SUPPLEMENTAL MATERIAL QUESTION


CHAPTER 2 (Continued) ANSWER


5. A macaroni and cheese recipe calls for a full size 4” deep pan. Refer to the Basics at a Glance document in the QR code. If each client gets a #8 scoop (disher) serving, how many portions would the recipe yield? What scoop size should be used to double the portion yield?


6. An operation purchased 50 lbs. of potatoes. Upon cleaning and peeling, there are 42.5 lbs. remaining as edible portion. Using the yield percentage, calculate the ingredient cost of 10 lbs. of peeled potatoes if the AP price is $1.69 per lb.


7. The chef does not think standardized recipes are important. How should the CDM, CFPP convince the chef otherwise, and what steps should be taken to improve compliance?


112 portions. To double portions, a #16 scoop or 1/4 cup would need to be the serving size.


55


Yield Percentage=EP/AP 42.5 / 50 = 0.85.


Hence, 10 pounds of peeled potatoes would need a purchase of 10 / 0.85 = 11.76 pounds of potatoes. AP cost per lb. is $1.69. So for 11.76 lbs., it would be $11.76 lbs. x $1.69/lb. =$19.88


Benefits of using a standardized recipe include: a) a consistent quality and quantity b) standard portion size/cost


c) assuring nutritional content and addressing dietary concerns, such as special diets or food allergies


d) helping ensure compliance with “Truth in Menu” requirements e) aiding in forecasting and purchasing f) fewer errors in food orders g) incorporating HACCP principles h) reducing waste i) more easily meeting customer expectations


8. What steps should be taken before introducing a new recipe on the menu?


a) Make sure that directions, techniques, ingredients and equipment specified all apply to the facility.


b) Produce the recipe in the facility, using the equipment expected to be used for routine production. Portion out servings according to the portion and yield figures, and verify the numbers and acceptability.


c) Name and categorize the recipes in a way that makes sense for the facility and specify the portion size so it complies with the menu needs.


d) Set the yield in order to standardize the recipe. This should be the yield expected to produce it most often. Scale the ingredients and cost the recipe out.


e) Taste and evaluate the final product for quality. This is often done through a taste panel, a group of individuals who all taste and evaluate the food.


f) Prepare a finalized, clearly documented version of the recipe for reference.


9. A CDM, CFPP has been asked to evaluate and make necessary changes to the existing menu. What tools should be used for evaluation and revision?


a) Client suggestions


b) Looking at seasonal foods available (more soups and stews during winter, summer fruits during summer)


c) Use of trendy menu items, see if special requests can be accommodated in the menu and remove unpopular menu items.


d) Special Requests e) Sales records f) Quality Issues g) Changes in physical facility h) Service revisions


Foodservice Management—By Design


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