Standard recipes - Study guides, Class notes & Summaries

Adjustment Factor (Standard Recipe) - Ans ️️ -The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipe's yield, determined by dividing the desired yield by the original yield. Chaining Recipes - Ans ️️ -Including sub-recipes as ingredients for a particular standard recipe. This enables the food service computer system to maintain a single record for a particular menu item that includes a number of sub-recipe. ...

CDR RD Exam Questions & Answers Complete: updated 2023. A 42 year old woman who is 5'10" needs how many grams of protein per day? A. 60 B. 70 C. 75 D. 80 A 49-year-old overweight woman smokes one PPD of cigarettes, has a BP level of 140/85 mmHG and a medical hx of hypertension and hyperlipidemia. What is the best nutrition intervention for this client? A. complex CHO, low sat fat B. complex CHO, high protein C. simple CHO, high protein D. simple CHO, low sat fat A ...

PGA PGM Level 3 - Food and Beverage QUESTIONS WITH COMPLETE SOLUTIONS2 facilities use the same product from the same purveyor, but use it for different menouitems This is an example of differentiated product 2 major reasons restaurants fail? Lack of management skills and good accounting 01:05 01:35 Best way to retain staff Training Dram shop laws state that you are responsible for people you serve? True Food and Beverage payroll is determined by? Faciliti...

What is not a determining factor in where people decided to eat? - CORRECT ANSWER Price Portion cost formula - CORRECT ANSWER Total Recipe Cost/number of portions Food & Beverage payroll formula - CORRECT ANSWER Total F&B Payroll/Total F&B Income= %of Payroll Expense The method the storerooms use where they place new stock behind old stock - CORRECT ANSWER FIFO (First In First Out) When the staff is running around all crazy is a sign of - CORREC...

AHLEI Chapter 5 Exam Questions and Answers Adjustment Factor (Standard Recipe) - Ans ️️ -The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipe's yield, determined by dividing the desired yield by the original yield. Chaining Recipes - Ans ️️ -Including sub-recipes as ingredients for a particular standard recipe. This enables the food service computer system to maintain a single record for a particular menu ...

Baker CORRECT ANSWER Responsible for foodservice establishment's bakeshop. Ensures products produced in the pastry shop meet quality standards established by the pastry chef and executive chef. In smaller establishments, the baker also might be responsible for pasta items. Banquet manager CORRECT ANSWER Plans and oversees parties, banquets, conventions and other special events hosted or catered by the restaurant. Responsible for soliciting banquet business and ensuring customer satisfaction ...

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 servings. The dietetic technician should: - ️️counsel the cook a...

Prostart 2 - Exam Prep Questions with Verified Answers The purpose of pasteurizing milk is to kill pathogens Two nondairy milk options are rice and soy milk All milk products should be received and stored at what temperature? 41F or lower What is the difference between ripened and unripened cheese? Ripened cheese is aged with bacteria, while unripened cheese is fresh. Most recipes are based on what size of egg? Large Pooled eggs should be stored at 41F or lower Baking is...

Behavior Change Specialist Exam Questions With Answers Latest Updated 2024/2025 | 100% Verified. Which of the following is NOT considered a coaching communication competency? A. Establishing trust and rapport B. Providing answers to the client C. Asking appropriate questions D. Providing helpful examples - ANSWER B. Providing answers to the client Which of the following is an appropriate application of the stages of change by a wellness professional? A. Selecting interventions to help pr...

What can the Certified Dietary Manager to do monitor food waste? Correct Answer-Develop a policy and procedure for food waste CMS regulations F 242 expect a facility to demonstrate Correct Answer-The clients are able to determine when and what they want to eat A selective menu may need to be adjusted for: Correct Answer-Consistency of foods To minimize confusion with standardized recipes, the Certified Dietary Manager should: Correct Answer-Standardize all abbreviations used in the kitc...