Butcher's Test

The purpose of this test is to find the accurate costs of fabricated meats, fish and poultry.

• Butcher's Test

• Chef's Test

• Cook Test

• Pastry Test

One of the Benefits of Butcher Tests is it can compare suppliers when testing identical pieces.

• TRUE

• FALSE

Meaning of APC

• As Per Cost

• As Purchased Cost

• As Purchased Can

• As Per Case

Meaning of EPC

• Enable Portion Cost

• Edible Part Cost

• Edible Portion Cost

• Edible Per Cost

This represents the initial weight direct from storage.

• Weight of Drippings

• Weight of Trimmings

• Thawed Weight

• Frozen Weight

For accuracy, butcher tests should be done how many times per year?

• 3-4 times

• 1-2 times

• 4-5 times

• 0-1 time

This is the net weight after proper thawing has been done.

• Frozen Weight

• Thawed Weight

• Weight of Trimmings

• Weight of Drippings

This is the removed water and,blood during processing.

• Thawed Weight

• Frozen Weight

• Weight of Drippings

• Weight of Trimmings

This represents the net usable or servable weight of meat.

• Fat Weight

• Thawed Weight

• Frozen Weight

• Saleable Weight

Trimmings are parts of the meat that are lost due to standardizing the cut of the meat to make it more presentable rather than because because they are less palatable.

• Weight of Trimmings

• Weight of Drippings

• Fat Weight

• Frozen Weight