Q1. List eight pieces of information you need to include on a standard recipe card:
Q2. List three advantages of having a standard recipe card:
Q3. A recipe for a Pork Terrine makes 15 serves of terrine and costs $32 to make (food cost). What is the cost per serve of the pork terrine? If the garnishes and accompaniments cost an extra $1.20, what is the total food cost of the dish to serve a customer?
Q4. What are the four areas involved in workflow planning?
Q5. In terms of food safety, what does the term ‘Cross Contamination’ mean? Explain and give one example
: Q6. Describe a safe lifting procedure to lift a box from the floor: Preparation & Storing
Q7. What does the term ‘mise en place’ refer to?