Deck 7: Portion Control

Question 1

As purchased (A.P.) divided by (÷) edible portion (E.P.) = yield percentage.

Answer 1

False

Question 2

Ladles are used to portion ice cream, mashed potatoes, and other semiliquids.

Answer 2

False

Question 3

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, use the following formula: Amount portioned ÷ scoop or ladle content = number of servings.

Answer 3

True

Question 4

Portion control is helpful in controlling food production, pricing the menu, purchasing, and controlling food cost.

Question 5

A 5-pound box of frozen mixed vegetables costs $4.24. How much does a 4-ounce serving cost?

A) $0.05
B) $4.24
C) $1.06
D) $0.21

Question 6

To find the number of servings of a particular amount of food or liquid when portioning with a scoop or ladle, _____.

A) divide the amount being served into the amount contained in the scoop or ladle
B) multiply the amount contained in the scoop or ladle by the amount being served
C) divide the amount contained in the scoop or ladle into the amount being served
D) multiply the amount being served by the amount contained in the scoop or ladle

Question 7

A product that is ready to be served to the guests is called an equal proportion (E.P.).

Question 8

Cutting a pie into 7 slices is considered a method of portioning foods by count.

Question 9

When ordering food for a specific number of people, the amount to order can be found by dividing the amount of the serving portion by the number of people to be served.

Question 10

_____ is a term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest.

A) Yield percentage
B) Portion size
C) Shrinkage
D) Portion control

Question 11

To find the cost per serving, the total weight of the item is converted into pounds and divided into the total cost to find the cost of one ounce.

Question 12

To ensure uniform servings or portions, the preparation crew and serving personnel must be instructed in the proper use of cups and quarts when portioning food.

Question 13

A scoop is considered a method of portioning foods by volume.

Question 14

_____ are used to serve and portion such foods as dressings, rice, meat patties, croquette mixtures, ice cream, and muffin batters.

A) Portion scales
B) Scoops
C) Cups
D) Bowls

Question 15

Once it has been determined how much of an A.P. product is waste and how much is E.P., the person ordering food can convert this to a yield percentage.

Question 16

How many servings can be obtained from 2.5 gallons of frozen yogurt if a No. 8 scoop is used to portion out the ice cream?

A) 20 servings
B) 40 servings
C) 80 servings
D) 60 servings

Question 17

When a raw food product is purchased in its natural state, this is called as purchased (A.P.).

Question 18

Which of the following is not a basic method used in the food service industry to control portion size?

A) count
B) volume
C) weight
D) color

Question 19

Edible portion (E.P.) ÷ serving portion = number of servings.

Question 20

The number stamped into a scoop indicates the number of scoops it will take to make a quart.

Question 22

How many -ounce glasses of orange juice can be obtained from 5 gallons of orange juice? _______________ glasses

Question 23

A product that is ready to be served to the guests is called a(n) __________________ __________________.

Question 24

A certain percentage of the weight of the product that is lost through cooking is called ____________________.

Question 25

A 2 -pound box of frozen corn costs $1.55. A 7 pound box of lima beans costs $1.13 per pound. What is the cost of a 5-ounce serving of succotash? $______________

Question 26

There is a breakfast for 176 guests. How many pounds of sausage should be ordered if each guest is to receive 4 sausages and there are 10 sausages to the pound? (Round your answers to whole number.) ______________ pounds

Question 27

How many servings of tomato soup can be obtained from a 5-gallon kettle, using a -cup ladle?

A) 80 servings
B) 106 servings
C) 53 servings
D) 60 servings

Question 28

The chef will roast a pork tenderloin after it has been fabricated. The pork loin weighs 5.5 pounds. Ten ounces are lost through shrinkage. How many 8-ounce portions can be obtained after cooking?

A) 9 portions
B) 11 servings
C) 12 servings
D) 8 portions

Question 30

How many 4-pound bags of Sichuan vegetable mix must be opened to serve 55 people if each one is to receive a 3-ounce serving? (Round your answers to whole number.) ______________ bags

Question 31

Work each problem. Round answers to the nearest cent. If frozen corn cost $12.18 for a 7-pound box, how much does a 5-ounce serving cost? $_______________/serving

Question 32

A product that is ready to be served to guests is called _____.

A) shrinkage
B) as purchased (A.P.)
C) ideal portion
D) an edible portion (E.P.)

Question 33

____________________ ____________________ is a term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest.

Question 35

Round percent answers to the nearest tenth. What is the yield percentage of a 6-pound chicken? The chicken lost 2 pounds and 10 ounces after fabrication and shrinkage. _______________%

Question 36

When ordering food for a specific number of people, the amount to order can be found by:

A) multiplying the number of people to be served by the amount of the serving portion
B) multiplying the amount of the serving portion by the number of people to be served
C) dividing the amount of the serving portion by the number of people to be served
D) dividing the number of people to be served by the amount of the serving portion

Question 37

When a raw food product is purchased in its natural state, this is called ____________________ ____________________.

Question 40

When a raw food product is purchased in its natural state, this is called _____.

A) shrinkage
B) as purchased (A.P.)
C) pre-portioned servings
D) edible portion (E.P.)

Question 42

What is the yield percentage of a 25-pound salmon? The salmon lost 3 pounds and 9 ounces after fabrication. Each guest receives a 6-ounce portion. How many 25-pound salmon must be ordered to serve 200 guests?

Question 44

What is the yield percentage of a 24-pound turkey? The turkey lost 9 pounds and 5 ounces after fabrication and shrinkage. Each guest receives an 8-ounce portion. How many 24-pound turkeys must be ordered to serve 300 guests?