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NDFS 455 || with Accurate Answers 100%.
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  • NDFS 455

What is the correct way to express a recipes yield? correct answers By serving By volume By weight Excessive kitchen waste can negatively affect a restaurant's food cost percentage. (T/F) correct answers True Which of the following does not have the same weight as volume? Eggs, Oil, Water, ...

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  • September 28, 2024
  • 7
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • what is the correct way to express a recipes yield

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  • NDFS 455
  • NDFS 455

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NDFS 455 || with Accurate Answers 100%.
What is the correct way to express a recipes yield? correct answers By serving
By volume
By weight

Excessive kitchen waste can negatively affect a restaurant's food cost percentage. (T/F) correct
answers True

Which of the following does not have the same weight as volume? Eggs, Oil, Water, Butter
correct answers Oil

Which of the following is part of a standardized recipe? correct answers Portion size
Cooking procedures
Amount of each ingredient

Which of the following cartons of lemons weighs more? 96 count, 82 count, 115 count correct
answers None of the above

Volume measurement is the best way to measure dry ingredients that may be too small to weight
accurately (T/F) correct answers true

What is the selling price of a bowl of chicken pot pie with a 35% food cost and a $2.37 plate
cost? correct answers $6.77

If a case containing 12 cans of whole peeled tomatoes costs $28.80, what is the unit cost? correct
answers $2.40

What factor does the total recipe cost include? correct answers Ingredient costs

The cost of a single portion of a given menu item may be considered: correct answers a unit cost

Examples of directly variable costs are correct answers food and beverage costs

one example of a controllable fixed cost is correct answers advertising

if a business is to be profitable, costs must always be correct answers less than 100% of sales

sales may be expressed in terms of the number of units sold (T/F) correct answers true

the term overhead means correct answers all costs other than prime cost

fixed costs are those that correct answers are unaffected by normal fluctuations in sales volume

as used in cost control, the term cover means correct answers one diner

, of the following, the best example of semi-variable costs is: correct answers total payroll cost

while total variable cost may change as sales volume changes, variable cost per unit should
remain unchanged correct answers true

the base price method of menu pricing differs from all others in that it is based on selling prices
rather than costs or profits (T/F) correct answers true

when using the prime cost system for menu pricing, the total labor cost is used as part of the
calculation (T/F) correct answers false

which of the following is included when using the actual pricing method? correct answers raw
food cost, variable cost, fixed cost, profit

which of the following is an advantage of using a cycle menu? correct answers they make
scheduling employees easier
they simplify purchasing
they make it easy to use leftovers
all of the above

the factor system is commonly known as the: correct answers multiplier system

which of the following is the correct formula for calculating contribution margin? correct
answers CM = SP - VC/unit

overproduction always adversely affects the profit of an operation correct answers true

which of the following menu pricing methods is considered by many to be the best quantitative
menu pricing method? correct answers texas restaurant association method

kitchen layout, equipment, number of employees needed, and skill level are all determined by
the... correct answers menu

the overhead contribution method is a modification of which of the following menu pricing
methods? correct answers actual pricing method

VR = correct answers 1 - CR

to achieve the greatest possible accuracy when calculating the breakeven point for a given
restaurant, one should treat labor as: correct answers a semi-variable cost

sales price - variable cost/unit = correct answers CM

it is possible to determine the number of sales required for an establishment to break even
provided one knows fixed costs and: correct answers CR

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