UGRD-HMS6301 Hotel and Restaurant

Business
Prefinal exam

001
Term used to describe production utilizing mainly fresh foods and
traditional cooking methods Answer 1
Conventional
 

sufficient knowledge and servicing procedure of all the items on

the menu Answer 2
Product knowledge
 

Answer 3
Method of production utilizing mainly convenience foods Convenience
 

Staff must be courteous and good tempered. Pleasing and well- Answer 4
spoken manner Personality
 

Responsible for entire kitchen operations Answer 5

Chef De Cuisine
 
Answer 6
the first step of service sequence take booking
 
Corresponding Food production and beverage provision of
Answer 7
customer process step 5 clearing during service
   
Dipping the food in to boiling water or oil for a short time
Answer 8
blanching
 
Form of takeaway where customer drives vehicle past order,
payment and collection points Answer 9
Drive-thru
 
Cooked in a liquid, just below boiling point (simmering)
Answer 10
poaching
 
Cooked in dry heat, in the oven
Answer 11
Baking
 
Provision of food service and beverage service by means of
automatic retailing Answer 12
Vending
 

Simmering slowly in enough liquid to cover the food

Answer 13
stewing
 

Trust and respect that encourages efficiency and a good team Answer 14
Honesty
spirit among the operators  
Browned in small amount of fat, then cooked slowly in a small
amount Answer 15
Braising
 

Browned or cooked in a small amount hot fat or oil

Answer 16
Sautéing
 
Directly in charge of production Answer 17
Sous chef
 
Answer 18
Customer park their motor vehicle and are served at their vehicles Drive-in
 
Outstation used to provide service for peak demand or in specific
location; may be open for customers to order and served, or used
Answer 19
for dispensing to staff only Kiosks
 

Method of production, storage and regeneration utilizing

principle of sealed vacuum to control and preserve the quality of
Answer 20
processed foods Sous-vide