Exam (elaborations)
CDM FOODSERVICE QUESTIONS AND ANSWERS
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CDM FOODSERVICE QUESTIONS AND ANSWERS
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CDM FOODSERVICE QUESTIONS AND ANSWERSList 16 components of a standardized recipe - Answers -1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
These are 16 components of what type of recipe? - Answers -Standardized recipe
Yield #, a component in a standardized recipe means the # of what produced? -
Answers -# of servings
The # of servings produced in a standardized recipe also means what term? - Answers -
Yield
Batch quantity, a component in the standardized recipe, means? - Answers -Total
volume of the batch
, The total volume of the batch used in a standardized recipe is also known as what
term? - Answers -Batch quantity
Weights or measures, one of the components of the standardized recipe, includes what
3 types of weights or measures? - Answers -Volume,weight,count
Volume,weight, and count are 3 types of ____ or ____ in a standardized recipe -
Answers -Weights or measures
Food safety information, a component in the standardized recipe, relates to? - Answers
-Sanitation related information
Sanitation related information is related to what component in the standardized recipe? -
Answers -Food safety information
Batch Unit, a component in the standardized recipe, means? - Answers -Unit of
production
Unit of production refers to what component in the standardized recipe? - Answers -
Batch unit
Recipe sources, a component in the standardized recipe, means? - Answers -Recipes
that have been designed for quantity production will be the easiest to work with.
Recipes that have been designed for quantity production will be the easiest to work with
is also called what component of the standardized recipe? - Answers -Recipe sources
Requisition forms are? - Answers -Used to "order" items from the store room. This helps
the kitchen staff know ahead of time what needs to be pulled for the day's meals.
What is used to "order" items from the store room. This helps the kitchen staff know
ahead of time what needs to be pulled for the day's meals. - Answers -Requisition forms
What 3 things do you look at to tell what will be put together on the requisition form? -
Answers -Standardized recipe, the census, if you're serving meals in the cafeteria
HACCP stands for? - Answers -Hazard Analysis and Critical Control Point System
How do you get the cost per serving? - Answers -Find the total cost and divide it by the
number of servings.
Finding the total cost and divide it by the number of servings is a way to cost per what?
- Answers -Serving
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