Advanced Culinary Spring #1
Flashcard
•
Life Skills
•
12th Grade
•
Hard
Wayground Content
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16 questions
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1.
FLASHCARD QUESTION
Front
What is the term for the process of determining how much usable product remains after trimming and cooking?
Back
yield test
2.
FLASHCARD QUESTION
Front
Which of the following best describes labor cost?
Options:
The cost of raw ingredients,
The selling price of a dish,
The total cost of employing staff,
The amount charged to customers
Back
The total cost of employing staff
3.
FLASHCARD QUESTION
Front
What does the popularity index measure?
Back
the most frequently ordered items
4.
FLASHCARD QUESTION
Front
Which term refers to a detailed description of a product’s characteristics and requirements?
Back
product specification
5.
FLASHCARD QUESTION
Front
what is the difference between portion size and serving size?
Back
Portion size is the amount you eat, while serving size is a standard measurement.
6.
FLASHCARD QUESTION
Front
the most common flavor of pastry glaze used in professional bakeshops is
Back
apricot
7.
FLASHCARD QUESTION
Front
the more pie die is worked during preparation, the more _____ the finished product will be
Back
tougher
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