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FSS-2120 Food and Beverage Management Ch 5 Exam Questions and Answers
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FSS-2120 Food and Beverage Management Ch 5 Exam Questions and Answers
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FSS-2120 Food and BeverageManagement Ch 5 Exam Questions and
Answers
How does the manager know that quality has been attained?
-Budget goals are within expectations
-Sales have met forecasted amount
-Reservations are booked in advance
-Established standards have been met - Answer-Established standards have been met
What refers to a moist heat method whereby food is cooked briefly in hot water and
cooled very quickly?
-Poaching
-Simmering
-Steaming
-Blanching - Answer-Blanching
What is the purpose of combination cooking methods such as braising or stewing?
-Food is not tenderized but develops a brown coating of crispy texture
-Tender cuts of meat and some vegetables have flavor seared in
-Food is not thoroughly cooked but prepared for salads or further preparation
-Make tough cuts of meat tender and give it better flavor - Answer-Make tough cuts of
meat tender and give it better flavor
What refers to the dry heat method whereby high heat is applied from above?
-Grilling
-Roasting
-Broiling
-Sautéing - Answer-Broiling
What refers to breaking down connective tissue in meat through scoring, pounding, or
use of blades or needles?
-Curing
-Tenderizing
-Marinating
-Aging - Answer-Tenderizing
What is the process in which ingredients produce gases that cause dough to rise?
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