DREF:483

37. ANS:CREF:484

38. ANS:CREF:487

39. ANS:DREF:489

40. ANS:DREF:489



127

Essay 1. ANS:Marketinginvolvesthecommunicationandplanningfortakingaproductor

servicetomarket.Thegoalofmarketingistodeterminetheneedsandwantsofconsumers,andtosatisfythem.Competitionintherestaurantandfoodserviceindustrymakesitnecessaryformanagerstousemarketingskillstoattractcustomers.REF:434

2. ANS:Marketsegmentationbreaksdownthepotentialmarketintosmallergroupsoflikeindividuals.Segmentthemarketinfourbasicways:

■■ Demographicsegmentation—InacommunitywithalotofyoungfamiliesyoumightwanttoopenafunplacelikeChuckE.Cheese.

■■ Geographicsegmentation—Knowingpeoplearriveattheplanttoworkveryearlyandliveatleast30milesawaymightmakearestaurantopenevenearlierforthebreakfastcrowd.

■■ Productusagesegmentation—Ifthetownhasafavoritesportsteam,youmighthavefootballnights.

■■ Lifestylesegmentation—Ifyouliveinatownwithalarge,youngpopulationyoumighthavemorequick-serviceorhealthyfoodoperations.

REF:450

3. ANS:Marketdemandisthenumberofpotentialcustomerswhohavethemoneyanddesiretopurchaseyourproductorservice.Saleshistoriesandforecastingaretwocommontoolsusedtodeterminemarketdemand.REF:447

Short Answer 1. ANS:Publicity

REF:461

2. ANS:pressreleaseREF:462

3. ANS:ProfitREF:483

4. ANS:MarketingREF:434

5. ANS:DemographicsREF:45



128


129

Chapter 8Desserts and Baked Goods

True/False 1. ANS:F

REF:516

2. ANS:TREF:546

3. ANS:TREF:516

4. ANS:FREF:528

5. ANS:TREF:538

Multiple Choice 1. ANS:D

REF:504

2. ANS:BREF:506

3. ANS:BREF:505

4. ANS:DREF:505

5. ANS:AREF:506

6. ANS:DREF:505

7. ANS:CREF:506

8. ANS:CREF:506

9. ANS:CREF:507

10. ANS:CREF:514

11. ANS:BREF:514

12. ANS:CREF:516



130

13. ANS:AREF:525

14. ANS:DREF:525

15. ANS:CREF:525

16. ANS:BREF:527

17. ANS:DREF:528

18. ANS:AREF:533

19. ANS:DREF:535

20. ANS:DREF:536

21. ANS:DREF:537

22. ANS:BREF:539

23. ANS:CREF:539

24. ANS:BREF:544

25. ANS:DREF:546

26. ANS:AREF:547

27. ANS:DREF:548

28. ANS:CREF:548

29. ANS:DREF:555

30. ANS:CREF:557

31. ANS:BREF:556

32. ANS:DREF:508

33. ANS:BREF:553

34. ANS:BREF:537

35. ANS:CREF:525

36. ANS:BREF:525

37. ANS:CREF:544

38. ANS:CREF:555

39. ANS:CREF:556

40. ANS:BREF:539


Chapter 8 | Desserts

131

Essay 1. ANS:Yeastbreadsaredividedintotwocategories:leandoughsandrichdoughs.Lean

doughsaremadewithflour,yeast,andwater.Theytendtohaveachewytextureandcrispcrust.Richdoughsaremadewiththeadditionofshorteningortenderizingingredients,suchassugar,syrup,butter,eggs,milk,andcream.Richdoughshaveacake-liketextureafterbaking.REF:514

