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Suggested Question and Answers For NC3

The document provides recommendations and guidelines for various aspects of food service operations, including menu planning considerations, food storage, customer recommendations, costing and pricing dishes, buffet setup, food safety, equipment uses, food handling procedures, food temperatures, portion sizes, and quality control. Key points covered include storing terrines and patties in the chillier, recommending salads in summer, using 35% food cost for ala carte pricing, placing expensive dishes at the end of a buffet, keeping cooked foods above raw meats in freezers, and keeping foods in the danger zone for no more than four hours.

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Laifanie Edorot
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711 views2 pages

Suggested Question and Answers For NC3

The document provides recommendations and guidelines for various aspects of food service operations, including menu planning considerations, food storage, customer recommendations, costing and pricing dishes, buffet setup, food safety, equipment uses, food handling procedures, food temperatures, portion sizes, and quality control. Key points covered include storing terrines and patties in the chillier, recommending salads in summer, using 35% food cost for ala carte pricing, placing expensive dishes at the end of a buffet, keeping cooked foods above raw meats in freezers, and keeping foods in the danger zone for no more than four hours.

Uploaded by

Laifanie Edorot
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1. What are some considerations do you make in planning a menu?

> preparation time


>equipment availability
>ingredients availability
> Customer preference
> Food combination
>skills of the kitchen staff

2. Where you should store terrines and patty?


>Should be store in the chillier
3. What would you recommend to your client during summer time?
> During summer time best to recommend salad to refresh the costumer.
4. Ala carte – Calculate the food cost and selling price
> Food Cost – base on the ingredients used for the dish , normally selling price is computed
using 35% food cost or asked the participant what is the company standard way in computing selling
price.
>35% mark up
5. In a buffet set-up where do you put the more expensive dishes?
> expensive dishes – at the end of the table set – up
> rice and pasta – at the beginning of the table.
6. In a freezer with several shelves where do you put the cooked Food and the uncooked meat
products?
> Cooked food is always placed above the uncooked meat products in the freezer.
“Danger of Food Contamination”
7. Identify the various equipment that will be selected and indicate their uses and how they are used.
Example
>chafing dish – water pan, Food pan, cover, heater
> Top cloth – to protect the table
> Noodle tong - For serving noodles dishes
> Mirror Plate - for serving dessert
8. How do you replenish food in a chafing dish?
> replace the food pan with a new one, do not scrape food pan in an old pan to new one to
replenish food pan to avoid cross contamination.
> In short pulihan jud ang food pans to avoid cross contamination.
9. What is the danger zone temperature? How long the food should stay in the danger zone.
>Danger zone is 40 to 150 degree F and four hours only
10. What is the good menu item for someone who needs low cholesterol diet.
> food that is steamed, boiled, grill chicken or fish.
11. What is the difference between patty and terrines?
> Pattry is made of goose liver
> Terrines is chicken meat that has been shred and moulded.
12. What local government requirement must one comply with before working in a food service facility?
> Health Certificate.
13. how do you handle hot pan?
> use pot holders or a pallet.
14. How do you carry heavy loads?
>bend knees carry load and lift up
15. How do you cool hot foods?
>By spreading food in a smaller container and putting in an ice bath and stirring constantly.
16.How do you wash your hands?
> removes all the jewellery
>wet hands apply soap and wash until elbow
17. What is the best way in calculating portion size of sabaw?
> portion size serving 4 to 6 fluid oz x # of pax in the party
Ex. 6 oz x 150 pax
18. What is the best solution wilted lettuce leave.
>prepare icecold bath and soak the lettuce leaves until it become fresh again.
19. What is the acceptable range to cooked chicken?
> 165 internal degree F.
20. What are the parts of the chafing dish?
> water pan
> food pan
>cover stand heating device container
21. Giving several item in a food buffet where do you put the starch and the most expensive item.
> starch in the beginning
> most expensive dish is in the last
22. How many standard serving in a kilo of meat?
> standard 10 serving per kilo
> 100 grams per head
23. What method could be used in thawing frozen item?
> Frozen food could be thaw in a tightly sealed bag put basin in running water.
24. When cooking green color vegetables is it good to cover the pot, why?
> No, it is best to cook green colored vegetables uncovered as acid that will be produced will
make the vegetables appetizing.
25. One side setup of buffet is good of how many guests?
>75
26. What is some critical area of quality control in food and beverage operation? Give 1 way of
controlling quality.
> purchasing
> Receiving – quality and price
> Storage – temperature and secured the item
> Documents issuance
> follow standardized recipe
> Service
27. What is the warmest area in a refrigerator?
>near the door
28. Do you cooked vegetables first before the main dish? Why?
> cooked main dish first since vegetables is easier to cook with less holding time.

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