Question 1

Applesauce is portioned using a #8 dipper. How many servings may be obtained from a No. 10 can of applesauce?&#10;A) 12&#10;B) 24&#10;C) 40&#10;D) 80

Accepted Answer

A #8 dipper serves approximately 1/2 cup portions. A No. 10 can holds about 12-13 cups, so it yields around 24 servings of 1/2 cup each.

Question 2

Which of the following is the best tool for communicating daily production needs to the production staff?&#10;A) the census report&#10;B) standardized recipes&#10;C) production sheets&#10;D) a written memo

Accepted Answer

Production sheets are specifically designed to communicate daily production needs to the production staff, detailing what needs to be prepared, the quantity, and sometimes the timing.

Question 3

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

Accepted Answer

The number etched into a scoop actually corresponds to the number of scoops needed to make a quart (32 ounces) of the product, not a gallon.

Question 4

The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140&#176; F to 70&#176; F within two hours. The second stage is to:&#10;A) add ice to the product&#10;B) cool from 70&#176; F to 41&#176; F in an additional four hours&#10;C) cool from 70&#176; F to 40&#176; F in an additional two hours&#10;D) place the product in the freezer

Accepted Answer

The answer of The Food Code recommends two-stage cooling. The...

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

Accepted Answer

Centralized ingredient assembly helps in organizing and preparing ingredients in one central location before they are needed for meal production, which streamlines the process and saves time for cooks who would otherwise spend a significant amount of time collecting, measuring, and weighing ingredients individually. This approach improves labor utilization by making the preparation process more efficient.

Question 6

Which forecasting model is likely to yield the most accurate forecast?&#10;A) manual tally&#10;B) simple average&#10;C) exponential smoothing&#10;D) moving average

Accepted Answer

The answer of Which forecasting model is likely to yield...

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?&#10;A) .12&#10;B) 8.3&#10;C) 30&#10;D) 300

Accepted Answer

To calculate the yield factor, divide the desired number of portions (50) by the original number of portions (6). This gives a yield factor of approximately 8.3.

Question 8

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

Accepted Answer

Convection ovens circulate hot air using a fan, providing uniform heating and often reducing cooking time compared to conventional ovens that rely on radiant heat from the oven walls.

Question 9

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

Accepted Answer

A recipe is considered standardized for a specific foodservice operation once it has been tested and adapted to produce consistent results within that operation's unique conditions, including equipment, ingredient sources, and skill level of staff.

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?&#10;A) 90&#10;B) 240&#10;C) 120&#10;D) 180

Accepted Answer

The answer of A standardized recipe for a casserole indicates...

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

Accepted Answer

The answer of A recipe obtained from a purchased file...

Question 12

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

Accepted Answer

The answer of A foodservice operation must be computerized in...

Question 13

The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records of:&#10;A) total meal participation&#10;B) leftovers and shortages&#10;C) dishroom plate waste&#10;D) admissions and discharges

Accepted Answer

The answer of The best means to evaluate the accuracy...

Question 14

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

Accepted Answer

The answer of Foods can be portioned by weight, count...

Question 15

Match between columns&#10;                        Premises: Cooking food in liquid just below the boiling point.&#10;Cooking food in liquid just below the boiling point.&#10;Cooking food in liquid just below the boiling point.&#10;Cooking food in liquid just below the boiling point.&#10;Cooking food in liquid just below the boiling point.&#10;Browning the surface of meat quickly over high heat.&#10;Browning the surface of meat quickly over high heat.&#10;Browning the surface of meat quickly over high heat.&#10;Browning the surface of meat quickly over high heat.&#10;Browning the surface of meat quickly over high heat.&#10;Cooking quickly in a small amount of fat.&#10;Cooking quickly in a small amount of fat.&#10;Cooking quickly in a small amount of fat.&#10;Cooking quickly in a small amount of fat.&#10;Cooking quickly in a small amount of fat.&#10;Cooking by dry heat, usually in an oven.&#10;Cooking by dry heat, usually in an oven.&#10;Cooking by dry heat, usually in an oven.&#10;Cooking by dry heat, usually in an oven.&#10;Cooking by dry heat, usually in an oven.&#10;Cooking in a small amount of water which may be either boiling or simmering.&#10;Cooking in a small amount of water which may be either boiling or simmering.&#10;Cooking in a small amount of water which may be either boiling or simmering.&#10;Cooking in a small amount of water which may be either boiling or simmering.&#10;Cooking in a small amount of water which may be either boiling or simmering.

Accepted Answer

The Answer of sautéing and searing and stewing and baking is...

Deck 8: Production