Exam 4: Tools and Equipment

One quarter of one L = _________ mL = ___________ fl oz

5 kg = ____________ dg = ______________ mg

The listing and accounting of all foods in the kitchen storerooms and refrigerators is known as the _______________.

The cost of a kilogram of cooked ham is $9.75 and the portion size is 120 grams.What is the cost of one portion of ham?

A.P divided by E.P = __________ ___________.

Why is portion control important?

Value of ____________at the beginning of the period,plus food purchases during that period,minus inventory at end of period,minus staff meals,write-offs,and credits equals ______________.

In the metric system,the prefix "centi" means 100 times bigger.

Which of the following wordings could be used to describe a menu item?

A type of menu that offers all patrons the same food choices every day is referred to as a:

A static menu offers only foods that are in season.

What type of menu do most fast food restaurants use?

16 oz =___________ lb = _________ g

A menu that repeats itself at the end of a set time period is a:

What is the measurement format used to measure the space occupied by a substance?

A _______ recipe is one that will produce a known quantity and quality of food in a specific operation.

Which of the following is the most important element of menu design?

Calculate the standard selling price of a meal with a food cost of $5.25 if the desired food cost percentage is 29%.

The menu is an important communication tool.

A menu should not combine à la carte,semi à la carte,and table d'hôte choices.