2. ANS:Droppedcookiesaremadefromasoftdoughanddroppedfromaspoonorscoopontothecookiesheet.Baggedcookiesaremadebyforcingsoftdoughthroughapastrybag.Rolledcookiesarecutfromastiffdoughthathasbeenrolledoutonabakingboard.Moldedcookiesaremoldedbyhandintoanyshapefromastiffdough.Iceboxcookiesaremadefromdoughthathasbeenrolledintologsandchilled,thenslicedjustbeforebaking.Barcookiesaremadebybakingthreeorfourbakingpan-lengthbarsandthenslicingthemintosmallbars.REF:539

3. ANS:Sherbetsandsorbetsarefrozenmixturesoffruitjuiceorfruitpurée.Sherbetcontainsmilkand/oreggsforcreaminess;sorbetcontainsnodairy,justfruitjuiceorpuréewithsweetenersandotherflavorsoradditives.Asarule,servesorbetasafirstcourse,asapalatecleanserbetweencourses,orasadessert.Servesherbetsasadessertitem.REF:553

Short Answer 1. ANS:bloom

REF:546

2. ANS:formulasREF:508

3. ANS:NibsREF:544

4. ANS:torteREF:555

5. ANS:coulisREF:555



132


133

Chapter 9Sustainability in

the Restaurant and Foodservice Industry

True/False 1. ANS:T

REF:579

2. ANS:TREF:582

3. ANS:FREF:609

4. ANS:FREF:621

5. ANS:TREF:626


REF:575

2. ANS:AREF:575

3. ANS:BREF:575

4. ANS:AREF:575

5. ANS:DREF:575

6. ANS:CREF:577

7. ANS:BREF:577

8. ANS:BREF:586

9. ANS:CREF:588

10. ANS:DREF:588



134

11. ANS:BREF:588

12. ANS:DREF:589

13. ANS:AREF:595

14. ANS:CREF:602

15. ANS:CREF:602

16. ANS:AREF:603

17. ANS:BREF:604

18. ANS:CREF:605

19. ANS:DREF:580

20. ANS:CREF:580

21. ANS:CREF:609

22. ANS:AREF:614

23. ANS:BREF:617

24. ANS:AREF:619

25. ANS:CREF:619

26. ANS:DREF:620

27. ANS:AREF:621

28. ANS:BREF:623

29. ANS:CREF:624

30. ANS:BREF:626

31. ANS:CREF:579

32. ANS:AREF:578

33. ANS:AREF:578

34. ANS:BREF:588

35. ANS:DREF:617

36. ANS:CREF:623

37. ANS:DREF:579

38. ANS:AREF:580

39. ANS:CREF:594

40. ANS:CREF:618



135

Essay 1. ANS:Waterconservationisimportantbecausedroughtsreducewaterlevelsand

manypartsoftheworldarealreadyexperiencingwatershortages.Withoutwater,cropsandanimalswilldie,whichlimitsthefoodsupplyandraisesprices;businessesandfarmsclose;brushfiresandduststormsincrease;andresidentsmaymoveoutofareas,thusoverpopulatingotherareas.REF:575

2. ANS:Restaurantandfoodserviceoperationscanreducebylimitingthegarbagetheymake.Theycandothisbyaccurateproductionforecasting,purchasingonlywhattheyhavestoragespacefor,andaskingsupplierstoreducetheirpackagingandshipping.REF:604

3. ANS:Turnoffthelightswhennotinuse,makesuredishwasherloadsarefull,powerdownidleequipment,sealoffunusedareas,reduceidletimes,cleanandmaintainequipmentregularly,andreplaceincandescentlighting.REF:590

