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Worksheets219 - Test
Total questions: 100
Worksheet time: 51mins
Which chef is responsible for writing the menus?
Executive Head Chef
Sous Chef
Commis Chef
General Manager
Which chef is responsible for preparing cold foods? e.g. salads, pates
Garde Manger
Friturier
Entremetier
Boucher
Which chef is responsible for meat and poultry?
Boucher
Sous chef
Patissier
Boulanger
What is the correct name for a Fish chef?
Poissonier
Rotissier
Saucier
Glacier
Which chef is second in command in the kitchen?
Sous chef
Commis chef
Head chef
Chef de partie
Which chef is in charge of a section/station of the kitchen?
Chef de partie
Commis chef
Sous chef
Expeditor
Which of the following are the responsibilities of the Expeditor?
Relay messages between the customers and waiting staff
Support staff by taking food to tables
Clearing tables
Preparing desserts
Which chef is responsible for making sweets and petit fours?
Confiseur
Glacier
Friturier
Chef de partie
Who is responsible for the washing up in the kitchen?
Kitchen porter/plongeur
Expeditor
Entremetier
Decorateur
What is the correct name for the Vegetable Chef? The chef who prepares hot appetisers, soups, vegetables, pastas and sometimes egg dishes.
Entremetier
Garde manger
Commis chef
Confiseur
Which are the roles of the commis chef?
Learning the skills required for each station
Assisting other chefs
Hiring new chefs
Relaying messages between customers and waiting staff
What does the Rotissier do?
Prepares roast meats
Prepares vegetable dishes
Prepares fish dishes
prepares grilled foods
Prepares sauces, stews & hot hors d’oeuvres
Second Chef (Sous Chef)
Pastry Chef (le patissier)
Sauce Chef (le saucier)
Prepares pastries and desserts
Pastry Chef (le patissier)
Larder Chef (le garde manger)
Kitchen porter
Cleans up after chefs and does the washing up
Executive Head Chef (Maitre Chef de Cuisine)
Second Chef (Sous Chef)
Kitchen porter
Responsible for cold foods, including salads and dressings
Pastry Chef (le patissier)
Kitchen porter
Larder Chef (le garde manger)
Helps in all areas of kitchens, doing basic jobs
Kitchen porter
Assistant Chef (commis chef)
Executive Head Chef (Maitre Chef de Cuisine)
What is the title of the person in overall control of the kitchen?
Commis Chef
Head Chef
Sous Chef
Line Chef
What is a Chef de partie?
Specialist senior staff
Trainee chef
Organises parties
Washes dishes
What doe a Le Patissier responsible for?
Prepares sauces, stews and hot hors d’oeuvres and sautés food to order
Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes
Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.
Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.
What is the le poisonier responsible for?
Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes
Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.
Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.
Prepares sauces, stews and hot hors d’oeuvres and sautés food to order
What is the L’entremetier responsible for?
Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes
Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.
Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.
Prepares sauces, stews and hot hors d’oeuvres and sautés food to order
What is the role of a kitchen assistant?
Kitchen assistants is in charge of ordering and coming up with the menu.
Kitchen assistants helps with all areas of the kitchen to gain experience.
Kitchen assistants carries out a range of jobs including washing up, fetching and carrying, preparation of vegetables and ingredients.
The main mantra you should use with menu planning is:
avoid repetition avoid repetition avoid repetition!
Colour
texture
space
The following issues need to be considered when planning a menu:
Colour
Texture
cookery method
Flavour
List a types of menu
(a)
List another types of menu
(a)
Menu factors. Once you design the
menu, check the following:
Have you got all the required menu items in stock?
Fresh produce is usually cheapest
avoid negative budget impacts
Establish the preparation lists
Menu factors. Once you design the
menu, check the following:
Take stock of your menu for the next shift/day
Fresh produce is usually cheapest
avoid negative budget impacts
use many French culinary
Menu terminology.
Table d'hôte
term used for dishes based on cereal e.g. rice, pasta, gnocchi
he table of the host usually a set menu
Soup which can be clear or bound
a whole joint cooked by nay cookery method other than roasting e.g. braised lamb
shoulder
Menu terminology.
