On Cooking - Menus and Recipes
41 Questions I 25 Attempts I Created By vneely 956 days agoA quiz drawing from the material covered in the "On Cooking" textbook by Labensky and Hause (Menus and Recipes chapter). Made to help me ace my test.
Question Excerpt From On Cooking - Menus and Recipes
| Q.1) | This type of menu offers the same choices every day and seldom changes. |
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| Q.2) | The choices on this type of menu depends on the season and availability of ingredients. |
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| Q.3) | This menu appears more unpredictable and not so repetitious to diners, because it changes or rotates; something different is offered every day before it "resets" after a certain period, such as seven days, two weeks, a month, etc. |
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| Q.4) | This type of menu offers breakfast, lunch, and dinner options all day long and is common in 24 hour restaurants. |
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| Q.5) | What is the correct term for a menu where all items are priced and ordered separately? |
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| Q.6) | A popular menu style where most items are priced and ordered separately, with a few exceptions (such as an entree that comes with a salad or side dish). |
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| Q.7) | This type of menu offers a complete meal at a set price. |
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| Q.8) | What is the difference between a table d'hote menu and a prix fixe menu? |
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| Q.9) | This measurement format refers to the space occupied by a substance. |
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| Q.10) | This measurement format refers to the mass or heaviness of a substance. |
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| Q.11) | One cup is always equal to 8 ounces. |
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| Q.12) | A cup is equal to 8 fluid ounces. |
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| Q.13) | What measurement format refers to the number of individual items? |
| Q.14) | Some recipes will list ingredient amounts in both the U.S. and metric measurements. In these cases, it's acceptable to alternately measure some ingredients according to metric amounts and some ingredients according to the U.S. amount. |
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| Q.15) | 1 ounce is approximately equal to how many grams? |
| Q.16) | 2 gallons is equal to what? |
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| Q.17) | Which is the equivalent of a bushel? |
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| Q.18) | How many grams in a pound? |
| Q.19) | How many tablespoons in 1/3 cup? |
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| Q.20) | A number used to increase or decrease ingredient quantities and recipe yields. |
| Q.21) | The total amount of a product made from a recipe. Also refers to the amount of food remaining after cleaning and/or processing. |
| Q.22) | What factors are involved in the problems you may face when converting a recipe to produce a different yield? |
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| Q.23) | The condition or cost of an item as it is purchased or received from the supplier. |
| Q.24) | The price paid to acquire one of the specified units. |
| Q.25) | Total recipe cost covers not only the cost of ingredients, but also overhead, labor, fixed expenses, etc. |
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| B. |
| Q.26) | The amount of food available for consumption or use after trimming or fabrication. |
| Q.27) | Expenses related to running a business (advertising, rent, insurance, etc.) |
| Q.28) | The cost of all food divided by the total sales in a restaurant. |
| Q.29) | The listing and counting of all foods in the kitchen, storerooms and refrigerators |
| Q.30) | Which of these factors have the biggest impact on a restaurant's bottom line? |
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| Q.31) | The amount of stock necessary to cover operating needs between deliveries. |
| Q.32) | It is important to rotate your stock so that the first item stored is the first item used. Newer items should go behind older ones. What is this system called? |
| Q.33) | Limiting storeroom access to certain employees and keeping records of inventory, parstock, waste, etc. is a system properly known as what? |
| Q.34) | A gallon of milk costs $1.97. How much is a quart? |
| Q.35) | A recipe for Hawaiian sweet bread yields 15 servings. You want to make 45 servings. What is the conversion factor? |
| Q.36) | You're increasing a recipe for Hawaiian sweet bread from 15 servings to 45. You've determined that your conversion factor is 3. The original recipe calls for 3 cups of all-purpose flour. How much flour will you need for your new yield? |
| Q.37) | A recipe for lasagna yields 12 servings, but you only want 4. What is the conversion factor? |
| Q.38) | In France, what is the entree? |
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| Q.39) | When designing a menu, what is the most important consideration? |
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| Q.40) | What is the difference between a recipe and a standardized recipe? |
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| Q.41) | Why are standardized recipes important in a commercial kitchen? |
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