INTRODUCTION TO COOKERY 7_CORE CONCEPTS

An art and science of preparing food for consumption by using heat.

• Technology

• Cookery

• Industrial Arts

• Practical Arts

The main task of a restaurant manager_____________.

• makes decisions on menus and day to day offerings.

• manages, leads and supervises the restaurant operations.

• cooks and prepares large amount of food for events and parties.

• prepares the food for photography in books and other publications.

A kind of job that oversees the daily operations of restaurant and hotel kitchens

• Restaurant Manager

• Restaurant Cook

• Front Office Agent

• Executive Chef

A characteristic of a person who is forward looking.

• Goal oriented

• Persistence

• Risk taker

• Committed

A characteristic of an entrepreneur who is strong enough in dealing and solving the challenges you may undertake as you go with running your business.

• Creative

• Risk taker

• Disciplined

• Honest

A characteristic of an entrepreneur who is strong enough in dealing and solving the challenges you may undertake as you go with running your business.

• Creative

• Risk taker

• Disciplined

• Honest

A SWOT analysis looks at?

• The internal factors only

• Both internal and external factors

• The external factors only

• None of the above

In a SWOT analysis, which two elements are parts of the internal environment?

• Strength and threats

• Weaknesses and strengths

• Opportunities and threats

• Weaknesses and threats

In a SWOT analysis, which two elements are parts of the internal environment?

• Strength and threats

• Weaknesses and strengths

• Opportunities and threats

• Weaknesses and threats

Which of the following display the traits of a successful chef?

• They discourage employees creativity

• They do things the way they were taught and do not change.

• They are knowledgeable about many different foods and techniques.

• They do not allow employees to provide input on decision in the work place