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ManageFirst: Principles of Food and Beverage Management
Chapter 5 Questions
⇨ ManageFirst: Principles of Food and Beverage Management — 2e — National Restaurant Association
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ManageFirst: Principles of Food and Beverage Management
— 2e
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Why are classic sauces referred to as "mother sauces"?
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What is an effective and sanitary method for cooling hot food?
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What refers to activities including water conservation, energy efficiency, and recycling that can ...
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What strategies can be used to make desserts nutritious?
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Which is the only thickening agent for sauce that can be frozen and defrosted without losing texture?
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What considerations must a manager take into account when purchasing convenience food?
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What is a disease transmitted to people by food?
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What refers to the dry heat method whereby high heat is applied from above?
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Which type of flour is made from hard wheat with a relatively high protein content?
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What is the process in which ingredients produce gases that cause dough to rise?
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How do managers create an accurate production forecast?
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What is the purpose of the line-up meeting?
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How does the manager know that quality has been attained?
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Which sanitation practice is not planet-friendly and should be avoided?
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What refers to a moist heat method whereby food is cooked briefly in hot water and cooled very quickly?
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What refers to breaking down connective tissue in meat through scoring, pounding, or use of blades or needles?
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Which type of thermometer measures temperature through use of a metal probe with a sensor on the end?
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What describes the flow of food through the stages of growing, harvesting, storage, processing, ...
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Why is scheduling a challenge for a restaurant manager?
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What is the purpose of combination cooking methods such as braising or stewing?
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