The number of staff for a brigade doesn’t depend on the size of the kitchen. True or False?
False
Kaizen 5S leads to less wasted labor, e.g. searching for tools and visual understanding of the workplace. True or False
True
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%
If the food cost budget is 32%, and the menu food cost is 120 RMB, what is the selling price?
38.40 RMB
French term for double boiler is .................
1. A) Bain-marie B) Bouquet garni C) Mirepoix D) Julienne
A) Bain-marie
Mise en place means ......................... (What?)
Pre-praration
The Chef prepares mashed potatoes for 10 peoples. Each portion served is 100 grams. By peeling and steaming the potato the wastage is 30 %. How many kg potatoes must the chef purchase?
1,428 gm or 1 .4 KG
Auguste Escoffier is the creator of the kitchen brigade. True or False?
True
Farm to Table and Slow Food Movement emphasis on 1) fresh, 2)........ , 3) ........... , 4) simple preparations.
2) seasonal, 3) local,
In 12 Course of French Classical Menu, where will you serve - Desserts & sweet dishes.A) Entremet B) Potage C) Poisson D) Hors d’ oeuvres.
A) Entremet
A customer found a hair in his grilled tuna steak. Which chef is responsible for it?A) Entremetier B) Saucier C) Poissonier D) Hors d’ oeuvrier.
C) Poissonier
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.
In Kaizen 5-S, first S is Sort , second S is Set , third S is Shine , 4th S & 5th S are what?
4th S - Standardise & 5th S - Sustain.
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
Season and climate need to be considered when planning a Menu. True or False?
True
5S focuses on having visual order, cleanliness & standardization. True or False
True
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
Accurate descriptions and truthful advertising is not so important when planning a menu. True or False
False
“Chef de Partie” is responsible of one section in the kitchen. True or False
True
5. Bunched of herbs and vegetable used for flavoring.A) Bain-marie B) Bouquet garni C) Mirepoix D) Julienne
B) Bouquet garni