Exam 4: Tools and Equipment

A recipe's yield is best expressed by:

A typical North American meal consists of appetizer,entree,and dessert.

Explain why 1 cup of cream is 8 ounces,but 1 cup of flour is about 4.5 ounces.

What type of menu lists each food and beverage item with their prices?

FIFO stands for _______________ _____________ ____________ ______________.

If the selling price is $18.55 and the food cost is $5.30,the cost factor is 3.5.

The main dish of the menu item is often referred to as the____________.

Volume measurement is the best way to measure amounts of dry ingredients that may be too small to weigh accurately.

A leg of lamb weighs 3.2 kg as purchased.After boning,trimming,and cooking it is found to weigh 21 kg.What is the yield percentage? What is the yield factor?

A prix fixe menu is:

1000 g = __________ dg = ___________ kg

Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.

If a case containing 12 cans of whole,peeled tomatoes costs $28.80,what is the unit cost?

If a food product has a yield factor of 0.40,what is its yield percentage?

What factor does the total recipe cost include?

Excessive kitchen waste can negatively affect a restaurant's food cost percentage.

If a pound of butter costs $3.39,what is the cost of 210 grams of butter?

The __________ _________ is the amount of stock necessary to cover operating needs between deliveries.

E.P stands for ________ _________.

What conversion factor would be used to change a recipe that produces 75-160 g portions to a recipe that produces 18-140 g portions?