Question 1

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

Accepted Answer

Yield percentage is calculated by dividing the edible portion (E.P.) by the as purchased (A.P.) amount and then multiplying by 100.

Question 2

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

Accepted Answer

Ladles are typically used for serving soups, stews, and other liquids, not for portioning ice cream or mashed potatoes.

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.

Accepted Answer

This formula is correct and can be used to calculate the number of servings when portioning with a scoop or ladle.

Question 4

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

Accepted Answer

Portion control allows for consistency in the amount of food being produced, which can then be used to accurately price the menu and control food cost by reducing waste and overproduction.

Question 5

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

Accepted Answer

First, convert 5 pounds to ounces: 5 pounds * 16 ounces/pound = 80 ounces. Then, divide the total cost by the total number of ounces to find the cost per ounce: $4.24 / 80 ounces = $0.053 per ounce. Finally, multiply the cost per ounce by the number of ounces in a serving (4 ounces) to find the cost per serving: $0.053 * 4 ounces = $0.212, which rounds to $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, _____.

Accepted Answer

To find the number of servings, we need to divide the total amount being served by the amount contained in the scoop or ladle. This gives us the number of times we can fill the scoop or ladle with the total amount, which equals the number of servings.

Question 7

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

Accepted Answer

An equal proportion (E.P.) refers to a recipe or a batch of a product that is prepared in equal proportions of each ingredient, but it does not necessarily mean that it is ready to be served to the guests. It may require further processing or cooking.

Question 8

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

Accepted Answer

Portioning foods by count refers to dividing foods based on individual units, such as pieces or items, rather than dividing based on size or weight. Cutting a pie into 7 slices is a method of portioning by size, not 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.

Accepted Answer

The amount to order is found by multiplying the serving portion by the number of people, not dividing.

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.

Accepted Answer

Portion control is the term used in the food service industry to ensure that a specific or designated amount of an item is served to the guest. Yield percentage refers to the amount of usable product obtained after processing, while portion size is the actual size of the serving being offered. Shrinkage refers to the loss of inventory due to various reasons such as spoilage, theft, or errors in 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.

Accepted Answer

The total cost is divided by the total weight in ounces, not pounds, to find the cost of one ounce. Then, the cost per serving can be determined based on the serving size in ounces.

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.

Accepted Answer

The answer of To ensure uniform servings or portions, the...

Question 13

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

Accepted Answer

A scoop is a common method of portioning foods based on their volume. This can be useful for measuring dry goods like flour, sugar, or grains, as well as wet ingredients like sauces, soups, or dressings. Scoops come in various sizes and shapes, and may be made from plastic, metal, or other materials. Using a scoop can help ensure consistency in portion sizes, which can be important for recipe development, food cost control, and serving sizes.

Question 14

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

Accepted Answer

Scoops are specifically designed to serve and portion out varying types of food, such as dressings, ice cream, and muffin batters. While cups and bowls can also be used for these purposes, they are not as precise and consistent in their portions as scoops. Portion scales are typically used for weighing out pre-determined portion sizes, rather than scooping out specific amounts of food.

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.

Accepted Answer

Once the amount of A.P. and E.P. has been determined, it can be converted into a yield percentage by dividing the E.P. weight by the A.P. weight and multiplying by 100. This yield percentage helps in determining the amount of usable food from the purchased amount.

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?

Accepted Answer

According to standard measurements, a No. 8 scoop yields 4 ounces of ice cream. There are 128 fluid ounces in a gallon, so 2.5 gallons of frozen yogurt is equal to 320 fluid ounces. Dividing 320 by 4 (the number of ounces in each serving) gives us 80 servings. Therefore, the correct answer is C, 80 servings.

Question 17

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

Accepted Answer

As Purchased (A.P.) refers to the state of a food product when it is bought in its natural, unprocessed, or raw form before any trimming, cooking, or waste removal.

Question 18

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

Accepted Answer

Count, volume, and weight are commonly used methods in the food service industry to control portion size, but color is not typically used for this purpose.

Question 19

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

Accepted Answer

This formula is used to calculate the number of servings from a given amount of edible portion and the desired serving size.

Question 20

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

Accepted Answer

This is typically true for ice cream scoops, but not necessarily true for all types of scoops.

Quiz 7: Portion Control