Deck 6: Food Production Control I: Portions

Question 1

A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared.

Answer 1

True

Question 2

A standard portion size is the quantity of a given product that a given employee decides to serve on the days that he works.

Answer 2

False

Question 3

Standard portion costs typically are calculated once in the life of a restaurant -- just prior to opening day.

Answer 3

False

Question 4

Recipe yield equals total quantity produced by a standard recipe divided by the number of standard portions produced.

Question 5

In completing calculations for the butcher test, one determines ratio to total weight for a given part by dividing the weight of the part by the weight of the whole piece as purchased.

Question 6

In completing the calculations for the cooking loss test, the weight lost in cooking is determined by subtracting the cooked weight from the trimmed weight.

Question 7

Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants.

Question 8

The standard portion cost for one standard portion of roast lamb may be determined by means of a butchers test.

Question 9

The lb. cost factor is useful for determining purchase quantities when standard portion sizes and numbers of portions required are known.

Question 10

The portion cost factor is used to determine the new cost of an identical-size portion when the dealer's price for the commercial cut changes.

Question 11

One can determine a correct purchase quantity, provided one knows standard portion size, number of portions required, and:

A) lb. cost factor
B) yield factor
C) portion cost factor

Question 12

A nearby restaurant has been serving a 6 oz. portion of roast lamb. The manager can determine the standard cost of the portion provided that she knows dealer price and:

A) portion cost factor
B) yield factor
C) the ratio to total weight for salable lamb

Question 13

The standard cost of one standard portion of a given menu item should not change unless:

A) a new chef is employed
B) menu prices are changed
C) market prices change

Question 14

A given standard recipe costs $36.40 to produce, and yields 20 portions. The standard cost of one standard portion is:

A) $ .55
B) $ 1.82
C) $36.40

Question 15

A nearby restaurant does cooking loss tests on roast lamb, which is now served in 6 oz. portions. Lb. cost factor is 2.0, and portion cost factor is .75. Given a dealer price of $3.00 per lb. for the lamb, the cost of a 7 oz. portion would be:

A) $2.10
B) $2.25
C) $2.63

Question 16

Butcher tests in a nearby restaurant indicate that the cost of a usable ounce of sirloin steak is $.50. If standard portion size is 10 ounces, standard portion cost is:

A) $ .50
B) $5.00
C) The answer cannot be determined unless one knows the portion cost factor.

Question 17

A case of eggs (30 dozen) costs $27.00. Two eggs make one standard portion. The standard cost of one standard portion is:

A) $.075
B) $.15
C) $.90

Question 18

The lb. cost factor is the ratio of the cost of each usable lb. to:

A) the dealer price per lb.
B) the portion cost
C) the portion size

Question 19

A recipe detail and cost card indicates the use of 4 oz. of rice, which is purchased at $1.28 per lb. The standard cost of the standard quantity of rice used in this recipe is:

A) $.08
B) $.32
C) $.51

Question 20

On a cooking loss test card, the total value of the trimmed weight is the same as the total value of the salable weight if:

A) the loss in trimming has no value
B) the portion size is under 8 oz.
C) cooking loss is less than 10%