Recipes and Menus

Front

Which of the following is NOT an element which should be on a standardized recipe? Plating procedures, Nutritional content, Yield, Sanitation procedures

Back

Nutritional content

Front

Which of the following is the customary unit of measure most commonly used in commercial kitchens? Cups, Teaspoons, Liters, Ounces

Back

Ounces

Front

The amount of usable product, or edible portion, of a food item is known as which of the following? Garnish, Yield, Albedo, Serving

Back

Yield

Front

How should you calculate the edible portion amount for an ingredient?

Back

Multiply the as purchased amount by the yield percentage.

Front

If you buy one pound of black pepper and your recipe calls for one ounce of black pepper, what unit of measure should you use on your recipe costing card?

Back

Ounce

Front

When creating a recipe costing card, which column should be filled out first? Options: Yield percentage, Cost per unit, Ingredient, Recipe cost

Back

Ingredient

Front

Which of the following is NOT a step Chef Manske named for controlling food costs?
- Check inventory upon arrival
- Maintain food storage areas
- Rotate inventory

Back

Buy more than what you need

Front

According to Chef Manske, what should Tom do about the eggs he is throwing away at the end of each night?

Back

Adjust the production schedule or menu

Front

Air conditioning is considered which type of cost?

Back

Operating cost

Front

Which of the following is the term used to describe costs which change day to day, week to week and month to month based on business activities? Fixed costs, Unstable costs, Variable costs, Flexible costs

Back

Variable costs