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ProStart Quarter Final 1 Flashcards | StudBud
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ProStart Quarter Final 1
ProStart Quarter Final 1
25 terms
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61 plays
Review for Quarter Final
Flashcards
25 cards
F
Practice quiz
P
Host live
L
Questions
25
Answers
1
What does the M stand for in FATTOM?
Moisture
Medium
Mild
2
What is the average per-person dinner check for Casual Dining Full Service?
$10.00 - $25.00
$59.00 - $65.00
$15.00- $50.00
3
What does the TT stand for in FATTOM?
temperature and thyme
time and temperature
time and tenderness
4
What does the A stand for in FATTOM?
Acidity
Acclaim
Apple
5
Name two organizations who rate the quality of lodging establishments,
Hotels Plus/AARP
AAA/Exxon Mobile
AAA/Mobile Travel Guide
6
What is a service or product called that is provided to guests for their convenience?
check-in
recreational
luxury
amenity
7
What distinct contribution did Georges August Escoffier make to the foodservice industry?
wrote one of the earliest cookbooks
exact rules for conduct and dress for chefs
created recipes for fine French suaces
8
Name the two foodservice organizations that review and rate various restaurants.
AARP/AAA
Zagat Survey/Michelin Guide
AAA/Mobile Guide
AAA/NRA
9
What does the F stand for in FATTOM
Food
Fat
Field
10
What period sparked the way knowledge was obtained and accepted?
Guilded Age
Middle Ages
Renaissance
Industrial Revolution
11
What distinct contribution did Marie Antoine Careme make to the foodservice industry?
restorante
grand cuisine
brigade
12
Who wrote the first cookbook?
Marcus Apicus
Julia Childs
Gordan Ramsey
Mrs. Kerns
13
What is the segment of restaurants that has a dinner check of $3.00 - $6.00?
Quick Service (Fast Food)
Quick Casual Restaurant
Casual Dining Full Service
14
What is a guild?
a lover of fine food and drink
an organization of restaurant owners
association of people with similar interests or professions.
a person with a refined taste for food
15
What restaurant segment is the most expensive with an average check of $25.00 or more?
Fine Dining Full Service
Casual Dining Full Service
Family Dining Full Service
16
What are the two segments of the foodservice industry?
Commercial/Noncommercial
Schools/Fast Food Restaurants
Restaurants/Military
Banquets/Caterers
17
What are the two categories of jobs in the foodservice industry?
Executive Chef/Sous Chef
Front of the House/Back of the House
Server/Hostess
18
What is the average per-person dinner check for Family Dining Full Service?
$20.00
$10.00
$15.00
$25.00
19
What is haute cuisine?
An Italian meal
An elaborate and refined system of food preparation
Establishments that catered to travelers in ancient Greece
A private club for the ancient Greeks
20
What are the types of pathogens?
bacteria and mold
viruses and parasites
yellow and blue
bacteria and fungi
21
What is lesche and what time period did it appear in?
A private club/Ancient Greece
A restaurant/1980's
A wine festival/Industrial Revolution
A bar/Renaissance Period
22
How many people does the restaurant and foodservice industry employ?
1 million
13 million
1 billion
5 million
23
How many people does it require to have a foodborne illness outbreak?
1 million
200,000
2
20
24
What does the O stand for in FATTOM?
Oil
Oxygen
Opportunity
25
What process did Louis Pasteur develop?
fermentation
lactose free
homogenized
pasteurization
