Deck 8: Production

Question 1

Applesauce is portioned using a #8 dipper. How many servings may be obtained from a No. 10 can of applesauce?

A) 12
B) 24
C) 40
D) 80

Answer 1

B

Question 2

Which of the following is the best tool for communicating daily production needs to the production staff?

A) the census report
B) standardized recipes
C) production sheets
D) a written memo

Answer 2

C

Question 3

The number etched into a scoop corresponds to the approximate number of servings the scoop will yield from a gallon of product.

Answer 3

False

Question 4

The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140° F to 70° F within two hours. The second stage is to:

A) add ice to the product
B) cool from 70° F to 41° F in an additional four hours
C) cool from 70° F to 40° F in an additional two hours
D) place the product in the freezer

Question 5

The administrative dietitian in a large hospital finds that the cooks spend a great deal of time collecting, measuring and weighing ingredients. What production control approach would contribute to better labor utilization?

A) designing a portion control guide
B) centralized ingredient assembly
C) purchasing ready-prepared foods
D) standardizing recipes to 100 portions

Question 6

Which forecasting model is likely to yield the most accurate forecast?

A) manual tally
B) simple average
C) exponential smoothing
D) moving average

Question 7

A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to be expanded to 50 portions. What yield factor should be used?

A) .12
B) 8.3
C) 30
D) 300

Question 8

Advantages of cooking in a convection oven compared to conventional include uniform heating and reduced cooking time.

Question 9

A recipe is standardized only after it has been tested and adapted for use by a specific foodservice operation.

Question 10

A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how many 2/3 c. servings would you expect to get from this recipe?

A) 90
B) 240
C) 120
D) 180

Question 11

A recipe obtained from a purchased file of quantity recipe calls for the product to be baked at 350°F for 30 minutes in a conventional oven. In your foodservice all baking is done in a convection oven. What direction would you recommend for test baking? Bake at:

A) same temperature and same time
B) 325° and check doneness at 25 minutes
C) 375° and same time
D) 375° for 45 minutes

Question 12

A foodservice operation must be computerized in order to successfully implement forecasting.

Question 13

The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records of:

A) total meal participation
B) leftovers and shortages
C) dishroom plate waste
D) admissions and discharges

Question 14

Foods can be portioned by weight, count or volume measure.