CUUL 1000 Fundamentals of Culinary Arts

Which is not one of the Four major Cuisine Periods?

Which is the Formula for Yield %

MDS stands for

The importance of staff briefing is to: discuss callouts, reservations, issues from previous service, brigade check

•Challenges of Food Inventory are •Perishability (•Spoilage•) (•Theft or Loss•) (•Not getting to take food home•)

Who opened the first free standing restaurant in Paris

Select the answer that is not associated with opening the FOH/Dining Room

What grain is used to make risotto

What is the term for Meat such as Cows, Pigs, Lamb, & Venison are butchered into first

28.35 grams =???

(1)=Chuck (7)=Flank (2)=Rib (8)=Plate (3)=Short Loin (9)=Brisket (4)=Loin (5)=Round

Which are common interview questions

What is Grant Achatz Restaurant called and where is it located?

How many portions can you get from 300 ounces of Tenderloin cut at 6 ounces a piece?

Choose key points when arriving to an interview

1 Qt = ???

What does BEO stand for?

The importance of Family Meal is to make whatever you want and gossip about the closing shift

Food Cost % = Edible Portion Cost / Menu Price

RCF is which formula

Primal Cuts for Pork are (Belly) (Jowl/Head) (Shoulder/Butt) (Hock) (Picnic Shoulder) (Loin) (Spare Rib) (Chuck Roast)

Hybrid Gastronomy is when you mix cultural techniques with different ethnic flavors

Brunoise is bigger than a dice

Choose One that is not a type of interview

What color cutting board is used for cooked ground beef

When opening the BOH first you: Unlock the doors, Turn on equipment, Cook yourself breakfast, Try to find your prep list

64 ounces in a Pound

How many ounces in a Gallon

restaurant employees run the risk of burnout both mentally and physically due to extremely long work hours

Four Restaurant Classifications are (Fine dining, Fast/Quick Service, Casual, Chain)

8 oz = ???

"86" refers to which of the following

How many fluid ounces in 3 cups

Choose all that apply in accordance with Restaurant obstacles

The 2 types of fish are Round & Flat

Select the types/methods of inventory

Mise en Place means everything in it's place

A Menu is: A tool for organization, Establishes concepts, Vehicle for marketing & merchandising, Help manages workflow

3 tsp = ???

Fabricating Meat "In House" Choose the one that doesn’t apply

(Wagyu Filet) Edible Portion Cost= $25.75 Food Cost % = 35% What is the Menu/Selling Price?

(Ora King Salmon) Edible Cost per Portion= $17.50 Menu Price= $58.00 What is the Food Cost %

33 ounces in a liter

Choose the term of having every item listed on your inventory guide as it would be in order on your shelf/walk-in? 

Menu Price = Edible Portion Cost / Food cost %

Which of the following Clubs has Chef Colby worked at

FIFO Means

How many ounces in a pint?

An example of a small ware would be

Some marketing strategies for menus are: Digital marketing, Collaborations, Loyalty Programs