out of class work sheet Food and beverage questions

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Introduction to Food & Beverage Operations Out of Class Student Work Sheet for 10/20/17 Chapters 4/5/6 Dr. Mills 50 Points Please Type Your Responses to Questions These Will Be Due on 10/25/17. This material will be part of your Mid-Term Exam that will be given on Monday October 23 2017.The test will cover chapters 4/5/6 What is NSF International? What is its significance with regard to commercial kitchen equipment? List the parts of a chef’s knife and describe the knife’s construction. List six materials used to make commercial cookware and describe the advantages and disadvantages of each. Describe six pieces of equipment that can be used to slice or chop foods. Explain the relationship between work sections and work stations and the kitchen brigade system discussed in Chapter 1, Professionalism. 19 Use the Internet to locate vendors, obtain specifications and compare warranties and prices for a piece of commercial kitchen equipment. www.garland-group.com www.thecooksline.com www.asiapacific.com.my/ahr Research information on selecting and installing a wood-burning oven in a commercial kitchen. Vendor sites include www.renatos.com, www.earthstoneovens.com, www.bravosystems.com. Please Define the Following Key Terms Allumette steel large dice Bâtonnet tourner lozenges Brunoise whetstone medium dice Butterfly mince Chiffonade oblique cut Chop parisienne Diagonals paysanne Dice rondelles fine julienne slice gaufrette small dice julienne 20 What are some factors that can affect flavors? Discuss how this relates to cooking certain foods. What is a flavoring? Does every kitchen keep the same flavorings on hand? Explain your answer. What are the differences between an herb and a spice? Give an example of a plant that is used as both an herb and a spice. If a recipe calls for a fresh herb and you only have the herb dried, what do you do? Explain your answer. How are condiments used by chefs and by customers? 21
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Explanation & Answer

Attached.

OUTLINE

1. INTRODUCTION
2. BODY
3. CONCLUSION
4. REFERENCE


Running Head: MANAGEMENT

FOOD AND BEVERAGES
STUDENT NAME
COURSE TITLE
INSTRUCTOR
DATE

MANAGEMENT

2

What is NSF International? What is its significance with regard to commercial kitchen
equipment?

It is also known as the National Sanitary Foundation, and it is a non-profit organization
that was set up to inspect and test the standards of products used in a professional kitchen
and meets quality safety. The foundation was meant to help get consensus standards for
the following, kitchen tools installation, cookware, and designing equipment. It is a
requirement for States and various Municipalities to allow the food service operations to
only use the NSF-certified equipment. It is solely for the commercial food services and
equipment should be taken into consideration in a professional kitchen. The chef must
make sure the knives are well constructed.
List the parts of a chef’s knife and describe the knife’s construction.
The following are the parts of the knives;
Blade
Tang
Bolster
Rivet
The first part of the construction is the blade is made by combining two sheets of metal.
Tang is the continuation of the blade that extends to the knives’ handle. The preferred
material for the knives’ is rosewood because it is hard and tight which help avoid
splitting and cracking. Metal rivet is the best to secure the tang handle.

2

MANAGEMENT

3

List six materials used to make commercial cookware and describe the advantages and
disadvantages of each.
These are the list of the materials used to make commercial cookware and their
advantages and disadvantages.
Aluminum
Advantages
It is a good conductor of heat
It best used because of its lightweight
D...


Anonymous
Awesome! Perfect study aid.

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