
307 Menu planning and costing

Quiz
•
Other
•
1st Grade
•
Hard

Martin Harrap
Used 22+ times
FREE Resource
16 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Most food items purchased from suppliers are packed and priced by wholesale bulk prices
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Standardised recipes are important in all operations because
it helps the steward to know how many dirty dishes they are going to get
the apprentice can learn to read what the head chef wants
they maintain standards
you can ask the front of house to assist when the chefs go home
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The best way to write a recipe for commercial use is to
measure everything using the metric and imperial system in the same recipe
measure everything by how many handfuls of product are needed
measure everything using the cups and teaspoons
measure everything using the metric system
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In order to to determine the edible portion quality of 10kg of carrots you must
trim and portion the carrots and weigh each portion
portion the carrots and divide the total cost of the carrots by the number of portions
divide the total cost of the carrots by the cost of any trim loss
trim the carrots and subtract any trim loss from the original weight
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In order to convert recipe yields or scale portion size up or down you must first
convert all measurements to cups and teaspoons
weight the items in their raw state
determine the as purchased price cost of each item
convert all items to a common unit of measurement
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The idea measuring method for most food items in New Zealand professional kitchen is
count.
imperial weight.
metric weight.
volume.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When you need to know the exact portion size of a recipe that simply states "10 pax" as its yield, you will need to:
determine the recipe conversion factor.
weigh all ingredients and divide by the number of portions.
test the recipe and measure the portion size.
determine the yield percentage
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