xxxx

Clostridium perfringens symptoms appear after consumption.

8-24 hours

The average check for fine dining runs ___ or more.

$60

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

Bacteria

Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity? a. Steakhouse b. Family c. Theme d. Seafood

Theme

What is the biggest energy user in the commercial kitchen? a. Reach in refrigerator b. Convection oven c. Traditional range d. Steam jacketed kettl

c: traditional range

Several cities have now banned a. trans fatty acids b. non-hydrogenated fats c. glutens d. saturated fats , 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. a. True b. False

true

People will often travel or more to reach a restaurant with a great reputation. a. a half hour b. 1 hour c. 2 hours d. 3 hours

1 hour

Restaurant equipment is generally thought to have a life expectancy of about years. a. 1 b. 3 c. 7 d. 10

10 years

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

12 million

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

135

Salmonella presents no problem if suspect foods are heated to . a. 125 °F b. 135 °F c. 145 °F d. 165 °F

165

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 food cost percentage given the following information: Beginning inventory = $24,000, Ending inventory = $18,000, Purchases = $21,000, Employee Meals = $5000, Transfers from Kitchen = $2,000, Transfers to Kitchen = $2,500, Sales = $75,000. a. 28.7% b. 30.0% c. 33.3% d. 27.3% e. None of the above

30 %

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. a. 6 to 12 b. 20 to 25 c. 3 to 4 d. 4 to 5

4-5

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

41-135

Restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by months. a. 1 to 3 b. 3 to 6 c. 4 to 7 d. 6 to 12

6-12

According to Energy Star, a branch of the U.S. 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%

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

9000

The two methods for changing a recipe to produce a different number of portions are: a. The factor method and the percentage technique b. FIFO and LIFO methods c. The six-column method and the inventory value method d. None of the above

A: the factor method and the percentage technique

Where is pizza native to?

Naples

Which is a compact, dense, boneless cut of meat?

New York Strip

_____, with 700 restaurants, is the largest seafood restaurant

Red Lobster

Opening and operating a restaurant takes: a. dedication, high energy, ambition, persistence b. luck, money, equipment, time c. family money, good friends, laid back personality, employees d. dedication, college degree, time, money

dedication, high energy, ambition, persistence

According to the text, the determines the equipment. a. kitchen manager b. layout c. menu d. space

menu

which does not have an impact of style of that will fit a location?

public transporation

High-protein foods are . a. as hazardous as other types of food b. responsible for most of food borne illness c. less hazardous than other types of food d. rarely responsible for food borne illness

responsible for most of food borne illness

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

Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the method.

sous vide

What is the formula for calculating the popularity index of a menu item? a. Total number of a specific menu item sold / total number of all menu items sold b. Total number of all menu items sold / Total number of a specific menu item sold c. Popularity of menu item X number of menu items d. Popularity of menu item / number of menu items e. None of the above

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

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. a. True b. False

False

one of the most successful chains is

Hard rock cafe

Induction stovetops heat by which of the following? a. Electric coils b. Enclosed gas jets c. Magnetic coils d. Heated air

Magnetic coils

Vegetarian restaurants don't serve:

Meat

Working stock refers to the amount of inventory that will be used during a particular shift or work period. a. True b. False

true

Which is an example of a family restaurant ?

Bob Evans

The _________ ethnic restaurant category represents the largest in number

Italian

which of the following restaurants has the least amount of service ?

vending

According to the National Institute of Health, 1 in have celiac disease and many more go undiagnosed. a. 133 b. 145 c. 150 d. 167

A: 133

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. a. 25 °F b. 35 °F c. 45 °F d. 55 °F

A: 25

The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the . a. Plate House b. Grand Tavern c. Subway d. Delmonico's

A: Plate House

Which best describes Clostridium perfringens? a. Bacteria present in soil, intestines of animals, including humans, and in sewage b. Infection found in contaminated nasal or oral discharges c. Parasite also known as a fish tapeworm d. Viral infections - the common cold and hepatitis

A: bacteria present on soil, intestines of animals, including humans, and in sewage

Which requires the highest original investment? a. building b. buying c. managing d. franchising

