Deck 6: Food Production

Question 1

Which of the following pieces of equipment is critical for an ingredient room area?

A) scale
B) small steam jacketed kettle
C) induction heating plate
D) electronic thermometer

Answer 1

A

Question 2

The art and science of estimating events in the future is termed _____________.

A) production demand
B) procurement
C) forecasting
D) production scheduling

Answer 2

C

Question 3

The most suitable forecasting method for short-term forecasts in foodservice is _____________.

A) historical records
B) time series
C) exponential smoothing
D) regression

Answer 3

B

Question 4

Food production is found in the _____________ component of the foodservice systems model.

A) control
B) input
C) transformation
D) output

Question 5

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B) use of air movement to distribute heat
C) inducing heat by molecular action of waves entering food
D) transfer of heat through magnetically charged air
E) transfer of heat through direct contact of one object or substance with another
Induction

Question 6

Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.

A) factor
B) percentage
C) direct reading table
D) home-size adjustment

Question 7

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B) use of air movement to distribute heat
C) inducing heat by molecular action of waves entering food
D) transfer of heat through magnetically charged air
E) transfer of heat through direct contact of one object or substance with another
Convection

Question 8

The concept of handling loss is a component of the _____________ recipe adjustment method.

A) factor
B) direct reading table
C) percentage
D) home-size conversion

Question 9

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B) use of air movement to distribute heat
C) inducing heat by molecular action of waves entering food
D) transfer of heat through magnetically charged air
E) transfer of heat through direct contact of one object or substance with another
Conduction

Question 10

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

A) experience as a cook
B) understanding of use of production equipment such as steamers, kettles, and ovens
C) ability to compute simple math calculations
D) ability to prepare soups, sauces, and vegetables

Question 11

Which of the following does NOT describe a recipe?

A) A formula in which weighed and measured ingredients are combined in specific procedures.
B) A communication tool from the manager to production employees.
C) A quantity and quality control tool defining a standard for each product.
D) An action plan defining cook assignments, prepreparation needs, and a preparation time schedule.

Question 12

Exponential smoothing is an example of _____________ forecasting.

A) intuition
B) time series
C) causal
D) subjective

Question 13

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B) use of air movement to distribute heat
C) inducing heat by molecular action of waves entering food
D) transfer of heat through magnetically charged air
E) transfer of heat through direct contact of one object or substance with another
Radiation

Question 14

Which of the following is most likely to occur if a centralized ingredient room is used?

A) When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes, either 20 or 30 pounds of the ground beef will be used to prepare
That recipe so that no ground beef is wasted.
B) Food items will taste differently depending on which cook prepared them because the cooks will have access to spices, thus can season food items to their taste.
C) Production costs can be reduced because less skilled employees will be used to do preparation activities.
D) A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe.

Question 15

The transformation of food inputs into meal outputs occurs in the _____________ subsystem.

A) procurement
B) production
C) safety, sanitation, and maintenance
D) distribution and service

Question 16

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

A) intuition
B) moving average
C) exponential smoothing
D) regression

Question 17

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve

A) cooking all of the carrots at one time and holding in batches of 25 for service.
B) determining how many carrots would be served in an hour and cooking that batch all at one time.
C) cooking single pans of carrots just in time for service.
D) determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch.

Question 18

Which of the following is not usually included as part of production scheduling?

A) quantity of food to requisition from storage
B) employee work assignments
C) quantities to produce of a given recipe
D) expected yield from a recipe

Question 19

A coffee-shop is open Monday through Friday each week. Records for the week show the following numbers of bowls of chili were sold: 160, 140, 135, 185, and 190. Using a three-day moving average, what quantity would the manager recommend be prepared for Monday of the second week?

A) 145
B) 160
C) 162
D) 170

Question 20

Overproduction occurs when

A) more food than is needed is produced.
B) forecasting is accurately done.
C) less food than is needed is produced.
D) historical records are used to determine production needs.

Question 21

Examples of moist heating cooking methods include

A) poaching, blanching, braising.
B) roasting, grilling, frying.
C) broiling, roasting, barbecuing.
D) baking, holding, proofing.

Question 22

Thawing frozen meats in a refrigerator causes the refrigerator to use _____________ energy.

A) more
B) the same amount of
C) less

Question 23

Electricity is sold and billed as

A) BTUs.
B) gallons.
C) Thousands of Cubic Feet.
D) kilowatt-hours.

Question 24

A convection oven differs from a deck oven in that

A) the convection oven has a fan to circulate heat, the deck oven does not.
B) food is placed directly on a heated solid rack in convection ovens and goes on wire racks in a deck oven.
C) a deck oven allows for the use of steam during cooking, the convection oven does not.
D) a deck oven allows for very low temperature cooking, the convection oven does not.

