Deck 5: Weights and Measures

Question 1

A portion scale is operated by the use of a spring and can easily be unbalanced.

Answer 1

True

Question 2

The volume of 1 cup of cotton balls does not equal the volume of 1 cup of crushed stone.

Answer 2

False

Question 3

A(n) _____ is operated by the use of a spring and can easily be unbalanced.

A) dipper
B) portion scale
C) baker's balance scale
D) scoop

Answer 3

B

Question 4

Recipes or formulas used in food establishments are stated in weights and a portion scale is used.

Question 5

When weighing liquids, be aware that all liquids do not weigh the same.

Question 6

The pictured scale is called a portion scale.

Question 7

Manufacturers are selling scales based upon the decimal system, where the base number is 10.

Question 8

72 quarts = _______________ gallons

Question 9

1.266 gallons equals _______________ ounces (Round your answers to whole number.)

Question 10

2432 ounces equals _______________ gallons

Question 11

The food service operator must perform a "can cutting" to determine the quality of the product, how much of the ingredients of the can is product, and how much is liquid. This is called a drained weight test.

Question 12

The total weight of the following recipe ingredients: 14 ounces butter, 2 pounds 10 ounces sugar, 10 ounces cake flour, 1 pound 1 ounce baking powder, 5 ounces dry milk, and 1 pints of water, is

A) 3 pounds 46 ounces
B) 64 ounces
C) 7 pounds 64 ounces
D) 7 pounds

Question 13

In food establishments the more exact recipes or formulas are stated in weights, necessitating the use of a _____.

A) sharpened knife
B) portion scale
C) calibrated thermometer
D) balance baker's scale

Question 14

18 tablespoons equals _______________ teaspoons

Question 15

If 2 pounds of liquid milk are required in a recipe, this can be quickly measured by volume as 1 fluid pint since 2 pounds of liquid equals 1 fluid pint, or if 1 pound of whole eggs is needed, this can be measured as fluid pint.

Question 16

A portion scale is the best type of scale to use because it ensures accuracy with the use of weight.

Question 17

E.P. is a term used to refer to the weight of a product after it has been cleaned, trimmed, boned, and so forth. At this point, all the nonedible parts have been removed.

Question 18

A.P. is a term used to refer to the volume of a product as it was purchased.

Question 19

There are two essential kinds of measurement practiced in a food service operation. Both are extremely important for having and maintaining a successful operation. They are ingredient measurement and portion measurement.

Question 20

_____ are used to serve many foods as well as to control the portion size.

A) Cups
B) Spoons
C) Scoops
D) Bowls

Question 21

qt. = ______ pt.

Question 22

____________________ ____________________ is a term used to refer to the weight of a product as it was purchased.

Question 23

Determine the cost of a portion of cooked ham if the dial pointer on the portion scale points to the first mark beyond the 6 and the cost of one pound of cooked ham is $4.32. (Round your answers to the nearest cent.)

Question 24

80 T = ______ cups

Question 25

A ____________________ is used to serve stews, soups, sauces, gravies, dressings, cream dishes, and other liquids or semiliquids, when portioning and uniform servings are desired or required.

Question 26

The Guardfish Grill ordered 215.5 pounds of chicken cutlets. How many 4-ounce portions can be served from the order? _______________ portions

Question 27

8 gal. 6 pt. =________ qt.

Question 28

32 oz. = _______ pt.

Question 29

Determine the cost of a filet mignon if the dial pointer on the portion scale points to the second mark beyond the 6 and the cost of one pound of beef tenderloin is $8.02. (Round your answers to the nearest cent.)

Question 30

Find the amount of ounces in the following problems based on a pound. Do not round. 3.545 pounds = _______________ ounces

Question 31

Find the amount of ounces in the following problems based on a pound. Do not round. The Blueback Buffet purchased 28 ribs of beef weighing 18.75 pounds. How many ounces does this represent? _______________ ounces

Question 32

Portion scales are used for measuring food servings, or a ____________________.

Question 33

____________________ is the measurement of the amount of space a product occupies.

Question 34

6 qt. =______ oz.

Question 35

Find the amount of ounces in the following problems based on a pound. Do not round. 0.42 pounds = _______________ ounces

Question 36

Find the amount of ounces in the following problems based on a pound. Do not round. 0.653 pounds = _______________ ounces

Question 37

____________________ ____________________ is a term used to refer to the weight of a product after it has been cleaned, trimmed, boned, and so forth.

Question 38

The dial pointer on the portion scale is one mark to the right of the 7. What is the cost of this portion of corn beef if the going price is $5.24 per pound? (Round your answers to the nearest cent.)

Question 39

13 cups = ______ oz.

Question 40

A recipe that calls for 3 gallons of skim milk would require _______________ pints.

Question 45

Fill in the following table

Question 48

A ____________________ ____________________ is operated by the use of a spring.

Question 49

6 cups = ___________ quart(s).