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WorksheetsQuantity Cookery Quiz#5
Total questions: 10
Worksheet time: 6mins
This means the weight, piece or volume of food or food products after it has been processed or made ready for sale to customers.
Standard Yield
Menu
Ingredients
Cost
The following are true on why yield testing is done EXCEPT:
Guide how much and with what specifications of ingredients are to be used.
Facilitate accurate costing and monitoring of cost.
Facilitate pricing
Improves palatability
These are used to check the yield and actual count of the different varieties of canned/bottled food items.
Canned/bottled Tests
Butcher's Tests
Raw Food Tests
Cooking Tests
These are tests to determine the yield weight of the product after the application of the cooking process to items.
Canned/bottled Tests
Butcher's Tests
Raw Food Tests
Cooking Tests
These are cutting tests of meat, fish and poultry. They are intended to determine actual portion cost after waste, trimmings and by-products have been considered.
Canned/bottled Tests
Butcher's Tests
Raw Food Tests
Cooking Tests
These are tests to determine the count. Weight or yield per unit or perishable items.
Canned/bottled Tests
Butcher's Tests
Raw Food Tests
Cooking Tests
Which among the following DOES NOT belong to the group?
Tenderloin
vegetable and fruit peels
Bones
fats
This is being removed during grilling/cooking and cause "shrinkage" in food.
Air
Gristles
Fats
Moisture
This is the weight of ingredient after made ready for sale to customers. Simply the weight after all processing has been done.
As Purchased Weight
Standard Yield
Edible Portion Weight
Loss/Shrinkage/Waste
This is the weight deducted and not usable from the items
As Purchased Weight
Standard Yield
Edible Portion Weight
Loss/Shrinkage/Waste
