Question 1

A portion scale is operated by the use of a spring and can easily be unbalanced.

Accepted Answer

A portion scale operates by the use of a spring and can easily become unbalanced by factors such as overloading, wear and tear or damage.

Question 2

The volume of 1 cup of cotton balls does not equal the volume of 1 cup of crushed stone.

Accepted Answer

The volume of 1 cup of any substance, including cotton balls or crushed stone, remains constant at 1 cup; what changes is the mass and density of the materials, not their volume when measured in a container of a specific size.

Question 3

A(n) _____ is operated by the use of a spring and can easily be unbalanced.

Accepted Answer

A portion scale is operated by the use of a spring and can easily be unbalanced. A dipper is usually a utensil used to scoop up liquid ingredients, and a baker's balance scale is operated by weights, not a spring. A scoop is just a utensil used for scooping solid ingredients.

Question 4

Recipes or formulas used in food establishments are stated in weights and a portion scale is used.

Accepted Answer

The answer of Recipes or formulas used in food establishments...

Question 5

When weighing liquids, be aware that all liquids do not weigh the same.

Accepted Answer

This is true. The weight of a liquid depends on its density, which can vary widely between different liquids. For example, a gallon of water weighs about 8.3 pounds, while a gallon of gasoline weighs about 6.1 pounds.

Question 6

The pictured scale is called a portion scale.

Accepted Answer

The answer of  The pictured scale is called a...

Question 7

Manufacturers are selling scales based upon the decimal system, where the base number is 10.

Accepted Answer

Most scales sold today are digital and use the decimal system, where weights are measured in units that increase or decrease by powers of 10.

Question 8

72 quarts = _______________ gallons

Accepted Answer

The answer of 72 quarts = _______________ gallons...

Question 9

1.266 gallons equals _______________ ounces (Round your answers to whole number.)

Accepted Answer

The answer of 1.266 gallons equals _______________ ounces (Round your...

Question 10

2432 ounces equals _______________ gallons

Accepted Answer

The answer of 2432 ounces equals _______________ gallons...

Question 11

The food service operator must perform a "can cutting" to determine the quality of the product, how much of the ingredients of the can is product, and how much is liquid. This is called a drained weight test.

Accepted Answer

The statement is correct. A can cutting or drained weight test is used to determine the weight of solid product versus the weight of the liquid in a canned good. The food service operator opens the can and drains any liquid, then weighs the solid product to determine its net weight. This is an important step in food prep because it ensures that the correct amount of ingredients are being used in recipes and that customers are receiving the proper portion sizes.

Question 12

The total weight of the following recipe ingredients: 14 ounces butter, 2 pounds 10 ounces sugar, 10 ounces cake flour, 1 pound 1 ounce baking powder, 5 ounces dry milk, and 1  pints of water, is

Accepted Answer

The answer of The total weight of the following recipe...

Question 13

In food establishments the more exact recipes or formulas are stated in weights, necessitating the use of a _____.

Accepted Answer

A balance baker's scale is necessary for measuring precise weights in recipes or formulas in food establishments.

Question 14

18 tablespoons equals _______________ teaspoons

Accepted Answer

The answer of 18 tablespoons equals _______________ teaspoons...

Question 15

If 2 pounds of liquid milk are required in a recipe, this can be quickly measured by volume as 1 fluid pint since 2 pounds of liquid equals 1 fluid pint, or if 1 pound of whole eggs is needed, this can be measured as fluid pint.

Accepted Answer

2 pounds of liquid milk equal 4 cups, not 1 fluid pint. And 1 pound of whole eggs cannot be measured as a fluid pint.

Question 16

A portion scale is the best type of scale to use because it ensures accuracy with the use of weight.

Accepted Answer

A portion scale is not necessarily the best type of scale for all situations; it is designed for portion control rather than precision weighing, which may not ensure the highest accuracy for all types of measurements.

Question 17

E.P. is a term used to refer to the weight of a product after it has been cleaned, trimmed, boned, and so forth. At this point, all the nonedible parts have been removed.

Accepted Answer

E.P. stands for "edible portion," which refers to the weight of a food product after it has been cleaned, trimmed, boned, and all non-edible parts have been removed.

Question 18

A.P. is a term used to refer to the volume of a product as it was purchased.

Accepted Answer

A.P. stands for "as purchased" which refers to the weight or quantity of a product as it was originally bought, not the volume.

Question 19

There are two essential kinds of measurement practiced in a food service operation. Both are extremely important for having and maintaining a successful operation. They are ingredient measurement and portion measurement.

Accepted Answer

Both ingredient measurement and portion measurement are essential for a successful food service operation. Ingredient measurement ensures consistency and accuracy in recipes, while portion measurement helps control costs and maintain consistent serving sizes.

Question 20

_____ are used to serve many foods as well as to control the portion size.

Accepted Answer

Scoops are specifically designed to measure out a precise amount of a food or ingredient, making them perfect for controlling portion size. Cups and bowls can be used for serving many foods, but may not be as accurate for portion control. Spoons can be used for portion control, but may not be as precise as a scoop.

Quiz 5: Weights and Measures