Sous chef - Study guides, Class notes & Summaries

Prostart 1 Unit 1 Exam with correct Answers Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? Casual dining full-service Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by opening the first restaurant Chapter 1: Which operation is in the noncommercial foodservice segment? Hospital cafeteria Chapter 1: All the services that people use and receive when they are away from home are known as hos...

If diners are looking for elegantly prepared food serviced by highly trained waitstaff at a table with linen napkins, fine china, and crystal, they should look for a restaurant advertised as a _____ restaurant correct answer: Fine-dining Although all restaurants try to be efficient, in which of the following is the key to success correct answer: A quick service restaurant Which of the following is the best description of an entrepreneur? correct answer: Someone who organizes a business ...

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

Intro To Hospitality Management - Food and Beverage Operations (Chapter 5) verified already passed Food and Beverage - correct answer is a term the hospitality industry uses to refer to all food and beverage needs for an event, dining experience or general catering. The food and beverage department within a hotel consists of many areas and personnel that cater to internal or external guests. Food and Beverage Director's Skills and Responsibilities - correct answer - Exceeding guest expect...

Quiz 2 [MANAGING SERVICE IN FOOD & BEVERAGE] Questions with complete solution 2024 A dotted line in an organization chart indicates an employee whose job is primarily of one Select one: a. providing financial support. b. making decisions. c. developing quality standards. d. giving advice. - correct answer .b. making decisions. In the foodservice industry, a convenience food is one that Select one: a. has no special storage requirements. b. is of a higher quality than a non-convenienc...

Within the noncommercial segment, foodservice is typically handled in what two ways? - Answercontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer-quick service The most widely recognized rating service in the US is the: - Answer-AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - Answerslow Which segment of the restaurant and foodservice industry provides food in sup...

Quiz 2 [MANAGING SERVICE IN FOOD & BEVERAGE] fully solved graded A+A dotted line in an organization chart indicates an employee whose job is primarily of one Select one: a. providing financial support. b. making decisions. c. developing quality standards. d. giving advice. - correct answer .b. making decisions. In the foodservice industry, a convenience food is one that Select one: a. has no special storage requirements. b. is of a higher quality than a non-convenience food. c. inco...

ProStart I Exam Review 17-18 Questions and Answers 1.Define credibility. a person's ability to be believed 2.Some experienced servers need to learn the new seasonal menu. Which is the most appropriate method for teaching these staff members group training 3.Define saucier. cook who specializes in making sauces 4.What should an employee immediately do when a fire occurs Ask 'Am I in danger?' 5.Which question is illegal to ask in an interview Where were you born? ...

Hospitatlity - ANSWERServices people use and recieve when away from home Haute Cuisine - ANSWERElaborate/refined system of food preperation Julia Child - ANSWERPopularized Freqnch Cuisine/techniques through television/books Georges August Escoffier - ANSWERTranisition Carême haute cuisine into contemporary cuisine Describe the different types of resturant segments - ANSWERFamily dining, casual dining, fine, quick service (fast food), quick causal When did quick-service restaurant...

American culinary Federation (ACF) Question and answers 2023/2024 verified to passEducational and work experience - correct answer ACF certifications are based on candidates ________________________________. CC - correct answer Certified culinarian ($175) CSC - correct answer Certified sous chef ($245) CCC - correct answer Certified Chef De Cuisine ($265) CEC - correct answer Certified executive chef ($335) CMC - correct answer Certified MasterChef ($4100) PCC - correct answer ...