FOOD and BEVERAGES COST & CONTROL (737) : Important Questions_ Class XII_CBSE BOARD 2015-16

1.       What do you mean by costing?                                       (2 mark)                                                     

2.      Write in brief the advantages of controlling food cost?           (2 mark)

3.      Explain in brief the obstacles to food and beverage control.   (2 mark)

4.      Explain the limitations of food cost control.                           (3 mark)

5.      Explain in detail Break Even Point (B.E.P.).                          (1 mark)

6.      What do you mean by Cost?  How will you classify the different cost?          ( 5mark)         

7.      Explain the importance of ‘Place for everything and everything in place’.      (2 mark)

8.      Explain ‘First in First out’.                                               (2 mark)

9.      Draw a Flow Chart of Food and Beverage Control.       (5 mark)

10.  Give the format of Beverage Order Ticket.                     (2 mark)

11.  Visitor’s Tabular Ledger is also called as …………… (1mark)

12.  Draw the format of the purchase order .                       (2 mark)

13.  Write in brief the numerous methods of purchasing.   (4 mark)

14.  List the numerous equipment required by the receiving department. 4 mark)

15.   

16.  At what temperature the following items are stored .   (5 mark)

a.       Dressed Poultry Frozen

b.      Dressed Poultry Fresh (same day use)

c.       Eggs

d.       Milk (Bottled / poly bag) and milk products

e.        Fish

f.        Shell fish

g.        Meats

h.       Root Vegetables

i.        Tomatoes

j.         Fresh fruits

k.      Grocery dry

l.        Oils and fats

17.  What do you mean by Bin Card?                                                    (2 mark)

18.  What are the different methods for pricing non-perishable items?       (3mark)

19.  Draw the cellar inwards book .                                                      (2 mark)

20.  How will you control empty bottles?                                            (2 mark)

21.   Explain cyclic menus.                                                                 (3 mark)

22.   Describe in detail standard recipe.                                             (2 mark)

23.  Write in detail the numerous modes of receiving payment.     (2 mark)

24.  What are the different scopes of control?                                 (2 mark)

25.   What do you mean by Food Cost?  Write in detail the advantages of Food Cost Control.(5 mark)

26.  Write in detail the methodology and phases of cost controls.                                  (3 mark)

27.  What do you mean by cost?  How will you classify the different costs?         (5 mark)

28.  What types of costs come under the head of Over Heads?  Explain.   (2 mark)

29.  What do you mean by Break Even Point?  Explain with diagram.       (2 mark)

30.  How will you ensure a profitable venture for your restaurant?            (2 mark)

31.  What do you mean by Beverage Order Ticket (BOT)?Draw the Performa of BOT.(2 mark)

32.  What are the advantages of Beverage Sales Summary Sheet?  Explain with Performa. (5 mark)

33.  What are the different methods of purchasing and draw a format of Purchase Order form ? (4 mark)

34.  What is means by Standard Purchase Specification?  Define the objectives of standard purchase specification and make a standard purchase specification for the purchase of chicken. (4 mark)

35.  Define purchasing and discuss the importance of purchase function. (2 mark)

36.  Draw a neat format of Meat Tag.         (2 mark)

37.  Write in detail the equipments required for the efficient receiving.     (2 mark)

38.  What is Blind receiving?  Explain in detail with its advantages.           (2 mark)

39.  Explain briefly the following: (a) Bin Card (b) Meat Tag (c) Re Order level (d) Standard Yield (e) Economic Order Quality.                                                                   (5 mark)

40.  What is Pricing of issues?  What are the different methods of pricing of issues?         (3 mark)         

41.  What are the different ways that stocks can be valued in a Food and Beverage Service operation? (3 mark)

42.  Write briefly on: (a) Transfer Note (b) Layout of stores (c) Stock levels (d) Stock records. (5 mark)

43.  Draw the format of  Cellar Inward Book. (3 mark)

44.  What is standard recipe?  List the objectives of standard recipe and draw a neat Performa of standard recipe. (2 mark)

45.  What do you mean by fraud?  What are the major types of frauds? Explain.  (2 mark)

46.  What is the importance of internal control?  Write in detail various types of internal control.(3 mark)
47.  What are the different scope of control? (2 mark)

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COCKTAILS

 CARDAMOM COCKTAIL

Inspired by the earthy flavors of cardamom, this cocktail combines espresso, pistachio vodka and cardamom syrup.

Ingredients :

Pistachio fat washed Vodka      :           45 ml

Espresso                                   :           45 ml  ( single shot )

Cadomom Syrup                       :           15 ml

Garnish :

Green Cardomom pod              :           3 pic

Glass                                        :           Punch cup

Methods :

Add all ingredients to a shaker and fill with ice.

Shake, and double strain into a punch cup.

