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