Standard recipes - Study guides, Class notes & Summaries

CDR PRACTICE EXAM 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION|2022/2023 LATEST UPDATE CDR EXAM   CDR Practice Exam 1| 125 QUESTIONS| 26 PAGES| WITH COMPLETE SOLUTION What is the stored form of glucose? a. glycogen b. sucrose c. myoglobin d. monosaccharide Correct Answer: A->Glycogen is the stored form of glucose and is classified as a polysaccharide. Sucrose is a disaccharide sugar. Monosaccharides are a class of sugar, but not the stored form of glucose. Myo...

Standard Recipes - ANSWER Clear format, ingredients are listed in order of use, control cost, quality & consistency of products Recipe - ANSWER Title,ingredients, amounts, time &temp, yield-how many or how much, method-directions 1 cup= how many tablespoons - ANSWER 16 How many teaspoons equal 1 tablespoon - ANSWER 3 1 pound = how many grams - ANSWER 454 Portion scoops - ANSWER The # on the scoop is the # of serving per quart 1 cup = how many fl oz - ANSWER 8 1 pint= how many cups - ANS...

Practice DTR Exam #1: Review Questions and answers, VERIFIED/ The dietetic technician is asked to assist in the formulation of performance standards for support personnel. What performance standard is the most difficult to measure? - -responsiveness to patient or client needs A part-time cook who has worked in the dietetics department for the past 20 years believes that she has the recipes memorized. The cook does not use the posted production schedule and always produces too many se...

standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - Answer- Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? - Answer- Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't bee...

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food f...

HMGT Final Exam. Top questions and answers, rated A+ Which of the following is not typically used to forecast guest count/revenue levels when point-of-sale (POS) systems are used? a. Number of managers' hours b. Last week's average daily guest count and revenue c. Last month's average daily guest count and revenue d. Yesterday's guest count and revenue - -Number of managers' hours A plan that estimates revenues and expenses for a specific period of time is called a(n): a. Inco...

Stage 13: Assest management/end of life The procurement professional should evaluate whether the need is still current. If it is and unchanged, the procurement cycle process commences again but from a different stage as the need is already known and understood. If the need is not required the buyer should manage the end of life by reducing stock levels and informing the supplier Anti-bribery procedures -Proportionate procedures: should be in line with the ype of bribery risk and scale tha...

Answered) CIPS L4M1 Scope and Influence of Procurement and Supply 2024 What is Procurement? Procurement is a STRATEGIC function of a business obtains something Tangible as goods or Intangible as services. Include Purchasing Inventory, Logistics, Supply, Waste Management Quality, Cost, Added Value What is Purchasing? Is the ACT of physically ordering and buying something. What is Supply? Is the INFRASTRUCTURE which ensures that products and services get from supplier to the customer. Wha...

MATH 225N Week 6 Confidence Intervals Questions and Answers Week 6 Questions on Confidence Intervals 1. On a busy Sunday morning, a waitress randomly sampled customers about their preference for morning beverages, Specifically, she wanted to find out how many people preferred coffee over tea. The proportion of customers that preferred coffee was 0.42 with a margin of error 0.07. Construct a confidence interval for the proportion of customers that preferred coffee. (0.42 - 0.07), (0.4...

1. PROBABILITY Answer: it is the chance of an event occurring 2. PERCENTAGE Answer: parts of a whole 3. Impossible Answer: 0% possibility Probability that the day of the month will be 32 4. Unlikely Answer: 1% to 30% probability A snowstorm in Boston leaves more than 15 inches of snow 5. As likely as unlikely Answer: 40% to 60% probability A pregnant woman having a boy rather than a girl 6. Likely Answer: 70% to 99% probability The probability that a child born in the United...