Food production control practice test
1. Standard portion size is the quality standard of any menu item that is to be served each time that it is ordered. A. True B. False 2. A standard recipe is the recipe that has been designated the correct one to use in a given establishment for a specific term. A. True B. False 3. Formula, recipe detail and cost cards, butcher test, and cooking loss test are some of the methods for calculating portion costs. A. True B. False 4. The primary purpose of the cooking loss test is to determine the true standard portion cost. A. True B. False 5. Some of the reasons for cooking loss are: cooking time, temperature, and moisture loss. A. True B. False 6. Yield percentage or yield factor is defined as the percentage of a whole purchase unit of meat, poultry, fish, or any other ingredient that is available for portioning before any required in-house processing, trimming, peeling or cleaning has been completed. A. True B. False 7. A menu item can be quantified in three ways; which of the foll...