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, ...
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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