Standardized Recipe Mastery

Froggy Jumps

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Test your understanding of standardized recipes

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Alia Fatehah

Malasia

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Froggy Jumps Standardized Recipe MasteryVersión en línea Test your understanding of standardized recipes por Alia Fatehah 1 What is a standardized recipe? a A rough chef’s estimate of a dish b A list of ingredients, quantities, methods, and portion size for a menu item. c A global cookbook with generic steps 2 What information does a standardized recipe typically include? a Brand logos and supplier contacts b Only the selling price c Ingredients, weights/measures, preparation method, and portion size 3 AP vs EP costing—what does AP stand for? a Edible Portions b Average Price c As Purchased 4 EP costing uses which price? a Price after trim and waste are accounted for b Price before any trimming c Pre-trim price 5 Which item describes a recipe cost card? a A hardware invoice b A tool to calculate standard portion cost for a menu item c A marketing flyer 6 What is one step to fill out a recipe cost card? a Use only the selling price to deduct costs b Guess the costs based on experience c Copy ingredients from the standardized recipe to the cost card 7 Why update recipe cost cards periodically? a Cost changes can affect profit if prices aren’t adjusted b To fill space on the slide c Because laws require weekly updates 8 Which is a key reason for standardized recipes? a Truth In Menu laws and cost control b To simplify staff training only c To increase cooking time 9 What problem arises without standardized recipes? a Better taste consistency b Inconsistent quality, portions, and costs c Faster cooking times

Froggy Jumps

Standardized Recipe MasteryVersión en línea

Test your understanding of standardized recipes

por Alia Fatehah

What is a standardized recipe?

A rough chef’s estimate of a dish

A list of ingredients, quantities, methods, and portion size for a menu item.

A global cookbook with generic steps

What information does a standardized recipe typically include?

Brand logos and supplier contacts

Only the selling price

Ingredients, weights/measures, preparation method, and portion size

AP vs EP costing—what does AP stand for?

Edible Portions

Average Price

As Purchased

EP costing uses which price?

Price after trim and waste are accounted for

Price before any trimming

Pre-trim price

Which item describes a recipe cost card?

A hardware invoice

A tool to calculate standard portion cost for a menu item

A marketing flyer

What is one step to fill out a recipe cost card?

Use only the selling price to deduct costs

Guess the costs based on experience

Copy ingredients from the standardized recipe to the cost card

Why update recipe cost cards periodically?

Cost changes can affect profit if prices aren’t adjusted

To fill space on the slide

Because laws require weekly updates

Which is a key reason for standardized recipes?

Truth In Menu laws and cost control

To simplify staff training only

To increase cooking time

What problem arises without standardized recipes?

Better taste consistency

Inconsistent quality, portions, and costs

Faster cooking times

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Standardized Recipe Mastery

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Froggy Jumps

Standardized Recipe MasteryVersión en línea

por Alia Fatehah

What is a standardized recipe?

What information does a standardized recipe typically include?

AP vs EP costing—what does AP stand for?

EP costing uses which price?

Which item describes a recipe cost card?

What is one step to fill out a recipe cost card?

Why update recipe cost cards periodically?

Which is a key reason for standardized recipes?

What problem arises without standardized recipes?

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