Practice Test GeeksCEC - Certified Executive Chef Practice Test
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Menu Planning & Recipe Development Flashcards

7 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Menu Planning & Recipe Development flashcards as text

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

    Answer: Plowhorse

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

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

    Answer: 2.5

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

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

    Answer: Cycle menu

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

  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?

    Answer: $14.00

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

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

    Answer: Nine

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

  6. Which describes a 'Puzzle' in menu engineering?

    Answer: Low popularity, high contribution margin

    Puzzles are profitable per sale but don't sell often, so they need repositioning or promotion.

  7. Which element is NOT normally part of a standardized recipe?

    Answer: Server's name

    A standardized recipe covers yield, portion, ingredients, method, and time/temperature, but not service staff assignments.