Final Exam Study Guide

2. A menu that offers a choice of appetizer, full entrée with sides, and a dessert for one price is called
4. Most operating budgets cover one year and are broken into
6. Which breakfast service is a simpler self-service breakfast?
7. Which is often the highest expense incurred while running a restaurant?
10. Cutting a product into cubes with a chef’s knife is called
11. Which type of vegetarians are vegetarians but also eat fish?
13. Which organ produces insulin?
14. Which part of a grain is the largest and a major source of protein and carbohydrate?
15. Which cooking method is best to retain vitamins and minerals?

1. Which part of a chicken cooks the fastest?
3. Which type of costs are food and beverage costs?
5. Which is the most appropriate cooking method for cabbage and celery?
8. What aspect of the fish should be considered when paring a fish with a cooking method?
9. To make meat more moist, it should be
12. The highest quality USDA grade of beef is
13. Which breakfast food is made with a medium-weight batter and cooked on an open, oiled griddle?