Food Service Management Quiz - Part 2

What document details the duties and qualifications for a specific job role?

• Orientation plan

• Employee Manual

• Job description

• Training guideline

What is NOT a controllable cost in a food service operation?

• Food costs

• Rent expenses

• Advertising expenses

• Employee compensation

What are mother sauces also referred to as?

• Classical or grand sauces

• Compound or small sauces

• Modern sauces

• Primary sauces

What is a compound sauce?

• A sweet and spicy condiment made from fruit, vinegar, sugar, and spices

• A sauce made by combining raw butter and flavoring ingredients

• A sauce derived from one of the five mother sauces

• A mixture of egg yolks and heavy cream used to thicken sauces

What is the term for the French cooking method where food is cooked in its juices in a covered pot?

• Sear

• Baste

• Poêle

• Braise

What is the function of a roux in sauce preparation?

• To enhance flavor

• To create a glossy finish

• To act as a thickener

• To add sweetness

Which of the following is an example of a ripened cheese?

• Cottage cheese

• Brie

• Mascarpone

• Ricotta

What type of cheese is Parmesan categorized as?

• Soft, ripened

• Semi-soft

• Hard, ripened

• Unripened

What are curds in the cheese-making process?

• A type of bacterial culture added to milk

• The milk solids that result from coagulating milk

• The watery byproduct of milk separation

• The final aged form of cheese

What is the main difference between yeast breads and laminated doughs?

• Yeast breads do not use yeast, while laminated doughs do.

• Laminated doughs incorporate layers of butter, while yeast breads do not.

• Yeast breads are made using pastry cream, while laminated doughs are not.

• Laminated doughs are baked immediately, while yeast breads are always proofed overnight.