sample questions 381

An important guideline to ensure that the safe internal temperature is achieved in microwave cooking is to add a minimum of __________ to the recommended internal cooking temperature.

25 F

about ____ appetizers are adequate for the majority of restaurants

6 to 8

The range in temperature danger zone-between __________, is the range in which bacteria can thrive and multiply most rapidly.

70 F and 125 F

generally, in a table-service restaurant, there should be at least ___ entrees

8

Clostridium perfringens symptoms appear __________ after consumption.

8 to 24 hours

calculate the cost of food sold based on the following information. beginning inventory $5000, ending inventory $2000, purchases $1500, employee meals $500

$4000

the average check for fine dining runs_____ or more

$60

if your restaurant operates with a profit margin of around 5 percent, you'll need about ____ worth of sales to earn $450 a. $4000 b. $5000 c. $6000 d. $9000

$9,000

Which best describes Clostridium perfringens?

Bacteria present in soil, intestines of animals, including humans, and in sewage

one of the most successful chains is

Hard Rock Cafe

which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?

a wide variety of salad items and inexpensive and always fresh

which has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward?

building

which involves the highest risks overall?

building

which requires the highest original investment

building

which concept has the most sales of all the segments ratings?

burgers

cherry pickers are

buyers who get bids from multiple vendors, then buy only those items each vendor has on sale or for the lowest price

seat turnover is also highly correlated with

efficiency

according to the text, the ______ determines the equipment

menu

a _____ should include a vision of what the restaurant owner would like for the restaurant in the future

mission statement

food is prepared, individually vacuum packed, and refrigerated for future use. this is known as the _____ method

sous vide

high margin and high popularity -> price up, quality up

star

people will often travel ____ or more to reach a restaurant with a great reputation

1 hour

restaurant equipment is generally thought to have a life expectancy of about ____ years a. 1 b. 2 c. 7 d. 10

10

according to the national institute of health, 1 in ___ have celiac disease and many more go undiagnosed

133

When holding hot TCS food, what is the minimum required internal temperature?

135F

H.G Parsa found the actual failure rate of restaurants during the third year of operation is

14%

it is estimated that about ___ americans suffer from some type of food allergy

15 million

Salmonella presents no problem if suspect foods are heated to __________.

165 F

Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush for the fingernails, and rubbing the hands together using friction for __________.

20 seconds

calculate the food cost percentage given the following information: beginning inventory= $24000, ending inventory = $18000, purchases = $21000, employee meals = $5000, transfers from kitchen = $2000, transfers to kitchen = $2500, sales = $75000

30.0%

if the opening food costs are $66,666 and total sales are $200,000 the food costs percentage

33%

delmonico expanded to how many locations?

4

quick-service restaurants are likely to spend _____ percent of their income on advertising, more than is spent by the casual, fast casual, or family restaurant, or the dinner house

4 to 5

in 1919, there were about ____ restaurants in the united states

42,600

restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by ____ months

6 to 12

real estate commissions are ordinarily _____ of the building selling price and ____ of the selling price of raw land a. 1%, 3% b. 2%, 6% c. 4%, 8% d. 6%, 10%

6%, 10%

up to ____ of the meals eaten away from home are for utilitarian purposes

75%

according to energy star, a brand of the us environmental protection agency, as much as ____ of the $10 billion annual energy bill for the commercial foodservice industry does no useful work a. 50% b. 60% c. 70% d. 80%

80%

which of the following are factors that influence the number of guests you can expect to serve on any given day

competition and weather, quality of service and operational consistency, your own promotions and your competitors promotions

opening and operating a restaurant takes

dedication, high energy, ambition, persistence

which menu separate similar entrees: beef in one section, seafood in another?

dinner-house

vegetarian restaurants

do not serve meat

low margin and not popular take out from menu (if contribution margin cannot be improved)

dogs

there are no costs associated with purchasing in extra-ordinary large quantities- if you have the room, you will always save money by buying in bulk

false

working stock refers to the amount of inventory that will be used during a particular shift or work period

false

prime costs is the cost of

food and labor

Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the following?

foods cooked directly after handling

which of the following is not an advantage of independent restaurants

greater advertising clout

aquaculture is which of the following food producing process

growing fish and shellfish in containment ponds in the ocean or along the shore

when asked by the author and others what helped most "in getting where you are today," which of the following was the number 1 factor?

hard work

which is not a reason for entering the restaurant business

holidays off

The second step in the HACCP system is to __________.

identify critical control points

which of the following statement is incorrect? "don't open a restaurant unless you..."

like cooking and all your friends love your food

induction stovetops heat by which of the following

magnetic coils

in drawing up a restaurant mission statement, the following features should be explicit

market(s) served, kinds of food served, ethical standards,

the economic factor(s) that differentiates fine dinning from the average restaurant is/are

meal prices are high, rents can be quite high, and labor costs can be high

according to the text, which should be front and center in the restaurant business

menu

the overall objective of restaurant layout planning is to

minimize the number of steps taken by wait staff and kitchen personnel

where is pizza native to?

