Question List for "The Professional Server: A Training Manual"

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Health Science » If spinach has a yield percentage of 76 and the chef buys 5 lbs of AP spinach, the chef should ... New
Started by go.lag
 225 Aug 2, 2018
Health Science » Turnips cost 0.54/lb. When processed for service, they have a yield percentage of 87. The EP cost ... New
Started by sammy
 397 Aug 2, 2018
Health Science » Potatoes cost 34.00/40 lb case. If potatoes are processed with a yield percentage of 78, the EP for ... New
Started by futuristic
 105 Aug 2, 2018
Health Science » A recipe calls for 9 oz of diced onion. If the EP for these onions is 0.078/oz, the extended cost ... New
Started by Sufayan.ah
 573 Aug 2, 2018
Health Science » A recipe calls for 4 Tbsp of chopped parsley. A kitchen test reveals that 1 bunch of parsley yields ... New
Started by pragya sharda
 6,135 Aug 2, 2018
Health Science » If a recipe serves 24 portions and the total preliminary recipe cost is 57.30, the preliminary cost ... New
Started by nelaaney
 716 Aug 2, 2018
Health Science » A recipe's preliminary cost per portion is 3.14. Since the restaurant uses a 2.2 spice factor, the ... New
Started by CQXA
 139 Aug 2, 2018
Health Science » A restaurant gives guests a choice of salad that comes with their entre. No other freebies come with ... New
Started by mikaylakyoung
 737 Aug 2, 2018
Health Science » An entre has a spice factor adjusted cost per portion of 3.67. The Q factor of 1.77 applies to this ... New
Started by swpotter12
 76 Aug 2, 2018
Health Science » Tomatoes cost 54.00/40 lb case. A recipe requires 7.5 lb of diced tomatoes. Diced tomatoes have a ... New
Started by Starlight
 222 Aug 2, 2018
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