Q2 TLE07 Assessment 2
Authored by John Dipon
Business
7th Grade
Used 3+ times
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100 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a list of prepared dishes available to customers called
Answer explanation
A menu is a list of prepared dishes offered to customers.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the control of serving sizes and the quantity of food served called
Answer explanation
Portion control is the management of serving sizes to ensure consistency and control costs.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the amount added to the cost price of goods to cover expenses and profit
Answer explanation
Markup is the amount added to the cost of a product to determine its selling price.
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
This menu type offers a package meal with a set price
Answer explanation
Table d'hôte is a complete meal offered at a fixed price.
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
In this menu type all dishes are priced individually
Answer explanation
In an à la carte menu each item is listed and priced separately.
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What is the first step in quantifying a basic recipe for business use
Answer explanation
The first step is to prepare the product exactly as the original recipe dictates to establish a baseline.
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
What process involves scaling up a recipe for a larger number of servings
Answer explanation
Quantifying a recipe means enlarging it to produce more servings while maintaining quality.
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