Food Production Control Portions Chapter 6

Question 1

it is necessary to develop the following standards
and standard procedures for each menu item:

Answer 1

1. Standard portion size
2. Standard recipe
3. Standard portion cost

Question 2

Define standard portion size

Answer 2

the quantity of any item that is to be served each time that item is ordered

Question 3

Every item on a menu can be quantified in one of three ways

Answer 3

by weight, by volume, or by count.

Question 4

Define volume

Answer 4

Volume is a method used to measure portions of many menu items. Such as liquids

Question 5

Items that can be portion by volume

Answer 5

soups,
juices,
coffee, and milk

are commonly portioned by volume expressed as liquid ounces (milliliters in the metric system)

Question 6

Count

Answer 6

Count is a method used to identify portion size.

Such items as bacon, link sausage, eggs, chops, shrimp, and asparagus are por-
tioned by count. Some foods are purchased by count, and this plays a major
role in establishing portion size

Question 7

What are the devices available to help foodservice operators standardize
portion sizes

Answer 7

the aforementioned scoops and
slotted spoons, as well as ladles, portion scales, and measuring cups.

Question 8

Standard portion size function

Answer 8

Standard portion sizes help reduce customer discontent

Standard portion sizes also help eliminate animosity between kitchen
staff and dining room personnel,

Standard portion sizes also help eliminate excessive cost

Question 9

Define Recipe

Answer 9

a set of instructions for preparing a particular dish, including a list of the ingredients required

Question 10

Standard recipe

Answer 10

A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food and beverages

Question 11

How does a standard recipe help (Advantages )

Answer 11

They help in ensuring consistency in quality ,quantity each time the item is produced.

They help in consistency of taste, appearance, and customer acceptance.

Note:
the results should be nearly identical each time the standard recipe is used, even if different people are doing the work

Without standard recipes, costs cannot be controlled effectively.

Question 12

Define standard in food production control

Answer 12

means that a recipe will produce an item of acceptable quality for a particular
operation

Question 13

Standard portion cost

Answer 13

the cost of the ingredients found in a standard recipe divided by the number of portions produced by the recipe

Question 14

There are several methods for calculating standard portion costs:

Answer 14

1.Formula
2. Recipe detail and cost card
3. Butcher test
4. Cooking loss test

Question 15

The butcher test

Answer 15

the butcher test is used to determine standard portion costs for those items portioned before cooking,

Question 16

The cooking loss test

Answer 16

the cooking
loss test is used for those items portioned after cooking.

Question 17

What is A yield test

Answer 17

A yield test is a method used to estimate how much of the finished product there is compared to the starting product.

Question 18

Advantage of using standardize yield

Answer 18

1. Saves labor and time

2.Assists with purchasing decisions

3.Helps with recipe conversions

Question 19

DisAdvantage of using standardize yield

Answer 19

1. Can’t compare vendor prices or quality, limiting purchasing control.
   2.Less accurate than in-house yield tests, as they are based on general averages.
   3.May not match specific purchase specs used by a particular establishment.