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Manage First Principles of Food and Beverage Management Exam Questions with Complete Answers
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Manage First Principles of Food and Beverage Management Exam Questions with Complete Answers
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Manage First Principles of Food andBeverage Management Exam Questions
with Complete Answers
Accompaniment - Answer-an item such as salad, potato, and other choices included as
part of the entree selling price
action plan - Answer-A series of steps that will be taken to resolve a problem
wet aging - Answer-one of two methods of tenderizing beef: involves placing small
portions of beef in a plastic bag without air, sealing the bag, and refrigerating for specific
time period.
dry aging - Answer-one of the two methods of tenderizing meat: done in special coolers
in which air is circulated at precise temps for the time determined by package size and
other factors
"A" item - Answer-a very expensive item
ala carte menu - Answer-a menu that has different prices for each menu item
anaphylaxis - Answer-a potentially life-threatening allergic reaction that can cause a
drop in blood pressure, loss of consciousness and even death
as purchased (AP) - Answer-the weight of a food item before it is cooked
backorder - Answer-an order that a vendor cannot fill or ship immediately
Bag-in-box (soft drink syrup container) - Answer-A 5-gallon syrup container in which the
soft drink syrup is sealed in a plastic bag that is then placed in a cardboard box for easy
transporting.
banquet - Answer-an event in which a sponsor pays an establishment to provide
specified food and beverage services to all event attendees
banquet agreement - Answer-a contract between the operation and the event's sponsor,
which specifies the responsibilities of both parties
Banquet Event Order (BEO) - Answer-A document used by sales, production, and
service staff to detail all banquet requirements
batch cooking - Answer-The production of items in small volumes (batches) to maximize
food quality by reducing holding times until service.
, behind- bar par level - Answer-The number of bottles of each item that should be behind
the bar at any time.
benefits - Answer-indirect financial compensation paid to attract and retain employees
bin number (wine) - Answer-A number that tells the location in a wine storage area
where a specific wine is stored
blind tasting - Answer-A tasting during which the raters do not know the recipe's
ingredients or preparation methods when they sample the items.
blood alcohol content (BAC) - Answer-the amount of alcohol absorbed into a person's
bloodstream
Bona Fide Occupational Qualification (BFOQ) - Answer-the realistic range of skills or
credentials needed to preform the essential job functions
bottom line - Answer-a planned profit or another financial goal such as to break even
brand - Answer-the combination of qualities that makes an establishment's product and
services different from those of it's competitors
broad line vendor - Answer-a vendor that sells a wide range of products, often with few
alternatives in each categories
broken case storage - Answer-an area used to store opened purchase units of products
that have been issued
buffet - Answer-a style of foodservice in which customers select the menu items and
portion sizes they prefer as they pass along one or more serving counters
calendar year - Answer-A year that begins on January 1 and ends on December 31.
calibrate - Answer-to check or verify, such as oven temp
Call brand (spirits) - Answer-a specific brand of liquor requested by a customer
Cancellation Clause - Answer-a document that indicates any financial penalties for
cancellation at certain times before the banquet date
capital - Answer-the amount of an owner's money invested in a business that could be
used for other purposes
cash bar - Answer-an event during which alcoholic beverages are purchased by the
event attendees
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