Short Answer 1. ANS:Sustainability

REF:575

2. ANS:greenREF:594

3. ANS:recyclingREF:605

4. ANS:AquacultureREF:619

5. ANS:OpenREF:621



136


137


The AmericasTrue/False 1. ANS:T

REF:650

2. ANS:TREF:656

3. ANS:FREF:668

4. ANS:FREF:678

5. ANS:TREF:656


REF:639

2. ANS:DREF:639

3. ANS:DREF:640

4. ANS:BREF:642

5. ANS:BREF:643

6. ANS:AREF:643

7. ANS:BREF:645

8. ANS:BREF:646

9. ANS:AREF:646

10. ANS:AREF:647

11. ANS:CREF:647

12. ANS:DREF:648



138

13. ANS:CREF:650

14. ANS:BREF:652

15. ANS:BREF:664

16. ANS:AREF:664

17. ANS:AREF:668

18. ANS:CREF:670

19. ANS:AREF:674

20. ANS:CREF:678

21. ANS:AREF:681

22. ANS:DREF:646

23. ANS:CREF:649

24. ANS:AREF:638

25. ANS:BREF:647

26. ANS:CREF:647

27. ANS:CREF:652

28. ANS:AREF:662

29. ANS:DREF:664

30. ANS:CREF:666

31. ANS:CREF:668

32. ANS:DREF:678

33. ANS:DREF:666

34. ANS:BREF:668

35. ANS:CREF:657

36. ANS:DREF:652

37. ANS:DREF:656

38. ANS:CREF:676

39. ANS:CREF:643

40. ANS:DREF:650



139

Essay 1. ANS:SometimesreferredtoasAsianfusionorEuro-Pacific,PacificRimcuisinewas

createdintheearly1970swhenmanyeclecticstylesoffusioncuisinebecamepopular.PacificRimcuisineisinfluencedbymanydifferentcountriesborderingthePacificOcean.ItisastyleofcookingandpresentingfoodsthatcombinestheingredientsandtechniquesofAsianandWestCoastcuisines.PacificRimflavorsarebasedonseafood,sourdoughbread,andlocalfruitsandvegetables.REF:652–654

2. ANS:SouthwesternUnitedStatesflavorscomparedtoPacificCoastflavors:PacificCoastflavorsarebasedonseafood,sourdoughbread,andlocalfruitsandvegetables,whileSouthwesternflavorsarebasedonedibleplantsfoundinadesertregion,suchaspinenuts,cactusandpeppers.PacificCoastcuisineisinfluencedbyAsianfusionduetotheimpactofThaiandChineseimmigrantstothearea,whileSouthwesterncuisineisinfluencedbytheMexicanandAmericanIndiancultures.WhilebeefandporkarepopularintheSouthwestalongwithrabbit,deer,andwildturkey,inthePacificCoastregionseafoodisusedinabundance.Examplesofthesearesalmon,halibut,musselsandoysters.Otherstaplesofthedietincludepoultry,coconut,bananas,pineapple,andtropicalfruits.Thedifferencesinthetworegions’cuisinesaredueinparttotheinfluencesofothercultures,butalsototheclimate.ThePacificregionbenefitsfromrainfallandfertilesoilwhiletheSouthwestisaridanddry.REF:644,652

Short Answer 1. ANS:Creole

REF:646

2. ANS:TrinityREF:647

3. ANS:fusionREF:652

4. ANS:CurtidoREF:664

5. ANS:MoleREF:657



140

3. ANS:Mexicancuisine,aswellasrelatedregionalcuisines,iscommonintheUnitedStatesbecauseofthelongborderwesharewithMexico.TheflavorprofileofMexicoisspicy,hot,andearthy,andtheseflavorshavejoinedthemainstreamoftheUnitedStates.ExamplesofMexicandishesincludeenchiladas,tacos,andtamales.AlthoughtheyarecookedandserveddifferentlyintheUnitedStates,theyarecommontoourcuisine.Tex-MexisanoffshootofMexicancuisineoriginatinginTexas,whileCal-MexoriginatedinCaliforniaasadirectinfluenceofMexicancuisine.REF:655–657


