307 Menu planning and costing

Most food items purchased from suppliers are packed and priced by wholesale bulk prices

• True

• False

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

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

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

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

The idea measuring method for most food items in New Zealand professional kitchen is

• count.

• imperial weight.

• metric weight.

• volume.

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

to begin a butchers yield test you must first,

• separate bone, fat, usable trim and usable cuts and weigh them individually.

• separate bone, fat, usable trim and usable cuts and weigh them all together.

• record the as purchased weight for the whole item.

• You weigh all the bone, fat, usable trim and usable cuts and divide by the portion size.

Before starting to cook any recipe, the first step is to

• read the entire recipe and check the internet for a better one.

• read the entire recipe to understand what is required.

• read the entire recipe and then go on a break.

• read the recipe then discuss it with the steward.

When increasing or decreasing a recipe yield what things must be taken into account.

• Size of equipment, production issues, skill of staff.

• Size of equipment, production issues, do you have sufficient time to complete it before a break.

• Is it worth the hassle, production issues, skill of staff.

• Size of equipment, production issues.