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5. Which of the following questions is false? A) A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared. B) A standard portion size is the quantity of a given product that a given employee decides to serve on the days that he works. 6. Which of the following questions is true? A) Standard portion costs typically are calculated once in the life of a restaurant -- just prior to opening day. B) The portion cost factor is used to determine the new cost of an identical-size portion when the dealer's price for the commercial cut changes