1 / 475

KNOWLEDGE BOWL COMPETITION

KNOWLEDGE BOWL COMPETITION. Knowledge Bowl Competition. What is the purpose of a mission statement? To define an operation’s goals and service standards Year 1 - Chapter 1. Knowledge Bowl Competition.

reeves
Télécharger la présentation

KNOWLEDGE BOWL COMPETITION

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. KNOWLEDGE BOWL COMPETITION

  2. Knowledge Bowl Competition What is the purpose of a mission statement? To define an operation’s goals and service standards Year 1 - Chapter 1

  3. Knowledge Bowl Competition In the Middle Ages, food was eaten from pieces of stale bread called what? Trenchers Year 2- Chapter 1

  4. Knowledge Bowl Competition What type of peach has flesh that separates easily from the pit? Freestone Year 1 – Chapter 11

  5. Knowledge Bowl Competition What does the rule of ten (10) state? One dissatisfied customer tells an average of 10 people about his/her bad experienceYear 2 – Chapter 12

  6. Knowledge Bowl Competition How many hours of job-site experience must a student have to receive the ProStart Certificate? 400 Hours

  7. Knowledge Bowl Competition Allowing yeast to rise just before baking is called what? Proofing Year 2 – Chapter 5

  8. Knowledge Bowl Competition Why is aged beef more expensive than unaged beef? The significant moisture and weight loss reduces ultimate yield. Year 2 – Chapter 8

  9. Knowledge Bowl Competition In which type of service does a seated host or hostess place food from bowls and platters onto guests’ plates? English service Year 2 – Chapter 4

  10. Knowledge Bowl Competition Starch and fiber are examples of which type of carbohydrate? Complex carbohydrate Year 1 - Chapter 6

  11. Knowledge Bowl Competition What two menus does a brunch menu combine? Lunch and breakfast menusYear 2 – Chapter 6

  12. Knowledge Bowl Competition Sachet d’epices and bouquet are known as what? Aromatics Year 2 – Chapter 10

  13. Knowledge Bowl Competition What does HBA stand for? Hospitality Business Alliance

  14. Knowledge Bowl Competition Most disease-causing micro-organisms grow best on food that is in what temperature range? 40F and 140F (4.4C and 60C)Year 1 - Chapter 2

  15. Knowledge Bowl Competition In cost control, what does the term reconcile mean? Matching numbers from two different sources.Year 1 – Chapter 12

  16. Knowledge Bowl Competition The tourism industry is generally though to be part of which larger industry? Hospitality Year 2 – Chapter 11

  17. Knowledge Bowl Competition __________ is money taken in by selling products or services. Revenue Year 2 – Chapter 9

  18. Knowledge Bowl Competition Russet and all-purpose potatoes should be kept no longer than how many days? 30 days Year 2 – Chapter 2

  19. Knowledge Bowl Competition Milk that has been heated to destroy harmful bacteria has been what? Pasteurized Year 1 – Chapter 7

  20. Knowledge Bowl Competition When did American inns begin to develop close to stagecoach routes? 1600s Year 2 – Chapter 3

  21. Knowledge Bowl Competition Who developed the ProStart curriculum? The National Restaurant Association Educational Foundation (NRAEF)

  22. Knowledge Bowl Competition Which federal agency creates and enforces safety-related standards and regulations in the workplace? OSHA Year 1 - Chapter 3

  23. Knowledge Bowl Competition Which knife cut is described as a very small dice? Brunoise Year 1 – Chapter 4

  24. Knowledge Bowl Competition Borrowing is used in which mathematical operation? Subtraction Year 1 – Chapter 10

  25. Knowledge Bowl Competition New potatoes should be kept for no longer than how many weeks? One (1) week Year 2 – Chapter 2

  26. Knowledge Bowl Competition What does a student need to do to earn the ProStart certificate? Pass either the Comprehensive Final Exam or the Year 1 and Year 2 Final Exam as well as have 400 hours of job-site experience.

  27. Knowledge Bowl Competition What part of an egg contains fat? Yolk Year 1 – Chapter 7

  28. Knowledge Bowl Competition Which lodging establishment was the first to offer private rooms with locking doors? Tremont House Year 2 – Chapter 3

  29. Knowledge Bowl Competition Orientation is for what type of employee? New Year 1 – Chapter 8

  30. Knowledge Bowl Competition What is a legal relationship in which someone purchases the right to use a company’s name, products and logo called? Franchise Year 2 – Chapter 7

  31. Knowledge Bowl Competition Where are scales, conveyors, and dollies normally located? Receiving areasYear 1 - Chapter 5

  32. Knowledge Bowl Competition A chef’s salad is an example of what type of salad? Combination Year 1 – Chapter 9

  33. Knowledge Bowl Competition What scholarships does NRAEF award to ProStart graduates? ProStart Certificate of Achievement ($2000) and Academic Scholarship for High School Seniors ($2000)

  34. Knowledge Bowl Competition Cafes became popular in Europe after coffee was brought from what continent? Africa Year 2 – Chapter 1

  35. Knowledge Bowl Competition Name two (2) schools that NRAEF has articulation agreements with. Johnson & Wales University (J&W) and Culinary Institute of America (CIA)

  36. Knowledge Bowl Competition Bartlett, Bosc, and d’Anjou are varieties of what? Pear Year 1 – Chapter 11

  37. Knowledge Bowl Competition What is the longest period of time a guest should be on hold on the phone? 30 secondsYear 2 – Chapter 12

  38. Knowledge Bowl Competition What is the procedure for preparing a prebaked pie shell called? Baking blindYear 2 – Chapter 5

  39. Knowledge Bowl Competition What are thin, boneless cuts of meat that are lighted pounded called? Scallops Year 2 – Chapter 8

  40. Knowledge Bowl Competition Which type of plate is used as a base plate? Dinner plateYear 2 – Chapter 4

  41. Knowledge Bowl Competition What is the energy released by nutrients in food measured in? Calories Year 1 - Chapter 6

  42. Knowledge Bowl Competition True or False: Menus are planned differently depending on whether the foodservice operation is commercial or noncommercial. True Year 2 – Chapter 6

  43. Knowledge Bowl Competition What is a flavorful liquid made from simmered bones and/or vegetables called? Stock Year 2 – Chapter 10

  44. Knowledge Bowl Competition When washing your hands at work, should the water be hot, cold, or warm? Hot. As hot as you can comfortably stand it. Year 1 - Chapter 2

  45. Knowledge Bowl Competition If an operation’s daily food cost is $355.78 and total sales are $1,005.69, what is the food cost percentage? 35.4% Year 1 – Chapter 12

  46. Knowledge Bowl Competition Which country is the world’s top international tourism leader? United States of AmericaYear 2 – Chapter 11

  47. Knowledge Bowl Competition Where is the first place an accounting business transaction is recorded? T-accountsYear 2 – Chapter 9

  48. Knowledge Bowl Competition What is the correct temperature holding range for coffee? 185F and 190F (85C and 87.8C)Year 1 – Chapter 7

  49. Knowledge Bowl Competition True or False: Potentially hazardous chemicals are not often found in foodservice operations? FalseYear 1 - Chapter 3

  50. Knowledge Bowl Competition A wok is used for which cooking method? Stir-fryingYear 1 - Chapter 4

More Related