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WorksheetsRecipes and Menus
Total questions: 25
Worksheet time: 13mins
Which of the following is NOT an element which should be on a standardized recipe?
Plating procedures
Nutritional content
Yield
Sanitation procedures
Which of the following is the customary unit of measure most commonly used in commercial kitchens?
Cups
Teaspoons
Liters
Ounces
The amount of usable product, or edible portion, of a food item is known as which of the following?
Garnish
Yield
Albedo
Serving
How should you calculate the edible portion amount for an ingredient?
Divide the price paid by the amount needed in the recipe
Multiply the as purchased amount by the yield percentage
Divide the as purchased amount by the amount in the recipe
Add the yield percentage to the as purchased amount
If you buy one pound of black pepper and your recipe calls for one ounce of black pepper, what unit of measure should you use on your recipe costing card?
Liter
Cup
Pound
Ounce
When creating a recipe costing card, which column should be filled out first?
Yield percentage
Cost per unit
Ingredient
Recipe cost
Which of the following is NOT a step Chef Manske named for controlling food costs?
Buy more than what you need
Check inventory upon arrival
Maintain food storage areas
Rotate inventory
Tom manages a restaurant and has noticed he is throwing away a lot of eggs at the end of each night. According to Chef Manske, what should he do?
Save them and serve them later in a soup
Give them to charity
Replace the chef who is preparing them
Adjust the production schedule or menu
Air conditioning is considered which type of cost?
Implicit cost
Supply cost
Operating cost
Comfort cost
Which of the following is the term used to describe costs which change day to day, week to week and month to month based on business activities?
Fixed costs
Unstable costs
Variable costs
Flexible costs
Kelly and her family went to a restaurant where they ordered a multi-course meal with pre-determined, specific items. The type of menu they used is known as which of the following?
Prix fixe menu
Du jour menu
Table d’hôte menu
Limited menu
If you want to order traditional breakfast foods in the evening, you should go to a restaurant with which type of menu?
Du jour menu
California menu
Unlimited menu
À la carte menu
Which of the following is the most common way to test new menu items?
Have a test panel try the item
Run the item as a special
Offer the item as a complimentary dish
Serve the item to family and friends
Chef Manske said she lists items on a menu in which way?
Most expensive items to least expensive items
Least expensive items to most expensive items
In the order she wants customers to order food
In the order she wants chefs to prepare food
Which of the following units of measure is a metric unit of measure used for dry ingredients?
Liters
Cups
Grams
Ounces
A menu which allows a customer to choose any number and combination of items is known as which of the following?
Table d’hôte menu
California menu
Du jour menu
À la carte menu
Which of the following is an establishment in which you are NOT likely to see a cycle menu?
Hotel restaurant
Hospital cafeteria
Cruise ship dining hall
School cafeteria
Which of the following is the schedule which indicates what needs to be produced each day, how much should be produced, and who is responsible for producing each item?
Budget
Food calendar
Work schedule
Production sheet
What is the primary reason for conducting a physical inventory in a restaurant?
To calculate the cost of goods sold
To prepare for health inspections
To determine employee theft
To update the menu prices
What is the main purpose of a 'sous vide' cooking method?
To cook food quickly at high temperatures
To preserve food for longer periods
To cook food evenly at precisely controlled temperatures
To add smoky flavor to food
Which of the following best describes a 'mise en place' in a professional kitchen?
Organizing and arranging the ingredients
Setting the dining area for service
Planning the kitchen layout
Designing the menu for service
What is the primary function of a 'brigade system' in a professional kitchen?
To manage the kitchen's inventory
To organize the kitchen staff into specific roles and responsibilities
To design the layout of the kitchen for efficiency
To create a menu and pair dishes
Which of the following is a critical factor in achieving the perfect 'Maillard reaction' in cooking?
Low temperature and high humidity
High temperature and low humidity
Use of acidic ingredients
Long cooking times at low temperatures
In professional baking, what is the purpose of 'proofing' dough?
To mix the ingredients thoroughly
To chill the dough before baking
To allow the dough to rise and develop flavor
To knead the dough to develop gluten
Which of the following is the most common method for pricing menu items?
Contribution method
Average check method
Food costing method
Straight mark-up method
