Chapter 2: About Those Recipes

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| By Hmgt

Hmgt

Community Contributor

Quizzes Created: 13 | Total Attempts: 10,247

Questions: 10 | Attempts: 654 | Updated: Mar 21, 2023

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Questions and Answers

1.

AP refers to:
- A.
  
  The term used for ingredients processed in some way after purchase and trimming
- B.
  
  The term used for ingredients received as purchased
- C.
  
  At Par. A term used to describe goods that have met purchasing standards
- D.
  
  Approved Payee. An accounting control term used to describe vendors on the approved payment list of a company.
Correct Answer
B. The term used for ingredients received as purchased

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

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2.

True or False? 500ml of flour is the equivalent of 500g.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

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

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3.

A Formula for producing a food & beverage item is called a(n):
- A.
  
  Product specification
- B.
  
  Portion control percentage
- C.
  
  Algorithm
- D.
  
  Standard recipe
Correct Answer
D. Standard recipe

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.

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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:
- A.
  
  5.0
- B.
  
  4.0
- C.
  
  0.4
- D.
  
  0.25
Correct Answer
B. 4.0

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

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

20 / 5 = 4

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5.

If the original yield for a standard recipe is 25 portion and the desired yield is 120 portions, what is the conversion factor?
- A.
  
  5.2
- B.
  
  4.8
- C.
  
  2.5
- D.
  
  1.2
Correct Answer
B. 4.8

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

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

120 / 25 = 4.8

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6.

Managers use a standard beverage cost to establish:
- A.
  
  Competitive prices
- B.
  
  Standard Purchase Specifications
- C.
  
  A base of comparison to measure actual results of the beverage operation.
- D.
  
  Accounting and management principles
Correct Answer
C. A base of comparison to measure actual results 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.

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7.

Please identify an example of Passive Portioning among the following examples:
- A.
  
  9-in pecan pie, cut into 8 slices
- B.
  
  One spoonful of broccoli on each plate
- C.
  
  8-26/30 RH Tiger prawns per order
- D.
  
  60ml Wild Mushroom sauce per order
Correct Answer
B. One spoonful of broccoli on each plate

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

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8.

Standardized recipe may be described as:
- A.
  
  A recipe that has been written for the ease of the cooks preparation. It ensures a consistent product each and every time
- B.
  
  A recipe that has been tested, adjusted, and retested again until it produces a menu item as management wants the item produced
- C.
  
  Recipes written to help ensure that food and beverage cost control standards set by the management at a property are met
- D.
  
  All of the above
Correct Answer
D. 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."

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9.

A recipe yield should include one or more of the following:
- A.
  
  Number of Servings, total serving size, total quantity
- B.
  
  A thorough costing, including garnish, and sauces
- C.
  
  Name of recipe, the percentage of final product obtained from the ingredients of a final recipe
Correct Answer
A. Number of Servings, total serving size, total quantity

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.

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10.

Please identify from the following examples wording for procedural steps in a recipe an example that may lead to misinterpretation:
- A.
  
  Toss ingredients together until the product is well coating with dressing or sauce mixture
- B.
  
  Sauce should be cooked until it fully & evenly coats the back of a spoon
- C.
  
  Lightly Brown
- D.
  
  Julienne (carrots) into even strips 2 ½ *1/16*1/16 inches long)
Correct Answer
C. Lightly Brown

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.

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Current Version
Mar 21, 2023

Quiz Edited by
ProProfs Editorial Team
Oct 20, 2012

Quiz Created by
Hmgt

Chapter 2: About Those Recipes

AP refers to:

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

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

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:

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

Managers use a standard beverage cost to establish:

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

Standardized recipe may be described as:

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

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