Chat with AIExam 7: Portion Control
Exam 1: Using the Calculator31 Questions
Exam 2: Numbers, Symbols of Operations, and the Mill60 Questions
Exam 3: Addition, Subtraction, Multiplication, and Division115 Questions
Exam 4: Fractions, Decimals, Ratios, and Percents80 Questions
Exam 5: Weights and Measures50 Questions
Exam 6: Using the Metric System of Measure93 Questions
Exam 7: Portion Control44 Questions
Exam 8: Converting Recipes, Yields, and Baking Formulas40 Questions
Exam 9: Food, Recipe, and Labor Costing51 Questions
Exam 10: Determining Cost Percentages and Pricing the Menu65 Questions
Exam 11: Inventory Procedures and Controlling Costs35 Questions
Exam 12: Purchasing and Receiving35 Questions
Exam 13: Daily Production Reports and Beverage Costs40 Questions
Exam 14: Front of the House and Managerial Mathematical Operations98 Questions
Exam 15: Personal Taxes, Payroll, and Financial Statements112 Questions
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Match the following chapter terms with their definition.
Premises:
The amount or quantity of prepared food
Responses:
shrinkage
yield
portion size
Correct Answer:
Verified
VerifiedPremises:
Responses:
(Matching)
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(43)
(43) Match the following chapter terms with their definition.
Premises:
Amount produced
Responses:
as purchased
portion size
yield
Correct Answer:Verified
VerifiedPremises:
Responses:
(Matching)
4.9/5 (36)
(36) What is the yield percentage of a 25-pound salmon? The salmon lost 3 pounds and 9 ounces after fabrication. Each guest receives a 6-ounce portion. How many 25-pound salmon must be ordered to serve 200 guests?
(Short Answer)
4.9/5 (38)
(38) Match the following chapter terms with their definition.
Premises:
The edible percentage of a product after it is prepared
Responses:
shrinkage
portion control
portion size
Correct Answer:Verified
VerifiedPremises:
Responses:
(Matching)
4.9/5 (44)
(44) 
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