Exam 7: Portion Control

Which of the following is not a basic method used in the food service industry to control portion size?

As purchased (A.P.) divided by (÷) edible portion (E.P.) = yield percentage.

What is the yield percentage of a 24-pound turkey? The turkey lost 9 pounds and 5 ounces after fabrication and shrinkage. Each guest receives an 8-ounce portion. How many 24-pound turkeys must be ordered to serve 300 guests?

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

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, use the following formula: Amount portioned ÷ scoop or ladle content = number of servings.

A product that is ready to be served to the guests is called an equal proportion (E.P.).

____________________ ____________________ 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.

The chef will roast a pork tenderloin after it has been fabricated. The pork loin weighs 5.5 pounds. Ten ounces are lost through shrinkage. How many 8-ounce portions can be obtained after cooking?

Round percent answers to the nearest tenth. What is the yield percentage of a 6-pound chicken? The chicken lost 2 pounds and 10 ounces after fabrication and shrinkage. _______________%

Cutting a pie into 7 slices is considered a method of portioning foods by count.

When ordering food for a specific number of people, the amount to order can be found by:

A certain percentage of the weight of the product that is lost through cooking is called ____________________.

A 2 -pound box of frozen corn costs $1.55. A 7 pound box of lima beans costs $1.13 per pound. What is the cost of a 5-ounce serving of succotash? $______________

_____ are used to serve and portion such foods as dressings, rice, meat patties, croquette mixtures, ice cream, and muffin batters.

To find the cost per serving, the total weight of the item is converted into pounds and divided into the total cost to find the cost of one ounce.

The number stamped into a scoop indicates the number of scoops it will take to make a quart.

Edible portion (E.P.) ÷ serving portion = number of servings.

A scoop is considered a method of portioning foods by volume.