Garnish with three cardamom pods on top

UsefuI nformations :

Pistachio vodaka can be prepard by mixing 125 gm pistachio oil with 750 ml ( 1 bottle ) vodka in a closed jar and shaking  the mixture every 10 min for 2 hr . After that freeze the mixture for  4-6 hours , strain and use it .

Cardomom syrup can either be bought from market or prepared  by boiling  80-100 cardmom pod in 250 ml of water and than add 1 cup ( 225 gm ) sugar & stir untill it dissolve . Boil the mixture for 2 min and than remove from heat and allow to cool . Keep in freezer for 72 hr , then strain and discard the cardomoms and use the liquid left over .

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BEVERAGE Classification :

 The word ‘Beverage’ is derived from the Latin word ‘Bever’.  In Latin it means rest from work.  A human body contains five and half litres of blood and body contains a large quantity of water. A person may survive for a longer period without food but cannot survive for long without liquid (beverage).  When a person feels thirsty, he feels like taking a drink which may  refresh , nourish or stimulate his body .

A “Beverage “ is any liquid  which have refreshing , stimulating ,nourishing and thirst satisfying qualities .

 If the liquid contain more and 1% alcohol but less than 76% , than it is termed as “ Alcoholic Beverage “ . Incase some beverage contains more than 76% of alcohol than it is categorised as “ Medicine” .  Only Ethyl alcohol is  consumable for human beings , rest all are posionous and are used for industrial purpose .

You might be surprise to know that 1 ml of alcohol provides 7 calories .

Classification of Beverages :

I will discuss in length on each topic in forth coming post of  WINE   &  SPIRIT , which will further be subcategorised and described in details .

Happy Reading .....

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Sequence & Cover of The French Classical Menu:

France and to some extent Switzerland took the lead in standardizing and globalizing the art of food presentation and food service. The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge meals consisting of 50-80 dishes in the honor of visiting heads of state in the early 15th century.

The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu had some 17 distinct courses which slowly got reduced to 14,then went on to become 11.This classical menu has many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the classical menu.

Today, very rarely are all these courses served together .We select a few, 3-5,courses from the classical menu to compile smaller, attractive and balanced menu for today’s guests.

 Sequence of Courses for The French Classical Menu:

 Before I discuss the details of the courses of the French classical menu, I would detail with the sequence and a basic comprehension of the courses, which make up the classical menu.

The following is the sequence of the 11 courses of the classical menu:

S.No	Course	English equivalent
1	Hors-d’oeuvre	Starters
2	Potage	Soup
3	Poisson	Fish
4	Entrée	Entry of meat
5	Relev’e	Joints of meat
6	Sorbet	The rest course
7	Roti	Roasts
8	Legumes	Vegetables
9	Entremets	Kitchen sweets
10	Savoureux	Savory
11	Dessert	Fresh fruits and nuts.

                                                                   

Cover For Each Course:

 Each course of the continental menu has a distinct cover. There are few exceptions in cover set up. Any aspiring food and beverage service professional has to be sure of the table set up, cover and the accompaniments which are served with every course so as to compliment the chef’s efforts with the food service.

             The credit to standardization of cover set up may be attributed to the celebrated maitre d’hotel  Oscar of the Valdorf, who when working with the waldorf Astoria came up with a multi volume illustration in his culinary work of 1904. He has given distinct table settings and mentioned the style of service for each course of the continental menu.

           

           The following chart is a broad guideline of the catering trade which should help you to set correct covers for the distinct courses of the French classical menu.

                            

Course	Set up	Exception
Hors-d oeuvre	Fish knife +fish fork Fish plate Or Small knife +small fork half plate	For starters served in a coupe or bowl, coupe on a doilley covered quarter plate with a tea spoon passed
Potage	Soup bowl on a soup saucer on a quarter plate with soup spoon or soup plate on a large plate with a soup spoon	For consommé, consommé cup on a saucer on quarter plate with dessert spoon
Poisson	Fish knife, fish fork with a fish plate	-------
Entrée	Large knife large fork with a large plate	When entrée is followed by releve’ or roti entree’ gets small knife, small fork and half plate.
Releve’	Large knife, large fork with a large plate	-----------------
Sorbet	Sorbet glass on quarter plate covered with a doilley.tea spoon passed.	-------------
Roti	Large knife, large fork with a large plate	--------------
Legumes	Small knife, small fork with a half plate.	For a vegetarian meal large knife, large fork and a large plate
Entremets	Dessert spoon, dessert fork, dessert plate	For entremets served in glass coupe’, coupe’ on a doilley covered quarter plate with a tea spoon passed
Savoureux	Small knife, small fork, half plate	--------------
Dessert	Fruit knife, fruit fork, dessert plate	Nut cracker, grape scissor; spare quarter plate, two finger bowls one with warm water and lemon wedge, another with cold water and a rose petal both on a quarter plate are passed when whole fruits and nuts in shells are presented.