Question 1

The portion cost factor is used to determine the new cost of an identical-size portion when the dealer's price for the commercial cut changes.

Accepted Answer

A) True 
 B)False  True

Question 2

A nearby restaurant has been serving a 6 oz. portion of roast lamb. The manager can determine the standard cost of the portion provided that she knows dealer price and:

Accepted Answer

A)  portion cost factor 
B)  yield factor 
C)  the ratio to total weight for salable lamb 
A)  portion cost factor 
B)  yield factor 
C)  the ratio to total weight for salable lamb A

Question 3

A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared.

Accepted Answer

A) True 
 B)False  True

Question 4

A standard portion size is the quantity of a given product that a given employee decides to serve on the days that he works.

Accepted Answer

A) True 
 B)False

Question 5

A given standard recipe costs $36.40 to produce, and yields 20 portions. The standard cost of one standard portion is:

Accepted Answer

A)  $ .55 
B)  $ 1.82 
C)  $36.40 
A)  $ .55 
B)  $ 1.82 
C)  $36.40

Question 6

A nearby restaurant does cooking loss tests on roast lamb, which is now served in 6 oz. portions. Lb. cost factor is 2.0, and portion cost factor is .75. Given a dealer price of $3.00 per lb. for the lamb, the cost of a 7 oz. portion would be:

Accepted Answer

A)  $2.10 
B)  $2.25 
C)  $2.63 
A)  $2.10 
B)  $2.25 
C)  $2.63

Question 7

In completing calculations for the butcher test, one determines ratio to total weight for a given part by dividing the weight of the part by the weight of the whole piece as purchased.

Accepted Answer

A) True 
 B)False

Question 8

In completing the calculations for the cooking loss test, the weight lost in cooking is determined by subtracting the cooked weight from the trimmed weight.

Accepted Answer

A) True 
 B)False

Question 9

A case of eggs (30 dozen) costs $27.00. Two eggs make one standard portion. The standard cost of one standard portion is:

Accepted Answer

A)  $.075 
B)  $.15 
C)  $.90 
A)  $.075 
B)  $.15 
C)  $.90

Question 10

Butcher tests in a nearby restaurant indicate that the cost of a usable ounce of sirloin steak is $.50. If standard portion size is 10 ounces, standard portion cost is:

Accepted Answer

A)  $ .50 
B)  $5.00 
C)  The answer cannot be determined unless one knows the portion cost factor. 
A)  $ .50 
B)  $5.00 
C)  The answer cannot be determined unless one knows the portion cost factor.

Question 11

Recipe yield equals total quantity produced by a standard recipe divided by the number of standard portions produced.

Accepted Answer

A) True 
 B)False

Question 12

On a cooking loss test card, the total value of the trimmed weight is the same as the total value of the salable weight if:

Accepted Answer

A)  the loss in trimming has no value 
B)  the portion size is under 8 oz. 
C)  cooking loss is less than 10% 
A)  the loss in trimming has no value 
B)  the portion size is under 8 oz. 
C)  cooking loss is less than 10%

Question 13

The lb. cost factor is the ratio of the cost of each usable lb. to:

Accepted Answer

A)  the dealer price per lb. 
B)  the portion cost 
C)  the portion size 
A)  the dealer price per lb. 
B)  the portion cost 
C)  the portion size

Question 14

The standard cost of one standard portion of a given menu item should not change unless:

Accepted Answer

A)  a new chef is employed 
B)  menu prices are changed 
C)  market prices change 
A)  a new chef is employed 
B)  menu prices are changed 
C)  market prices change

Question 15

The lb. cost factor is useful for determining purchase quantities when standard portion sizes and numbers of portions required are known.

Accepted Answer

A) True 
 B)False

Question 16

The standard portion cost for one standard portion of roast lamb may be determined by means of a butchers test.

Accepted Answer

A) True 
 B)False

Question 17

One can determine a correct purchase quantity, provided one knows standard portion size, number of portions required, and:

Accepted Answer

A)  lb. cost factor 
B)  yield factor 
C)  portion cost factor 
A)  lb. cost factor 
B)  yield factor 
C)  portion cost factor

Question 18

A recipe detail and cost card indicates the use of 4 oz. of rice, which is purchased at $1.28 per lb. The standard cost of the standard quantity of rice used in this recipe is:

Accepted Answer

A)  $.08 
B)  $.32 
C)  $.51 
A)  $.08 
B)  $.32 
C)  $.51

Question 19

Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants.

Accepted Answer

A) True 
 B)False

Question 20

Standard portion costs typically are calculated once in the life of a restaurant -- just prior to opening day.

Accepted Answer

A) True 
 B)False

Exam 6: Food Production Control I: Portions

The portion cost factor is used to determine the new cost of an identical-size portion when the dealer's price for the commercial cut changes.

A nearby restaurant has been serving a 6 oz. portion of roast lamb. The manager can determine the standard cost of the portion provided that she knows dealer price and:

A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared.

A standard portion size is the quantity of a given product that a given employee decides to serve on the days that he works.

A given standard recipe costs $36.40 to produce, and yields 20 portions. The standard cost of one standard portion is:

A nearby restaurant does cooking loss tests on roast lamb, which is now served in 6 oz. portions. Lb. cost factor is 2.0, and portion cost factor is .75. Given a dealer price of $3.00 per lb. for the lamb, the cost of a 7 oz. portion would be:

In completing calculations for the butcher test, one determines ratio to total weight for a given part by dividing the weight of the part by the weight of the whole piece as purchased.

In completing the calculations for the cooking loss test, the weight lost in cooking is determined by subtracting the cooked weight from the trimmed weight.

A case of eggs (30 dozen) costs $27.00. Two eggs make one standard portion. The standard cost of one standard portion is:

Butcher tests in a nearby restaurant indicate that the cost of a usable ounce of sirloin steak is $.50. If standard portion size is 10 ounces, standard portion cost is:

Recipe yield equals total quantity produced by a standard recipe divided by the number of standard portions produced.

On a cooking loss test card, the total value of the trimmed weight is the same as the total value of the salable weight if:

The lb. cost factor is the ratio of the cost of each usable lb. to:

The standard cost of one standard portion of a given menu item should not change unless:

The lb. cost factor is useful for determining purchase quantities when standard portion sizes and numbers of portions required are known.

The standard portion cost for one standard portion of roast lamb may be determined by means of a butchers test.

One can determine a correct purchase quantity, provided one knows standard portion size, number of portions required, and:

A recipe detail and cost card indicates the use of 4 oz. of rice, which is purchased at $1.28 per lb. The standard cost of the standard quantity of rice used in this recipe is:

Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants.

Standard portion costs typically are calculated once in the life of a restaurant -- just prior to opening day.

Cost and Sales Concepts

The Control Process

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Storing and Issuing Control

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations II: Daily Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Menu Engineering and Analysis

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Training Staff

Monitoring Performance and Taking Corrective Action

Filters