Á la carte
term used for dishes based on cereal e.g. rice, pasta, gnocchi
he table of the host usually a set menu
menu items cooked to order
a whole joint cooked by nay cookery method other than roasting e.g. braised lamb
shoulder
Menu terminology.
Hors d
’
oeuvres
term used for dishes based on cereal e.g. rice, pasta, gnocchi
he table of the host usually a set menu
small appetizers at the beginning of the meal
a whole joint cooked by nay cookery method other than roasting e.g. braised lamb
shoulder
Menu terminology.
Entrée
term used for dishes based on cereal e.g. rice, pasta, gnocchi
he table of the host usually a set menu
small appetizers at the beginning of the meal
depending on the country this can be a starter or the first course, in a classical sense
it is a meat dish using a portion cut
Telephone cost that includes a standing charge
Fixed Cost
Variable Cost
Semivariable Cost
Stepped Cost
Salary of restaurant manager
Fixed Cost
Variable Cost
Semivariable Cost
Stepped Cost
Variable costs change with output levels
True
False
Power costs which includes a standing charge
Fixed cost
Variable cost
Semivariable cost
Stepped cost
Factory insurance
Fixed cost
Variable cost
Semivariable cost
Stepped cost
Material used in the production process
Fixed cost
Variable cost
Semivariable cost
Stepped cost
Wages of production staff paid on an hourly basis
Fixed cost
Variable cost
Semivariable cost
Stepped cost
You need 70g of flour which is R31.99 per 2,5kg... cost this ingredient
R1.20
R0.90
R1.25
R0.98
You need 100g of sugar which is R39.99 per 2,5kg... cost this ingredient
R0.99
R2.10
R1.60
R1.65
You need 300ml of Oil which is R31.99 per 1L... cost this ingredient
R9.60
R10
R9.80
R11.20
You need 30ml of butter which is R59.99 per 500g... cost this ingredient
R4.20
R3.98
R4
R3.60
Work out the X factor for 30ml of flour. Flour is 210g per 250ml.
60g
25.2ml
25.2g
60ml
What will the factor be to convert recipe from 6 yield to 14?
2
0.66
0.42
0.58
What will the factor be if you are converting a yield of 25 to 6?
4.50
4.16
4
4.28
Work out the X factor for 180ml onion and the known is 100g per 250ml.
75ml
88g
78g
75g
You need 70g of cumin which is R71.99 per 1kg... cost this ingredient
R5.04
R4.52
R5.10
R5.66
You need 70g of cumin which is R71.99 per 1kg... cost this ingredient
R5.04
R4.52
R5.10
R5.66
Work out the gross profit (60%) for a total cost of R48.99.
R100.56
R90.50
R122.48
R88.10
Work out the cost of 1 slice of cake if the cakes yield is 8 piece and the total cost is R68.99
R9.22
R8.62
R8.66
R9.10
Convert 150ml to L.
0.0015L
1.50L
0.0150L
0.150L
Covert 6.9kg to g.
6.900g
6900g
690g
0.690g
Adjust the recipes flour of 60g to a bigger quantuty using the factor of 4.5.
270g
170g
2700g
1700g
Adjust the recipes milk of 125ml to a smaller amount using a factor of 4.2
40.25ml
35.66ml
29.76ml
12.36ml
Adjust the recipes milk of 125ml to a smaller amount using a factor of 4.2
40.25ml
35.66ml
29.76ml
12.36ml
Telephone cost that includes a standing charge
Fixed Cost
Variable Cost
Semivariable Cost
Stepped Cost
Salary of restaurant manager
Fixed Cost
Variable Cost
Semivariable Cost
Stepped Cost
Variable costs change with output levels
True
False
Variable cost per unit always remain unchanged as output volume changes
True
False
Work out the food cost for the pita.
R4.83
R5.20
Work out the food cost for the beef strips.
R8.97
R9
Work out the food cost for the soy sauce.
R2
R2.10
Work out the food cost for the Tomato sauce.
R0.44
R0.52
Which ingredients are not in metric units?
Cucumber
Onion
Pita
Tomato
Which ingredients have a purchasing unit in L's?
