Deck 4: Tools and Equipment

Question 1

Which of the following does not have a weight that is equal to its volume?

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

Answer 1

D

Question 2

What type of menu do most fast food restaurants use?

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

Answer 2

B

Question 3

A type of menu that offers all patrons the same food choices every day is referred to as a:

A)static menu
B)common menu
C)fixed menu
D)menu du jour

Answer 3

D

Question 4

A typical North American meal consists of appetizer,entree,and dessert.

Question 5

A recipe's yield is best expressed by:

A)weight
B)volume
C)servings
D)any of the above

Question 6

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

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

Question 7

Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.

Question 8

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

Question 9

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

Question 10

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

Question 11

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

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

Question 12

A menu that repeats itself at the end of a set time period is a:

A)periodic menu
B)rotating menu
C)cycle menu
D)none of the above

Question 13

What factor does the total recipe cost include?

A)labour
B)prime cost
C)ingredient cost
D)profit

Question 14

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

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

Question 15

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

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

Question 16

A prix fixe menu is:

A)the same as table d'hôte
B)a complete meal for a set price
C)the same as a static menu
D)A and B only

Question 17

A static menu offers only foods that are in season.

Question 18

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

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

Question 19

Which of the following wordings could be used to describe a menu item?

A)home-made apple pie
B)Jell-o made from fresh squeezed orange juice
C)English mint sauce
D)none of the above

Question 20

A table d'hôte menu offers food choices priced individually.

Question 21

If milk costs $2.14 per 2 L and a bread recipe uses 6 L,how much does the 6 L cost?

Question 22

What is the measurement format used to measure the space occupied by a substance?

Question 23

A leg of lamb weighs 3.2 kg as purchased.After boning,trimming,and cooking it is found to weigh 21 kg.What is the yield percentage? What is the yield factor?

Question 24

If the selling price is $18.55 and the food cost is $5.30,the cost factor is 3.5.

Question 25

What is the conversion factor used to change a recipe that makes 4 kg of bread dough into a recipe making 13 kg of dough?

Question 26

Why is portion control important?

Question 27

What is the measurement format used to measure the mass or heaviness of a substance?

Question 28

What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?

Question 29

What conversion factor would be used to change a recipe that produces 75-160 g portions to a recipe that produces 18-140 g portions?

Question 30

To convert a recipe that produces 8 kg of bread dough into a recipe that produces 25 kg of bread dough,what conversion factor should you use?

Question 31

In the metric system,the prefix "centi" means 100 times bigger.

Question 32

The menu is an important communication tool.

Question 33

Shrimp packages that are labelled 21/25 indicate the number of shrimp per kilogram.

Question 34

A recipe requires 1.4 kg of stewing beef;however,you only have 0.900 kg.How do you calculate the conversion factor (write the equation and the result).

Question 35

How many 150 mL servings can you get from 8.5 L of chicken consommé?

Question 36

How many kilograms is a 120 gram portion of fish?

Question 37

If a pound of butter costs $3.39,what is the cost of 210 grams of butter?

Question 38

The cost of a kilogram of cooked ham is $9.75 and the portion size is 120 grams.What is the cost of one portion of ham?

Question 39

Whipping cream costs $3.45 per L and the recipe requires 500 mL.What is the cost of the cream for the recipe?

Question 40

If milk costs $2.14 per 2 L and a bread recipe uses 175 mL,how much does that 175 mL cost?

Question 41

5 kg = ____________ dg = ______________ mg

Question 42

The main dish of the menu item is often referred to as the____________.

Question 43

Value of ____________at the beginning of the period,plus food purchases during that period,minus inventory at end of period,minus staff meals,write-offs,and credits equals ______________.

Question 44

If a customer is willing to pay $20.00 per person for food (not including service charges and taxes)and management requires a food cost of 27%,what is an acceptable cost of the raw ingredients for that meal?

Question 45

The description of a product's grade,quality,size,and packaging is referred to as ____________ ______________.

Question 46

Calculate the standard selling price of a meal with a food cost of $5.25 if the desired food cost percentage is 29%.

Question 47

How much prime rib roast is to be purchased for 26 guests if the yield percentage is 67% and the portion size is 180 g?

Question 48

One quarter of one L = _________ mL = ___________ fl oz

Question 49

A.P.stands for ________ _________.

Question 50

1000 g = __________ dg = ___________ kg

Question 51

A _______ recipe is one that will produce a known quantity and quality of food in a specific operation.

Question 52

2 L =_____________ mL = ____________ cL

Question 53

FIFO stands for _______________ _____________ ____________ ______________.

Question 54

E.P stands for ________ _________.

Question 55

If a turkey has a yield percentage of 46.5%,what is the yield factor?

Question 56

The listing and accounting of all foods in the kitchen storerooms and refrigerators is known as the _______________.

Question 57

16 oz =___________ lb = _________ g

Question 58

If a food product has a yield factor of 0.40,what is its yield percentage?

Question 59

Using the prime cost pricing method,given the following information,price the following menu items: food cost is $3.15,direct labour is $1.85,desired prime cost percentage is 40%.The selling price is $___________.

Question 60

A.P divided by E.P = __________ ___________.

Question 61

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

Question 62

The __________ _________ is the amount of stock necessary to cover operating needs between deliveries.

Question 63

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