Chapter 2: About Those Recipes
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AP refers to:
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The term used for ingredients processed in some way after purchase and trimming
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The term used for ingredients received as purchased
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At Par. A term used to describe goods that have met purchasing standards
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Approved Payee. An accounting control term used to describe vendors on the approved payment list of a company.
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Explore key culinary concepts in 'Chapter 2: About those recipes', assessing skills in ingredient management, recipe scaling, and cost control. This quiz is ideal for learners aiming to enhance their understanding of food preparation and kitchen management.
- 2.
True or False? 500ml of flour is the equivalent of 500g.
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True
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False
Correct Answer
A. FalseExplanation
The weight of a solid cannot be directly converted to volume and vice-versaRate this question:
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- 3.
A Formula for producing a food & beverage item is called a(n):
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Product specification
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Portion control percentage
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Algorithm
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Standard recipe
Correct Answer
A. Standard recipeExplanation
Standard recipe:A Recipe that has been tested, adjusted and retested again and again until it produces a menu item that management wants produced.Rate this question:
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- 4.
To produce a desired yield of 20 pounds from a standard recipe with a standard yield of 5 pounds, the amount of each recipe ingredient used should be multiplied by:
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5.0
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4.0
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0.4
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0.25
Correct Answer
A. 4.0Explanation
(original yield) x (conversion factor) = (desired yield)
(desired yield) / (original yield) = (conversion factor)
20 / 5 = 4Rate this question:
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- 5.
If the original yield for a standard recipe is 25 portion and the desired yield is 120 portions, what is the conversion factor?
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5.2
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4.8
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2.5
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1.2
Correct Answer
A. 4.8Explanation
(original yield) x (conversion factor) = (desired yield)
(desired yield) / (original yield) = (conversion factor)
120 / 25 = 4.8Rate this question:
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- 6.
Managers use a standard beverage cost to establish:
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Competitive prices
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Standard Purchase Specifications
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A base of comparison to measure actual results of the beverage operation.
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Accounting and management principles
Correct Answer
A. A base of comparison to measure actual results of the beverage operation.Explanation
Managers use a standard beverage cost to establish a base of comparison to measure actual results of the beverage operation. This means that they set a standard cost for the beverages and compare it to the actual cost incurred in the operation. This helps them evaluate the efficiency and effectiveness of the beverage operation by identifying any variances between the standard and actual costs. By measuring these results, managers can make informed decisions and take appropriate actions to improve the performance of the beverage operation.Rate this question:
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- 7.
Please identify an example of Passive Portioning among the following examples:
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9-in pecan pie, cut into 8 slices
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One spoonful of broccoli on each plate
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8-26/30 RH Tiger prawns per order
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60ml Wild Mushroom sauce per order
Correct Answer
A. One spoonful of broccoli on each plateExplanation
Passive portioning uses ambiguous measurements. A spoonful of broccoli is passive because there is no standardization of spoon to be used.Rate this question:
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- 8.
Standardized recipe may be described as:
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A recipe that has been written for the ease of the cooks preparation. It ensures a consistent product each and every time
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A recipe that has been tested, adjusted, and retested again until it produces a menu item as management wants the item produced
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Recipes written to help ensure that food and beverage cost control standards set by the management at a property are met
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All of the above
Correct Answer
A. All of the aboveExplanation
A standardized recipe may be described as a recipe that has been written for the ease of the cook's preparation, ensuring a consistent product each and every time. It is also a recipe that has been tested, adjusted, and retested again until it produces a menu item as management wants it to be produced. Additionally, standardized recipes are written to help ensure that food and beverage cost control standards set by the management at a property are met. Therefore, the correct answer is "All of the above."Rate this question:
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- 9.
A recipe yield should include one or more of the following:
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Number of Servings, total serving size, total quantity
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A thorough costing, including garnish, and sauces
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Name of recipe, the percentage of final product obtained from the ingredients of a final recipe
Correct Answer
A. Number of Servings, total serving size, total quantityExplanation
The recipe yield should include the number of servings, total serving size, and total quantity of the recipe. This information is important for determining the amount of ingredients needed and for portioning the dish appropriately. It helps in planning and preparing meals for a specific number of people.Rate this question:
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- 10.
Please identify from the following examples wording for procedural steps in a recipe an example that may lead to misinterpretation:
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Toss ingredients together until the product is well coating with dressing or sauce mixture
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Sauce should be cooked until it fully & evenly coats the back of a spoon
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Lightly Brown
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Julienne (carrots) into even strips 2 ½ *1/16*1/16 inches long)
Correct Answer
A. Lightly BrownExplanation
The example "Lightly Brown" may lead to misinterpretation because it does not provide specific instructions on how long the ingredient should be browned for or at what temperature. This could result in inconsistency in the final dish, as different interpretations of "lightly brown" could lead to varying levels of browning.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Oct 20, 2012Quiz Created by
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