Exam 4: Basic Principles of Cooking and Food Science

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Math (Metric) For each of the math questions, write the correct answer on the lines below. -What is the cooked yield test cost of potatoes if roasting 10 kg of potatoes yields 9 kg, and the as-purchase cost is $0.60 per kg? round to the nearest penny.

(Short Answer)

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Question 81

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You have 800 g AP bananas. What is your EP weight if the yield after trimming is 70 percent?

(Short Answer)

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Question 82

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

(Short Answer)

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Question 83

Which of the following must actually be from the place indicated in its name?

(Multiple Choice)

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Question 84

Does one L of syrup equal one kg of syrup?

(True/False)

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Question 85

Math Review For each of the math questions, write the correct answer on the lines below. -⁴/₈ - ¹/₈ =_____________

(Short Answer)

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Question 86

Math (U.S.) -Four pts of water equals roughly how many pounds of water?

(Short Answer)

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Question 87

A meat item accompanied by one vegetable and one starch item is an example of a three-course meal.

(True/False)

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Question 88

Fill in the blanks by making the correct conversion. -64 oz = __________ lb

(Short Answer)

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Question 89

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The prime rib has an AP weight of 4.5 kg. When cooked in a combi oven, it may have a percent yield of 70. If the as-purchased cost is $13.25 per kg, what is the cooked yield test cost? Round your answer to the nearest penny.

(Short Answer)

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Question 90

Math (U.S.) -A recipe for chicken noodle soup yields 5 gallons. What is the portion size in fl oz if this batch of soup is for 80 guests?

(Short Answer)

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Question 91

Portion cost is the same as __________ cost.

(Multiple Choice)

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Question 92

Which of the following is true about the menu?

(Multiple Choice)

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Question 93

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If the giblets are accidentally discarded, how much will the raw yield test cost of chicken breasts increase per kg?

(Short Answer)

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Question 94

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The prime rib has an AP weight of 9 kg and a percent yield of 60%. If the as-purchased cost of prime rib is $6.00 per kg, what is the new cooked yield test cost for prime rib?

(Short Answer)

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(38)

Question 95

Math Review For each of the math questions, write the correct answer on the lines below. -Convert the fraction ¹/₅ into a decimal.

(Short Answer)

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Question 96

Math Review For each of the math questions, write the correct answer on the lines below. -²/₃ + ¹/₂ =______________

(Short Answer)

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Question 97

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Calculate the RCF (recipe conversion factor) for a new yield of 2000 g blueberry muffin batter. The original yield of the recipe is 3357 g. Round your answer to the nearest tenth.

(Short Answer)

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Question 98

Math (U.S.) -If the price of whole chickens is $2.40 per pound, what is the cooked yield test cost if the yield of a 4 pound chicken is 3.35 pounds?

(Short Answer)

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Question 99

Fill in the blanks by making the correct conversion. -16 pt = __________ gal

(Short Answer)

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Question 100

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Exam 4: Basic Principles of Cooking and Food Science

Math (Metric) For each of the math questions, write the correct answer on the lines below. -What is the cooked yield test cost of potatoes if roasting 10 kg of potatoes yields 9 kg, and the as-purchase cost is $0.60 per kg? round to the nearest penny.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You have 800 g AP bananas. What is your EP weight if the yield after trimming is 70 percent?

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

Which of the following must actually be from the place indicated in its name?

Does one L of syrup equal one kg of syrup?

Math Review For each of the math questions, write the correct answer on the lines below. -4/8 - 1/8 =_____________

Math (U.S.) -Four pts of water equals roughly how many pounds of water?

A meat item accompanied by one vegetable and one starch item is an example of a three-course meal.

Fill in the blanks by making the correct conversion. -64 oz = __________ lb

Math (U.S.) -A recipe for chicken noodle soup yields 5 gallons. What is the portion size in fl oz if this batch of soup is for 80 guests?

Portion cost is the same as __________ cost.

Which of the following is true about the menu?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If the giblets are accidentally discarded, how much will the raw yield test cost of chicken breasts increase per kg?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The prime rib has an AP weight of 9 kg and a percent yield of 60%. If the as-purchased cost of prime rib is $6.00 per kg, what is the new cooked yield test cost for prime rib?

Math Review For each of the math questions, write the correct answer on the lines below. -Convert the fraction 1/5 into a decimal.

Math Review For each of the math questions, write the correct answer on the lines below. -2/3 + 1/2 =______________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Calculate the RCF (recipe conversion factor) for a new yield of 2000 g blueberry muffin batter. The original yield of the recipe is 3357 g. Round your answer to the nearest tenth.

Math (U.S.) -If the price of whole chickens is $2.40 per pound, what is the cooked yield test cost if the yield of a 4 pound chicken is 3.35 pounds?

Fill in the blanks by making the correct conversion. -16 pt = __________ gal

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

Filters

Math Review For each of the math questions, write the correct answer on the lines below. -⁴/₈ - ¹/₈ =_____________

Math Review For each of the math questions, write the correct answer on the lines below. -Convert the fraction ¹/₅ into a decimal.

Math Review For each of the math questions, write the correct answer on the lines below. -²/₃ + ¹/₂ =______________