Deck 4: Basic Principles of Cooking and Food Science

Question 1

No matter how detailed a recipe may be, it assumes the cook ___________.

A) has certain knowledge
B) knows how to measure ingredients
C) understands the terminology it uses
D) all of these

Answer 1

all of these

Question 2

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

A) food products are not uniform
B) kitchens do not have the same equipment
C) it is impossible to give exact instructions for many processes
D) all of these

Answer 2

all of these

Question 3

A standardized recipe is a customized recipe developed by an operation __________.

A) for its own cooks
B) using its own equipment
C) to be served to its own patrons
D) all of these

Answer 3

all of these

Question 4

Which of the following is not true regarding standardized recipes?

A) They have limitations.
B) Their function is to control quality and quantity.
C) They are basically the same as instructional recipes.
D) They contain very precise and detailed information about ingredients, equipment, directions, plating, and cleaning up.

Question 5

The AP weight of an item is the weight of that item when it __________.

A) is served
B) is purchased
C) has been cooked
D) has been trimmed of all nonedible or nonservable parts

Question 6

The EP weight of an item is the weight of that item when it __________.

A) is served
B) is purchased
C) has been cooked
D) has been trimmed of all nonedible or nonservable parts

Question 7

Weight is used most often for measuring __________, whereas volume is used most often for measuring _________.

A) solid, liquid
B) liquid, solid
C) portions, units
D) units, portions

Question 8

Count, weight, volume, weight, even division, and standard fill are all methods for ensuring __________ control.

A) quality
B) portion
C) ingredient
D) conversion

Question 9

Ladles, scoops, and kitchen spoons are all tools that are used to portion food by __________.

A) count
B) weight
C) volume
D) standard fill

Question 10

Which of the following combinations is correct?

A) lb $\to$ pound
B) tbsp $\to$ teaspoon
C) tsp $\to$ tablespoon
D) all of these

Question 11

Which of the following combinations is incorrect in the metric system?

A) volume $\to$ liter
B) length $\to$ meter
C) weight $\to$ pound
D) temperature $\to$ degree Celsius

Question 12

Which of the following is the correct series of metric prefixes if they are arranged from the smallest (1/1000) $\to$ the largest (1000)?

A) kilo $\to$ deci $\to$ centi $\to$ milli
B) deci $\to$ milli $\to$ kilo $\to$ centi
C) centi $\to$ kilo $\to$ milli $\to$ deci
D) milli $\to$ centi $\to$ deci $\to$ kilo

Question 13

A centiliter is __________.

A) 1000 liters
B) 1/10 of a liter
C) 1/100 of a liter
D) 1/1000 of a liter

Question 14

Which of the following statements is correct?

A) A centiliter is about 2 quarts.
B) 32°C is the freezing point of water.
C) A meter is about the same as a foot.
D) A kilogram is a little more than 2 lbs.

Question 15

To convert the yield of a recipe to a different number, you must first calculate the __________.

A) new quantity
B) old total yield
C) new total yield
D) conversion factor

Question 16

The conversion factor is calculated by __________.

A) dividing the new yield by the old yield
B) dividing the old yield by the new yield
C) multiplying the new yield by the old yield
D) none of these

Question 17

The recipe conversion factor is multiplied by the __________ to determine the new quantity.

A) total yield
B) recipe cost
C) old quantity
D) portion size

Question 18

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.

A) 3, 48
B) 3, 40
C) 2.5, 48
D) none of these

Question 19

If a recipe calls for 5 lbs ground beef to make 20 four-oz. burgers, how much beef is needed to make 60 6-oz. burgers?

A) 20
B) 22.5
C) 30
D) 32

Question 20

What factors can cause problems if you are making a very large recipe conversion (e.g., from 8 to 300 portions or from 600 portions to 6)?

A) ingredients
B) mixing methods
C) evaporation rates
D) all of these

Question 21

Which establishment has a captive audience?

A) a fast-food operation
B) a hotel
C) a catering operation
D) a school

Question 22

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

A) food cost divided by the menu price
B) menu price divided by the food cost
C) food cost multiplied by the menu price
D) yield price divided by the conversion factor

Question 23

Which of the following is correct?

