Directions: Read each statement carefully. Write the word TRUE if the statement is correct, and FALSE if otherwise. (@1 pt.) IMPORTANT REMINDERS 1. All your answers must be written in CAPITAL letters only. 2. Do not use any punctuation marks. 3. Do not put any unnecessary spaces. If your answer is more than one word, separate them with a single space only. 4. Wrong spelling is wrong. 5. Failure to follow these instructions will not be considered. 1. Standardized recipe undergo standardization process like development, testing, and quantification. 2. Yield testing can also aid in purchase specification. 3. Net weight is the total weight of the product and packaging materials contained in the can. 4. The mark-up method is otherwise known as cost-multiply, literally means recipe cost multiply the mark-up or percentage. 5. Changes in technology affects in developing a new recipe. 6. Finding the net yield percentage is the fifth step in doing a cooking test. 7. Developing a recipe must be complex to follow and requires minimal effort from those who will use it. 8. The use of standardized recipe, information can be accessed by other food production staff and customers that may need it. 9. Cost-based pricing is the primary basis for determining selling price. 10. Through the standardized recipe, actual production needs can be accurately determined