Chapter 3, Question 1
Month 1 Month 2 Month 3 3-Month Popularity
Total Index
Menu Item
Lasagna 215 130 164 509 41.7%
Pasta Carbonara 65 52 74 191 15.7%
Seafood Shells 35 62 64 161 13.2%
Pork Milanese 98 145 116 359 29.4%
Total Served 413 389 418 1,220 100.0%
Over the entire 3-month period, which Italian themed menu item was the most
popular with Nikki’s students? Which menu item was the least popular?
Answer: the lasagna was the most popular menu item. the least menu iteam was
the seafood shells
Chapter 3
Q1
Chapter 3, Question 2
Delmar Electronics Holiday Party Drink Consumption
Drink Type Number Served Popularity Index
Beer
Bottled 145 10.7%
Draft 210 15.6%
Beer Total 355 26.3%
Wine
Red 210 15.6%
White 150 11.1%
Wine Total 360 26.7%
Cocktails
Whiskey 85 6.3%
Vodka 248 18.4%
Gin 45 3.3%
Rum 65 4.8%
Cocktail Total 443 32.8%
Non-alcoholic
Coffee 62 4.6%
Soda 130 9.6%
Non-alcoholic Total 192 14.2%
Total Drinks 1,350 100.0%
Why would this information be important to Jean if the City Plaza Hotel
is chosen to host the same event next year?
Answer: having the information available would help jean in her
beverage buying for next year's party
Chapter 3
Q2
Chapter 3, Question 3
Old Current Current Desired RCF Desired
Fashioned Yield Yield Pounds Yield Yield Pounds
Apple Pie (number of Apples (number of Apples
recipe of pies) Required of pies) Required
8 16 35 4 64
Chapter 3, Question 4
Entrée Number Served Popularity Index Number to Produce
Roast Turkey 3,848 26% 130
Pasta Primavera 1,332 9% 45
Broiled Tilapia 3,700 25% 125
Sliced beef with 5,920
Mushroom Sauce 40% 200
Total Served 14,800 100% 500
Chapter 3
Q3
Chapter 3, Question 5
Standardized Recipe Worksheet: Medallion of Veal Sauté
Medallion of Veal Sauté For 12 Servings For 24 Servings
Ingredients Amount Unit RCF Amount Unit
Veal loin, boneless, 6 oz. each 12 each 2 24 each
Flour 2 cups 2 4 cups
Butter, clarified 2/3 cups 2 1 1/3 cups
Mushrooms, fresh, sliced 6 cups 2 12 cups
Shallots, finely chopped 3 T 2 6 T
White wine, dry 1 cups 2 2 cups
Heavy cream 1 1/2 cups 2 3 cups
Veal velouté 2 cups 2 4 cups
Salt/pepper To taste To taste
Method
1. Season veal medallions with salt and pepper. Dip in flour and sauté in clarified butter over
medium heat until golden brown. Remove to tray.
2. Sauté sliced mushrooms and shallots until just wilted.
3. Add white wine, cream, and veloute sauce, then simmer to reduce sauce by half.
4. Season sauce with salt and pepper and spoon onto individual plated veal portions.
5. Garnish with fluted mushroom cap and sprig of fresh rosemary.
Chapter 3
Q4
Chapter 3, Question 7
Recipe Ingredient Worksheet: Eli’s Tasty Dinner Rolls
Ounces Based on 64 Rolls Ounces Based on 128 Rolls
Number of Total Ounces Number of Ounces per Total
Rolls Ounces per Roll Rolls Roll Ounces
64 80 1.25 128 2.00 160
Recipe Ingredient Worksheet: Eli’s Tasty Dinner Rolls
Tasty Dinner Rolls For 64 rolls For 128 rolls
Original
Original Ingredient Total
Ingredient Unit % of Total
Amount Amount Ounces
(Ounces)
Water, warm 20 fl. oz. 20 25.00% 160
Active dry yeast 2 oz. 2 2.50% 160
Bread flour 2 1/2 lb. 40 50.00% 160
Salt 1 oz. 1 1.25% 160
Granulated sugar 1/4 lb. 4 5.00% 160
Nonfat dry milk 3 oz. 3 3.75% 160
Shortening 2 oz. 2 2.50% 160
Unsalted butter 4 oz. 4 5.00% 160
Eggs 4 oz. 4 5.00% 160
Total 38.75 80 100.00% 160
Chapter 3
Q6
For 128 rolls
New
Ingredient
Amount
(Ounces)
40
4
43
2
4
6
4
8
8
160
Chapter 3
Q6
Chapter 3, Question 8
Use the ROUND function to 0 decimals for ounces, tablespoons, and
teaspoons. Use the ROUND function to 1 decimal for pounds.