Question 25

The reason that food heated on a paper plate does not burn in a microwave oven is

A) the wooden fibers in paper are not a good conductor of heat.
B) microwaves cannot penetrate paper.
C) microwaves create heat by agitating water molecules in food.
D) microwaves are transmitted from the top of the oven and targeted only to enter the food, not the plate.

Question 26

A #8 disher will yield which size portions?

A) 1/4 cup
B) 1/3 cup
C) 1/2 cup
D) 1 cup

Question 27

If a 6-ounce spoodle is used to portion beef stew, what do we know about that portion of stew?

A) It will weigh 6 ounces.
B) It will contain 6 ounces of meat.
C) It will be the same size serving as one dished with a #6 disher.
D) Its volume will be equivalent to 3/4 cup.

Question 28

Which of the following is an example of direct energy usage?

A) food waste disposal
B) refrigeration storage
C) lighting
D) air conditioning

Question 29

Which of the following is an example of energy conservation with the dishwashing process?

A) Using hot water to rinse dishes during the scraping process.
B) Having power dryers run continually instead of start and stop with each rack.
C) Having boost heaters operational at all times.
D) Deliming the dishmachine routinely.

Question 30

Infrared ovens heat food by

A) having direct contact with the pan holding the food, which gets hot, and then heats the food.
B) having fans to circulate the heat and cook the food.
C) having electrical magnetic fields excite the molecules in the metal pan holding the food which in turn heats the food.
D) having waves of energy penetrate the food item and induce heat by molecular action.

Question 31

The "Combi" oven gets its name because it

A) can do both frying and baking in the same piece of equipment.
B) combines conduction and convection heat transfer in one piece of equipment.
C) has both convected air and steam in one piece of equipment.
D) combines the ability to bake and broil in one piece of equipment.

Question 32

Ordering a box of 113 apples is a form of portion control because the manager knows that

A) there will be 113 apples in the box.
B) each apple will weigh 113 grams.
C) the AP weight of the apples will be 113% of the EP weight.
D) the handling loss of the apples will be 1-13%.

Question 33

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

A) 4
B) 40
C) )25
D) 10

Question 34

If the ground beef is known to have a cooking yield of 45%, how much ground beef would need to be purchased to provide 10 pounds EP?

A) 4.5 lbs.
B) 10 lbs.
C) 23 lbs.
D) 45 lbs.

Question 35

If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________.

A) $.40
B) $.62
C) $.80
D) $1.60

Question 36

Having 20 pounds of 5-ounce raw, boneless, chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n)

A) edible portion amount.
B) yield.
C) purchased amount.
D) standard portion size.

Question 37

Which of the following uses the most energy in a foodservice operation?

A) climate control (heating and cooling) equipment
B) refrigeration equipment
C) cooking equipment
D) water heaters

Question 38

The most expensive energy source is _____________.

A) electricity
B) natural gas
C) oil
D) propane gas

Question 39

_____________ is a unit of measure of electric current.

A) Amprere
B) BTU
C) Therm
D) Volt

Question 40

A "clamshell" is

A) an oven that incorporates both steam and heat to cook food.
B) a grill with hinged cooking top that allows grilling of both sides of a product simultaneously.
C) a fryer with an airtight lid which allows for frying under pressure.
D) a steam jacketed kettle, which is floor mounted, can be tilted, and includes a rotating agitation attachment.

Question 41

A recommended energy conservation practice in a bakery would be

A) turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed.
B) turn the ovens on 15-20 minutes before the first product is ready to go into the oven.
C) place the product in the oven and turn the oven on as the quality of most bakery items will not be affected by being baked in a non-preheated oven.
D) leave the ovens on overnight to reduce the added energy needed to preheat them.

Question 42

High efficiency gas burners produce more Btus

A) from less gas
B) from the same amount of gas
C) from more gas

Question 43

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ____________.

A) 1 -2 %
B) 4-5%
C) 7-8%
D) 10-11%

Question 44

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Question 45

Using standardized recipes likely will result in variations in product yield.

Question 46

Which of the following is the largest component of foodservice waste?

A) packaging.
B) food waste
C) soiled disposable products (cleaning cloths, napkins, takeout containers, etc)
D) fats, oil, grease.

Question 47

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

Question 48

The least sophisticated forecasting method is exponential smoothing.

Question 49

Tailoring a recipe to meet a particular purpose in a specific operation is known as recipe formatting.

Question 50

Foodservice operations use about one and half times more energy as other commercial buildings.

Question 51

The primary advantage of using a pulper is that is reduces the volume of waste.

Question 52

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

Question 53

The process that is used to set the color of and destroy enzymes in vegetables and loosen skins on vegetables and fruits to make them easier to peel is known as blanching.

Question 54

Sauteing means to cook quickly in a small amount of fat.

Question 55

______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

A) Incineration.
B) Composting
C) Compacting
D) Pulping

Question 56

Use of compact or T8 fluorescent lamps in foodservice operations will result in

A) less energy use
B) no change in energy use
C) increased energy use

Question 57

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

Question 58

is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?