Term
|
Definition
-Assistance in opening/operating
business
-Franchisor-sponsored training and materials
-Greater exposure/higher
revenue-extensive advertising
and name recognition
-Lower costs due to volume
purchasing
-Tested operating procedures |
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Term
| Disadvantages of franchises |
|
Definition
-Franchise contracts-restrict
style, methods of operation,
products served, services offered, décor, and furnishings
-Franchise contracts usually
favor the franchisor
-Little choice to area |
|
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Term
|
Definition
-Ready access to cash and credit
-Experiment without great risk
-Resources to hire staff specialists
-Access to useful comparative
financial information |
|
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Term
|
Definition
-Bureaucratic rules/procedures,
slow response times to market
changes
-Large amount of paperwork, rules
-Top management can lose
motivation |
|
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Term
| Advantages of independents |
|
Definition
-Owned by 1 or more people, no chain
affiliation
-If multiple units, menus may be different
-React to market trends quicker than
chains |
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Term
| Disadvantages of independents |
|
Definition
-Little capital to start
-Large number fail within 5 years |
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Term
| First fast food restaurant |
|
Definition
| -White Castle in Wichita, Kansas in 1916 |
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Term
|
Definition
| -In-N-Out in California in 1948 |
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Term
| Differences in Commercial and Non-commercial sectors |
|
Definition
Commercial: Maximize profits by selling food and beverage.
-Freestanding (independent, franchise, chain)
-Causal dining, quick-service, fast casual
-Family-service: comfort foods, no
alcohol
-Hours vary
-Some serve breakfast and lunch all day
Non-Commercial: Food and beverage is not primary mission
-Minimize expenses to generate profits, don't look to profits first
-Focus on nutrition
-Trained dietitians |
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Term
| Drive-thrus account for what % of fast food business? |
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Definition
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Term
| Differences between grande and nouvelle cuisine |
|
Definition
Grande: Dozens of courses and very elaborate
Nouvelle: Mid-20th century. Lighter cuisine/natural flavors. Light accompaniments and garnishes. |
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|
Term
| Technical advances for cooking |
|
Definition
-Fermentation
-cast iron stove
-Use of clay pots, sun-dry, pickle or smoke food
-canning
-refrigerators
-Freeze drying, vacuum packing
-Transportation technologies –steam ships, railroads
-Mixers, food processors
-Irradiation, induction cooktops |
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Term
| Characteristics important for a chef |
|
Definition
-Knowledge
-Skill
-Taste
-Judgement
-Dedication
-Pride |
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Term
|
Definition
-Cuisine Classique
-Known as "emperor" of the world's kitchens
-Simplified Careme's work
-Developed the 5 mother sauces
-created an organizational system known as "brigade de cuisine"
-His recipes are seminal and form the basis for most sauces today |
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Term
|
Definition
-Grande Cuisine
-known as the "cook of the kings"
-very much a showman
-developed the use of roux
-Father of modern cooking, brought it out of the middle ages
-Master of French “Haute Cuisine” or
“Grande Cuisine” or “L’Art de la
Cuisine”
-Invented French sauce classification
system still employed today
-Was the chef of royalty from all over
the world |
|
|
Term
| What is a microorganism and what does it need to grow? |
|
Definition
What is it?:
-Pose the greatest threat to food safety
-Are responsible for the majority of
foodborne illnesses
-Are small, living beings that can be seen only with a microscope
-Microorganisms that cause disease are
called pathogens
-Some pathogens can give off toxins
What does it need to grow?:
-FATTOM
-to grow microorganisms need nutrients,
specifically proteins and carbohydrates as meat, poultry, dairy products and eggs
-They grow best in foods that have a neutral pH. 7 is neutral.
-Most foodborne microorganisms grow well, 41 and 135º. This is the
Temperature Danger Zone (TDZ).
-most foodborne illnesses require moisture to grow.
- |
|
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Term
| What is direct contamination? |
|
Definition
| -contaminatin of foods from natural settings-bacteria, fungi |
|
|
Term
| What does contaminated food look and smell like? |
|
Definition
-Molds: cause spoilage with discoloration, formation of odors, and off-flavors
Yeasts: Can spoil food rapidly. May appear as pink discoloration or slime and may bubble. |
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Term
| Should food handlers wash their hands? When? |
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Definition
| Wash hands after smoking, eating, drinking, and when switching from working with raw foods to cooked foods. |
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Term
| Differences between the 3 types of hazards |
|
Definition
1.Selecting the menus and recipes/receiving: Human hands involved in food preparation. Contaminated or spoiled goods. Foods in the TDZ.
2.Storing: Cross-contamination to and from other foods; bacterial growth; spoilage; improper holding temps.
