Food Service Management Quiz - Part 2

Orientation plan

Employee Manual

Job description

Training guideline

Food costs

Rent expenses

Advertising expenses

Employee compensation

Classical or grand sauces

Compound or small sauces

Modern sauces

Primary sauces

A sweet and spicy condiment made from fruit, vinegar, sugar, and spices

A sauce made by combining raw butter and flavoring ingredients

A sauce derived from one of the five mother sauces

A mixture of egg yolks and heavy cream used to thicken sauces

Sear

Baste

Poêle

Braise

To enhance flavor

To create a glossy finish

To act as a thickener

To add sweetness

Cottage cheese

Brie

Mascarpone

Ricotta

Soft, ripened

Semi-soft

Hard, ripened

Unripened

A type of bacterial culture added to milk

The milk solids that result from coagulating milk

The watery byproduct of milk separation

The final aged form of cheese

Yeast breads do not use yeast, while laminated doughs do.

Laminated doughs incorporate layers of butter, while yeast breads do not.

Yeast breads are made using pastry cream, while laminated doughs are not.

Laminated doughs are baked immediately, while yeast breads are always proofed overnight.