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FOUNDATIONS of Restaurant Management & Culinary Arts Level Two FOUNDATIONS of Restaurant Management & Culinary Arts Level Two Test Book with EXAMVIEW® Assessment Suite CD-ROM National Restaurant Association Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo 00-PStestbk2_fm_test.4.indd 1 7/12/10 8:03 PM Editorial Director: Vernon Anthony Cover Art: Kipling Swehla Executive Editor: Wendy Craven NRAS Product Management Team: Janet Benoit, Megan Editorial Assistant: Lenore Chait Meyer, William Nolan, Rachel Peña, and Wendi Director of Marketing: David Gesell Safstrom Campaign Marketing Manager: Leigh Ann Sims Product Development and Project Management: Emergent Learning, LLC School Marketing Manager: Laura Cutone Writing and Text Development: Kristine Westover, Senior Marketing Assistant: Les Roberts Michelle Graas, Michelle Somody, Tom Finn Associate Managing Editor: Alexandrina Benedicto Wolf Editorial and Composition: Claire Hunter and Project Manager: Kris Roach Abshier House Senior Operations Supervisor: Pat Tonneman Printer/Binder: Courier Kendallville Operations Specialist: Deidra Skahill Cover Printer: Phoenix Color Cover Designer: Jane Diane Ricciardi Manager, Rights and Permissions: Zina Arabia © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc., publishing as Prentice Hall. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from NRAEF prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or any means, electronic, mechanical, photocopying or likewise. To obtain permission(s) to use material from this work, please submit written request to Copyright Permissions, National Restaurant Association Solutions, 175 West Jackson Boulevard, Suite 1500, Chicago, IL 60604-2814, Email: [email protected]. The information presented in this book is provided for informational purposes only and is not intended to provide legal advice or establish standards of reasonable behavior. Operators who develop food safety-related policies and procedures are urged to obtain the advice and guidance of legal counsel. Although National Restaurant Association Solutions, LLC (NRA Solutions) endeavors to include accurate and current information compiled from sources believed to be reliable, NRA Solutions and its licensor, the National Restaurant Association Educational Foundation (NRAEF), distributors, and agents make no representations or warranties as to the accuracy, currency, or completeness of the information. No responsibility is assumed or implied by the NRAEF, NRA Solutions, distributors, or agents for any damage or loss resulting from inaccuracies or omissions or any actions taken or not taken based on the content of this publication. ServSafe, the ServSafe logo, ServSafe Alcohol, ProStart, and the ProStart logo are trademarks of the National Restau- rant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. EXAMVIEW® Assessment Suite is a registered trademark of eInstruction. 2 3 4 5 6 7 8 9 10 V088 15 14 13 12 11 10 ISBN 10: 0-13-138072-9 PearsonSchool.com/careertech ISBN 13: 978-0-13-138072-1 00-PStestbk2_fm_test.4.indd 2 7/12/10 8:03 PM Preface This test book is designed to accompany Foundations of Restaurant Management & Culinary Arts—Level Two. The EXAMVIEW® CD-ROM that accompanies this test book includes all of the questions included in the print test book and allows you to gener- ate customized exams and quizzes. The print component includes all the questions and answers from the test bank. The test bank includes questions in a variety of formats including true/false, multiple choice, short answer, and essay. ® ® The EXAMVIEW Assessment Suite v.6.2 (including the EXAMVIEW Test Genera- tor, EXAMVIEW® Test Manager, and EXAMVIEW® Test Player) is a comprehensive solution for creating, administering, and scoring tests. The software includes many fea- tures to save you time and generate information to assess and improve student perfor- mance. Teachers can use the Test Generator to… ■■ Create a paper test in less than five minutes. ■■ Print multiple versions of the same test. ■■ Enter your own questions. ■■ Prepare an online test, study guide, and worksheet. Teachers can use the Test Manager to… ■■ Create or import a class roster. ■■ Automatically score a paper test using a scanner. ■■ Automatically score an assignment. ■■ Administer and score an online test. ■■ Prepare a variety of useful class and student reports. Students can use the Test Player to… ■■ Take quizzes and tests using a local area network. iii 00-PStestbk2_fm_test.4.indd 3 7/12/10 8:04 PM System Requirements To use the EXAMVIEW® Assessment Suite v.6.2, your computer must meet or exceed the following minimum requirements: Windows ■■ Microsoft Windows® 000/XP/Vista ■■ Intel Pentium® II 120 MHz or compatible processor ■■ 32 MB available memory for application (64 MB recommended) ■■ 32 MB of available hard drive space ■■ Monitor capable of displaying 16-bit color with 800 x 600 resolution ■■ Internet connection to access the content updater, software updater, and Web pub- lishing features Macintosh ■■ Mac OS X 10.2 ■■ 120 MHz Power Macintosh (G3 recommended) ■■ 32 MB available memory for application (64 MB recommended) ■■ 28 MB of available hard drive space ■■ Monitor capable of displaying 16-bit color with 800 x 600 resolution ■■ Internet connection to access the content updater, software updater, and Web pub- lishing features iv 00-PStestbk2_fm_test.4.indd 4 7/12/10 8:04 PM Installation Instructions Follow these steps to install the EXAMVIEW® Assessment Suite. The installer will automatically copy the question banks to a new folder within the Banks folder and may install an additional Publish folder for storing files that are needed for publishing ques- tions to the publisher-hosted server. 1. Insert the disc into the CD-ROM drive of your computer. Windows: If the autorun feature is enabled on your computer, a window will auto- matically appear on your screen. Click the Install button and skip to step 5. If the autorun window does not appear, proceed to step 2. Macintosh: If necessary, open the installer window then double-click the Exam- View Assessment Suite installer icon. Proceed to step 5. 2. Click the Start button and choose Run. 3. In the Run window, type d:\setup.exe, replacing d with the drive letter that corre- sponds to the drive where the setup file is located. 4. Click the OK button. 5. Follow the instructions that appear on your screen. 6. Remove the installation disc when finished. See the Manual.pdf file on the EXAMVIEW® CD-ROM for complete steps on getting started. v 00-PStestbk2_fm_test.4.indd 5 7/12/10 8:04 PM Table of Contents Tests Answer Keys Chapter 1 — Breakfast Food and Chapter 1 — Breakfast Food and Sandwiches 1 Sandwiches 101 Chapter 2 — Nutrition 7 Chapter 2 — Nutrition 105 Chapter 3 — Cost Control 13 Chapter 3 — Cost Control 109 Chapter 4 — Salads and Garnishing 19 Chapter 4 — Salads and Garnishing 113 Chapter 5 — Purchasing and Inventory 25 Chapter 5 — Purchasing and Inventory 117 Chapter 6 — Meat, Poultry, and Seafood 33 Chapter 6 — Meat, Poultry, and Seafood 121 Chapter 7 — Marketing 39 Chapter 7 — Marketing 125 Chapter 8 — Desserts and Baked Goods 47 Chapter 8 — Desserts and Baked Goods 129 Chapter 9 — Sustainability in the Chapter 9 — Sustainability in the Restaurant and Foodservice Industry 53 Restaurant and Foodservice Industry 133 Chapter 10 — Global Cuisine 1: Chapter 10 — Global Cuisine 1: The Americas 61 The Americas 137 Chapter 11 — Global Cuisine 2: Europe, Chapter 11 — Global Cuisine 2: Europe, the Mediterranean, the Middle East, the Mediterranean, the Middle East, and Asia 67 and Asia 141 Final 1 73 Final 1 145 Final 2 87 Final 2 155 vi 00-PStestbk2_fm_test.4.indd 6 7/12/10 8:04 PM Chapter 1 Breakfast Foods and Sandwiches True/False 1. Cream contains far more fat than milk. 2. Margarine is a manufactured product that looks like butter but contains no milk products. 3. The main parts of a sandwich are the bread, filling, and spread. 4. Coffee should be brewed fresh and held for no longer than 2 hours. 5. Gorgonzola and romano are examples of grating cheeses. Multiple Choice 1. Milk that has been heated to destroy 3. What percentage of margarine’s fat harmful bacteria has been must come from fat? A. condensed. A. 20% B. evaporated. B. 40% C. pasteurized. C. 60% D. homogenized. D. 80% 2. Which type of butter has had its milk 4. The process in which dairies make solids and water removed using heat? cheese by separating a milk’s solids A. Ripened from its liquid is called B. Clarified A. curdling. C. Whipped B. clarification. D. Pasteurized C. pasteurization. D. homogenization. 1 01-PStestbk2_ch01_test.3.indd 1 7/11/10 9:20 PM Test Book | Foundations of Restaurant Management & Culinary Arts 5. Cottage cheese and ricotta are 10. Eggs cooked for immediate service examples of what type of cheese? should reach an internal temperature A. Blue-veined of for 15 seconds. B. Soft-ripened A. 135°F C. Firm, ripened B. 145°F D. Unripened, fresh C. 155°F D. 165°F 6. Which type of cheese has mold injected or sprayed into the cheese to 11. Which form of egg is best for use in spread throughout it while it ages? scrambled eggs or French toast? A. Blue-veined A. Fresh B. Soft-ripened B. Dried C. Firm, ripened C. Frozen D. Unripened, fresh D. Egg substitute 7. What is the optimal temperature for 12. Eggs are constantly stirred during storing cheese? which cooking method? A. 25°F to 35°F at a low humidity A. Frying level B. Shirring B. 35°F to 45°F at a low humidity C.
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