| The Menu | Presentation | Food Production | Serving | Vocabulary |
|---|---|---|---|---|
|
What are fixed menus, cycle menus, market menus, and hybrid menus types of?
Menus
|
What is plating considered to be in the food industry?
Art
|
Name at least 2 beverages.
Contestant can choose from the following list:
coffee, tea, cocoa, soft drinks, milk, fruit drinks, & alcoholic drinks |
Over-the-counter, drive-through, cafeteria, buffet, and seated are all what?
Styles of service
|
What is a beverage?
A drink
|
|
What are the 3 parts of a menu?
Appetizer, entree & side dish
|
What is portion control?
Understanding how much a serving size of food is and how many calories or how much food energy a serving contains.
|
Moist heat, dry heat, and dry heat with fat are all types of what?
Cooking methods
|
What are 3 steps to setting up a table?
1) Make sure table is stable
2) Cover table 3) Set table |
What is a recipe?
A set of directions for cooking something
|
|
What are the 3 types of pricing?
Table d` hote, combination, and a la carte
|
What is plating?
The attractive and appealing presentation of food on the serving plate.
|
Standardized recipes, preparation, cooking methods, and beverage prep are all a part of what?
Food production
|
Are servers front-of-the-house employees or back-of-the-house employees?
Front-of-the-house
|
What are nutrients?
A substance that provides nourishment essential for growth and the maintenance of life.
|
|
Taste, variety, appearance, nutrition, production, and pricing are all a part of what?
Menu planning
|
The visual composition on the plate, in a state of readiness to be eaten is what?
Presentation
|
What is a yield?
The number of servings in the recipe.
|
Sequence, direction, timing, clearing dishes, bussing, and sidework are parts of what?
Serving food
|
What is an example of a condiment?
A substance such as salt or ketchup that is used to add flavor to food. Contestant can list any possible examples that the definition applies to.
|
|
Types, parts, pricing, and planning are all parts of what?
Menus
|
What are the 3 main parts of presentation?
Plating, portion control & art
|
What is a standardized recipe?
One that contains seven certain things that control the end result.
|
Serving food, setup, and styles of service are all parts of what?
Serving
|
What is consistency?
The way in which a substance, typically a liquid, holds together; thickness.
|
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