3.Preparing: Cross-contamination; bacterial growth |
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Term
| What is the temperature danger zone? |
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Definition
| -41 degrees to 140 degrees. Food should not be in this zone for more than 2 hours. |
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Term
| Differences between Clean, Sanitize, and Sterilize |
|
Definition
Clean: free from dirt; unsoiled
Sanitize: to free from dirt and germs by cleaning and sterilizing
Sterilize: to destroy microorganisms in or on, usually by bringing to a high temperature with steam, dry heat, or boiling liquid |
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Term
| What should you do if you have a pest infestation? |
|
Definition
-Build out pests first, deny them food,
professional exterminator
-Store all food and supplies 6 inches off the ground
-Rotate stock
- |
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|
Term
| How, when, and why do you calibrate a thermometer? |
|
Definition
How:Ice point method and Boiling Point Method. 32 degrees F in water or 212 degrees F in water.
When: When it is new. when it has been dropped. when going from one temp extreme to another.
Why: Thermometers are critical measuring equipments for temperature to ensure the safety and quality of many food products. |
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|
Term
|
Definition
Units of Measure:
-Weight:
1 lb. = 16 oz.
-Volume
1 gal.=4 qts=8 pints=16 cups=128oz.
1 quart = 2 pints = 4 cups = 32 ounces
1 pint = 2 cups = 16 ounces
1 cup = 8 ounces
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
-Can sizes
#10 can = 12 cups = 3 quarts = 6 pounds 9 ounces |
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Term
| Are there such things as "truth in advertising laws?" |
|
Definition
-lables and descriptions must be accurate
- |
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|
Term
| What are the three ways to measure items in the kitche? |
|
Definition
|
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Term
|
Definition
-offers the same selection every day
-fast-food restaurants |
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Term
|
Definition
-the menu changes everyday for a
certain period of time, then repeats in
the same order, every three to four weeks |
|
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Term
|
Definition
-fixed price menu where the
guest chooses one item from each
course and pays one price for the
whole meal, regardless of the course
selections |
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|
Term
| What is the purpose of using standardized recipes? |
|
Definition
-Once menu is created, need to
standardize recipes to produce a
known quantity and quality of food
-Written forms assist with training
cooks and educating wait staff
-Helps to ensure guest receives a
consistent quality and quantity of
product
-Essential for accurate menu costing
and pricing
-Should be simple to read and
understand |
|
|
Term
| How can you judge the accuracy of a menu? |
|
Definition
Truth in Menu Laws. Labels and descriptions must be accurate.
-Potential labeling problems include:
1.Point of origin (Roquefort dressing)
2.Grade or quality (prime, choice)
3.Fresh-must be fresh, not frozen
4.Imported
5.Homemade-made on the premises
6.Portion size |
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|
Term
| What pieces of equipment are most common in a restaurant? |
|
Definition
|
|
Term
|
Definition
-Aid in cutting, shaping, moving
or combining foods |
|
|
Term
|
Definition
-Measure temperatures through
a metal probe, digital readout |
|
|
Term
| Infrared (Laser) Thermometers |
|
Definition
-Used for accurate temperatures
of food and equipment surfaces
-Noncontact thermometers reduce
the risk of cross contamination |
|
|
Term
|
Definition
-Slices food more evenly and uniformly
-Great for portion control and for reducing food loss
- |
|
|
Term
|
Definition
-manually operate
-slicer made of stainless steel
-adjustable blades
-use when you have delicate cuts/small quantities |
|
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Term
|
Definition
-high speed blender
-used to chop, mix, slice, and dice large quantities of food rapidly
-Puree soups and sauces |
|
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Term
|
Definition
-used for cutting, grinding, chopping
-has attachments and different blades for various jobs
-used with different types of food |
|
|
Term
|
Definition
-Food mixer and other processing jobs
-can mix, whip, cream, grind, knead |
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Term
|
Definition
-has open burner system used to distribute heat to pots and pans
-used for food that is cooked by direct contact with heat |
|
|
Term
|
Definition
-food is heated by hot air
-can do many jobs besides roasting, baking-simmer,stew, braise, and poach |
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|
Term
|
Definition
-operate by heating air in an enclosed space
-always preheat ovens thoroughly
-space items well to allow for heat circulation |
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|
Term
|
Definition
-cooks by applying dry heat and forced air to food
-heat, bake, braise, roast, and keep foods warm |
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|
Term
|
Definition
-heat foods by conventional methods
-heating elements can be adjusted separately
-use stones or metal decks
-used to bake or roast food |
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Term
|
Definition
-used in 3 modes, convection, steamer, or both
-heat foods by various methods depending on food
-can bake, roast, braise |
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|
Term
|
Definition
-Specific amount of humidity to provide a growth area for yeast
-Used for yeast products as rolls, breads, bagels
-Used as holding oven |
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Term
|
Definition
-used to hold food until needed on steam table
-Need to keep at 135° out of TDZ |
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Term
|
Definition
-Holds food until needed for service
