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True false california menus have which of the

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TrueFalse
California menus have which of the following types of items?
C.Lunch and dinnerD.Breakfast and lunchE.LunchWhat is the principal way in which the food service operation, including the chef,communicates with the consumer?
Sign on the restaurantA chicken tikka recipe yields 60 portions. However, you're only expecting a party of 45. Whatis the conversion factor?
C.1.2 C.F.D.1.45 C.F.E.0.75 C.F.Two cups of soup equals how many milliliters or how many pints?A.470 ml or 1 pt. of soupB.450 ml or 1 pt. of soupC.473 ml or 1 pt. of soupD.450 ml or34pt. of soupE.455 ml or34pt. of soup
Using the formula, what would be the amount of potatoes needed to produce 20 pounds ofpeeled potatoes with an 80% yield?
B.20 pounds divided by 80% equals 5 pounds.C.25 pounds divided by 80% equals 20 pounds.D.20 pounds divided by80% equals 25 pounds.E.22 pounds divided by 80% equals 20 pounds.Five cups of stock equals how many tablespoons or how many teaspoons?
Standardized recipes are not needed by experienced chefs who cook from memory.
The maximum that changing five ingredients makes a recipe your own is false.TrueFalse
What is the name for a menu that serves the same meal to all diners in that meal period?
What is the selling price of a bowl of beef pho with a 35% food cost and a $2.37 plate cost?
D.$8.29E.$7.95What type of menu combines a static menu with a cycle menu?
Excessive kitchen waste can negatively affect a restaurant's food cost percentage.TrueFalse
When substituting a tilt skillet for a stock pot, reduction time must be increased toprevent over-thickening the soup.
Chef Andy needed to adapt his recipes for his European kitchen staff in Paris.He has 1-pound portions of entrecote, 2 ounces of Béarnaise, and 4 ounces of asparagus.What are the metric conversions of each of these items?

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Term
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Tags
Imperial units, United States customary units, Pint

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