
Capitação na Cozinha
Authored by Cristina Isabel Martins Vaz Rebelo
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Professional Development
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9 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
O que significa capitação na cozinha?
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
Qual é a diferença entre capitação bruta (CB) e capitação líquida (CL)?
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
Por que é importante calcular a capitação antes de preparar uma refeição?
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Um cozinheiro precisa descascar cenouras para uma receita. Ele pesa as cenouras antes e depois da preparação: Peso inicial (CB) = 2 kg, Peso após descascar (CL) = 1,6 kg. Qual é o rendimento (%) das cenouras após a preparação?
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Se cada prato requer 200 g de cenoura descascada, quantos quilos de cenouras cruas ele deve comprar para servir 15 pessoas?
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
Um restaurante serve frango assado no almoço. Cada pessoa consome 250 g de frango desossado. O rendimento do frango após o cozimento e desossa é de 60%. Se o restaurante precisa servir 20 clientes, quantos quilos de frango desossado são necessários?
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
Quantos frangos crus devem ser comprados para garantir essa quantidade de carne desossada?
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