Quantity Cookery Quiz#5

This means the weight, piece or volume of food or food products after it has been processed or made ready for sale to customers.

• Standard Yield

• Menu

• Ingredients

• Cost

The following are true on why yield testing is done EXCEPT:

• Guide how much and with what specifications of ingredients are to be used.

• Facilitate accurate costing and monitoring of cost.

• Facilitate pricing

• Improves palatability

These are used to check the yield and actual count of the different varieties of canned/bottled food items.

• Canned/bottled Tests

• Butcher's Tests

• Raw Food Tests

• Cooking Tests

These are tests to determine the yield weight of the product after the application of the cooking process to items.

• Canned/bottled Tests

• Butcher's Tests

• Raw Food Tests

• Cooking Tests

These are cutting tests of meat, fish and poultry. They are intended to determine actual portion cost after waste, trimmings and by-products have been considered.

• Canned/bottled Tests

• Butcher's Tests

• Raw Food Tests

• Cooking Tests

These are tests to determine the count. Weight or yield per unit or perishable items.

• Canned/bottled Tests

• Butcher's Tests

• Raw Food Tests

• Cooking Tests

Which among the following DOES NOT belong to the group?

• Tenderloin

• vegetable and fruit peels

• Bones

• fats

This is being removed during grilling/cooking and cause "shrinkage" in food.

• Air

• Gristles

• Fats

• Moisture

This is the weight of ingredient after made ready for sale to customers. Simply the weight after all processing has been done.

• As Purchased Weight

• Standard Yield

• Edible Portion Weight

• Loss/Shrinkage/Waste

This is the weight deducted and not usable from the items

• As Purchased Weight

• Standard Yield

• Edible Portion Weight

• Loss/Shrinkage/Waste