Advanced Culinary Spring #1

Front

What is the term for the process of determining how much usable product remains after trimming and cooking?

Back

yield test

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

Front

What does the popularity index measure?

Back

the most frequently ordered items

Front

Which term refers to a detailed description of a product’s characteristics and requirements?

Back

product specification

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.

Front

the most common flavor of pastry glaze used in professional bakeshops is

Back

apricot

Front

the more pie die is worked during preparation, the more _____ the finished product will be

Back

tougher

Front

stirred custards are typically prepared in the oven

Back

False

Front

becoming chef of a large hotel is an example of an _____

Back

long term goal

Front

poutine is an example of a dish from

Back

Canada