141


Europe, the Mediterranean, the Middle East, and AsiaTrue/False 1. ANS:F

REF:697

2. ANS:TREF:700

3. ANS:TREF:712

4. ANS:TREF:726

5. ANS:FREF:742


REF:697

2. ANS:AREF:698

3. ANS:DREF:698

4. ANS:BREF:698

5. ANS:CREF:699

6. ANS:AREF:699

7. ANS:AREF:701

8. ANS:BREF:701

9. ANS:AREF:701

10. ANS:AREF:704



142

11. ANS:BREF:705

12. ANS:AREF:711

13. ANS:CREF:712

14. ANS:DREF:712

15. ANS:AREF:714

16. ANS:BREF:716

17. ANS:BREF:717

18. ANS:CREF:717

19. ANS:CREF:720

20. ANS:CREF:727

21. ANS:BREF:727

22. ANS:AREF:730

23. ANS:DREF:730

24. ANS:DREF:732

25. ANS:BREF:738

26. ANS:AREF:738

27. ANS:DREF:741

28. ANS:AREF:741

29. ANS:CREF:742

30. ANS:BREF:743

31. ANS:AREF:744

32. ANS:CREF:747

33. ANS:BREF:748

34. ANS:BREF:750

35. ANS:BREF:712

36. ANS:DREF:713

37. ANS:BREF:717

38. ANS:AREF:714

39. ANS:AREF:702

40. ANS:DREF:701



143

Essay 1. ANS:InIndia,Hinduismpromotesvegetarianism.InChina,thecuisineisbasedon

theyinandyangphilosophyoftheTao,thebeliefthatasingleguidingprincipleorderstheuniverse.Foodsshouldnotbeforcedtobecomesomethingtheyarenotandshouldbekeptintheirmostnaturalandpurestates.Buddhism,inparticular,hasbeenafundamentalinfluenceonChineselifestylesandcuisine.Thisreligionemphasizesbalance,serenity,andpeace,whichhasledtotheriseofvegetarianismandthesimultaneousdevelopmentofanumberofinnovativemeatsubstitutes,especiallythosebasedonbeancurd.REF:738,747

2. ANS:Theweatherinfluenceswhatcanbegrown,whiletheterrainofthelandinfluenceswhereplantsandanimalscanberaised.Theavailabilityofwatergreatlyinfluenceswhattypeofplantwillgrow,suchasrice,whichneedsmuchwater.Thephilosophyofthelocalpeople(suchasTao,whichisthebeliefthatasingle,guidingprincipleorderstheuniverseandfoodsshouldnotbeforcedtobecomesomethingtheyarenot)alsohasanimpact.Thereligiousbeliefsofapeopleofteninfluencewhattheywilleat,suchasBuddhism,whereonedoesnoteatmeat.Theconqueringoflandsbypeoplefromotherregionsandcultures,andthefoodsandspicestheyintroducedtotheconqueredareaalsohadanimpactoncuisine.Otherinfluencesincludetransportationavailability,neighboringregions,andexplorationandtrade.REF:Various

Short Answer 1. ANS:Mandarin

REF:742

2. ANS:soysauceREF:742

3. ANS:tempuraREF:744

4. ANS:dumREF:749

5. ANS:KebobmeshwiREF:733



144

3. ANS:Greeksalad—mainlytomatoeswithromainelettuce,garlic,fetacheese,Parmesancheese.Similartoourtossedsalad,justmoretomatoes.Hummus—puréedchickpeasseasonedwithlemonjuice,oliveoil,andsesameseedpaste.Similartoourranchdip.Moussaka—alayereddishoflamb,eggplant,béchamelsauce.Similartomeatloaf.Baklava—ahoney-sweetenedpastrymadeofphyllodoughandchoppednuts,similartoDanishwithoutthefruit.REF:716–718


