Food and Culinary Arts

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Which member of a restaurant facility design team must have knowledge and experience of day-to-day ... Started by dakota nelson	1 Replies 70 Views	Aug 15, 2020 by welcom1000
Which functional area of a restaurant would include a speed rail? Started by jman1234	1 Replies 68 Views	Aug 15, 2020 by Ksh22
Which equipment purchase decision allows operators to reduce costs and delivery times? Started by mia	1 Replies 163 Views	Aug 15, 2020 by FergA
What would be the impact of a large number of change orders implemented during the construction of a ... Started by dakota nelson	1 Replies 71 Views	Aug 15, 2020 by cloudre37
What is the organization that develops standards related to the safety of electrical equipment used ... Started by Tazate	1 Replies 133 Views	Aug 15, 2020 by pami445
The designation of specially marked and reserved parking spaces for special needs guests are mandated by Started by olgavictoria	1 Replies 72 Views	Aug 15, 2020 by Silverbeard98
The Americans with Disabilities Act (ADA) was passed to help ensure disabled restaurant guests have Started by ashley	1 Replies 68 Views	Aug 15, 2020 by Mollythedog
Dry storage areas in a restaurant should be located as close as possible to Started by justinmsk	1 Replies 82 Views	Aug 15, 2020 by kaykay69
A Baine Marie utilizes water to Started by RODY.ELKHALIL	1 Replies 257 Views	Aug 15, 2020 by leahm14
Which section is considered to be the prime location for menu items printed on a one-page menu? Started by c0205847	1 Replies 214 Views	Aug 15, 2020 by jjorrostieta
Which is an example of an operating limitation that affects an operation's ability to produce menu items? Started by viki	1 Replies 171 Views	Aug 15, 2020 by catron30
Which food term refers to a taste sensation that is considered to be savory or meaty? Started by pepyto	1 Replies 99 Views	Aug 15, 2020 by bookworm410
What is the proper temperature range for storing refrigerated foods? Started by pepyto	1 Replies 93 Views	Aug 15, 2020 by ankilker
What is the formula that managers use to calculate a Recipe Conversion Factor (RCF)? Started by xroflmao	1 Replies 107 Views	Aug 15, 2020 by JCABRERA33
Table turn refers to the number of times a table in a food service operation is used per Started by mia	1 Replies 78 Views	Aug 15, 2020 by canderson530
How many teaspoons are in a cup? Started by kwoodring	1 Replies 94 Views	Aug 15, 2020 by otokexnaru
A standardized recipe yields 40 servings. A manager wants to produce 90 servings from that recipe. ... Started by notis	1 Replies 389 Views	Aug 15, 2020 by chloejackso
A standardized recipe costs $27.50 to prepare. The recipe yields 50 servings. What is the portion ... Started by elizabeth18	1 Replies 279 Views	Aug 15, 2020 by amynguyen1221
A manager uses fresh onions in a standardized recipe. The EP yield for fresh onions in the manager's ... Started by DelorasTo	1 Replies 1,466 Views	Aug 15, 2020 by dawsa925
Which would NOT be included in a typical job description? Started by Melani1276	1 Replies 148 Views	Aug 15, 2020 by tjayeee
Which type of drug testing is legal in every state? Started by piesebel	1 Replies 73 Views	Aug 15, 2020 by bulacsom
Which is an example of an open-ended interview question? Started by B	1 Replies 86 Views	Aug 15, 2020 by mtmmmmmk
Which is an example of a direct interview question? Started by big1devin	1 Replies 87 Views	Aug 15, 2020 by mohan
What is the management tool used to describe what an organization seeks to achieve and how it will achieve it? Started by Alainaaa8	1 Replies 155 Views	Aug 15, 2020 by bbburns21
What is the impact on a food service operation of an effective employee training program? Started by sheilaspns	1 Replies 150 Views	Aug 15, 2020 by ynlevi