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
โChef de Partieโ is responsible of one section in the kitchen. True or False
True
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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
In 12 Course of French Classical Menu, where will you serve - Desserts & sweet dishes.A) Entremet B) Potage C) Poisson D) Hors dโ oeuvres.
A) Entremet
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15
5. Bunched of herbs and vegetable used for flavoring.A) Bain-marie B) Bouquet garni C) Mirepoix D) Julienne
B) Bouquet garni
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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 dโ oeuvrier.
C) Poissonier
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15
Mise en place means ......................... (What?)
Pre-praration
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eraser
Reset score!
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gift
Win 15 points!
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gift
Win 10 points!
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baam
Lose 10 points!
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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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lifesaver
Give 25 points!
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magnet
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rocket
Go to first place!
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thief
Give points!
5
10
15
20
25
heart
Other team wins 20 points!
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star
Double points!
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shark
Other team loses 5 points!
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baam
Lose 20 points!
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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
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
C) Mirepoix
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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