Process of cooking food items by surrounding them with hot, dry air in an oven.

Refers to cooking on an open grid over a heat source.

Refers to cooking with dry heat created by the burning of hardwood or by hot coals.

Process of cooking food items with radiant heat from above.

Refers to cooking on a flat, solid cooking surface or the surface itself.

Refers to cooking food items submerged in hot fat.

Refers to cooking food items quickly in a small amount of fat, keeping it in a constant motion by stirring with a utensil or flipping the pan to browns evenly.

Cooking uncovered in a sauté pan or skillet with fat and leaving the food relatively undisturbed, except for flipping or turning.

Refers to cooking gently in water or another hot liquid but not bubbling.

Cooking food items in water or another liquid bubbling gently.

Process of cooking in water or other liquid that is bubbling rapidly.

   Process of cooking food items by direct contact with steam.

Process of cooking where food is covered in a small amount of liquid, usually after preliminary browning.

It is the French term for “under vacuum.”

It is the process of encapsulating a liquid in an impermeable, edible membrane.

Preservation technique where food items are frozen quickly through cold, circulating air in ultra-low temperatures.

Process of holding meats in coolers under controlled conditions to provide time for this natural tenderizing.

Ancient method of food preservation in which moisture is removed from the food.

Most wholesale meat carcasses are broken down into smaller cuts and enclosed in plastic vacuum packs.

Practice of stuffing and cooking one animal inside another.

Process of storing meats, usually large cuts, under carefully controlled conditions.

A uniform mixture of two (2) unmixable liquids, is formed.

Process of extracting chemical compounds or flavors from a vegetable in water

Cooking temperature. It refers to the air temperature in the oven, the fat in the fryer, the surface of a griddle, or the liquid in which food is cooking.

Increases costs for businesses as holding stocks is an expense

A way of tracking what and how much inventory a restaurant has at all times.

The "safe" amount of stocks that need to be held to cover unforeseen rises in demand or problems with reordering supplies.

Occurs when a business runs out of stock

Refer to materials ready to use in production.

Refers to the stocks of unfinished goods in production, also known as semi-finished goods.

The final products obtained after applying the manufacturing process to raw materials and semi-finished goods.

Refers to the inventory of materials that a company uses to pack goods.

Refers to the materials consumed in the production processes but do not form part of the finished goods.

Consistency in managing stock items is the most crucial aspect of a food and beverage business.

The secret to faster inventory counts is to keep the product storage areas organized.

Choose a few people on the team to always be in charge of stocktaking.

By monitoring sales and inventory levels every day, restaurants are in a better position to respond to changes in real-time.

The most common reason is an inefficient or improperly managed inventory system

Chefs sometimes prepare and cook too much food to avoid 86’s, but this will lead to higher food waste.

Examples of these would be when a server forgets to add the allergy note for a dish including nuts, or the line cook misread the ticket and prepared the wrong dish.

     Standardizing the measurements for each dish can prevent too much food from reaching the trash when a guest does not feel like packing leftovers.

First In, First Out (FIFO) System-the most recent deliveries (last in) are used before using any part of that same product previously on hand.

The purchasing department must provide sales forecasts to allow stock control managers to judge the type, quantity, and timing of stocks needed

The purchasing department must provide sales forecasts to allow stock control managers to judge the type, quantity, and timing of stocks needed

The marketing department responsibility is to order the correct quantity and quality of these inputs at a competitive price and from a reliable supplier who will deliver on time.

Labeling enables the FIFO storage method and reduces the amount of spoiled food being kept on hand.

Minimum Stock Level. A restaurant identifies a minimum stock level and re-orders when a stock reaches that level.

Stock Review. It aims to reduce costs by cutting stock to a minimum.

   Stock Review. A restaurant has regular reviews of stocks and, after every review, places an order to return stocks to a predetermined level.

Primary packaging. It refers to the packaging without which the goods cannot be used. For example, a ketchup bottle.

Which statements are TRUE? Choose (3).

Which statements are TRUE about Determining Proper Inventory Levels? Choose (3).

Overstocking increases costs for businesses as holding stocks is an expense for firms due to the following reasons: Choose (3)

These are bite-size, open-faced sandwiches. They primarily consist of tiny portions of food presented on the bases of bread, toast, or pastry.

These are groups of appetizers made of seafood or fruit with a tart or tangy sauce.

Raw vegetables and pickled items.

Popular accompaniments to potato chips, crackers, and raw vegetables.

Attractively arranged salads served before the main course, designed to sharpen the appetite. They should stimulate the appetite.

Served alongside the main course.

Should be large enough to serve as a full meal and contain a substantial portion of protein.

Light salads served after the main course but before the dessert to refresh the appetite.

Made from fruits, nuts, or a combination of similar ingredients

Made with two (2) slices of bread or two (2) halves of a roll, a spread, and a filling.

Made using more than two (2) slices of bread (or rolls split into more than two (2) pieces) and with several ingredients in the filling.

Prepared with a single slice of bread, and the filling or topping is attractively arranged and garnished.

Are small, fancy sandwiches typically made from light, delicate ingredients and bread with the crusts trimmed. These are often cut into fancy shapes.

Sandwiches in which fillings are wrapped, like a Mexican burrito, in a large flour tortilla or similar flatbread and may be served whole or cut in half if large.

Consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two (2) slices of bread or two (2) halves of a roll.

Made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other fillings, and topping it with a sauce, gravy, cheese, or other toppings.

Are also called toasted sandwiches. These are simple sandwiches buttered outside and browned on the griddle, in a hot oven, or on a panini grill.

Made by dipping sandwiches in beaten egg and, sometimes, in breadcrumbs, and then deep-frying

Moist, loose-curd cheese that may or may not have cream added.

Sometimes called Italian cottage cheese, is smoother, moister, and sweeter than cottage cheese.

Smooth, mild cheese with high-fat content and is mostly used in sandwiches and baking.

Very soft and rich cheese that looks almost like whipped cream.

Mild cheese made using whole milk or part-skim milk. It is stringy in texture due to the pulling and stretching done during production.

Soft, white, freshly made cheese.

Group of cheese that range from bland and buttery when young to earthier and more full-flavored when older.

Ripens from the outside toward the center

Cured cheese with a firm texture and varying degrees of mildness or sharpness that depends on age.

Refers to cheeses that owe their flavor and appearance to the blue or green mold that mottles their interiors.

Fine, savory meat fillings wrapped in pastry, baked, and served hot or cold.

Consists of coarsely ground and highly seasoned meats baked in an earthenware mold and always served cold.

Forcemeats made from poultry, game, or suckling pig wrapped in the skin of a bird or animal and poached in stock and are usually served cold.

Forcemeats stuffed into casings.

Prepared by seasoning and slow-cooking pork or poultry in a generous amount of its fat until the meat can fall off the bone and then mashed

Ripening is the process of converting freshly made curds into distinctive, flavorful cheeses.

Blue-veined- It includes cheeses that usually have an orange or reddish rind thinner than the mold rind of mold-ripened cheeses and usually become softer as they ripen

Bread - It provides the base for a sandwich and adds to the appearance and flavor of the final product.

Dressing is a sauce added to salads to give them flavor and help hold the ingredients together.

Cut every ingredient into large enough pieces that the customer can recognize each immediately

A finger food item served at receptions and with cocktails is called an hors d’oeuvre.

The garde manger chef, also known as the pantry chef