Foundations of restaurant management 2 3rd quarter final

A class of nutrients that includes starches, sugar and dietary fiber is what?

• Lipids

• proteins

• Vitamins

• Carbohydrates

What are the building blocks of protein?

• Calories

• Vitamins

• Amino Acids

• Carbohydrates

Limiting the use of a resource is called

• 
  globalization

• conservation

• sustainability

• responsibility

True or False:

Shade grown coffee is better for the environment than sun coffee?

• True

• False

The grade of meat that measures the edible or usable portion of meat after being trimmed is called

• 
  yield

• quality

• USDA

• A serving

What is the connective tissue that breaks down during long, slow, moist-heat cooking?

• Elastin

• Fibrous

• Adipose

• Collagen

What is the temperature for Medium Rare Steaks

• 125-130F

• 135-140

• 140-145

• 150-165

True or False

Veal is a calve that is slaughtered before one year of age

• True

• False

What are the the essential tools needed for fabricating poultry?

• Hand saw, boning knife, and bucket

• Rubber mallet, fork, and paring knife

• Paring knife,chef's knife, and a tourne knife

• Work surface, boning knife, and chef's knife

The process of tying a birds wings and legs to it's body is called?

• filleting

• trussing

• trimming

• butterflying