FNS quiz 2

Food Science 397c with Luckhardt at Central Michigan University

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By: Alisha Rickman
Created: 2011-02-08
Size: 46 flashcards
Views: 27

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who developed the traditional stations for kitchen organizations?

George Escoffier

Define Roux

mixture of fat and flour for thickening sauces

Define Poix

mixture of three vegetables: onions, carrots, celery use left over parts of the vegetables used to create a flavored stock

Define Chef

cheif

Bestow title of chefs a result of the accumulation of points in what three areas?

education, specific course work

experience

ACF written and practical exams

What does someone have to do in order to be considered a master chef?

must compete internationaly

What are the 5 entry level positions?

Production Manager (executive or sous chef)

Dining Room Manager (Maitr d')

Clean up Supervisor

Bar Manager

Catering or Banquet Manager

What is the Production Manager responsible for?

overlooks the kitchen staff. responsible for kitchen operations

What is the Dining Room Manager responsible for?

responsible for dining room operations (train and schedule servers)

What is the Clean up Supervisor responsible for?

responsible for dishroom personal and kitchen cleaners

What is the Bar Manager responsible for?

responsible for bar activity and alcohol containing beverages

What is the Catering or Banquet Manager responsible for?r

responsible for selling, organizing, and implementing special events

What are the three predominant departments in the kitchen?

Hot food

Baking

Salads

What is the hot food department used for?

site to prepare the main dish: entree and sides: starch and vegetable items

What are the hot food preparation equipment?

Ranges

Boiler/Grill

Griddle

Ovens

Steam Kettles/Steamers

Deep Fat Fryers

What is a range?

cooking top

What is a boiler/grill allow you to do?

cook at high temperatures with short cooking time

What is an oven?

A close chamber, hot air is what cooks the food.

what is an steam kettle?

Boiling water and steam does not come into contact with the food ( the higher the pressure the shorter cooking time)

What is a steamer?

stream comes into contact with the food; the higher the pressure the shorter cooking time.

What is a deep fat fryer?

food cooked in hot oil or fat and must be cooked in small pieces.

What is the bake shop department used for?

Site for baking and dessert production

What food preparation equipment is used?

Ovens - best use

Mixer - used to mix ingredients

Proof Box - warm, moist environment that let yeast rise or used as a warmer.

What is a Garde Manger?

The highest level/ expert of cold food. Sculptures and artistic expert.

What is the salads (cold food production) department?

Site for the production of vegetables, fruits, cold meats, pate's, and other cold foods.

What does a Function Book do?

helps avoid double booking the same space to two different clients.

What is recorded in a Function Book?

This document lists the host contact information, who booked the event, and what room is reserved.

What can be done if a client wishes to reserve a specific space and the group may not be as large as desired to fill this space?

Have a policy in place. A surcharge may be added to cover the potential lost revenue by having a small group in too large a room.

What does "qualifying" a party mean?

you would want to have a preference for a party that will have a higher level of sales over a "cheaper" party.

What should be done in order to protect both parties?

a deposit must be collected.

Should you refund a deposit?

You must have a written policy governing how deposits are to be handled. Fairness while respecting the needs of each party is the goal in developing a deposit refund policy.

How far in advance may an event be booked?

The goal for the property is to maximize revenues. Booking to far in advance may cause you to lose a more qualified booking. Consider popularity of dates.

Should there be a separate charge for room?

Often when a food and beverage event is planned for a space, there is no room charge. Other companies/properties may include a charge for any event. Have a policy in place.

What should of the meeting include when the event manager meets with the host after the booking?

1. The physical set up of the room and space.

2. Planning the program

3. Determining the time schedule

4. Selecting the food and beverage menu

5. The event manager should help to "guide" the host in making decisions keeping in mind maximizing revenues.

What might be on a policy sheet?

1. The length of time a room is reserved

2. How long in advance the room will be set and ready

3. the costs for staff based upon the guaranteed number (ratios)

4. The cost for extra staff (service, bartenders) beyond the policy ratios

Deposit amount and how deposits are handled

5.When and what the guaranteed attendance amount means.

6.Any contracts that will need to be singed and when (rentals)

7. Costs for rented equipment

8.Policies on the service of alcohol

What are the three parts of a function sheet?

Part 1 is the identification and contact date

Part 2 is the details of the event to included the "what and when"

Part 3 is the total cost with places for the Manager and host to sign.

What does part 1 of the function sheet include?

1 The day written out, date and time of the event

2. The persons name, address, and work and home phone numbers

3.Name of the event/organization conducting the event.

4.Room (where the event will be)

5. Estimated number to attended with a blank for the guaranteed number

6.Name of the person that booked the event and the name of the property person in charge of the event.

What does part 2 of the function sheet include?

1. Details of the event.

2. Should include purpose of the function, foodservice details, service of alcohol, and overall event details including when each activity is to take place

3. Foods service is determined by the amount of time the guests may have to partake in the food and the degree of variety desired.

What does part 3 of the function sheet include?

Grand total of cost along with gratuity.

space for either the booking agent or property's person in charge to sign and date the sheet and space for the host.

also used as a work order for the staff.

What are the two types of foodservice available?

Banquet or buffet

Menu Selections

What are you different alcohol service styles available?

Service on Tables

Open Bar

A la carte Drinks

Cash Bar

What does service on tables mean and what is the problem with this?

Pictures of beer, bottles of wine, even bottles of spirits with mixers bay be set on tables. Charge is based upon the number of bottles that is set on the table. Problem with this is least amount control to prevent minors from drinking.

What does open bar service mean and are there any problems with this?

Guest may come to a location where a bartender serves the guest. The host is charged based upon what is consumed. Any open bottles that have been opened but not complete used are charged as complete bottles. Most profitable to the property but is costly to the host.

What is A la carte Drinks?

like restaurant service in that orders are taken from the patrons at their tables then the server returns with the drink. Cost the host nothing or can be.

What is a cash bar?

No cost to the host. when the guest pay cash for drinks from the bar. Sometimes viewed negative from the guest. Sometimes a policy is in place that a minimum amount of cash sales must occur and the bartender is free or the minimum is not reached then the host will have to pay an extra charge for the bartender.

What is a daily function sheet?

document generated daily with the details of what should be done that day.

About this deck

By: Alisha Rickman
Created: 2011-02-08
Size: 46 flashcards
Views: 27

About StudyBlue

“Simply amazing. The flash cards are smooth, there are many different types of studying tools, and there is a great search engine. I praise you on the awesomeness.”
Dennis