Deck 4: Menus and Recipes

Question 1

What is the correct way to express a recipe's yield?

A) by serving
B) by volume
C) by weight
D) any of the above

Answer 1

D

Question 2

What was Fannie Farmer's obsession?

A) sanitation
B) accurate measurement
C) culinary school curricula
D) cookbooks

Answer 2

B

Question 3

Which of the following steps is NOT necessary when receiving a fresh fish delivery?

A) check the temperature of the fish
B) confirm that the fish was actually ordered
C) confirm yield by filleting the fish
D) confirm that the price listed is accurate

Answer 3

C

Question 4

If a case containing 12 cans of whole peeled tomatoes costs $28.80, what is the unit cost?

A) $2.20
B) $2.30
C) $2.40
D) $2.10

Question 5

Standardized recipes are available in many culinary reference books.

Question 6

Excessive kitchen waste can negatively affect a restaurant's food cost percentage.

Question 7

Which of the following menu statements would be controlled by truth in advertising laws?

A) "fresh bread"
B) "delicious vegetables"
C) "Roquefort dressing"
D) "big, juicy burgers"

Question 8

Which of the following is a part of a standardized recipe?

A) cooking procedures
B) portion size
C) amount of each ingredient
D) all of the above

Question 9

Which of the following does NOT have the same weight as volume?

A) butter
B) oil
C) eggs
D) water

Question 10

A menu should not combine à la carte, semi à la carte and table d'hôte choices.

Question 11

What is the selling price of a bowl of chicken pot pie with a 35% food cost and a $2.37 plate cost?

A) $9.50
B) $6.50
C) $6.77
D) $8.29

Question 12

A typical American meal consists of an appetizer, entrée and dessert.

Question 13

What type of menu lists each food and beverage item with their prices?

A) semi à la carte menu
B) prix fixe menu
C) à la carte menu
D) table d'hôte menu

Question 14

What type of menu consists of small portions in four, five or more courses for a fixed price?

A) static menu
B) California menu
C) prix fixe menu
D) tasting menu

Question 15

What factor does the total recipe cost include?

A) prime costs
B) profit
C) labor
D) ingredient costs

Question 16

Volume measurement is the best way to measure dry ingredients that may be too small to weigh accurately.

Question 17

What type of menu do most fast food restaurants use?

A) static menu
B) prix fixe menu
C) cycle menu
D) market menu

Question 18

Which of the following cartons of lemons weighs more?

A) 96 count
B) 82 count
C) 115 count
D) none of the above

Question 19

What does FIFO refer to?

A) rotating stock so that the last one purchased is used first
B) rotating stock so that the first one purchased is used first
C) rotating stock so that the first one used is the most recently purchased
D) all of the above

Question 20

Which of the following is the most important element of menu design?

A) artwork
B) layout
C) cover
D) language

Question 21

Explain how a prep list helps a chef control waste.

Question 22

What is a recipe headnote?

Question 23

What is par or parstock?

Question 24

Explain why 1 cup of cream is 8 ounces, but 1 cup of flour is approximately 4.5 ounces.

Question 25

What is the formula for converting total yield in a recipe?

Question 26

Why is portion control important?

Question 27

What should you do if a recipe is written in metric units?