Question 1

Why is portion control important?

Accepted Answer

answer will vary, for example controlling the quantity of food served is essential to controlling food costs

Question 2

What type of menu do most fast food restaurants use?

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

What is a recipe headnote?

Accepted Answer

answer will vary, for example for exampl

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

What does FIFO refer to?

Accepted Answer

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 
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 8

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

Accepted Answer

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

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

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

Question 11

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

Accepted Answer

answer will vary, for example divide the

Question 12

Which of the following cartons of lemons weighs more?

Accepted Answer

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

Question 13

What factor does the total recipe cost include?

Accepted Answer

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

Question 14

What was Fannie Farmer's obsession?

Accepted Answer

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

Question 15

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

Accepted Answer

answers will vary, for example

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

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 
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

Question 19

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

Accepted Answer

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

Question 20

Standardized recipes are available in many culinary reference books.

Accepted Answer

A) True 
 B)False

Exam 4: Menus and Recipes

Why is portion control important?

What type of menu do most fast food restaurants use?

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

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

What is a recipe headnote?

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

What does FIFO refer to?

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

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

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

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

Which of the following cartons of lemons weighs more?

What factor does the total recipe cost include?

What was Fannie Farmer's obsession?

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

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

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

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

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

Standardized recipes are available in many culinary reference books.

Professionalism

Food Safety and Sanitation

Nutrition

Tools and Equipment

Knife Skills

Flavors and Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish and Shellfish

Eggs and Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking and Special Diets

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

Filters