Culinarian Menu Planning & Food Preparation Flashcards

A restaurant's food cost percentage is calculated by dividing cost of goods sold by which figure?

Answer: Total food sales revenue

Food cost percentage = (Cost of Goods Sold ÷ Total Food Sales) × 100, giving the ratio of food cost to revenue.

Which emulsified sauce is made from a reduction of white wine, tarragon, and shallots, finished with butter and egg yolks?

Answer: Béarnaise

Béarnaise is a derivative of hollandaise distinguished by its tarragon-shallot-white wine reduction base.

In menu engineering, items that are both high in profitability and high in popularity are classified as:

Answer: Stars

In the Kasavana-Smith matrix, 'stars' are menu items with both high popularity and high contribution margin.

What is the recommended internal temperature for cooking whole muscle beef steaks to medium doneness?

Answer: 145°F (63°C)

The USDA recommends a minimum of 145°F (63°C) with a 3-minute rest for whole muscle beef, which corresponds to medium doneness.

A chef wants to add visual contrast to a plate of pan-seared white fish. Which garnish strategy best addresses this?

Answer: A vibrant green herb coulis and microgreens

A bright green herb coulis and microgreens provide color contrast against the pale fish, enhancing visual appeal.

Which thickening agent is most appropriate for a sauce that must remain clear and glossy?

Answer: Arrowroot starch

Arrowroot produces a clear, glossy gel without the cloudy appearance that flour-based thickeners create.

When planning a menu for a guest with a tree nut allergy, which ingredient should be scrutinized for hidden cross-contact risk?

Answer: Pesto sauce

Traditional pesto contains pine nuts, and commercial versions may be processed in facilities handling other tree nuts, posing a cross-contact risk.