A: building

Which of the following is not an advantage of Independent restaurants? a. Greater advertising clout b. Relatively easy to open c. Restaurateur can do their own thing d. Plenty of room in certain locations

A: greater adverstising clout

Which is not true with regards to staphylococcus? a. It has a long incubation period b. Symptoms appear two to six hours after eating infected food c. It lasts a day or two d. It occurs after eating infected food

A: it has a long incubation period

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. a. LIFO b. FIFO c. Weighted average d. None of the above

A: lifo

With grilled salmon, nowadays, the wine of choice seems to be a . a. Pinot noir b. Merlot c. Chardonnay d. Riesling

A: pinot noir

Which type of steak is taken from the thick end of the short loin, has a T-bone and a sizable piece of tenderloin? a. Porterhouse b. Tenderloin c. Prime Rib d. New York Strip

A: porter House

China is divided into which culinary districts? a. Szechuan, Hunan, and Cantonese b. Dim sum, Szechuan, and Mandarin c. P.F. Chang's, Panda Express, and Chen's d. China Gardens, Chop Suey, and Hunan

A: scechuan, Hunan, Cantonese

According to the text, which should be front and center in the restaurant business? a. Finding a location b. Menu c. Design and decor d. Marketing initiatives

B : menu

Which is the difference between the sales price and the cost of the item? a. Prime cost b. Contribution margin c. Prime margin d. Contribution cost

B: contribution margin

Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the following? a. Poor personal hygiene b. Foods cooked directly after handling c. Shellfish from polluted waters d. Unfiltered drinking water

B: food cooked directly after handling

The most profitable restaurants are in which category? a. Family restaurants b. Quick-service c. Fast-casual d. Dinner house

B: quick service

Pop-ups are restaurants that: a. Are run out of a food truck for portable food delivery b. Restaurants that appear only for a few days, with an upfront price c. Are high-quality ingredients; fresh, made to-order menu items d. Are rugged roadhouse that looks modern with plenty of glass and polished wood

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

Theme restaurants, such as Hard Rock Café and Planet Hollywood should be located near . a. residential area b. tourist attractions c. other competitors

B: tourist attractions

Usually, the busiest periods in the restaurant business are during the . a. lunch-hour b. weekends c. weekdays d. mornings

B: weekends

Which involves highest risk overall?

Building

Which concept has the most sales of all segment ratings?

Burgers

Calculate the cost of food sold based on the following information: Beginning inventory $5,000, ending inventory $2,000, purchases $1,500, employee meals $500. a. $1,000 b. $2,500 c. $4,000 d. $4,500 e. Cannot be determined

C - 4000

In 1919, there were about restaurants in the United States. a. 4,000 b. 16,000 c. 42,600 d. 62,400

C : 42,600

H.G. Parsa found the actual failure rate of restaurants during the third year of operation is a. 10% b. 26% c. 14% d. 59% e. 19%

C: 14%

Up to of the meals eaten away from home are for utilitarian purposes. a. 25% b. 50% c. 75% d. 85%

C: 75%

Prime cost is the cost of . a. Angus beef b. labor and beverages c. food and labor d. food and beverages

C: food and labor

Aquaculture is which of the following food producing process? a. Growing vegetables in a water and nutrient mixture, in a greenhouse b. Growing mushrooms on logs c. Growing fish and shellfish in containment ponds in the ocean or along the shore d. Growing genetically modified vegetables that contain fish DNA

C: growing fish and shellfish in containments 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 one factor? a. People skills b. Luck c. Hard work d. College degree

C: hard work

The second step in the HACCP system is to . a. monitor all the steps b. take corrective action c. identify critical control points d. identify hazards and assess their severity

C: identify critical control points

Which of the following does not contain gluten? a. Soya sauce b. Some beers c. Miso d. Tahini

D: tahini

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is . a. 45% b. 35% c. 30% d. 33%

D: 33%

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

D: 6% 10%

Which of the following is not recognized as a menu Pyramid? a. Mediterranean Diet and Pyramid b. Latino Diet and Pyramid c. African Diet and Pyramid d. North American Diet and Pyramid

D: North American diet and pyramid

In drawing up a restaurant mission statement, the following features should be explicit: a. market(s) served b. kinds of food served c. ethical standards d. all answers are correct. e. kinds of food served and ethical standards are both correct.

