Culinary Essentials ©2010

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Practice Quizzes

1
Which of these is a guideline for purchasing?
A)Purchase using standard specifications
B)Use standardized recipes
C)Use standardized tools and equipment
D)All of the above
2
What is the amount of food left after preparation called?
A)Edible portion
B)Product yield
C)As-served portion
D)Trim
3
Portion size on a recipe costing form refers to what?
A)The amount of food that has been purchased
B)The weight of all the ingredients in a recipe
C)The total amount of food a recipe makes
D)The standard amount of a food item served to a customer
4
What does the Q factor measure?
A)Additions and substitutions to a recipe
B)Expensive foods
C)Ingredients that are difficult to measure
D)Foods beginning with the letter Q
5
To determine the cost for each ingredient in a recipe, multiply the cost per unit by what?
A)AP amount
B)Q factor
C)Total recipe cost
D)Unit purchase price
6
How many steps are involved in foodservice purchasing?
A)Five
B)Six
C)Seven
D)Eight
7
Semiperishable foods contain what?
A)A preservative
B)An expensive spice
C)An inhibitor
D)An alkaline
8
Which is a trait of a good vendor relationship?
A)Mutual trust
B)Good business ethics
C)Honesty
D)All of the above
9
When should products be accepted at the receiving dock?
A)As soon as they are delivered
B)When they have been thoroughly inspected
C)After the delivery person has left
D)Once they have been placed in cold storage
10
What does FIFO stand for?
A)First In, Final Out
B)First In, First Out
C)Food In, Food Out
D)Final In, First Out
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