Exam 4: Basic Principles of Cooking and Food Science

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Math (U.S.) -If a recipe calls for 6 ounces of carrots, and the EP unit cost is $1.25 per pound, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

(Short Answer)

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Question 41

The food cost percentage of a menu item equals the __________.

(Multiple Choice)

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Question 42

Math (U.S.) -Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz.

(Short Answer)

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Question 43

Math (U.S.) -The prime rib has an AP weight of 18 pounds and a percent yield of 60%. If as-purchased cost of prime rib is $6.00 per pound, what is the new cooked yield test cost for prime rib?

(Short Answer)

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Question 44

Math (U.S.) -If a standard dinner roll is 2.3 oz., and the total weight raw dough is 3 lb 1 oz., how many 2.3-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

(Short Answer)

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Question 45

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many teaspoons are in .250 liter of liquid?

(Short Answer)

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Question 46

Which of the following statements is correct?

(Multiple Choice)

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Question 47

Math (U.S.) -The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 72 ounces. If each portion size is six ounces, what is the portion cost? Remember to round your answer to the nearest penny.

(Short Answer)

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Question 48

Which establishment has a captive audience?

(Multiple Choice)

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Question 49

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If leg and thigh quarters go on sale for $2.55 per kg, what is the new raw yield test cost for chicken breasts?

(Short Answer)

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Question 50

Math Review For each of the math questions, write the correct answer on the lines below. -Convert 65° C to Fahrenheit. Remember to round your answer to the nearest tenth.

(Short Answer)

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Question 51

Math (U.S.) -Does one oz. of sugar equal one lb of sugar?

(True/False)

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Question 52

Math (U.S.) -Convert 2¼ lb into oz.

(Short Answer)

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Question 53

Math (U.S.) -Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz.

(Short Answer)

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Question 54

Math (U.S.) -You have 19 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?

(Short Answer)

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Question 55

100°C is the boiling point of water in the metric system.

(True/False)

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Question 56

If a menu lists an item as "fresh," then it must never have been __________.

(Multiple Choice)

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Question 57

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If a recipe calls for 180 grams of carrots, and the EP unit cost is $2.50 per kg, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

(Short Answer)

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Question 58

Math (U.S.) -If a recipe calls for 12 ounces of chopped onion, what is the as purchased quantity assuming 90% yield? Round your answer to the nearest tenth.

(Short Answer)

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Question 59

Math (U.S.) -If the value of the bones and necks is increased to $0.75 per pound, what will be the new actual cost of the chicken breast?

(Short Answer)

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Question 60

Showing 41 - 60 of 240

Exam 4: Basic Principles of Cooking and Food Science

Math (U.S.) -If a recipe calls for 6 ounces of carrots, and the EP unit cost is $1.25 per pound, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

The food cost percentage of a menu item equals the __________.

Math (U.S.) -Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz.

Math (U.S.) -The prime rib has an AP weight of 18 pounds and a percent yield of 60%. If as-purchased cost of prime rib is $6.00 per pound, what is the new cooked yield test cost for prime rib?

Math (U.S.) -If a standard dinner roll is 2.3 oz., and the total weight raw dough is 3 lb 1 oz., how many 2.3-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many teaspoons are in .250 liter of liquid?

Which of the following statements is correct?

Math (U.S.) -The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and yields 72 ounces. If each portion size is six ounces, what is the portion cost? Remember to round your answer to the nearest penny.

Which establishment has a captive audience?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If leg and thigh quarters go on sale for $2.55 per kg, what is the new raw yield test cost for chicken breasts?

Math Review For each of the math questions, write the correct answer on the lines below. -Convert 65° C to Fahrenheit. Remember to round your answer to the nearest tenth.

Math (U.S.) -Does one oz. of sugar equal one lb of sugar?

Math (U.S.) -Convert 2¼ lb into oz.

Math (U.S.) -Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz.

Math (U.S.) -You have 19 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?

100°C is the boiling point of water in the metric system.

If a menu lists an item as "fresh," then it must never have been __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If a recipe calls for 180 grams of carrots, and the EP unit cost is $2.50 per kg, what is the ingredient cost of carrots? Remember to round your answer to the nearest cent.

Math (U.S.) -If a recipe calls for 12 ounces of chopped onion, what is the as purchased quantity assuming 90% yield? Round your answer to the nearest tenth.

Math (U.S.) -If the value of the bones and necks is increased to $0.75 per pound, what will be the new actual cost of the chicken breast?

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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