A) food cost percentage = food cost $\div$ menu price
B) menu price = food cost $\div$ food cost percentage
C) food cost = menu price × food cost percentage
D) all of these

Question 24

If one Cajun burger has a food cost of $1.20 and a food cost percentage of 35 percent, what is the menu price?

A) $3.45
B) $4.20
C) $11.75
D) $14.95

Question 25

A chef bought a 300 lb side of beef for $1.25 per lb. After he trimmed and cut it into serving-sized portions, he had 225 lbs left. His actual price per pound is now __________.

A) $1.33
B) $1.67
C) $2.40
D) $2.81

Question 26

Which of the following combinations is correct?

A) AS $\to$ as served
B) AP $\to$ as purchased
C) EP $\to$ edible portion
D) all of these

Question 27

Portion cost is the same as __________ cost.

A) EP
B) AP
C) hidden
D) raw food

Question 28

Portion cost = __________.

A) AP ÷ EP
B) hidden costs - yield cost
C) cost of ingredients $\div$ number of portions
D) total cooked weight × serving portion weight

Question 29

Many errors in costing are caused by forgetting __________.

A) to include everything
B) that costs must be based on AP
C) to record the number of portions actually served
D) all of these

Question 30

Table d'hôte menus

A) offer the same dishes every day.
B) usually have four or more courses.
C) list complete meals at given package prices.
D) are more appropriate for dinner menus than lunch menus because they offer more selections.

Question 31

The proper order of courses in a dinner should be

A) appetizer, salad, main dish.
B) soup, salad, main dish.
C) appetizer, soup, salad, main dish.
D) all of these.

Question 32

A prix fixe menu

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.

Question 33

A menu is a list of dishes _____________.

A) to be prepared
B) from which to make selections for a meal
C) served or available to be served at a meal
D) all of these

Question 34

Which of the following is true about the menu?

A) Nearly every aspect of a food service business depends on it.
B) It is the single most important document in the food service business.
C) Purchasing, production, sales, cost accounting, labor management, kitchen layout, and equipment selection are based on it.
D) all of these

Question 35

Which establishment fits this description: The range of its guests includes budget-minded tourists and business people on expense accounts, and its eating areas must therefore range from quick breakfast and sandwich counters to elegant dining rooms and banquet halls?

A) hotel
B) hospital
C) in-plant food service
D) full-service restaurant

Question 36

The menu of a __________ is limited and features inexpensive, easily prepared, and easily served foods for people in a hurry.

A) school
B) hospital
C) catering and banquet operation
D) fast food and take-out operation

Question 37

Which of the following combinations is incorrect?

A) prix fixe $\to$ no choices
B) static $\to$ same dishes every day
C) à la carte $\to$ each item is priced separately
D) cycle $\to$ menu repeats after a certain period

Question 38

If every member of your party ordered different items, but each of you paid exactly the same price, then you were most likely dining at a restaurant with a _____ menu.

A) static
B) prix fixe
C) à la carte
D) table d'hôte

Question 39

Which of the following is the best example of a supplement?

A) a static item added to an à la carte menu
B) the a la carte price of a table d'hôte entree
C) the extra charge for caviar
D) a single package price for each full meal selection

Question 40

Which physical condition places limitations on a menu?

A) your equipment
B) your labor force
C) the foods available to you
D) all of these

Question 41

To maximize the utilization of food, a chef should __________.

A) avoid the use of "minimum-use" perishable ingredients
B) plan production to avoid leftovers and plan ahead for the use of leftovers that do occur
C) use all edible trim and not add items to her menu unless she can use their trimmings
D) all of these

Question 42

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

A) Swiss cheese
B) French bread
C) Maine lobster
D) Swedish meatballs

Question 43

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

A) dried
B) frozen
C) canned
D) all of these

Question 44

A menu degustation ___________________________.

A) may be offered in addition to the regular à la carte menu
B) gives patrons a chance to try a large number of the chef's creations
C) can feature 5 to 12 or even more small courses
D) all of these

Question 45

Using a variety of cooking methods in creating a menu ______________.

