Which of the following cooking methods is generally the best for maintaining the quality and nutritional value of fruits and vegetables? A) Baking B) Boiling C) Stir-frying D) Steaming
D) Steaming
Fish should be cooked at a moderate temperature long enough for flavor to develop and to coagulate protein. True or False
True
The layout of facilities influences the storage of menu items but not the serving of them. True or False ?
False
The actual cost of food sold percentage is calculated by dividing the actual cost of food sold by the food sales revenue for a given time period and multiplying by 100%. True or False
True
Which one of the following should the chef consider when planning a menu? A) What he/she likes B) Profits C) Layout & Design of the Restaurant D) Most expensive items
C) Layout & Design of the Restaurant
A change in facilities may force an establishment to change its menu. True or False ?
True
In general, what is the most important factor to consider when changing a menu? A) The Operating System B) Guest Demands C) Supply Levels D) Menu Mix
B) Guest Demands
Browning meat in a small amount of fat, then cooking it slowly in a small amount of liquid in a covered cooking container is called ___________ .
Braising
Which one of the following is most likely to reduce your labor costs? A) Increasing the size of your menu B) Decreasing the size of your menu C) Decreasing supply levels D) Increase the number of staffs
B) Decreasing the size of your menu
Which cooking method is best to recommend to a guest seeking a low-fat dinning option? A) Tempura B) Broiling C) Deep-frying D)Sautéing
B) Broiling