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 following is NOT one of them?

A. weight

B. volume

C. count

D. cost

8. One benefit for standard portion size is

A. shortening of the preparation time.

B. faster service.

C. reduction of customer discontent due to consistent product.

D. varied selling price.

9. Which of the following is NOT one of the several methods for calculating portion costs?

A. formula

B. recipe detail and cost card

C. quality control test

D. butcher test

10. When discussing a recipe detail and cost card, EP refers to

A. as purchased.

B. equitable portion.

C. edible portion.

D. edible product.

11. Using the formula for standard portion cost, what would the rounded portion cost be for 7 shrimp

from a 1 kilogram bag of 16/20 shrimp that costs $21.00 per kilogram (assuming there are 36

shrimp in the 1 kilogram bag)?

A. $4.08

B. $9.18

C. $3.00

D. $11.99

12. Calculate the yield percentage of a rib roast weighing 4 kilograms as purchased, if 14 portions each

weighing 150 grams are yielded.

A. 52.5%

B. 37.5%

C. 26.0%

D. 100%

13. The ___ is the number of portions produced in a standard recipe.

A. yield

B. item

C. portion size

D. cost card

14. The butcher test is used to calculate

A. the speed in which the meat is being processed.

B. the loss of weight due the cooking of the meat.

C. the rationale value for the primary part being used.

D. the quality and grade of the meat.

15. Which of the following is NOT a component of the butcher test card, when calculating butcher

cost?

A. fat

B. usable meat

C. loss in cutting

D. packaging

16. Which of the following is NOT one of the advantages of standardized yields from industry

resources?

A. Reduce labour cost.

B. Help managers to make decisions about how much raw food to buy or requisition.

C. Help to convert a recipe from foods purchased by weight (AP) but used in volume.

D. Allow establishments to compare the purveyor's prices and quality.