D: all answers are correct

The economic factor that differentiates fine dining from the average restaurant is/are a. meal prices are high b. rents can be quite high c. labor costs can be high d. all answers are correct

D: all answers are correct

Which chef owns the restaurant No. 9 Park, in Boston's Beacon Hill neighborhood? a. Suzanne Goin b. Alice Waters c. Marc Vetri d. Barbara Lynch

D: barbara Lynch

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

D: capabilities of the servers

Which of the following is not a "Theme" restaurant? a. YOA b. Sole Kitchen c. 40/40 Club d. CUT

D: cut

Which menu separate similar entrées: beef in one section, seafood in another? a. Du jour b. Á la carte c. Table d'hôte d. Dinner-house

D: dinner-house

A(n) menu lists the food items served only on a particular day. a. seasonal b. á la carte c. table d'hôte d. du jour

D: du jour

What method of storage is widely used among the restaurant industry? a. LIFO b. Inventory Valuation c. Padded Inventory d. FIFO e. All of the above

D: fifo

Which of the following statement is incorrect? "Don't open a restaurant unless you..." a. Like cooking and all your friends love your food. b. Have experience in the restaurant business. c. Don't mind giving up weekends, evenings, holidays. d. Have personal and family goals established for the next several years.

D: have personal and family goals established for the next several years

Which is both an advantage and disadvantage of a microwave oven? a. its heat loss factor b. its degree to which it is a fire hazard c. ease of cleaning d. its speed for small quantity cooking

D: its speed for small quantity cooking

The overall objective of restaurant layout planning is to a. minimize the number of steps taken by wait staff b. minimize the number of steps taken by the host or hostess c. minimize the number of steps taken by kitchen personnel d. minimize the number of steps taken by wait staff and kitchen personnel are both correct

D: minimize the number of steps taken by wait stand and kitchen personnel are both correct

A_______ should include a vision of what the restaurant owner would like for the future a. profitability assessment b. service survey c. restaurant concept d. mission statement

D: mission statement

Low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they a. cook meats fast b. reduce shrinkage of meat c. hold meat so that it can be served to order from oven d. reduce shrinkage of meat and holding meat are both correct

D: reduce shrinkage of meat and holding meat are both correct

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

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

Which of the following is not a risk for someone on a strict Vegan diet? a. Heart health challenges b. Vitamin B 12 deficiencies c. Iron and calcium deficiencies d. Vitamin C deficiencies

D: vitamin c deficiencies

Standardized Recipes should contain which of the following: a. Item name and ingredient list b. Number of servings and portion size c. Cooking time and temperature d. a. and c. above e. All of the above

E: all of the above

Which of the following are factors that influence the number of guests you can expect to serve on any given day? a. Competition and weather b. Quality of service and operational consistency c. Your own promotions and your competitors' promotions d. a. and b. above e. All of the above

E: all of the above

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

E: product name or specification number

Which is not a reason for entering the restaurant business?

Holidays off

Tarder Vic was famous for this type of cuisine ?

Polynesian type food

The first burger chain was called

White Castle

Which of the following is not a category of kitchen equipment? a. Selling the food b. Receiving the food c. Fabricating the food d. Processing the food

a: selling the food

Which has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward? a. Buying b. Building c. Franchising d. Managing

b: building

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

baking soda

Cherry Pickers are a. People that grow their own fruits and vegetables for use in their restaurants b. A vendor who ignores his small clients while servicing his larger accounts c. Buyers who get bids from multiple vendors, then buy only those items each vendor has on sale or for the lowest price d. None of the above

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

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

c: portion sizes, choices, service consistency, comfort level

which is the most important part of the kitchen layout?

cooking line

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

e coli

seat turnover is also highly correlated with ?

efficiency

Which best describes Streptococcus? a. Contaminant of meat and is commonly found in the intestinal tract of healthy humans b. Spread by ingesting food and liquids contaminated by sewage containing vibrio comma c. Attaches itself to the intestinal wall of the host and can grow to 30 feet in length d. Infection found in contaminated nasal or oral discharges

infection found in contaminated nasal or oral discharges