UPDATED -Section #6 Review

Which type of menu changes frequently, often daily, and typically features fresh, seasonal ingredients?

• Static menu

• Du jour menu

• Cycle menu

• Prix fixe menu

When calculating menu prices using the mark-up method, if your food cost is $8 and your desired food cost percentage is 32%, what should be your menu price?

• $20

• $25

• $22

• $28

In menu planning, what does a cycle menu represent?

• A menu that repeats after a specific period

• A menu that changes daily

• A menu with fixed prices

• A menu for special occasions only

If your recipe cost is $12.50 and you want a 35% food cost percentage, what markup multiplier would you use?

• 2.86

• 3.25

• 2.50

• 3.75

Which of the following is NOT a primary consideration when planning a menu?

• Kitchen equipment availability

• Staff skill level

• Customer demographics

• Competitor's employee uniforms

In menu pricing, what is the formula to determine the selling price using food cost percentage?

• Food Cost ÷ Food Cost Percentage

• Food Cost × Food Cost Percentage

• Food Cost + Food Cost Percentage

• Food Cost - Food Cost Percentage

A standardized recipe yields 25 portions. If you need to serve 100 people, what is the conversion factor?

• 3

• 4

• 2.5

• 5

Which menu type typically offers complete meals at a fixed total price?

• À la carte menu

• Prix fixe menu

• California menu

• Du jour menu

If your total ingredient cost is $45 and labor cost is $15, what is your prime cost?

• $45

• $15

• $60

• $30

When calculating menu prices, which cost should NOT be included in the food cost calculation?

• Raw ingredient costs

• Garnish costs

• Server wages

• Packaging costs