A.

1. List the U.S. grades for fish.
2. What are the two main types of shellfish?
3. What is the difference between fin fish and shellfish?
4. What does the term "14/16 crab legs" indicates to a foodservice buyer?
5. What is the purpose of the tagging system that is in effect for shellfish products?

B.

1. On what are the quality grades for beef primarily based?
2. List the USDA quality grades for beef, pork, veal, and lamb.
3. What are lower-quality grades of meat typically used for?
4. The AP price of lean hamburger is $1.89 per pound. The AP price of regular hamburger is $1.09 per pound. The lean meat shrinks 10% when cooked. The regular meat shrinks 30%. a. At what AP price must the lean hamburger sell at to make it equal in value to the regular hamburger? b. Assume that the AP cost of both the lean and regular meat is equal. What other specific considerations should you examine before purchasing either the lean or the regular?

C.

1. What is the alcoholic content of a spirit of 100 proof?
2. What is the recommended storage procedure for white wines?
3. What is the recommended storage procedure for keg beer?
4. What is the primary difference between a premix beverage and a postmix beverage?

D.

1. When considering the lifetime cost of some nonfood expense items, operators should compute:
2. Assume the following facts: Cleaning agent A costs $1 per quart, cleansing agent B costs $1 per pint, and both agents will do the same cleaning job. What other information would you like to have before deciding which cleaning agent to buy?
3. Prepare a specification for the following nonfood expense items: a. Water glass b. Silver polish c. Plastic fork d. Mop e. Ounce scale

E.

1. List some disadvantages of hiring an unlicensed service provider.
2. List some advantages and disadvantages of purchasing a cleaning service.
3. What are some of the costs and benefits of operators managing their own laundry machinery and purchasing their own linens?
4. List some advantages and disadvantages of purchasing a maintenance contract.

F.

1. What are some advantages and disadvantages of leasing FFE?
2. What are some possibledisadvantages of purchasing re conditional equipment?
3. What are some advantagesof purchasing portable kitchen equipment?
4. What type of considerations regarding energy sources and efficiency should an operatore aware of when purchasing F