Question 1

How many   -ounce glasses of orange juice can be obtained from 5 gallons of orange juice? _______________ glasses

Accepted Answer

116

Question 2

Match between columns
                        Premises: The percentage of weight of a product that is lost through cooking

Accepted Answer

The Answer of shrinkage and as purchased and yield and is...

Question 3

A product that is ready to be served to guests is called _____.

Accepted Answer

A)  shrinkage 
B)  as purchased (A.P.) 
C)  ideal portion 
D)  an edible portion (E.P.) 
A)  shrinkage 
B)  as purchased (A.P.) 
C)  ideal portion 
D)  an edible portion (E.P.) D

Question 4

How many 4-pound bags of Sichuan vegetable mix must be opened to serve 55 people if each one is to receive a 3-ounce serving? (Round your answers to whole number.) ______________ bags

Accepted Answer

The answer of How many 4-pound bags of Sichuan vegetable...

Question 5

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, _____.

Accepted Answer

A)  divide the amount being served into the amount contained in the scoop or ladle 
B)  multiply the amount contained in the scoop or ladle by the amount being served 
C)  divide the amount contained in the scoop or ladle into the amount being served 
D)  multiply the amount being served by the amount contained in the scoop or ladle 
A)  divide the amount being served into the amount contained in the scoop or ladle 
B)  multiply the amount contained in the scoop or ladle by the amount being served 
C)  divide the amount contained in the scoop or ladle into the amount being served 
D)  multiply the amount being served by the amount contained in the scoop or ladle

Question 6

How many servings of tomato soup can be obtained from a 5-gallon kettle, using a   -cup ladle?

Accepted Answer

A)  80 servings 
B)  106 servings 
C)  53 servings 
D)  60 servings 
A)  80 servings 
B)  106 servings 
C)  53 servings 
D)  60 servings

Question 7

Work each problem. Round answers to the nearest cent. If frozen corn cost $12.18 for a 7-pound box, how much does a 5-ounce serving cost? $_______________/serving

Accepted Answer

The answer of Work each problem. Round answers to the...

Question 8

When ordering food for a specific number of people, the amount to order can be found by dividing the amount of the serving portion by the number of people to be served.

Accepted Answer

A) True 
 B)False

Question 9

_____ is a term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest.

Accepted Answer

A)  Yield percentage 
B)  Portion size 
C)  Shrinkage 
D)  Portion control 
A)  Yield percentage 
B)  Portion size 
C)  Shrinkage 
D)  Portion control

Question 10

When a raw food product is purchased in its natural state, this is called _____.

Accepted Answer

A)  shrinkage 
B)  as purchased (A.P.) 
C)  pre-portioned servings 
D)  edible portion (E.P.) 
A)  shrinkage 
B)  as purchased (A.P.) 
C)  pre-portioned servings 
D)  edible portion (E.P.)

Question 11

Match between columns
                        Premises: A term used to ensure that a specific or designated amount of an item is served to a guest

Accepted Answer

The Answer of portion control and yield percentage and shrinkage is...

Question 12

Ladles are used to portion ice cream, mashed potatoes, and other semiliquids.

Accepted Answer

A) True 
 B)False

Question 13

To ensure uniform servings or portions, the preparation crew and serving personnel must be instructed in the proper use of cups and quarts when portioning food.

Accepted Answer

A) True 
 B)False

Question 14

Once it has been determined how much of an A.P. product is waste and how much is E.P., the person ordering food can convert this to a yield percentage.

Accepted Answer

A) True 
 B)False

Question 15

Portion control is helpful in controlling food production, pricing the menu, purchasing, and controlling food cost.

Accepted Answer

A) True 
 B)False

Question 16

A product that is ready to be served to the guests is called a(n) __________________ __________________.

Accepted Answer

The answer of A product that is ready to be...

Question 17

There is a breakfast for 176 guests. How many pounds of sausage should be ordered if each guest is to receive 4 sausages and there are 10 sausages to the pound? (Round your answers to whole number.) ______________ pounds

Accepted Answer

The answer of There is a breakfast for 176 guests....

Question 18

When a raw food product is purchased in its natural state, this is called as purchased (A.P.).

Accepted Answer

A) True 
 B)False

Question 19

How many servings can be obtained from 2.5 gallons of frozen yogurt if a No. 8 scoop is used to portion out the ice cream?

Accepted Answer

A)  20 servings 
B)  40 servings 
C)  80 servings 
D)  60 servings 
A)  20 servings 
B)  40 servings 
C)  80 servings 
D)  60 servings

Question 20

A 5-pound box of frozen mixed vegetables costs $4.24. How much does a 4-ounce serving cost?

