Chapter 4: Kitchen Essentials Exam Preparation (Additional Review) Culinary Arts 1, Mrs. Moehr

Define/Understand: Kitchen Brigade and its hierarchy

Examples:

Executive chef

Sous chef

Sauté chef

Garde Mangé Professionalism in Food-Service Culinarian/Code Five basic tastes (including umami) Standardized Recipes Portion control Measurement systems (dry vs liquid) Basic math skills in food-service Edible portion vs Actual portion (EP vs AP); calculating either Equivalents

___ t = 1 T

___ T = 1 c

___ fl oz = 1 c

___ c = 1 gal

___ c = 1 pt

___ c = 1 qt

___ pt = 1 qt

___ qt = 1 gal

___ oz = 1 lb

___ T = 1 fl oz Using conversion factors to determine yield Ingredient costs Portion costs Recipe costs + mark-up for dry herbs/spices Menu price calculations

Food cost percentage

Straight mark-up method

Contribution margin method Sample Questions

1. A chowder recipe yields 20 servings, but you need enough for 100. What is the conversion factor for this recipe?

2. If 47 people out of 120 in a restaurant have ordered a side salad with their meal, then what percentage of customers have ordered the side salad?

3. If a recipe calls for 2 cups of orange juice, how many fluid ounces are used?

4. If you measure flour using dry measuring cups, what type of measurement is being used? (hint: volume, mass, or density)

5. If you measure flour using a scale, what type of measurement is being used?

6. If a recipe calls for 3 lb of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed asparagus are needed?

7. Garlic has a 88 percent yield percent yield. After trimming 10 lb, there will be ______ lb of usable garlic.

8. Green peas have a 40 percent yield. After trimming 7 lb, there will be ______ lb of green peas.

9. A banquet hall is preparing to serve 275 guests. If each table seats 8 people, how many tables are needed?

10. A manager receives an invoice for $74.30 for 30 gallons of milk. How much did each gallon cost?

11. When determining menu prices, what % should you add to the recipe costs to compensate for dry herbs/spices? 12. A recipe contains 1.5 c sugar. How much sugar is needed if you:

a. Double the recipe: _________________ b. Triple the recipe: __________________ c. Cut the recipe in half: ______________

13. A recipe contains 8 oz. beef tips. How much beef tips are needed if you: (hint: don’t forget to convert to pounds, if necessary)

a. Double the recipe: ___________________ b. Triple the recipe:___________________ c. Multiply the recipe by 10: _____________

14. The total cost of a recipe is $12.72 with a yield of 12 servings; what is its cost per serving?

15. If the food cost of a menu item is $2.32, determine the menu price for each pricing method: a. Food Cost Percentage (33%): ______________ b. Straight Mark-Up Method (2/3): ___________ c. Contribution Method ($2.00): _____________

16. Calculate the cost for each of the ingredients from your 5 ingredient or less cook-off (or another comparable

recipe). Use the table to record your calculations

Menu Item

Yield

Portion Size

INGREDIENT AMOUNT UNIT COST COST

TOTAL FOOD COST

Food Cost w/ Seasonings MU 17. Determine the cost per portion based on your answer: _________________ 18. Determine the menu price using a 33% food cost percentage: _________________ 19. Determine the menu price using a 2/3 straight mark-up: _________________ 20. Determine the menu price using a $2 contribution margin method: _________________