307 Menu planning and costing

307 Menu planning and costing

1st Grade

16 Qs

quiz-placeholder

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307 Menu planning and costing

307 Menu planning and costing

Assessment

Quiz

Other

1st Grade

Hard

Created by

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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