Accepted Answer

A)  $0.05 
B)  $4.24 
C)  $1.06 
D)  $0.21 
A)  $0.05 
B)  $4.24 
C)  $1.06 
D)  $0.21

How many -ounce glasses of orange juice can be obtained from 5 gallons of orange juice? _______________ glasses

A product that is ready to be served to guests is called _____.

How many 4-pound bags of Sichuan vegetable mix must be opened to serve 55 people if each one is to receive a 3-ounce serving? (Round your answers to whole number.) ______________ bags

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, _____.

How many servings of tomato soup can be obtained from a 5-gallon kettle, using a -cup ladle?

Work each problem. Round answers to the nearest cent. If frozen corn cost $12.18 for a 7-pound box, how much does a 5-ounce serving cost? $_______________/serving

When ordering food for a specific number of people, the amount to order can be found by dividing the amount of the serving portion by the number of people to be served.

_____ is a term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest.

When a raw food product is purchased in its natural state, this is called _____.

Ladles are used to portion ice cream, mashed potatoes, and other semiliquids.

To ensure uniform servings or portions, the preparation crew and serving personnel must be instructed in the proper use of cups and quarts when portioning food.

Once it has been determined how much of an A.P. product is waste and how much is E.P., the person ordering food can convert this to a yield percentage.

Portion control is helpful in controlling food production, pricing the menu, purchasing, and controlling food cost.

A product that is ready to be served to the guests is called a(n) .

There is a breakfast for 176 guests. How many pounds of sausage should be ordered if each guest is to receive 4 sausages and there are 10 sausages to the pound? (Round your answers to whole number.) ______________ pounds

When a raw food product is purchased in its natural state, this is called as purchased (A.P.).

How many servings can be obtained from 2.5 gallons of frozen yogurt if a No. 8 scoop is used to portion out the ice cream?

A 5-pound box of frozen mixed vegetables costs $4.24. How much does a 4-ounce serving cost?

Using the Calculator

Numbers, Symbols of Operations, and the Mill

Addition, Subtraction, Multiplication, and Division

Fractions, Decimals, Ratios, and Percents

Weights and Measures

Using the Metric System of Measure

Converting Recipes, Yields, and Baking Formulas

Food, Recipe, and Labor Costing

Determining Cost Percentages and Pricing the Menu

Inventory Procedures and Controlling Costs

Purchasing and Receiving

Daily Production Reports and Beverage Costs

Front of the House and Managerial Mathematical Operations

Personal Taxes, Payroll, and Financial Statements

Filters

Exam 7: Portion Control

How many -ounce glasses of orange juice can be obtained from 5 gallons of orange juice? _______________ glasses

A product that is ready to be served to guests is called _____.

How many 4-pound bags of Sichuan vegetable mix must be opened to serve 55 people if each one is to receive a 3-ounce serving? (Round your answers to whole number.) ______________ bags

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, _____.

How many servings of tomato soup can be obtained from a 5-gallon kettle, using a -cup ladle?

Work each problem. Round answers to the nearest cent. If frozen corn cost $12.18 for a 7-pound box, how much does a 5-ounce serving cost? $_______________/serving

When ordering food for a specific number of people, the amount to order can be found by dividing the amount of the serving portion by the number of people to be served.

_____ is a term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest.

When a raw food product is purchased in its natural state, this is called _____.

Ladles are used to portion ice cream, mashed potatoes, and other semiliquids.

To ensure uniform servings or portions, the preparation crew and serving personnel must be instructed in the proper use of cups and quarts when portioning food.

Once it has been determined how much of an A.P. product is waste and how much is E.P., the person ordering food can convert this to a yield percentage.

Portion control is helpful in controlling food production, pricing the menu, purchasing, and controlling food cost.

A product that is ready to be served to the guests is called a(n) __________________ __________________.

There is a breakfast for 176 guests. How many pounds of sausage should be ordered if each guest is to receive 4 sausages and there are 10 sausages to the pound? (Round your answers to whole number.) ______________ pounds

When a raw food product is purchased in its natural state, this is called as purchased (A.P.).

How many servings can be obtained from 2.5 gallons of frozen yogurt if a No. 8 scoop is used to portion out the ice cream?

A 5-pound box of frozen mixed vegetables costs $4.24. How much does a 4-ounce serving cost?

Using the Calculator

Numbers, Symbols of Operations, and the Mill

Addition, Subtraction, Multiplication, and Division

Fractions, Decimals, Ratios, and Percents

Weights and Measures

Using the Metric System of Measure

Converting Recipes, Yields, and Baking Formulas

Food, Recipe, and Labor Costing

Determining Cost Percentages and Pricing the Menu

Inventory Procedures and Controlling Costs

Purchasing and Receiving

Daily Production Reports and Beverage Costs

Front of the House and Managerial Mathematical Operations

Personal Taxes, Payroll, and Financial Statements

Filters

A product that is ready to be served to the guests is called a(n) .