1. Briefly state why it is important to use a standardized recipe.

2. What impact does portion control have on food cost?

3. List 3 tools that can be used for portion control.

4. In a typical restaurant, who beside the executive chef might monitor quality control?

5. A restaurant purchases $40,000 in food in a given quarter. During the same period, it purchases $1,600 worth of ingredients that are considered as part of the spice factor. What is the restaurant's

spice factor percent?

6. A restaurant offers the following choices (and their corresponding cost per portion) with the purchase

of an entre:

Choice of Potato-Cheddar Soup ($0.84) or House Salad ($1.03),

Choice of Broccoli ($0.22), Spinach ($0.37), or Summer Squash ($0.28)

Choice of Baked Potato ($0.41), Mashed Potato ($0.63), or Rice Pilaf ($0.37)

Bread and Butter ($0.17)---Bread and Butter count as only 1 item

What is this restaurant's Q Factor?

7. A restaurant offers appetizers, entrees (with a choice of sides), and desserts. Which of these categories should utilize a O Factor in determining the cost per portion?

8. Cost the recipe below using the information provided on the costing sheet. Be sure to fill in all blank spaces, including those in the header. Round computations to one-tenth of a penny except for the entries in the header, which should be rounded to the nearest penny.