naples

investment x return on interest =

net income

which is a compact, dense, boneless cut of meat

new york strip

which of the following is not recognized as a menu pyramid

north american diet and pyramid

predicted number of that item to be sold =

number of guests expected x item popularity index

net income / (1-tax rate) =

operating income

inventory levels are not determined by which of the following a. operating calendar b. storage capacity c. potential savings from increased purchase size d. vendor delivery schedule e. product name or specification number

product name or specification number

which of the following does not have an impact on the style of restaurant that will fit a location

public transportation

high margin and not popular -> promote or price down

puzzles

the most profitably restaurants are in which category

quick-service

_______, with 700 restaurants, is the largest chain seafood restaurant

red lobster

low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they

reduce shrinkage of meat and holding meat

High-protein foods are __________.

responsible for most of food borne illness

pop-ups are restaurant that

restaurants that appear only for a few days, with an upfront price

Contribution margin / (1-vc%) =

revenue

Which bacterium lives in the intestine of chickens, ducks, mice, and rats and, given favorable conditions, may cause illness to humans (cooking foods to a temperature of 165 °F or higher can kill them)?

salmonella

which of the following is not a category of kitchen equipment

selling the food

china is divided into which culinary districts? a. szechuan, hunan, and cantonese b. dim sum, szechuan, and madarin c. p.f chang's, panda express and chen's d. china gardens, chop suey and hunan

szechuan, hunan, and cantonese

which of the following does not contain gluten

tahini

what method of storage is widely used among the restaurant industry

FIFO

the two methods for changing a recipe to produce a different number of portions are:

the factor method and the percentage technique

which type of restaurant is build around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity

theme

what is the formula for calculating the popularity index of a menu item

total number of a specific menu item sold/ total number of all menu items sold

theme restaurants, such as hard rock cafe and planet hollywood should be located near

tourist attractions

what is the biggest energy user in the commercial kitchen

traditional range

several cities have now banned _____, which are a type of fat

trans fatty acids

standardized recipes ensure that customers receive the same type and quality of an item every time they order that item

true

To ensure menu ingredients are available, fresh, and priced right restaurant operators should

use frozen foods when fresh foods are not available, take advantage of the seasons when items are at the lowest price and best quality, use the ups and downs in food prices and partially overcome them by seasonal or even daily menus

the first burger chain was called

white castle

conversion factor

yield desired / current desired

The _______ ethnic restaurant category represents the largest in number

italian

two of the main menu pricing strategies include a. selecting the menu items according to guests' liking and price at 40% food cost and/or the prime cost method b. using the weighted average approach where the dogs save the stars and/or the contribution margin c. using the prime cost method and/or the contribution margin d. using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

The extent to which the restaurant can be seen for a reasonable amount of time and whether the potential guest is walking or driving is the concept of __________.

visibility

which of the following is not a risk for someone on a strict vegan diet

vitamin c deficiencies

usually, the busiest periods in the restaurant business are during

weekends

which of the following is not a "theme" restaurant?

CUT

Which best describes Streptococcus?

Infection found in contaminated nasal or oral discharges

when using the ___ storage system, the storeroom operator intends to use the most recently delivered product before he or she uses any part of that same product previously on hand

LIFO

which of the following restaurants has the least amount of service

Vending

prime locations vs. ordinary locations usually cost

a good deal more

in coming up with a concept for a new restaurant you should:

adapt concepts from successful restaurants

A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.

ambiance

__________, single-celled microorganisms that are capable of reproducing in about 20 minutes, cause the highest number of biological food-borne illness.

bacteria

Which of the following is not considered a chemical contamination hazard in food?

baking soda

which chef owns the restaurant no. 9 park, in boston's beacon hill neighborhood

barbara lynch

cost of goods sold =

beginning inventory ----------------------- plus purchases -------------------- = goods available for sale less ending inventory ------------------------- = cost of food consumed less employee meals ----------------------- = cost of food sold

which of the following is an example of a "family" restaurant

bob evans

revenue - vc -------- contribution margin - fc -------------- operating income - tax ---------- net income

bottom-up approach

which is not a consideration in menu planning a. needs and desires of patrons b. capability of cooks c. equipment capacity and layout d. capabilities of the servers

capabilities of the servers

which is the difference between the sales price and the cost item?

contribution margin

which is the most important part of the kitchen layout

cooking line

food cost % =

cost of food sold / food sales

a ____ menu lists the food items served only on a particular day

du jour

After ingestion, which is a living organism that establishes colonies in human or animal intestinal tracts, where they produce toxins?

e.coli

The best guide in selecting a restaurant planner/consultant is __________.

experience and reputation

new recipe amount =

ingredient weight / total recipe weight = % of total weight then % of total x total amount requires =

Which is not true with regards to staphylococcus?

it has a long incubation period

item inventory value =

item amount x item value

standardized recipes should contain which of the following:

item name and ingredient list, number of servings and portion size, cooking time and temperature

which is both an advantage and disadvantage of a microwave oven

its speed for small quantity cooking

order amount =

par value - on hand + special order

with grilled salmon, nowadays, the wine of choice seems to be a

pinot noir

the first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the

plate house

low margin and popular -> improve margin (no need to promote) -> price up or cost down (e.g. repackage) side items

plowhorse

trader vic was famous for this type of cuisine

polynesian type food

which type of steak is taken from the thick end of the short loin, has a t-bone and a sizable piece of tenderloin

porterhouse

factors that go into building perceived price-value include a. portion size, sameness of product choices b. service, coupons, ingredients of products c. portion size, choices, service consistency, comfort level d. coupons, sameness of product choices

portion size, choices, service consistency, comfort level