Chapter 2: About Those Recipes

1. True or False? 500ml of flour is the equivalent of 500g.

True

False

The weight of a solid cannot be directly converted to volume and vice-versa

Explanation

The weight of a solid cannot be directly converted to volume and vice-versa

2. A Formula for producing a food & beverage item is called a(n):

Product specification

Portion control percentage

Algorithm

Standard recipe

Standard recipe:A Recipe that has been tested, adjusted and retested again and again until it produces a menu item that management wants produced.

Explanation

Standard recipe:A Recipe that has been tested, adjusted and retested again and again until it produces a menu item that management wants produced.

3. If the original yield for a standard recipe is 25 portion and the desired yield is 120 portions, what is the conversion factor?

5.2

4.8

2.5

1.2

(original yield) x (conversion factor) = (desired yield)

(desired yield) / (original yield) = (conversion factor)

120 / 25 = 4.8

Explanation

(original yield) x (conversion factor) = (desired yield)

(desired yield) / (original yield) = (conversion factor)

120 / 25 = 4.8

4. To produce a desired yield of 20 pounds from a standard recipe with a standard yield of 5 pounds, the amount of each recipe ingredient used should be multiplied by:

5.0

4.0

0.4

0.25

(original yield) x (conversion factor) = (desired yield)

(desired yield) / (original yield) = (conversion factor)

20 / 5 = 4

Explanation

(original yield) x (conversion factor) = (desired yield)

(desired yield) / (original yield) = (conversion factor)

20 / 5 = 4

5. A recipe yield should include one or more of the following:

Number of Servings, total serving size, total quantity

A thorough costing, including garnish, and sauces

Name of recipe, the percentage of final product obtained from the ingredients of a final recipe

The recipe yield should include the number of servings, total serving size, and total quantity of the recipe. This information is important for determining the amount of ingredients needed and for portioning the dish appropriately. It helps in planning and preparing meals for a specific number of people.

Explanation

The recipe yield should include the number of servings, total serving size, and total quantity of the recipe. This information is important for determining the amount of ingredients needed and for portioning the dish appropriately. It helps in planning and preparing meals for a specific number of people.

6. AP refers to:

The term used for ingredients processed in some way after purchase and trimming

The term used for ingredients received as purchased

At Par. A term used to describe goods that have met purchasing standards

Approved Payee. An accounting control term used to describe vendors on the approved payment list of a company.

AP: ``As Purchased`` The total amount of raw, unprocessed product purchased from a supplier

Explanation

AP: ``As Purchased`` The total amount of raw, unprocessed product purchased from a supplier

7. Managers use a standard beverage cost to establish:

Competitive prices

Standard Purchase Specifications

A base of comparison to measure actual results of the beverage operation.

Accounting and management principles

Managers use a standard beverage cost to establish a base of comparison to measure actual results of the beverage operation. This means that they set a standard cost for the beverages and compare it to the actual cost incurred in the operation. This helps them evaluate the efficiency and effectiveness of the beverage operation by identifying any variances between the standard and actual costs. By measuring these results, managers can make informed decisions and take appropriate actions to improve the performance of the beverage operation.

Explanation

Managers use a standard beverage cost to establish a base of comparison to measure actual results of the beverage operation. This means that they set a standard cost for the beverages and compare it to the actual cost incurred in the operation. This helps them evaluate the efficiency and effectiveness of the beverage operation by identifying any variances between the standard and actual costs. By measuring these results, managers can make informed decisions and take appropriate actions to improve the performance of the beverage operation.

8. Please identify from the following examples wording for procedural steps in a recipe an example that may lead to misinterpretation:

Toss ingredients together until the product is well coating with dressing or sauce mixture

Sauce should be cooked until it fully & evenly coats the back of a spoon

Lightly Brown

Julienne (carrots) into even strips 2 ½ *1/16*1/16 inches long)

The example "Lightly Brown" may lead to misinterpretation because it does not provide specific instructions on how long the ingredient should be browned for or at what temperature. This could result in inconsistency in the final dish, as different interpretations of "lightly brown" could lead to varying levels of browning.

Explanation

The example "Lightly Brown" may lead to misinterpretation because it does not provide specific instructions on how long the ingredient should be browned for or at what temperature. This could result in inconsistency in the final dish, as different interpretations of "lightly brown" could lead to varying levels of browning.

9. Please identify an example of Passive Portioning among the following examples:

9-in pecan pie, cut into 8 slices

One spoonful of broccoli on each plate

8-26/30 RH Tiger prawns per order

60ml Wild Mushroom sauce per order

Passive portioning uses ambiguous measurements. A spoonful of broccoli is passive because there is no standardization of spoon to be used.

Explanation

Passive portioning uses ambiguous measurements. A spoonful of broccoli is passive because there is no standardization of spoon to be used.

10. Standardized recipe may be described as:

All of the above

A standardized recipe may be described as a recipe that has been written for the ease of the cook's preparation, ensuring a consistent product each and every time. It is also a recipe that has been tested, adjusted, and retested again until it produces a menu item as management wants it to be produced. Additionally, standardized recipes are written to help ensure that food and beverage cost control standards set by the management at a property are met. Therefore, the correct answer is "All of the above."

Explanation

A standardized recipe may be described as a recipe that has been written for the ease of the cook's preparation, ensuring a consistent product each and every time. It is also a recipe that has been tested, adjusted, and retested again until it produces a menu item as management wants it to be produced. Additionally, standardized recipes are written to help ensure that food and beverage cost control standards set by the management at a property are met. Therefore, the correct answer is "All of the above."