Chapter 4: rMenus and Recipes
Which of the following is NOT a purpose of the menu?
To feed the consumer only the healthiest styles of food.
Five pounds of sliced American cheese cost $16.00. If one slice weighs half an ounce, how much do 3 slices cost?
$.30
One case of English muffins costs $24.00. There are 6 packages of 12 muffins in each case. How much does 1 English muffin cost?
$.33
One case of cream costs $54.00. There are 9 half gallons in each case. How much does 1 cup cost?
$.88
One case of cooking wine costs $20.48. If 4 gallons of wine are in each case, what is the cost per ounce of cooking wine?
$0.04
One case of sunflower oil costs $128.40. There are 6 gallons per case. How much does 2 quarts cost?
$10.70
If a case containing 12 cans of whole peeled tomatoes costs $28.80, what is the unit cost?
$2.40
How many grams of rice are in 1kilogram?
1000 g rice.
How many ounces equals one pound?
16 oz.
The original recipe for spaghetti sauce yields 1 gallon, but you need to prepare 2.5 gallons. Which of the following is the conversion factor?
2.5 C.F.
One ounce of flour equals how many grams?
28.35 g of flour.
One pound of beans equals how many grams?
454 g degree.
How many grams in 2 ounces of paprika?
57 g paprika.
The palate cleanser is served after which course?
After the main course.
A recipe's yield can be express in volume, weight or _______________.
By count.
Which of the following statements about standardized recipes is NOT correct?
Chefs and management use standardized recipes so they don't have to train cooks.
Standardized recipes help ensure which of the following?
Chefs have a tool for recipe costing and menu pricing.
What is the major difference between a professional recipe and home-based recipe?
Culinary jargon or culinary shorthand in a professional recipe versus clear concise and specific instructions for the home cook version.
Which of the following menus is developed for a set period that repeats itself and is found in corporate and institutional feeding?
Cyclical menu.
Which of the following is NOT a part of building specifications for items in the restaurant?
Describe the recipe.
Chef Poppy has just finished making her menu. What would be the next step in the process?
Develop and standardized the recipes.
Each fall, Chef Darryl must come up with a seasonal dessert menu. To ensure a standard is set with his staff, which of the following tasks is required?
Each recipe must be tested repeatedly and adjusted to fit the menu.
Which of the following is the acronym for a system of rotating inventory, in which items are used in the order in which they are received?
FIFO
The goal with all recipe writing is to guide the user to produce a recipe that is original, complex and interesting.
False.
When writing recipes for publication, it is important to write the ingredient list from the smallest amount to the largest amounts.
False.
Which of the following is NOT correct? Standardized recipes _______________.
Give the design of the plate presentation and possible creative garnishes.
What factor does the total recipe cost include?
Ingerdient costs.
Which type of menu is based on product availability during a peak season or seasonally?
Market menu.
Chef Steve was extremely busy and was asked for a recipe for a chicken dish on his menu. In a hurry, he printed off a menu from the internet and put his name on it. What would this practice be called?
Plagiarism.
Which of the following duties would NOT be a part of the duties of the purchasing agent or chef?
Put all food away in the kitchen and inventory at the end of each shift.
What is the name of a recipe producing a known quality and quantity of food for a specific operation?
Standardized recipe.
Which of the following is the correct statement?
Standardized recipes are customized to a specific operation.
Which of the following is a menu that offers the patrons the same foods every day?
Statistic menu
Chef Daryll has been tasked to write new standardized recipes for the dinner menu. Which of the following is NOT a part of this process?
The price of the ingredients.
Chef Johnny is developing a new menu based on seasonal specials. He has tasked his lead cook to help in this. What order would the cook have to use in order to produce a standardized recipe?
The type and amount of each ingredient, the preparation and cooking procedures and the yield and portion size.
Chef Miguel is putting a series of new menu items on his winter menu. Which of the following recipe instruction is out of order?
This recipe will yield one 6 oz. dinner portion.
Which of the following formulas determines the portion cost of any given recipe?
Total cost divided by total number of portions.
Par stock is the amount of stock necessary to cover operating needs between deliveries.
True.
When writing recipes, list each step in the order in which it should be performed.
True.
