Standardized Recipe
Recipe Conversion
Weight & Volume
Food Cost
Miscellaneous
100
Theses are easy to scale and cost
What is a standardized recipe?
100
conversion factor when increasing a recipe yield from 12 servings to 24 servings
What is 2.
100
The best way to measure ingredients, especially when working with large quantities
What is weighing dry ingredients and using volume for liquids
100
to figure out the food cost percent you need to know
Cost of goods sold and sales
100
0.5 is equal to
What is 1/2 (one half)
200
Restaurants should use standardized recipes to help ensure food quality
What is true
200
The conversion factor is
What you multiply everything by to scale up or down a recipe
200
How many ounces in a cup
What is 8
200
Why do restaurants need to know food cost
To ensure menu items are priced appropriately and all costs are covered.
200
Multiplying by 0.5 is equivalent to dividing by two
What is true
300
How should dry measures be expressed in a standardized recipe?
What is weight
300
What is your conversation factor when reducing a recipe yield from 12 servings to 6 servings
What is 0.5
300
How many cups are in a quart
What is 4
300
One way to find food cost is to break down a recipe and add up the cost of each item in it
What is true
300
How do you find a percentage?
What is multiply the decimal of the percent by the total number.
400
How should liquid be measured in a standardized recipe?
What is fluid ounces
400
you have to change each measurement to the smallest possible unit before converting a recipe
What is false
400
How Many ounces in a gallon?
What is 128
400
what is food cost?
What is the cost of the ingredients in a food item
400
3/4 times 2 is
What is 1 1/2
500
A Standardized recipe has
What is yield, portion size, ingredient list using standard measures and units, detailed instructions.
500
13. After converting a recipe, you should make sure all the ingredients are expressed in units that are easy to use
What is true
500
How many ounces in a pound
What is 16
500
How do you find the cost of goods sold?
What is add starting inventory and deliveries together then substracting closing inventory
500
Why is it important to keep up with basic math skills?
What is the best answer
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