145

Final 1True/False 1. ANS:T

REF:17CH:1

2. ANS:FREF:57CH:1

3. ANS:TREF:100CH:2

4. ANS:TREF:117CH:2

5. ANS:TREF:170CH:3

6. ANS:TREF:151CH:3

7. ANS:FREF:248CH:4

8. ANS:FREF:235CH:4

9. ANS:TREF:314CH:5

10. ANS:FREF:329CH:5

11. ANS:TREF:355CH:6








25-PStestbk2_final1_ans.2.indd 145 7/5/10 11:22 PM


146






REF:17CH:1

2. ANS:CREF:25CH:1

3. ANS:CREF:57CH:1

4. ANS:DREF:55CH:1

5. ANS:AREF:28CH:1

6. ANS:AREF:25CH:1

7. ANS:DREF:58CH:1

8. ANS:DREF:84CH:2

9. ANS:CREF:90CH:2

10. ANS:AREF:94CH:2

11. ANS:BREF:101CH:2

12. ANS:DREF:87CH:2

13. ANS:DREF:95CH:2


15. ANS:CREF:106CH:2

16. ANS:DREF:153CH:3


Final 1

147


18. ANS:AREF:205CH:3























148




42. ANS:BREF:438


















60. ANS:BREF:623


Final 1

149

CH:9







67. ANS:A

REF:643CH:10







Short Answer: 1. ANS:pasteurized

REF:6CH:1

2. ANS:yolkREF:17CH:1

3. ANS:ShockingREF:24CH:1

4. ANS:caloriesREF:85CH:2

5. ANS:pesticidesREF:126CH:2

6. ANS:IronREF:95CH:2



150

7. ANS:averagecheckREF:178CH:3

8. ANS:crewscheduleREF:191CH:3

9. ANS:CostREF:147CH:3

10. ANS:DessertREF:235CH:4

11. ANS:VinaigretteREF:244CH:4

12. ANS:MayonnaiseREF:248CH:4

13. ANS:BidsREF:300CH:5

14. ANS:productionREF:314CH:5

15. ANS:ParstockREF:315CH:5

16. ANS:YieldgradeREF:353CH:6

17. ANS:ForcemeatREF:417CH:6

18. ANS:OffalREF:359CH:6

19. ANS:CommunityrelationsREF:461CH:7

20. ANS:salesmixanalysisREF:486CH:7

21. ANS:CaliforniaREF:492CH:7

22. ANS:caramelizationREF:505CH:8

23. ANS:extractsREF:507CH:8

24. ANS:flourREF:508CH:8

25. ANS:greenREF:594CH:9

26. ANS:RepurposedfoodREF:602CH:9

27. ANS:localREF:614CH:9

28. ANS:GumboREF:647CH:10


Final 1

151

29. ANS:CaribbeanREF:668CH:10

30. ANS:CacaoREF:664CH:10

31. ANS:tagineREF:713CH:11

32. ANS:SzechwanHunanREF:741CH:11

33. ANS:PolowREF:730CH:11

Essay 1. ANS:TheUSDAassignstwogradesformosttypesofmeat—qualitygradeandyield

grade.Sometypesofmeatmaybeoneofthesegrades,andothertypesmayhaveboth.Qualitygrademeasurestheflavorcharacteristicsofmeatproducts.TheUSDAevaluatesmeatfortraitsthatindicateitstenderness,juiciness,andflavor.Qualitygradesforbeef,lamb,andvealcanincludeprime,choice,select,standard,commercial,utility,cutter,cull,orcanner.Unlikeothertypesofmeat,porkdoesnotreceiveaqualitygrade.AlthoughtheUSDAinspectsporkforwholesomeness,porkisgradedonlyforyieldandreceivesayieldgradestamp.Yieldgrademeasurestheproportionofedibleorusablemeatafterbeingtrimmedofbonesorfat.Youcangetyieldgradesforbeef,pork,andlambproducts.Thisishelpfulbecausethedifferencesintheamountoffatontheoutsideofthemeatcancausetheyieldofusableproducttovary.REF:353CH:6

