What is the main reason for using a standardized recipe in a food business

To produce the same quality and quantity each time

What is the main purpose of food sanitation

To keep things clean and free of harmful contaminants

How did Chef Ramsay describe Shelley's leadership style

Inexperienced but willing to learn

To calculate the cost of a single portion what do you divide the total food cost by

The number of portions or servings

The cost of the most expensive ingredient

What is the purpose of the two-spoon method when tasting food

To avoid contaminating the main dish

Which of these helps ensure accurate portion sizes

Using utensils like measuring cups and scoops

Using the largest plate available

Letting the customer decide the size

Why must a sick cook or kitchen staff never handle food

They might contaminate the food

They will use the wrong ingredients

After doubling a recipe in the quantifying process what is the next step

Evaluate the new yield and portion size

What does a high standard of sanitation and safety in a food business prevent

Food contamination and mishandling

What was one of the first things Chef Ramsay did to fix BlackBerry's

He changed the restaurant's name

Why did Chef Ramsay appoint a single head chef for the kitchen

To create one clear voice and system

What happened during the relaunch of BlackBerry's

The owner Shelley disrupted the new system

What should be done with perishable foods like meat and poultry immediately

Place them in the freezer or refrigerator

What is one of the basic considerations in menu planning

The nutritional requirements of customers

What was Maya's first big challenge in preparing for the bake sale

She needed to make a much larger batch

She did not have money for ingredients

What is the risk of just guessing the ingredient amounts when scaling up a recipe

The food might taste different and ingredients could be wasted

The food will be cheaper to make

What does a food business use to ensure a dish tastes the same every time

A random selection of ingredients

What should you check after doubling a recipe

The expiration date of ingredients

In the BlackBerry's story what was the core issue with Shelley's leadership

She refused to listen to feedback or trust her team

She was too focused on saving money

When storing different kinds of food what principle should be followed

Most expensive items in the front

Q2 TLE07 Assessment 2

Authored by John Dipon

Business

7th Grade

Used 3+ times

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a list of prepared dishes available to customers called

A recipe

A menu

A meal

A pattern

Answer explanation

A menu is a list of prepared dishes offered to customers.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the control of serving sizes and the quantity of food served called

Portion control

Meal planning

Recipe costing

Food safety

Answer explanation

Portion control is the management of serving sizes to ensure consistency and control costs.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the amount added to the cost price of goods to cover expenses and profit

Portion cost

Selling price

Markup

Total cost

Answer explanation

Markup is the amount added to the cost of a product to determine its selling price.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

This menu type offers a package meal with a set price

À la carte

Function menu

Table d'hôte

Standard menu

Answer explanation

Table d'hôte is a complete meal offered at a fixed price.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

In this menu type all dishes are priced individually

À la carte

Function menu

Table d'hôte

Budget meal

Answer explanation

In an à la carte menu each item is listed and priced separately.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is the first step in quantifying a basic recipe for business use

Double the recipe

Evaluate the product

Prepare the original recipe

Scale up to a large batch

Answer explanation

The first step is to prepare the product exactly as the original recipe dictates to establish a baseline.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What process involves scaling up a recipe for a larger number of servings

Portion control

Meal costing

Quantifying

Standardizing

Answer explanation

Quantifying a recipe means enlarging it to produce more servings while maintaining quality.

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Q2 TLE07 Assessment 2

What is a list of prepared dishes available to customers called

A menu is a list of prepared dishes offered to customers.

What is the control of serving sizes and the quantity of food served called

Portion control is the management of serving sizes to ensure consistency and control costs.

What is the amount added to the cost price of goods to cover expenses and profit

Markup is the amount added to the cost of a product to determine its selling price.

This menu type offers a package meal with a set price

Table d'hôte is a complete meal offered at a fixed price.

In this menu type all dishes are priced individually

In an à la carte menu each item is listed and priced separately.

What is the first step in quantifying a basic recipe for business use

The first step is to prepare the product exactly as the original recipe dictates to establish a baseline.

What process involves scaling up a recipe for a larger number of servings

Quantifying a recipe means enlarging it to produce more servings while maintaining quality.

What is the main reason for using a standardized recipe in a food business

A standardized recipe ensures consistency in taste quality and portion size every time it's made.

What is the term for taking food at one time like breakfast or lunch

A meal is the food eaten on a single occasion.

What is an outline of food to be included in each meal called

A menu pattern is a basic framework for what types of food to include in a meal.

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