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FN 133 > 2nd LE > Flashcards

2nd LE Flashcards

1
Q

T or F

Profit is dependent on sales volume and total cost of operations.

A

T

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2
Q

Not a controllable cost

A

Rent

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3
Q

Cost control description except

a. Use historical data in budgeting
b. Establishment of standard operating procedures in use of equipment and utilities
c. Scheduling for peaks and valleys
d. NOTA

A

d. NOTA

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4
Q

What can be done best to control cost of food

A. Effective scheduling
B. Menu engineering
C. Use of convenience food
D. Maximize use of equipment

A

B. Menu engineering

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5
Q

Activity has the objective of procuring the right quantity and quality of raw materials

A

Purchasing

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6
Q

How many quotations is needed in market buying

A

3 qoutations

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7
Q

% shrinkage for optimum costing

A

lowest % shrinkage

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8
Q

Which best demonstrates product specification

a. boneless chicken
b. chicken thigh fillet no skin
c. Ground meat
d. Egg, grade A

A

b. chicken thigh fillet no skin

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8
Q

In determining the quantity standard for pork, which should be done

A

Butchering test

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8
Q

Type menu do most quick service restaurants often utilize

A

Static Menu

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9
Q

Major deciding factor when planning for the types of dishes to be prepared in relation to operations

A

Equipment

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9
Q

Papaya substitute in chicken tinola

A

Sayote

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10
Q

Example of convenient food for food production

a. Whole fish
b. Dressed chicken
C. drawn fish
d. chicken in parts

A

d. chicken in parts

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10
Q

Often mistaken as cucumber

A

Zucchini

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11
Q

Helps decide the usually prepared dishes to be prepared in greater quantity

A

Product Mix

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11
Q

Done first in preparing cycle menu

A

Decide protein item

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11
Q

Major deciding factor wen planning for types of dishes to be prepared in relation to sales

A

Customer preference

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12
Q

Local regulations primarily monitor standards of purchased rice

A

National Grains Authority

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13
Q

Not considered in purchasing

A

Number of personnel

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13
Q

Software program usually used in purchasing

A

MS Excel

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14
Q

T or F

Specification involves a detailed description of a product

A

True

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14
Q

T or F

Purveyor and Seller enters a contract in formal method

A

True

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15
Q

Factor in cycle menu considering financial gains

A

Profitability Index

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16
Q

Factor in cycle menu which considers customer preferences

A

Popularity Index

17
Q

T or F

Brand names and container sizes are examples of specifications. Specification of products is a means of commnication estabolished standards.

A

Both statements are True

18
Q

T or F

In food service best brands and highest grades should always be purchase. Highest quality ingredients always assure producing the right quality of dishes.

A

Both statements are False.

19
Q

wc is considered when selecting sipliers in food service operations

delivery shced
food safety certification
capacity to meet minimum reuqiremrnts

A

AOTA

20
Q

poultry part avoided when planning for low fat diets

A

Wing

21
Q

false about good practices in purchasing

A

done on rando days depending on the season

22
Q

Fish used in low fat diets

A

Bangus

23
Q

Unpopular but profitable items

A

Puzzle items

23
Q

Paypay and Kasim are derived from the same primal cut

T or F

A

True

23
Q

Has a direct impact on food costs

A

Standardized Recipe

24
Q

In purchasing large amount of spices what should be the market form

A

Dried, whole

25
Q

Planning the menu for a week can control cost in

A

Food, Labor, and Overhead

26
Q

Best demonstrates controlling cost in menu planning

A

Alternate days for expensive protein source

27
Q

Do not demonstrate logistical consideration in menu planning

A

Increase man power with increase production volume

27
Q

Best demonstrates food safety consideration in purchasing

A

-securing supplies from GMP certified suppliers

28
Q

Do not demonstrate controlling cost in purchasing

A

Conduct bidding among potential suppliers

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44
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45
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FN 133 (2 decks)

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