CMC Menu Planning and Costing 3 — Questions and Answers
Question 1: A standardized recipe for 50 portions must be scaled to 175 portions. What is the conversion factor?
- 3.5 (Correct answer)
- 2.5
- 4.0
- 3.0
Correct answer: 3.5
Conversion factor = 175 ÷ 50 = 3.5; multiply all ingredient quantities by 3.5.
Question 2: Which type of menu lists each food item and its price separately, allowing guests to build their own meal?
- À la carte (Correct answer)
- Table d'hôte
- Prix fixe
- Du jour
Correct answer: À la carte
An à la carte menu prices each component individually so guests select and pay for items independently.
Question 3: In menu development, 'truth in menu' regulations require that chefs:
- Accurately represent ingredients, preparation methods, and origins (Correct answer)
- List all allergens in a standardized font size
- Provide caloric information for every item
- Disclose the name of each supplier
Correct answer: Accurately represent ingredients, preparation methods, and origins
Truth in menu laws prohibit misrepresenting a dish's ingredients, preparation technique, portion size, or geographical origin.
Question 4: A sommelier recommends pairing a rich Burgundy with a menu's braised short rib. This recommendation primarily supports which menu planning principle?
- Flavor complementarity and balance (Correct answer)
- Cost control through upselling
- Increasing table turnover speed
- Reducing kitchen labor complexity
Correct answer: Flavor complementarity and balance
Pairing wine with dishes based on flavor affinity is a core principle of balanced, harmonious menu development.
Question 5: When planning a seasonal menu, what is the primary cost advantage of using in-season produce?
- Lower purchase price due to abundant supply (Correct answer)
- Longer shelf life reducing spoilage
- Higher yield percentage after trimming
- Reduced labor for preparation
Correct answer: Lower purchase price due to abundant supply
In-season produce is more abundant, so market prices drop and food cost percentage decreases.
Question 6: A chef calculates a dish's food cost at $6.80 and wants a 28% food cost percentage. What should the menu price be?
- $24.29 (Correct answer)
- $19.04
- $21.50
- $26.00
Correct answer: $24.29
Menu price = $6.80 ÷ 0.28 = $24.29.
Question 7: Which menu analysis method plots items on a matrix using popularity (menu mix %) and profitability (contribution margin)?
- Menu engineering (Correct answer)
- ABC analysis
- Break-even analysis
- Pareto analysis
Correct answer: Menu engineering
Menu engineering, developed by Kasavana and Smith, categorizes items into Stars, Plowhorses, Puzzles, and Dogs using these two axes.
CMC Menu Planning and Costing 3
A standardized recipe for 50 portions must be scaled to 175 portions.
What is the conversion factor?