Auguste Escoffier is the creator of the kitchen brigade. True or False?
True
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15
Kaizen 5S leads to less wasted labor, e.g. searching for tools and visual understanding of the workplace. True or False
True
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15
Season and climate need to be considered when planning a Menu. True or False?
True
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15
Farm to Table and Slow Food Movement emphasis on 1) fresh, 2)........ , 3) ........... , 4) simple preparations.
2) seasonal, 3) local,
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15
A customer found a hair in his grilled tuna steak. Which chef is responsible for it?A) Entremetier B) Saucier C) Poissonier D) Hors dâ oeuvrier.
C) Poissonier
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15
In 12 Course of French Classical Menu, where will you serve - Desserts & sweet dishes.A) Entremet B) Potage C) Poisson D) Hors dâ oeuvres.
A) Entremet
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15
Mise en place means ......................... (What?)
Pre-praration
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15
Accurate descriptions and truthful advertising is not so important when planning a menu. True or False
False
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15
Vegetables such as leeks, celery, carrots, cut into strips not longer than the width of a soup spoon is called what? A) Bain-marie B) Bouquet garni C) Mirepoix D) Julienne
D) Julienne
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15
5S focuses on having visual order, cleanliness & standardization. True or False
True
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15
The contribution margin is calculated by: A) Food cost multiplied by food cost %. OR B) Selling price minus food cost.
B) Selling price minus food cost.
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20
A restaurant that serves an average of 5,500 customers finds that its monthly cost of food sold was CHF 9,200.00, and its total food sales were 27,500.00. What is its food cost percentage?
33.45%
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15
Sweated vegetables added to soup, sauce, and roast e.t.c. for flavour is called what in French? A) Bain-marie B) Bouquet garni C) Mirepoix D) Julienne