A) has a fixed price for each separate course. B) is a supplement to a table d'hôte menu. C) gives a single basic price for a meal. D) is the same as an à la carte menu, except that there are additional prices for appetizers and desserts. A) has a fixed price for each separate course. B) is a supplement to a table d'hôte menu. C) gives a single basic price for a meal. D) is the same as an à la carte menu, except that there are additional prices for appetizers and desserts.

Exam 4: Basic Principles of Cooking and Food Science

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Math Review For each of the math questions, write the correct answer on the lines below. -Convert 84° F to Celsius. Remember to round your answer to the nearest tenth.

(Short Answer)

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Question 61

A carefully written recipe guarantees that every cook will produce the identical product every time.

(True/False)

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Question 62

Which of the following combinations is incorrect?

(Multiple Choice)

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Question 63

Math (Metric) For each of the math questions, write the correct answer on the lines below. -A recipe calls for 90 ml of white wine, which costs $3.95 per liter. What is the ingredient cost? Remember to round your answer to the nearest cent.

(Short Answer)

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Question 64

Which of the following is correct?

(Multiple Choice)

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Question 65

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Three kg of whole eggs equals roughly how many L of whole eggs?

(Short Answer)

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Question 66

Math Review For each of the math questions, write the correct answer on the lines below. -Round 10.36 to the nearest tenth.

(Short Answer)

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Question 67

Math (U.S.) -The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of commercially available chicken stock rises from $0.25 per quart to $0.45 per quart, what is the new portion cost? Remember to round your answer to the nearest penny.

(Short Answer)

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Question 68

Does one L of sugar equal one kg of sugar?

(True/False)

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Question 69

Par stock is _________________________.

(Multiple Choice)

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Question 70

Math (U.S.) -If the price of whole chickens is $2.40 per pound, what is the cost of chicken breasts?

(Short Answer)

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Question 71

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 12 oz. butter. How much butter will you need if you want to make 60 portions of soup at 8 oz. each?

(Multiple Choice)

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Question 72

A menu is a list of dishes _____________.

(Multiple Choice)

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Question 73

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If the total yield for a rice recipe is 5000 g and the total portions for the recipe is 50, how big is each portion?

(Short Answer)

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Question 74

A written recipe cannot tell you everything, and some judgment by the cook is always required because __________.

(Multiple Choice)

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Question 75

A prix fixe menu

(Multiple Choice)

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Question 76

Math Review For each of the math questions, write the correct answer on the lines below. -Convert 4° C to Fahrenheit. Remember to round your answer to the nearest tenth.

(Short Answer)

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Question 77

You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _ lbs of beef and _ oz. of sauce.

(Multiple Choice)

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Question 78

Math Review For each of the math questions, write the correct answer on the lines below. -Reduce the fraction 160/180.

(Short Answer)

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Question 79

Measurement by count should not be used in a food service kitchen because it is not as accurate as measurement by weight or by volume.

(True/False)

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Question 80

Showing 61 - 80 of 240

Exam 4: Basic Principles of Cooking and Food Science

Math Review For each of the math questions, write the correct answer on the lines below. -Convert 84° F to Celsius. Remember to round your answer to the nearest tenth.

A carefully written recipe guarantees that every cook will produce the identical product every time.

Which of the following combinations is incorrect?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -A recipe calls for 90 ml of white wine, which costs $3.95 per liter. What is the ingredient cost? Remember to round your answer to the nearest cent.

Which of the following is correct?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Three kg of whole eggs equals roughly how many L of whole eggs?

Math Review For each of the math questions, write the correct answer on the lines below. -Round 10.36 to the nearest tenth.

Math (U.S.) -The total cost of the ingredients for the Arroz a la Mexicana recipe is $2.18 and it yields 16 portions. If the price of commercially available chicken stock rises from $0.25 per quart to $0.45 per quart, what is the new portion cost? Remember to round your answer to the nearest penny.

Does one L of sugar equal one kg of sugar?

Par stock is _________________________.

Math (U.S.) -If the price of whole chickens is $2.40 per pound, what is the cost of chicken breasts?

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 12 oz. butter. How much butter will you need if you want to make 60 portions of soup at 8 oz. each?

A menu is a list of dishes _____________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If the total yield for a rice recipe is 5000 g and the total portions for the recipe is 50, how big is each portion?

A written recipe cannot tell you everything, and some judgment by the cook is always required because __________.

A prix fixe menu

Math Review For each of the math questions, write the correct answer on the lines below. -Convert 4° C to Fahrenheit. Remember to round your answer to the nearest tenth.

You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz. of sauce.

Math Review For each of the math questions, write the correct answer on the lines below. -Reduce the fraction 160/180.

Measurement by count should not be used in a food service kitchen because it is not as accurate as measurement by weight or by volume.

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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You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _ lbs of beef and _ oz. of sauce.