Standardized Recipe: Tuscan Garlic Crouton
Tuscan Garlic Croutons Yield: 900 g US Conversion
Metric Metric
Ingredients US Amount US Unit
Amount Unit
Butter, unsalted 170 g 6 oz.
Garlic, chopped 15 ml 1 T
Sourdough bread cubes 680 g 1.5 lb.
Parmesan Reggiano, grated 30 g 1 oz.
Fresh basil 30 ml 2 T
Fresh oregano 5 ml . t
Method
1. Melt the butter in a small sauté pan and add the garlic. Sauté the garlic in
butter over low heat for 5 minutes.
2. Place the bread cubes in a mixing bowl. Add the Parmesan Reggiano and
fresh herbs.
3. Pour the garlic butter over the bread cubes and toss gently to combine.
4. Spread bread cubes in a single layer on a sheet pan and bake, stirring
occasionally, at 1750 C until dry and lightly brown (approximately 15 minutes).
At approximately what temperature (in Fahrenheit) should Renée's staff bake the
croutons?
Answer: 3500F
Chapter 3
Q7
Chapter 3, Question 9
Use the MIN function in the Best Bid $ column.
Price Comparison Sheet
Village City Country
Item Description Unit Produce Produce Produce
Avocados 48 ct. Case $61.80 $60.30 $59.46
Cauliflower 12 ct. Case $12.80 $12.90 $13.27
Cucumbers Medium Case $11.10 $11.52 $10.91
Grapes Red Seedless Lug $19.32 $19.50 $19.14
Lettuce Green Leaf, 24 ct. Case $9.53 $9.84 $10.27
Lettuce Romaine, 24 ct. Case $17.75 $17.82 $18.22
Pears D'Anjou Case $20.82 $20.58 $20.64
Peppers Green Bell, med. Case $8.30 $8.38 $9.28
Pineapples 7 ct. Case $10.50 $10.38 $10.68
Potatoes B Reds 50-lb. Bag $15.06 $14.82 $14.88
Potatoes Peeled, large 25-lb. Bag $17.52 $17.22 $17.28
30-lb.
Squash Yellow #2 Case $8.55 $8.71 $8.98
Strawberries Driscoll Flat $18.29 $18.06 $17.10
If Billie was going to create a purchase order just for Village Produce, what items would she likely put on the purchase order b
Answer: cauliflowers, squash, peppers,lettuce( green leaf)
Chapter 3
Q8
Best Best Company Last Price
Bid $ Quote Paid
$59.46 country produce $ 57.94
$12.80 village produce $ 13.26
$10.91 country produce $ 11.34
$19.14 country produce $ 18.72
$9.53 village produce $ 10.02
$17.75 city produce $ 18.10
$20.58 country produce $ 20.62
$8.30 village produce $ 9.02
$10.38 city produce $ 10.08
$14.82 city produce $ 14.98
$17.22 city produce $ 17.18
$8.55 village produce $ 9.10
$17.10 country produce $ 18.30
ely put on the purchase order based solely on bid prices?
