CMC Menu Planning and Costing 3

Question 1

A standardized recipe for 50 portions must be scaled to 175 portions. What is the conversion factor?

Accepted Answer

3.5

Answer

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?

Accepted Answer

À la carte

Answer

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:

Accepted Answer

Accurately represent ingredients, preparation methods, and origins

Answer

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?

Accepted Answer

Flavor complementarity and balance

Answer

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?

Accepted Answer

Lower purchase price due to abundant supply

Answer

In-season produce is more abundant, so market prices drop and food cost percentage decreases.

(CMC) Certified Master Chef Practice Test