Food and Culinary Arts

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A manager receives an invoice for $1500 from a vendor. The invoice states "2/10; net 30". What will ... Started by debasdf	3 Replies 415 Views	Jul 8, 2021 by Crystal Hawkins
A recipe calls for 6 cups of grated Colby Jack cheese. 1 pound costs $4.95 and contains 4 grated ... Started by roselinechinyere27m	2 Replies 403 Views	May 18, 2021 by Yazmin Ayala
What is an example of a spot-checking strategy? Started by Lisaclaire	5 Replies 724 Views	May 18, 2021 by Daniel Aina
What sorts of considerations go into the decision to offer a buffet exclusively or in addition to a ... Started by Redwolflake15	2 Replies 292 Views	May 11, 2021 by Daniel Aina
What are determining factors in the selection of what spirits to offer for sale? Started by jasdeep_brar	2 Replies 525 Views	May 9, 2021 by Meghan McCarthy
What unique storage concerns must be addressed regarding alcohol? Started by tatyanajohnson	2 Replies 340 Views	May 5, 2021 by Lizbeth Arellano Zepeda
If a restaurant shows reckless disregard for an allergic guest's safety, what additional kind of ... Started by Destiiny22	2 Replies 233 Views	Apr 28, 2021 by Josh Morrison
The two goals of effective waitlist management are to be fair to waiting guests and to Started by robinn137	2 Replies 381 Views	Apr 27, 2021 by Rithwick Ajith
An operation achieved a check average of $19.70 in the last accounting period. In that same period ... Started by cdr_15	3 Replies 437 Views	Apr 25, 2021 by allykat
What is the purpose of truth-in-menu laws? Started by future617RT	3 Replies 430 Views	Apr 13, 2021 by Jack Hoholick
A precheck postcheck POS system matches the value of orders placed by servers to the number of items Started by MirandaLo	2 Replies 236 Views	Apr 8, 2021 by K M
Discuss three ways of creating dishes for a small plate menu. Started by Alainaaa8	1 Replies 219 Views	Apr 6, 2021 by mcni194
Why are pasteurized egg whites recommended when making meringue topping for pies? Started by fahad	1 Replies 240 Views	Apr 6, 2021 by kishoreddi
Why is it important to position biscuit dough on the baking sheet with the sides touching? Started by ec501234	1 Replies 260 Views	Apr 6, 2021 by jlaineee
Caviar refers to the salted roe of sturgeon. Started by eruditmonkey@yahoo.com	1 Replies 293 Views	Apr 6, 2021 by parshano
What is the shredded dough used in Middle Eastern countries to make hors d'oeuvres and other specialties? Started by P68T	1 Replies 314 Views	Apr 6, 2021 by katieost
What is the purpose of an hors d'oeuvre? Started by faduma	1 Replies 245 Views	Apr 6, 2021 by bd5255
What can be done to keep bread from getting soggy when making canaps? Started by Jkov05	1 Replies 221 Views	Apr 6, 2021 by TheNamesImani
Describe the ways that bread can be sliced when making canaps. Started by Lisaclaire	1 Replies 247 Views	Apr 6, 2021 by pami445
Baking ammonia is used to leaven popovers. Started by imowrer	1 Replies 212 Views	Apr 6, 2021 by qytan
What is the baker's percentage of butter in a cookie dough formula that calls for 2 1/2 pounds (40 ... Started by bobypop	1 Replies 132 Views	Apr 6, 2021 by Sammyo
Keeping forcemeat ingredients below 41F is not only important for sanitation but also to ensure ... Started by lb_gilbert	1 Replies 69 Views	Apr 6, 2021 by vickybb89
What is the sticky surface of brined meat before it is smoked called? Started by armygirl	1 Replies 87 Views	Apr 6, 2021 by l.stuut
What happens when improperly prepared forcemeat is cooked? Started by Redwolflake15	1 Replies 185 Views	Apr 6, 2021 by hollysheppard095
How is aspic used in a pt en croute? Started by rmenurse	1 Replies 64 Views	Apr 6, 2021 by sultana.d