Chapter 3
Q8
Chapter 3, Question 10
Monday Order
Number
Item Unit Price of Cases
Needed
Tomatoes $18.50 3
Potatoes $12.90 6
Carrots $18.29 4
Purchase Order
Purchase
Supplier Order
Company Name: Shady Tree PO Number
Street Address: 123 Somewhere Order Date:
City, State, Zip: Village, TX 12345 Delivery Date:
Phone Number: 555-5555 Phone Number:
Fax Number: 555-5556 Fax Number:
E-mail: [email protected] E-mail:
Contact: Wayne Buyer:
Item Description Unit Quantity Unit Price $
4 × 5, $18.50
Tomatoes layered Case 3
Potatoes Peeled, large Case 6 $12.90
Julienne, $18.29
Carrots 5-lb. bag Case 4
Total
Shady Tree Produce Company Invoice for Monday Order
Number Extended
Item Unit price
Delivered Price
Tomatoes $18.50 3 $ 55.55
Potatoes $19.20 6 $115.20
Carrots $18.92 4 $ 75.68
Total Amount Due $256.43
Review the following invoice extended prices and total. Does the invoice contain errors? If so, what are they?
What is the total amount of “error” on the invoice, if any? How can Loralei detect such errors in the future?
Answer: purchase price for potatoes and carrots were incorrect. the total amount of error should be 206.06. Loralei
Chapter 3 check the invoce prices when placing the order.
should always
Q9
Review the following invoice extended prices and total. Does the invoice contain errors? If so, what are they?
What is the total amount of “error” on the invoice, if any? How can Loralei detect such errors in the future?
Answer: purchase price for potatoes and carrots were incorrect. the total amount of error should be 206.06. Loralei
should always check the invoce prices when placing the order.
Chapter 3
Q9
123
1/15
1/16
555-5557
555-5558
[email protected]
Loralei
Extension
$55.50
$77.40
$73.16
$206.06
rs? If so, what are they?
h errors in the future?
error should be 206.06. Loralei
Chapter 3
Q9
rs? If so, what are they?
h errors in the future?
error should be 206.06. Loralei
Chapter 3
Q9
Chapter 3, Question 11
Per Portion Per
Total Product Product Portion
Product Portions Cost per Cost % Cost
Cost Served Portion Variance Variance
Farheen: With Standardized
Recipes $ 18,430 3800 $ 4.85
Winthrop: Without
Standardized Recipes $ 21,115 4100 $ 5.15
$ 0.30 6.2%
How much money did Winthrop's operation "lose" last month because it does not utilize
standardized recipes for this menu item?
Answer: winthrop's operacion lose 6334.50 last month.
Chapter 3, Question 12
Restaurant managers use standardized recipes to help enhance product quality and to assist in
controlling costs. If standardized recipes are not used, all aspects of a foodservice operation can
be affected. What is a likely impact on guests if standardized recipes are not used? What is a
likely impact on servers? On profits? On future revenues?
Answer: If a restaurant does not use standardized recipes, the food will vary, and people
expecting the above quality may be disappointed, causing the restaurant to lose its loyal
customers. The servers will have the first impact as they have to deal with irritated and angry
customers. Revenues and profits automatically drop due to the loss of customers, and the
restaurant could even reach the stage of closure as they would not have any customers.
Chapter 3
Q 10
Chapter 3, Question 6
Standardized Recipe Worksheet: Chutney Raisin Chicken Salad
Chutney Raisin Chicken
For 8 Pounds For 6 Pounds
Salad
Ingredients Amount Unit RCF Amount Unit
Cooked chicken 5 lb. 0.75 3.75 lb.
Celery, diced 8 oz. 0.75 6 oz.
Green onions, chopped 4 oz. 0.75 3 oz.
Mango chutney 12 oz. 0.75 9 oz.
Raisins 1 cup 0.75 0.75 cup
Mayonnaise 1 lb. 0.75 0.75 lb.
Seedless grapes 12 oz. 0.75 9 oz.
Method
1. Remove bones, fat, and skin from cooked chicken and dice into quarter-inch pieces.
2. Combine the chicken, celery, green onions, mango chutney, raisins, and mayonnaise in
a bowl. Mix well.
3. Slice grapes in half. Add grapes to the chicken mixture and combine gently.
4. Refrigerate for two hours before serving.
Chapter 3
Q5