2. ANS:Yeastbreadsaredividedintotwocategories—leandoughsandrichdoughs.Leandoughsaremadewithflour,yeast,water,andsalt.Theyhaveverylittleornosugarorfat.Breadsmadefromleandoughtendtohaveachewytextureandacrispcrust.Frenchbreadandhardrollsareexamplesofleandoughs.Richdoughsaremadewiththeadditionofshorteningortenderizingingredientssuchassugars,syrups,butter,eggs,milk,andcream.Introducingtheseingredientschangesthebread’soveralltexture,aswellasthewaythedoughishandled.Richdoughsshouldhaveacake-liketextureafterbaking.ParkerHouserolls,cloverleafrolls,softrolls,andDanishareexamplesofrichdoughs.REF:514CH:8



152

3. ANS:Traditionally,Italianfoodhasbeencharacterizedasla cucina povera(thecuisineofpoverty)—simple,filling,anddeliciousdishesmadebyusingallingredientsascarefullyaspossible.Oliveoil,semolina,andtheextravagantuseofvegetablesdefinethiscuisine.Italiancookingmethodsincludebraising,boiling,roasting(eitheronaspitorinawood-burningoven),grilling,anddeep-frying.ThecomplexMoroccancuisineissweet,sour,andspicy.Rich,full-flavoredstews,steameddishes,androastspredominate.Moroccancookingmethodsfocusontagine, couscoussière,steaming,andspit-roasting.REF:712–713CH:11

4. ANS:■■ Purchasing:Anoperationmustbespendingwiselyandgettinggoodquality

productforcost.Establishingqualitystandardsisessentialinacquiringandproducingconsistent,top-qualityproduct.

■■ Receiving:Anoperationmustbesurethatitisgettingwhatit’spayingfor,bothinqualityandquantity,fromitsvendors.Managementorwell-trainedstaffneedtobeinchargeofreceivingtoensurequalitystandardsandaccuracyoforders.

■■ Storage:Properstorageofgoodsisessential.Storagefacilitiesmustbesafe,sanitary,andefficient.Operationsmustcontinuallymonitorfreezersandrefrigeratedstorageunitstomakesuretheyarerunningastheyshouldbe.Improperlystoredfoodwillbewasted,andwastedfoodincreasesfoodcosts.

■■ Issuing:Anefficientissuingsystem,alsoknownasinventorycontrol,allowsoperationstocontrolfoodcostsinanumberofways.Itkeepsarecordofwhatproductisbeingusedmostfrequently(thatis,what’sselling),anditalsohelpspreventpilfering.

■■ Preparation:Efficientfoodpreparationiscrucialtocontrollingfoodcosts.Allproductshouldbeusedtothefullest,sooperationsshouldhavedetailedspecificationsastoexactlyhoweveryfooditemshouldbepreparedforcooking.

■■ Cooking(production):Thewayinwhichfoodispreparedandportionedisobviouslyanimportantstageinthefoodflowprocess.Incorrectlycookedfoodgoestowaste,andincorrectlyportionedfoodalsoresultsinwaste,bothofwhichaddtofoodcosts.


Final 1

153

■■ Service(sale):Serviceisthefinalstageintheprocess,butnolessimportantthanthepreviousstages.Goodserviceiscrucialtomovingproductthatneedstobemoved,aswellascorrectlytakingorderssothatmistakesaren’tmadeinthekitchen.Anymistakesmadeattheservicelevelcanbothdirectlyandindirectlycontributetoincreasedfoodcosts.

REF:165–166CH:3

5. ANS:Thetwotypesofvitaminsarewater-solubleandfat-soluble.Water-solublevitaminsmixonlywithwater,andfat-solublevitaminsmixonlywithfat.

■■ Water-solublevitamins(vitaminsCandB)arefoundinfoodsuchasorangesandgrapefruit.Thebodyneedsthesevitaminsourceseveryday.Thesevitaminsarevulnerabletocookingandmaybedestroyedbyheatorwashedawaybysteamorwater.

