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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.

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KNOWLEDGE BOWL COMPETITION

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  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

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