Deck 6: Food Production

Question 1

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

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

Answer 1

D

Question 2

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

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

Answer 2

C

Question 3

Which of the following does NOT describe a recipe?

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

Answer 3

D

Question 4

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

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

Question 5

MATCHING.

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

Question 6

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

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

Question 7

Exponential smoothing is an example of ________ forecasting.

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

Question 8

MATCHING.
A)use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B)inducing heat by molecular action of waves entering food
C)transfer of heat through direct contact of one object or substance with another
D)use of air movement to distribute heat
Food production is found in the ________ component of the foodservice systems model.

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

Question 9

Overproduction occurs when:

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

Question 10

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

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

Question 11

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

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

Question 12

MATCHING.

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

Question 13

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)A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe.
D)Production costs can be reduced because less skilled employees will be used to do preparation activities.

Question 14

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)170
C)162
D)160

Question 15

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

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

Question 16

MATCHING.

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

Question 17

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

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

Question 18

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

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

Question 19

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

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

Question 20

MATCHING.

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

Question 21

The "Combi" oven gets its name because it:

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

Question 22

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

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

Question 23

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)purchased amount.
C)standard portion size.
D)yield.

Question 24

A convection oven differs from a deck oven in that:

A)a deck oven allows for very low temperature cooking,the convection 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)the convection oven has a fan to circulate heat,the deck oven does not.
D)a deck oven allows for the use of steam during cooking,the convection oven does not.

Question 25

The most expensive energy source is ________.

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

Question 26

Infrared ovens heat food by:

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

Question 27

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

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

Question 28

Examples of moist heating cooking methods include:

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

Question 29

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

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

Question 30

A #8 disher will yield which size portions?

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

Question 31

A recipe for 100 servings contains 25 pounds of ground beef,10 pounds of pasta,10 pounds of tomato paste,and 5 pounds of cheese.You are adjusting this recipe using the factor method and have determined your conversion factor is 5.How many pounds of ground beef will be in your new recipe?

A)12.5 pounds
B)125 pounds
C)5 pounds
D)Unable to calculate because desired number of servings is not given for the adjusted recipe.

Question 32

Electricity is sold and billed as ________.

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

Question 33

A "clamshell" is:

A)a steam jacketed kettle,which is floor mounted,can be tilted,and includes a rotating agitation attachment.
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)an oven that incorporates both steam and heat to cook food.

Question 34

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

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

Question 35

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

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

Question 36

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

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

Question 37

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))25
C)10
D)40

Question 38

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)23 lbs.
B)4)5 lbs.
C)45 lbs.
D)10 lbs.

Question 39

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 boost heaters operational at all times.
C)Deliming the dish machine routinely.
D)Having power dryers run continually instead of start and stop with each rack.

Question 40

________ is a unit of measure of electric current.

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

Question 41

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

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

Question 42

A recommended energy conservation practice in a bakery would be:

A)leave the ovens on overnight to reduce the added energy needed to preheat them.
B)turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed.
C)turn the ovens on 15-20 minutes before the first product is ready to go into the oven.
D)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.

Question 43

BTU is the abbreviation for what indicator of energy use ________.

Question 44

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

Question 45

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

Question 46

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 47

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

Question 48

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

Question 49

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

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

Question 50

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

Question 51

Horsepower is a unit of power equal to 746 watts.

Question 52

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

Question 53

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

Question 54

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

Question 55

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

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

Question 56

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

Question 57

The least sophisticated forecasting method is exponential smoothing.

Question 58

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

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

Question 59

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

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

Question 60

High efficiency gas burners produce more BTUs:

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

Question 61

List at least three foodservice products that could be recycled.

Question 62

ENERGY STAR® 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?