AHLEI Chapter 5 Exam Questions and Answers

AHLEI Chapter 5 Exam Questions and Answers Adjustment Factor (Standard Recipe) - Ans ️️ -The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipe's yield, determined by dividing the desired yield by the original yield. Chaining Recipes - Ans ️️ -Including sub-recipes as ingredients for a particular standard recipe. This enables the food service computer system to maintain a single record for a particular menu item that includes a number of sub-recipe. Cost Factor - Ans ️️ -A constant value that may be used to convert new "as purchased" AP prices into a revised cost per servable pound, assuming that the standard purchase specification, standard recipe, and standard yield remain the same. The cost factor is determined by diving the cost per servable pound by the original "as purchased" AP cost per pound. Cost Per Servable Pound - Ans ️️ -Information needed to calculate standard portion costs, determined by dividing the "as purchased" AP price by the yield percentage as a decimal. Ethnic Cuisine - Ans ️️ -Food (menu items) that are popular with a group of persons who share a common and distinctive national, religious, or cultural. Food Cost Percentage - Ans ️️ -In relation to commercial food and beverage operations, food cost percentage expressed cost as a percentage of revenue and is calculated by dividing food costs by food revenue and multiplying by 100; in relation to institutional food and beverage operations, the food cost percentage may express cost as a percentage of expenses and is calculated by dividing food costs by total operating expenses and multiplying by 100