FINALS

Question 1

indicate the ingredients needed for a dish, the portion required, the unit cost per unit, and the total cost of each ingredient

Answer 1

RECIPE

Question 2

a written formula for producing a food item of specified, desired quality and quantity. It indicates the exact quantity of ingredients to be used and the cooking procedures.

Answer 2

STANDARDIZED RECIPES

Question 3

A tool for controlling food cost, for as long as the standard portion size of each ingredients is consistently followed

Answer 3

STANDARDIZED RECIPES

Question 4

A tool for controlling food quality.

Answer 4

STANDARDIZED RECIPES

Question 5

As an aid for costing.

Answer 5

STANDARD RECIPES

Question 6

benefits by having established a definite cost based upon prices at any given time, as well as standard of quality. Hence, quality, yield and profit have been predetermined before the item is featured in the menu

Answer 6

MANAGEMENT

Question 7

lighten the work of cooks and bakers.

Answer 7

STANDARDIZED RECIPES

Question 8

• It simplifies purchasing and saves time for storeroom requisitions
• Saves time in collecting utensils needed for preparation
• It entails less time for preparation and service

Answer 8

STANDARDIZED RECIPES

Question 9

is reduced if not totally eliminated because yield and quantity are already pre-determined, and there’s no need to make estimates

Answer 9

GUESSWORK AND WASTE

Question 10

shall be tested in terms of quality and yield.

Answer 10

RECIPE

Question 11

acceptability (in terms of taste, texture/ tenderness and appearance)

Answer 11

QUALITY

Question 12

whether it yields the expected servings/ portion size

Answer 12

YIELD

Question 13

Weigh the finished product and write down in the evaluation sheet the actual weight as compared to expected weight

Answer 13

RECIPE TESTING

Question 14

Write down the total number of servings produced as compared to expected number of servings

Answer 14

RECIPE TESTING

Question 15

Recipes that passed the test shall now become standardized to be followed strictly by the cooks in the food preparation

Answer 15

RECIPE TESTING

Question 16

Add a buffer of ____ to the calculated food cost and the result is the adjusted food cost.

Answer 16

10%

Question 17

is designed to compensate for any increase in prices of ingredients

Answer 17

BUFFER MARGIN

Question 18

Get the ________ by dividing the gross food cost by the number of servings (yield)

Answer 18

cost per serving

Question 19

A STANDARDIZED RECIPE FORMAT must always include:

Answer 19

• Name of the recipe
• The total yield/ number of portions of servings
• The serving size
• The ingredients and exact amount (listed in order of use)
• The equipment needed (including measuring equipment, pan sizes, portioning equipment)
• The directions for portioning, plating and garnishing
• The directions for breaking down the station, cleaning up and storing leftovers

Question 20

true or false:

In carrying out a catering function, many factors must be considered in determining your price for each event. These are:
- Food and other supplies
- Condition and location of the service areas
- Facilities and equipment needed
- Venue/ location of the function from the production and/or commissary
- Labour and operating cost

Answer 20

TRUE

Question 21

that guaranteed number of guests is the amount stated in the contract

Answer 21

Get a minimum number guarantee for guests

Question 22

A realistic _____ percentage especially for off premise catering function should not be more than 35%. A necessary adjustment is made depending on who is the client

Answer 22

food cost

Question 23

Determine the number of personnel requirements for each function. Project the number of persons needed for production, for the preparation of materials, set up, service, and clean up

Answer 23

Labor Charges

Question 24

The _____ of the event from your commissary should also be considered.

Answer 24

Distance

Question 25

skills and abilities must be compensate for and the value of your service must double that your highest paid personnel.

Answer 25

Charges for personal service

Question 26

A certain budget must be allotted for the use, damage, or loss of tools and equipment

Answer 26

Cost of tools and equipment handling and use

Question 27

Consider the manpower involved as well as the time needed to deliver your food and materials to the venue of the functions

Answer 27

Delivery

Question 28

Make it clear to the organizer in writing that you will serve only within a specific number of hours. For extensions, an extra amount should be paid.

Answer 28

Duration of the functions

Question 29

a binding agreement between two or more parties an agreement that creates an obligation. The agreement obliged the caterer to supply food and service as agreed upon in the contract.

Answer 29

contract

Question 30

is obliged to pay for food and services

Answer 30

client

Question 31

If either party failed to fulfill its obligation then the other party may have resulted in _____

Answer 31

legal recourse

Question 32

Upon signing of the contract the client makes a deposit of no less than __% of the package cost and the balance should be paid after the completion of the function.

Answer 32

50%

Question 33

It should enumerate all the caterer is to provide while binding the customer to pay for those services rendered. Hence, there is a need for clarity and complete details

Answer 33

Contract

Question 34

a multi-purpose catering management tool used internally to communicate the specific details for execution of a catering event to the appropriate personnel

Answer 34

Banquet Event Order

Question 35

It establishes accountability and assigns managerial responsibility by launching a concrete paper trail that is easily audited and confirmed

Answer 35

Banquet Event Order

Question 36

salaries or wages for waiters, cooks, drivers, etc.

Answer 36

LABOR COST

Question 37

cover the rest of the operating expenses of the catering facility, such as; advertising, and promotion, transportation expenses, breakages, utilities, insurance, telephone, repairs and maintenance, rentals, office supplies, taxes, etc.

Answer 37

OVERHEAD COST

Question 38

the total cost of ingredients used for the catering function

Answer 38

Raw Food Cost (RFC)