Recipes and Menus

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