Introduction to Culinary Arts Part 2 Fall Mid Term

Front

On what shelf should you store raw meat? Options: The top shelf, Next to the sliced sandwich turkey, The bottom shelf, It doesn't matter

Back

The bottom shelf

Front

What should you never use to put out a GREASE fire?

Back

Water

Front

What is table service?

Back

How food and drink is delivered or served to the guests or customer

Front

Family service is when ______?

Back

When all food is placed on the table in large serving dishes

Front

Russian service is when ______?

Back

Servers present dishes on large platters and serve guests directly.

Front

FATTOM stands for ______ ?

Back

Food, Acidity, Time, Temperature, Oxygen, Moisture

Front

Which of the following is NOT one of the four basic types of restaurant styles mentioned in the overview? Fast-food restaurants, Institutional dining, Casual dining restaurants, Buffet-style restaurants

Back

Buffet-style restaurants

Front

What is a key characteristic of fast-food and quick-service restaurants? Options: Emphasis on elegant food presentation, Focus on speed of service and convenience, Extensive menu options, Table service by highly trained staff

Back

Focus on speed of service and convenience

Front

What is a characteristic of fine dining restaurants? Options: Self-service buffet options, Drive-through service, Limited menu items

Back

High expectations for service and food presentation

Front

What is a "ghost kitchen"?

Back

A food service operation with no dining room or public presence.