-Keeps food at proper temp. |
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Term
|
Definition
-flat stove
-used for short orders as hamburgers, eggs, grilled sandwiches |
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Term
|
Definition
-an open flame burner
-can also be called a broiler
-used to cook some foods, melt cheese, brown certain foods |
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|
Term
|
Definition
-Heats fat to cook foods
-used to deep fry and blanch foods |
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|
Term
|
Definition
-Ideal for cooking vegetables and many other foods quickly with minimum loss of nutrients and flavor
-Have two types, pressureless (doors can be opened during operation and pressure (doors can’t be opened during operation) |
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|
Term
|
Definition
-stainless steel
-uses steam to cook foods inside jacket
-kettle heated at bottom and sides
-results in more uniform cooking |
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|
Term
|
Definition
-one of the most versatile pieces of equipment
-flat with 4 sides of stainless steel
-used to cook and prepare many types of food |
|
|
Term
|
Definition
-similar to food processor, better
for liquids |
|
|
Term
|
Definition
| -hand blender-puree soft foods |
|
|
Term
|
Definition
-stainless steel or
plastic with airtight lids, come in a variety of sizes |
|
|
Term
|
Definition
-hold food at
current temperatures for a short
period of time. Holds hotel pans |
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|
Term
|
Definition
| -used for keeping hot foods not during service |
|
|
Term
|
Definition
| -used to keep foods warm, especially for carving |
|
|
Term
|
Definition
| -canisters of foam, dry chemicals or pressurized water |
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|
Term
| How do you maintain fat for frying? |
|
Definition
|
|
Term
| Parts of a knife/made of what? |
|
Definition
-Tang- fits inside handle; entire length of handle; should have bolster
-Bolster- support on knife to put your fingers when cutting
-Rivet- screws that hold knife and tang together |
|
|
Term
|
Definition
|
|
Term
|
Definition
-use a whetstone
-puts an edge on the knife |
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|
Term
| Older spices and well used spices |
|
Definition
-Allspice-blend of cinnamon, cloves, and nutmeg
-Anise-licorice flavor
-Capers-pickled;used as condiment
-Caraway-world's oldest spice; peppery flavor of rye
-Chiles
-Paprika-sweet, pungent flavor
-Chile powders-sweet,mild,hot
-Cinnamon
-Cloves-unopened buds of evergreen trees
-Coriander-sweety, spicy flavor
-Ginger-sweet, with hint of lemon and rosemary
-Horseradish-root of a plant
-Nutmeg-sweet flavor
-Peppercorns-berries of vine plant
-Saffron-orange color, bitter,honey-like taste
-sesame seeds-nutty,earthy flavor |
|
|
Term
| Is there a difference in using fresh and dried herbs? |
|
Definition
| depends on the herb for the taste you desire |
|
|
Term
|
Definition
|
|
Term
| What is the difference between an herb and a spice? |
|
Definition
-herb-Aromatic plants-leaves, stems or flowers; Can be fresh or dried, fresh is best
-Spices-Strongly flavored or aromatic portions of plants; Used as condiments; Bark, roots, seeds; Almost always used in the dried form; Purchased whole or ground |
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|
Term
| Is there a difference between a lager and an ale? |
|
Definition
Lager- bottom-fermenting,light,clear,and crisp pilsner
-Ale-top-fermenting, aromatic cloudy beer-porters, stouts |
|
|
Term
| What type of coffee is used in this country? |
|
Definition
-Arabica-most important commercially,
finest coffees are made from these
-Robusta-not as flavorful as Arabica
-Roasting coffee and grinding coffee |
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|
Term
| What is and what are the uses of a wet rub, what is in it? |
|
Definition
-Rub mixer with blend of fresh or dried herbs
-be used with a little oil, mustard, garlic |
|
|
Term
| What is the standard breading procedure and why do you bread foods? |
|
Definition
-Add seasong to flour, not breadcrumbs, less salt exposed to the fry grease.
-Thin egg wash or butterilk to a consistency just thick enough to coat
-filter breadcrumbs regularly while breading
-always use dry-wet-dry
-you bread to fry |
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|
Term
|
Definition
-Pre-preparation; everything in it's place
-To do as much work as possible in
advance without loss of quality |
|
|
Term
|
Definition
-To increase holding qualities‐destroys
bacteria that causes spoilage and enzymes that discolor foods
-To save time‐faster to cook blanched
veggies
-To remove undesirable flavors‐milder
-To enable the product to be processed
faster‐blanch tomatoes to loosen skin
-scald briefly and then drain |
|
|
Term
| Difference between rub and marinade |
|
Definition
-Marinades are used to flavor and tenderize the product
-Rubs-mixture of ingredients rubbed on the product |
|
|
Term
|
Definition
-Oils‐to preserve moisture
-Acids‐used to tenderize protein foods
-Flavorings‐herbs and spices‐release flavors more slowly, long marinations |
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|
Term
| Examples of water conservation |
|
Definition
-turn off faucets completely
-running dishwashers at full capactiy
-using low-flow toilets
-serving water to customers only when requested
-using gray water (wash water and other waste water) for landscaping |
|
|
Term
| What is a solid waste management system and what are examples |
|
Definition
-use of waste management practices to safely handle the municiple solid waste stream with the least adverse impact on human health and the environment
-Source reduction: design and manufacturing of products
-Recycling
-Composting
-Animal feed-foodwaste
-Fat to fuel
-Incineration and alndfilling
-Facility waste assessment |
|
|
Term
| Three R's of solid waste management |
|
Definition
|
|
Term
| What is source reduction? |
|
Definition
| -making the design and manufacturing of product's packaging less toxic |
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