Oil
Yogurt
Convert the g unit for brown sugar to KG.
0.5kg
0.05kg
0.005kg
Convert the olive oils mls to L's.
0.015L
0.0015L
0.150L
What are Fixed Costs?
the amount of money allocated for a business to use in certain departments
business costs, such as rent, that do not vary because of the amount of goods produced
costs that change depending upon the output
the point in a business when the profits are equal to costs
Which of the following calculations would you use to find total costs?
Fixed Costs + Variable Costs
Selling Price – Fixed Costs
Total Fixed Costs / Selling Price – Variable Cost
Total Fixed Costs/Variable Cost Per Item
If there was a rise in variable costs what effect would this have on the break even chart?
total cost line pivots downwards
fixed cost line and total cost line move upwards in a parallel shift
total cost line pivots upwards
revenue line pivots upwards
If there was a fall in fixed costs what impact would this have on the break-even output?
revenue would increase and tilt the SR line upwards
break-even is achieved at a lower level of output
greater output necessary to break-even
break-even is reached at a higher level of output
What is an example of a fixed cost?
Rent
Overheads ( water, electricity)
Raw Materials
Wages
On this chart at which point does this business break even?
190
200
$2,000
$1,000
Who is responsible for Cost Control in the kitchen?
General Manager
Cooks
Dining Room Manager
Executive Chef
Which of the variety of planning, monitoring and evaluation techniques can be used to manage expenses to ensure you remain profitable without sacrificing quality.
Reduce Waste and Theft
Cross-Train Staff
Perform Food Cost Calculations
All of the above
Controlling costs is something that should be done
Monthly
Daily
Weekly
Annually
When is a business making a profit?
When revenues are higher than costs
When revenues equal costs
When revenues are less than costs
Gross profit is the amount that is
left after only the food cost has been taken out !
True
False
Net Profit is the total revenue
minus overheads, labour and food
minus labor, food and overheads
minus food, overheads and labor
minus GST, puffery and gross-profit
Which definition best describes indirect costs?
Indirect costs are those costs which are not controlled directly by a manager.
Indirect costs are those costs which cannot be directly associated with a product or service.
Indirect costs are always fixed.
Indirect costs are always manufacturing overhead costs.
Power costs which includes a standing charge
Fixed cost
Variable cost
Semivariable cost
Stepped cost
A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?
1 cup
2/3 cup
1/2 cup
1/4 cup
Which recipe part tells the number and size of servings the recipe will make?
container size and type
list of ingredients and amounts
nutrition analysis
yield
Taylor is preparing chicken pie for dinner and uses a 9" × 13" glass baking dish. What part of the recipe helped her decide what pan to use?
yield
list of ingredients and amounts
step-by-step directions for mixing and handling
container size and type
A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
1/4 cup
1/2 cup
2 cups
1 cup
You purchase 1 lb of unsweetened chocolate for $5.50 per pound. What is your ingredient cost for 3 lbs of chocolate?
$5.50
$11.00
$16.50
15.50
You purchase 1 lb of butter for $2.99 per pound. What is your ingredient cost for 5 lbs of butter?
$2.99
$14.95
$.60
$15.25
You purchase 1 dozen eggs for $1.30 per dozen. What is your ingredient cost for 27 eggs?
$2.60
$35.10
$3.25
$2.93
You purchase 20 lb of sugar for $45.00. What is your ingredient cost for 7 lbs?
$15.75
$315.00
$6.48
128.57
You purchase 32 oz of cake flour for $2.98. What is your ingredient cost for 20 oz of cake flour?
$4.77
$2.00
$59.60
$2.98
A busser is a worker who assists the servers and is responsible for set up, clearing and resetting of tables.
True
False
A customer who purchases products or services from a hospitality business is called a customer-focused employee.
True
False
A POS system is a pager given to customers to tell them when their table is ready.
True
False
Consumables are products that get used and must be replaced regularly.
True
False
Managers need delegation, motivation, communication, technical, computer and organizational skills.
True
False
What are accompaniments?
Side dishes that come with the meal
The main food item on the plate
It is menu where an entree will include a salad or soup
A selection of juices, beverages, and baked goods for breakfast
