Menu Costing

What is the purpose of using a standard recipe?

• To stifle the individual chef’s flair

• To reduce the quality of food items

• To control cost, price, profit margins, and provide information for formulating an effective pricing policy

• To increase the possibility of error

Why is it important to adjust recipes?

• To reduce the portion size

• To limit the creativity of the chef

• To increase the cost of the dish

• To change the number of individual portions that the recipe produces

What is the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions?

• 1.5

• 2.4

• 3.0

• 4.2

What information should be included in the common recipe elements in a standardized recipe?

• All of the above

• Ingredients, weight and measures, and yield

• Recipe name, ingredients, and procedure

• Procedure, yield, and serving size

What is the main advantage of using a standardized recipe?

• It controls portion size which is very important in costing a dish

• It reduces the possibility of error

• It supports creativity in cooking

• It simplifies the pricing of a particular dish

What is the most common way to adjust recipes?

• Halving all the ingredients

• Using the conversion factor method

• Adding random ingredients

• Doubling all the ingredients

What does the yield of a recipe indicate?

• The type of food used

• The number of portions to be served

• The cooking temperature and time

• The contribution that one serving makes toward the child nutrition meal pattern

What is the purpose of finding the conversion factor to adjust a recipe?

• To change the number of individual portions that the recipe produces

• To control quantities, quality, and cost more easily

• To determine the food cost of a particular dish

• To simplify the pricing of a particular dish

What is the section that the recipe should be classified under in the common recipe elements?

• Dairy products

• Meat and meat alternate

• Grains

• Fruits and vegetables

What is the weight and measures of each ingredient used in a standardized recipe?

• Listed in order of preparation

• Listed in alphabetical order

• Listed in order of quantity used

• Listed in both weight and volume measure