A) spreads the work load evenly among the equipment
B) adds variety to the menu
C) keeps some equipment from sitting idle
D) all of these

Question 46

Which combination is incorrect?

A) temperature - Celsius
B) weight - liter
C) volume - milliliter
D) length - meter

Question 47

The boiling point of water is __________?

A) 212°C
B) 100°C
C) 200°F
D) 32°F

Question 48

Hidden costs include ____________________.

A) deep-fryer fat
B) seasonings and spices
C) cooking oils
D) all of these

Question 49

Par stock is _________________________.

A) ingredients left over after a yield test
B) inventory of minimum use goods
C) inventory of goods that an operation must have on hand for operating
D) ingredients required for a particular recipe

Question 50

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) 18 oz.
B) 24 oz.
C) 30 oz.
D) 32 oz.

Question 51

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 60 portions of soup at 8 oz. each?

A) 3 lb
B) 3 lb 8 oz.
C) 3 lb 12 oz.
D) 4 lb 8 oz.

Question 52

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 48 portions of soup at 6 oz. each?

A) 2 lb
B) 2 lb 4 oz.
C) 3 lb
D) 3 lb 8 oz.

Question 53

Fill-in-the-Blanks
For each of the following abbreviations, write out the full name of the unit of measurement in Column A. In Column B, indicate whether it is a unit of weight, volume, or length.
$\begin{array}{lll} &\text { Column A} &\text { Column B }\\1. \text {kg }&\underline{\quad\quad} &\underline{\quad\quad} \\2. \text {l }&\underline{\quad\quad} &\underline{\quad\quad} \\3. \text {qt }&\underline{\quad\quad} &\underline{\quad\quad} \\4.\text { lb} & \underline{\quad\quad} &\underline{\quad\quad} \\5. \text {tsp} & \underline{\quad\quad} &\underline{\quad\quad} \\6. \text {g} &\underline{\quad\quad} &\underline{\quad\quad} \\7. \text {pt} & \underline{\quad\quad} &\underline{\quad\quad} \\8. \text {dl} & \underline{\quad\quad} &\underline{\quad\quad} \\9. \text {cm }&\underline{\quad\quad} &\underline{\quad\quad} \\\end{array}$

Question 54

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

Question 55

Fill in the blanks by making the correct conversion.
-3500 g = __________ kg

Question 56

Fill in the blanks by making the correct conversion.
-5 qt = __________ pt

Question 57

Fill in the blanks by making the correct conversion.
-1¾ lb = __________ oz.

Question 58

Fill in the blanks by making the correct conversion.
-25 dL = __________ L

Question 59

Fill in the blanks by making the correct conversion.
-0.6 kg = __________ g

Question 60

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

Question 61

Measuring solid ingredients by weight is more accurate than by volume.

Question 62

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.

Question 63

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

Question 64

The best way to be sure that a broiled steak is cooked to the right doneness is to use the exact cooking time given in the recipe.

Question 65

Pounds, centigrams, and ounces are all units of weight.

Question 66

Portion cost calculations must be based on EP (edible portion) amounts, because this is the quantity actually served.

Question 67

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

Question 68

To determine portion cost, you divide the cost of all ingredients by the number of portions served.

Question 69

Standardized recipes list the most important ingredients first.

Question 70

Cooking large volumes of food means that you have less difficulty with food spoilage, because of the way large volumes of food hold their heat.

Question 71

Simply changing the shape of a cooking pot without changing the material it is made from canchange the way food cooks in it.

Question 72

"Edible portion" (EP) is another way of saying "as served" (AS).

Question 73

One good way to avoid food waste and leftovers is to use your major ingredients in as many dishes as possible.

Question 74

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

Question 75

A static menu is one that offers the same dishes every day.

Question 76

Serving tart foods with fatty meats violates one of the rules of good menu balance.

Question 77

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

Question 78

Math Review
For each of the math questions, write the correct answer on the lines below.
-Round 7.189 to the nearest tenth.

Question 79

Math Review
For each of the math questions, write the correct answer on the lines below.
-Convert 0.62 into a percent.

Question 80

Math Review
For each of the math questions, write the correct answer on the lines below.
-Convert 623% into a decimal.