■■ Fat-solublevitamins(vitaminsA,D,E,andK)arefoundinfoodcontainingfat.Theyarestoredintheliverandbodyfat.Thebodydrawsonthesestoredvitaminswhenneeded.

REF:94CH:2



154


155

Final 2True/False 1. ANS:F

REF:25CH:1

2. ANS:TREF:16CH:1

3. ANS:TREF:100CH:2

4. ANS:TREF:88CH:2

5. ANS:TREF:168CH:3

6. ANS:FREF:148CH:3

7. ANS:TREF:244CH:4

8. ANS:FREF:244CH:4

9. ANS:TREF:334CH:5












156






REF:19CH:1

2. ANS:BREF:17CH:1

3. ANS:CREF:16CH:1

4. ANS:AREF:14CH:1

5. ANS:DREF:25CH:1

6. ANS:DREF:25CH:1

7. ANS:AREF:54CH:1

8. ANS:DREF:90CH:2

9. ANS:CREF:91CH:2

10. ANS:DREF:92CH:2

11. ANS:AREF:93CH:2

12. ANS:CREF:27CH:2


14. ANS:AREF:88CH:2




Final 2

157

























158



41. ANS:CREF:434CHL7















56. ANS:BREF:575






Final 2

159














Short Answer: 1. ANS:Pooled

REF:27CH:1

2. ANS:PizzaREF:54CH:1

3. ANS:TeaREF:56CH:1

4. ANS:phytochemicalsREF:84CH:2

5. ANS:organicREF:127CH:2

6. ANS:DietaryReferenceIntakesREF:99CH:2



160

7. ANS:ContributionmarginREF:178CH:3

8. ANS:forecastREF:152CH:3

9. ANS:InventoryREF:167CH:3

10. ANS:intermezzoREF:235CH:4

11. ANS:stockoutREF:314CH:4

12. ANS:purchaseorderREF:316CH:4

13. ANS:creditmemoREF:328CH:5

14. ANS:cashpositionREF:289CH:5

15. ANS:HumidityREF:332CH:5

16. ANS:agingREF:356CH:6

17. ANS:FinfishREF:397CH:6

18. ANS:ShuckingREF:401CH:6

19. ANS:marketingREF:434CH:7

20. ANS:MassREF:450CH:7

21. ANS:DemographicsREF:450CH:7

22. ANS:BakingblindREF:535CH:8

23. ANS:temperingREF:547CH:8

24. ANS:curdleREF:555CH:8

25. ANS:fossilfuelsREF:586CH:9

26. ANS:RenewableenergysourcesREF:587CH:9

27. ANS:CompostingREF:609CH:9

28. ANS:shreddedREF:650CH:10


Final 2

161

29. ANS:MoleREF:657CH:10

30. ANS:pupusaREF:666CH:10

31. ANS:dumREF:749CH:11

32. ANS:TaoREF:738CH:11

33. ANS:semolinaREF:702CH:11

Essay 1. ANS:Thefatcontentofbuttermilkdependsonthetypeofmilkused,whilethefat

contentofevaporatedmilkisatlast6.5percentandthefatcontentofcondensedmilkisatleast8.5percent.Buttermilkismadeoffreshliquidmilkthathasbacteriaaddedtoittomakeitsour.Evaporatedmilkismadebyremoving60percentofthewater.Condensedmilkismadebyremoving60percentofthewaterfromwholemilkandaddingsugar.REF:8CH:1

2. ANS:Base:Thebaseofasaladisusuallyalayerofsaladgreensthatlinetheplateorbowlinwhichthesaladwillbeserved.Usesmallerleafygreens,cup-shapedBostonlettuce,oriceberglettuceleavestogiveheighttosaladsandformediblecontainers.Alsouseromaine,Belgianendive,andleaflettuceasasaladbase.

