Question 1

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.

Accepted Answer

The answer of Math Review
For each of the math questions,...

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Which of the following combinations is incorrect?

Accepted Answer

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 4

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.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 5

Which of the following is correct?

Accepted Answer

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 6

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?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 7

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

Accepted Answer

The answer of Math Review
For each of the math questions,...

Question 8

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.

Accepted Answer

The answer of Math (U.S.)
-The total cost of the ingredients...

Question 9

Does one L of sugar equal one kg of sugar?

Accepted Answer

A) True 
 B)False

Question 10

Par stock is _________________________.

Accepted Answer

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 11

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

Accepted Answer

The answer of Math (U.S.)
-If the price of whole chickens...

Question 12

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?

Accepted Answer

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

Question 13

A menu is a list of dishes _____________.

Accepted Answer

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 14

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?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 15

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

Accepted Answer

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

Question 16

A prix fixe menu

Accepted Answer

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 17

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.

Accepted Answer

The answer of Math Review
For each of the math questions,...

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.

Accepted Answer

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

Question 19

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

Accepted Answer

The answer of Math Review
For each of the math questions,...

Question 20

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.

Accepted Answer

A) True 
 B)False

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.