This quiz in Chapter 3 focuses on portion cost management in culinary settings, assessing knowledge on standard yield, cost calculations, and food cost percentage, vital for effective cost control in food service operations.
119.13g
130.88g
152.35g
175.35g
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Standard yield
Standard recipe
Standard portion size
Standard portion cost
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$125
$143
$225
$252
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2.2
4.0
5.5
6.2
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$2.13
$6.58
$9.35
$11.45
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28
31
33
35
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14.67%
31.82%
46.67%
68.18%
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29.25g
35.75g
89.75g
118.18g
None of the above
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$1.19
$11.90
$15.18
None of the above
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