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WorksheetsCh 48 & 49 Test
Total questions: 34
Worksheet time: 20mins
Make sure the kitchen has the right products at the right rice price.
Reception
Purchase
Storage
All of the above
Paper that is issued by the seller
Invoice
Purchase Order
Receipt
Check
Factors affecting the cost of food (select all that apply)
cooking time
theft
labor cost
overhead expenses
The "P" in P & L stands for (a)
Focal Point
Food in three dimensions
Center of attention
Relationship between each other
Texture, color and shape
Which would be an acceptable tip amount for a waiter / waitress for a bill that totaled $62.00
$17.00
$30.00
$3.00
$7.50
The front of the house serves from the tray.
American
Buffet
Russian
French
Flambé dishes and Bananas Foster prepared at the table would be examples of _____ service.
American
Buffet
Russian
French
The most common type of table service used in restaurants today.
American
French
Russian
Buffet
The most basic place to eat is used with what type of menu?
Banquet Setup
A la Carte
American Style
French Style
Drinks should be served from the ___
right
left
either side
What is presented at the end of a meal in a restaurant?
(a)
Chefs must use the ___ to help them prepare daily meals.
Daily Receipts
Monthly Calendar
Production Sheet
Total Orders
Coffee should not be kept in a coffee maker for more than ___.
10 minutes
15 minutes
30 minutes
1 hour
A true latte is ...
topped with foam
espresso and steamed milk
made with cocoa
served over ice
Hot tea is made from
(a)
EP and AP are calculated on the actual ___
yield
portion size
costing
menu expense
What is the main function of the maître d'hôtel?
Take orders
Seat guests
Serve food
Dining room operation
What is the most important part of controlling labor costs?
Scheduling
Layoffs
Cameras
Marketing
AP in the restaurant industry means....
Applied Portion
As Purchased
Eaten Part
After Preparation
What could use/ should use when measuring flour? (select all that apply)
Dry Measuring Cup
How many T are there in 1/4 cup?
(a)
How many quarts are in a gallon?
2
4
6
8
When preparing the disinfectant for the three-compartment sink, how many tablets should be used?
2
3
4
6
When cleaning tables you should use the ___
Green bucket
Red bucket
Paper towel
Just leave it for Rogers
There are (a) tsp in 1 T
Which is a sample of crumbing?
Which is a sample of dredging
Which product / products is used in the sanitation bucket?
Which product is NOT used to sanitize
What type of table service is this?
American
Buffet
A la carte
Russian
How many tablespoons of butter are in a stick?
4
6
8
10
How should brown sugar be measured?
Loose in the cup
Sifted into the cup
Placed in the cup with a spoon
Packed into the cup
Which tool shown is a turner?
Spatula
Ruler
Turner
Slider