Body:Thebodyofthesaladconsistsofthemainingredients.Thebodycanbeamixtureofvegetables,suchaslettuce,tomatoes,carrots,etc.;meats,suchasturkeybreastorham;orcheesesandvariousfruits,suchasmandarinorangesorapples.Usemayonnaise-basedsalads,suchastunasaladorcrabmeatsalad,asasaladbodyplacedonabaseoflettuce.

Garnish:Garnishenhancesthesalad’sappearancewhilealsocomplementingitsoveralltaste.Agarnishshouldbesomethingthatwillbeeatenwiththebody,functioningasaflavorcomponent.Simplegarnishesarethebest.Forexample,mixshreddedcarrotorafinejulienneofredbellpepperwithsaladgreens,orlightlytossthemwithseasoningandthenplacethemontopofthegreens.



162

Dressing:Saladdressingsareliquidsorsemiliquidsusedtoflavorsalads.Theyactasasaucethatholdsthesaladtogether.Dressingscanrangefrommayonnaiseforpotato-ormacaroni-basedsaladstovinaigrettesforlettuce-basedsalads.Sometimesdressingsarecalledcoldsaucesbecausetheirpurposeistoflavor,moisten,andenrichfoods.Usetartorsourdressingsforgreensaladsandvegetablesalads.Useslightlysweeteneddressingsforfruitsalads.Mixsomedressingswiththeingredientsaheadoftime,suchasfor“boundsalad.”Addsomedressingsatplatingandservicetobringanadditionalflavoraspecttothefinalproduct.REF:4CH:221–222

3. ANS:Thecontemporarymarketingmixhas3keyelements—theproduct-servicemix,thepresentationmix,andthecommunicationmix.Theproduct-servicemixconsistsofallofthefoodandservicesofferedtocustomers.Thepresentationmixconsistsofalltheelementsthatmaketheoperationlookunique,suchaslayout,colorscheme,furniture,uniforms,etc.Thecommunicationmixincludesallofthewaysanoperationactivelytriestoreach,orcommunicate,withitsdesiredcustomers,suchastelevision,radio,newspapers,flyers,orWebsites,oritsmenu,customersurveyrequests,andothercustomerfeedbackrequests.REF:436–437CH:7

4. ANS:Therearemanywaysinwhichtoconservewater,including:■■ Thawfoodinthecooler.■■ Soakandscrapefirst:Dirtycookwareanddishesshouldbeprecleanedby

scrapingorsoakingoffasmuchfoodaspossibleinstandingwater(ratherthanarunningflow).

■■ Keepwatertemperatureattherightlevel.■■ Loaddishwasherscorrectly:Makesureracksarefull(butnotstuffed)before

sendingthemthrough.■■ Repairleaksquickly.■■ Don’tautomaticallyservewater:Customerswhowouldliketohavewater

willrequestit.■■ Sweeptheoutsideareas:Don’tusewaterhosestocleansidewalksand

parkinglots.■■ Trainemployeestoconserve.

REF:578–579CH:9


Final 2

163

5. ANS:TraditionalNewEnglandrecipesarenothighlyseasoned.Theflavorsaredeepandrich,andtendtobemoremildthanspicy.Midwesterncuisineisgenerallyhearty,butlight-handedwithseasonings,preferringsage,dill,caraway,mustard,andparsleytoboldandspicyflavors.TheflavorprofilesoftheSouthernregionsvaryfromthehighlyflavored,spicyCajundishestothemoremildbutfull-flavoredcuisineofthetidewaterregion.Inallcases,theyarefreshflavorsthatspeakofthelocalingredients.TheSouthwestfavorssmokyandspicyflavors.AsianfusionflavorsrangefromsweetandsourtoblandduetotheinfluencesofThaiandChinesecuisines.TheThaiandChinesebelievethatfoodshouldbeservedinitsnaturalstate.AdditionalPacificCoastflavorsarebasedinseafood,sourdoughbread,andlocalfruitsandvegetables.REF:638,642,644,649,653CH:10



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