What type of menu offers items for a short period of time and can market seasonal food or new items.

What type of menu offers multiple courses for a set price?

What type of menu has various menu items packaged together?

What type of menu has each item priced separately?

What type of menu has items change periodically - either daily, weekly, or seasonal changes.

What type of menu has all meals available any time of the day?

What type of menu lists items available on a particular day and includes daily specials?

In this menu pricing method there is a set percentage of menu price that food cost must be and you calculate price that will provide this percentage.

Item food cost / food cost percentage = menu price

This menu pricing method uses data to determine dollar amount to be added to item's cost. It is found using this two step formula. 

(total nonfood cost + target profit) / # of guests = contribution margin 

This menu pricing method adds fixed dollar amount to food cost and you must know food cost and amount of markup. The formula is as follows:

Which of the following is NOT one of the six essential nutrients?

Which essential nutrient is needed in small amounts to help regulate body functions?

Which essential nutrient is needed in small amounts to help store energy?

Which essential nutrient is the body's main source of energy?

Which essential nutrient is needed to build new cells and repair injurded ones?

This is the recommended daily nutrient and energy intake amounts for a particular range and gender

This is a guide to nutrients in one serving of food based on a 2,000 calorie diet

This is a guide to the amount of each food group should be consumed each day put out by the USDA.

Which of the following is the correct formula to find the conversion factor for a recipe?

If a recipe serving 10 should serve 5 what is the conversion factor?

If a recipe serving 100 should serve 150 what is the conversion factor?

Which of the following is part NOT part of a standardized recipe?

_______ is the amount of space taken up by an ingredient. This type of measurement is best used for liquids.

_______ is the measurement of an item's resistance to gravity. A food scale is helpful for measuring ingredients in this way.

_______ is used for fat that comes in 1/4 lb sticks such as butter or margarine.

Involves combining fat with water in a liquid measuring cup.

When measuring fat in this method, pack down into the cup level off the top

1 T = ____t

1 C = _____T

1 C = ____fl oz

1pt = ____C

1 gal = ___ c

1 qt= ____ C

1/4 C = ___ T

1 gal = ____ qt

1 lb = ____ oz

1/2 fl oz = ____T

Less than 1/8 tsp = __________________

1/8 C = _____ T

In this mixing method fat is creamed with sugar using an electric mixer with a paddle attachment until creamy.

In this mixing method fat is cut into flour by hand using very cold ingredients.

This mixing method uses liquid or melted fat, which is mixed with the liquids and added to the dry ingredients

In this mixing method all ingredients are combined at once and yeast is mixed with warm water.

This mixing method involves mixing, punching down, and proofing.

This is an all purpose knife which is used for chopping, slicing, and mincing

This is a heavy, rectangular knife used for chopping all kinds of food and cutting through bone.

This is a general all purpose knife that has indented notches which helps release food easily.

This knife could be up to 14 inches long and can be used to slice cooked meat.

This type of knife is long, thin, with a serrated blade.

This type of knife is used to trim fruits and veggies. It is small and has a sharp blade.

This type of knife has a curved blade and is used to cut curved surfaces of vegetables.

This type of knife is curved and used to cut steaks from loins.

Which cooking method is food cooked either by direct heat, like on a grill or by indirect heat in a closed environment?

Grilling and broiling are examples of which type of cooking method?

Which cooking method provide the opportunity to create nutritious appealing dishes. Poaching, simmering, and steaming are examples of this cooking method.

Which cooking method involves both dry and moist heat cooking and can transform the less tender and less expensive main ingredients - examples include stewing and braising.

Which cooking method means "under vacuum" and is cooked for a long time in airtight plastic bags submerged in water?

Which cooking method is quick, alters proteins and makes them tough and does not allow browning to occur.

Which knife cut is 1/4 x 1/4 x 2 inches and is used when serving larger portions?

Which knife cut is 1/2 inch x 1/2 inch x1/8 inch and is achieved by creating a desired stick cut and thinly slicing it to produce a square?

Which knife cut is also known as a "matchstick" and is 1/8 x 1/8 x 2 inches?

Which knife cut is the smallest formal knife cut with only the mince smaller?

When plating food which of the following is NOT true?

Which of the following is true about garnishes?

True or false? The term "mise en place" means to put in place.

Which mother sauce has a brown stock base and is commonly used with lamb dishes. (also known as brown sauce)

This mother sauce has a base of egg yolk and butter and is used on eggs bennedict?

Which mother sauce has a base of milk and a white roux and is used to make cream sauces?

Which mother sauce has a base of white stock and is used to make sauce Normandy?

Which mother sauce has a base of tomato and is used in many Spanish or creole dishes?