WorksheetsFOOD PRODUCTION CONTROL
Total questions: 7
Worksheet time: 2mins
The following is the scope of learning in Food Production Control, except ........
Standard Portion Size (SPS).
Standard Recipes.
Calculating standard portion costs.
Food Transfer Standard
Ingredients, Proportions of ingredients, Production method, and Quantity is the scope of the discussion about ....
Establishing standards & Standard of procedures.
Standard Portion Size (SPS).
Standard Recipes.
Calculating standard portion costs.
Standard portion size, defined as the quantity of any item that is to be served each time that item is ordered.
It is expressed in the following form, except ...
Price
Volume
Count.
Weight
A Standard Recipe is the recipe that has been designated ...................... to use in a given establishment.
the approved
the practices
the correct one
the cheapes
There are several methods for calculating standard portion costs: ......., Recipe detail & Cost card, Butcher test, and Cooking loss test
Ingredients.
Proportions of ingredients.
Formula
Production method.
End result of a standard Recipe ......
Gives Standardized yield.
Gives cost per portion.
Gives purchaser a clear image how much to buy
All answer are correct
The purpose of a Butchers Yield Test is to find the accurate costs of fabricated meats, ......... & poultry
vegetable
fruit
fish
All answer are wrong
