CEC Menu Planning & Recipe Development 2

Question 1

In menu engineering, an item with high popularity but low contribution margin is classified as a:

Accepted Answer

Plowhorse

Answer

Plowhorses sell well but earn below-average contribution margin per sale.

Question 2

A recipe yields 40 portions, but the chef needs 100 portions. What is the conversion factor?

Accepted Answer

2.5

Answer

Conversion factor = desired yield ÷ original yield, so 100 ÷ 40 = 2.5.

Question 3

Which menu type repeats a set series of menus over a defined period, common in hospitals and schools?

Accepted Answer

Cycle menu

Answer

A cycle menu rotates through a fixed set of menus over a set interval, such as every four weeks.

Question 4

A dish costs $4.20 to produce and the target food cost percentage is 30%. What is the selling price using the food cost percentage method?

Accepted Answer

$14.00

Answer

Selling price = portion cost ÷ food cost %, so $4.20 ÷ 0.30 = $14.00.

Question 5

Under U.S. federal law, how many major food allergens are currently recognized, following the addition of sesame?

Accepted Answer

Nine

Answer

The FASTER Act of 2021 added sesame as the ninth major food allergen, effective January 1, 2023.

CEC - Certified Executive Chef Practice Test