FOOD PRODUCTION CONTROL

The following is the scope of learning in Food Production Control, except ........

• Standard Portion Size (SPS).

• Standard Recipes.

• Calculating standard portion costs.

• Food Transfer Standard

Ingredients, Proportions of ingredients, Production method, and Quantity is the scope of the discussion about ....

• Establishing standards & Standard of procedures.

• Standard Portion Size (SPS).

• Standard Recipes.

• Calculating standard portion costs.

Standard portion size, defined as the quantity of any item that is to be served each time that item is ordered.

It is expressed in the following form, except ...

• Price

• Volume

• Count.

• Weight

A Standard Recipe is the recipe that has been designated ...................... to use in a given establishment.

• the approved

• the practices

• the correct one

• the cheapes

There are several methods for calculating standard portion costs: ......., Recipe detail & Cost card, Butcher test, and Cooking loss test

• Ingredients.

• Proportions of ingredients.

• Formula

• Production method.

End result of a standard Recipe ......

• Gives Standardized yield.

• Gives cost per portion.

• Gives purchaser a clear image how much to buy

• All answer are correct

The purpose of a Butchers Yield Test is to find the accurate costs of fabricated meats, ......... & poultry

• vegetable

• fruit

• fish

• All answer are wrong