Spreadsheets are super helpful in helping you stay organized when calculating recipe costs because they have different rows and columns to track all your _____ individually and what they cost.

Question 1 options:

ideas


customers


ingredients


reviews

Question 2 (1 point)
Ryan is a baker who likely does what to his ingredients rather measuring them out with cups?

Question 2 options:

splitting up


sharing


weighing out


cultivating

Question 3 (1 point)
What company has a trade secret that claims to use "eleven herbs and spices," supposedly scribbled on a piece of yellow notepaper inside an iron safe in Louisville, Kentucky, and as the story goes, the safe is actually a vault surrounded by cameras, motion-detectors, and even guards!

Question 3 options:

Chik-Fil-A


Coca Cola


McDonald's


Kentucky Fried Chicken

Question 4 (1 point)
What kind of measuring device comes in sets, with each part of the set holding a pre-determined volume and increasing in size from ¼ to 1?

Question 4 options:

strain measuring spoons


conversion measuring spoons


tare measuring cups


standard measuring cups

Question 5 (1 point)
What kind of cups for measuring are sometimes made from glass or something transparent so the markings on the side with different measurements are visible?

Question 5 options:

graduated measuring cups


standard measuring cups


tare measuring cups


Maillard measuring cups

Question 6 (1 point)
Schools, hospitals, prisons, universities, summer camps, and government buildings are just a few examples of the types of institutions and commercial kitchens that depend on what kind of recipes on a daily basis?

Question 6 options:

trade secret recipes


small volume recipes


improvised recipes


standardized recipes

Question 7 (1 point)
As a big-time chef, your job entails nothing more than simply putting out spectacular food.

Question 7 options:

True


False

Question 8 (1 point)
Rice never loses its food value, regardless of how many times its rinsed.

Question 8 options:

True


False

Question 9 (1 point)
When a food cost analysis is properly done, it can serve as a tool to monitor your overall expenses so you can make a profit and stay within the confines of your budget.

Question 9 options:

True


False

Question 10 (1 point)
When looking for consistency and reliability, in cooking and other endeavors, it's far better to rely on what rather than guesswork?

Question 10 options:

intuition


hypotheses


numbers


estimates

Question 11 (1 point)
Most failing restaurants find themselves in trouble because they do not understand the what that is associated with what they are doing?

Question 11 options:

cost


time


resilience


integrity

Question 12 (1 point)
When adhering to the ABCs of eating when planning out your diet, ensuring that you are not too heavy on fat, salt, or sugar means that you are using what?

Question 12 options:

adequacy


moderation


variety


balance

Question 13 (1 point)
Inventory control provides predictable information on the quantity of ingredients needed for each _____ cycle.

Question 13 options:

revenue


standardized


nutrient


production

Question 14 (1 point)
As delightful as it is to design a delicious, exciting, and colorful menu, it is equally as important to see the hidden costs and risk behind every decision.

Question 14 options:

True


False

Question 15 (1 point)
What happens to ingredients through the process of trimming, cleaning, and cooking?

Question 15 options:

They shrink.


They grow.


They disintegrate.


They multiply.