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Ch. 4 Food Service Management Flashcards | StudBud
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Ch. 4 Food Service Management
Ch. 4 Food Service Management
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Recipe Standardization, Costing and Analysis
Flashcards
16 cards
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Questions
16
Answers
1
A registered dietitian must have an undergraduate degree in nutrition or dietetics, or?
A nursing degree
The equivalent in coursework from an accredited institution
A degree in biology
2
Which is not included in the standardized recipe report?
Number if likes and dislikes
Ingredients need for purchase taste and Temperature
Nutrient analysis
3
The “art” of menu planning is expressed through?
All of the Above
Aesthetics & Cultural influence
Communication
Psychology
4
What is the purpose of Yields?
To know the equivalent measure of a specific food
To know serving sizes
To know portion sizes
5
What is HACCP used for?
Micro-manage cooks
To test for sanitation and food presentation
Makes certain food safety is achieved
To test cook's knowledge of foods
6
The main creators of standardized recipes are represented by what 2 organizations in the U.S.?
American Culinary Federation & Food & Drug Administration
American Culinary Fed. & Academy of Nutrition & Dietetics
Academy of Nutrition/Dietetics/ Food & drug administration
7
What does HACCP stand for?
Handle a Cranky Cook
How a Caterer Counts Product
Hazard Analysis Critical Control Point
8
What does a chef NOT need to consider when thinking of a new recipe?
Is staff talented enough for it?
Does this show or signify that you are the chef?
Is needed equipment available?
Will is be accepted by customers?
9
The main creators of standardized recipes are represented by what 2 organizations in the U.S.?
American Culinary Fed. & Academy of Nutrition & Dietetics
Academy of Nutrition/Dietetics/ Food & drug administration
American Culinary Federation & Food & Drug Administration
10
Is the unit of measure an important aspect in recipe costing?
True
False
11
Should every standardized recipe reflect expected yields?
True
False
12
When is recipe casting performed?
After the boss tastes the food
when the recipe is standardized
When the recipe is thought up
13
What food was given in the example of what “Grandma” made the best “I ever tasted?”
Bread
Spaghetti
Gingerbread
Cupcakes
14
Sustainability means including ingredients and menu items that are procured from?
Non-renewable sources
Renewable sources
Non-dairy sources
Renewable Green sources
15
1 pound of Beef is how many ounces?
24 oz
8 oz
16 oz
9 oz
16
What way does standardized recipes not effect food service operations?
Fiscal Planning
Preferred Foods
Chemistry
Scheduling
