1. What is the amount of a food item that can be used in a recipe after trimming?
a. disposable portion
b. edible portion
c. smallest portion
d. waste portion |
Answer: b |
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2. What is the total original cost of an item for a recipe?
a. as-purchased cost
b. edible-portion cost
c. unit cost
d. yield percentage |
Answer: a |
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3. What is the ratio of the edible portion of a food to the as-purchased amount?
a. as-purchased cost
b. edible-portion cost
c. unit cost
d. yield percentage |
Answer: d |
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4. What involves multiplying a unit of measure by an equivalent ratio using the given unit and the desired unit?
a. costing
b. dimensional analysis
c. recipe conversion
d. unit cost breakdown |
Answer: b |
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