Question 1

No matter how detailed a recipe may be, it assumes the cook ___________.
A) has certain knowledge
B) knows how to measure ingredients
C) understands the terminology it uses
D) all of these

Accepted Answer

A recipe assumes the cook has certain knowledge, knows how to measure ingredients, and understands the terminology used.

Question 2

A written recipe cannot tell you everything, and some judgment by the cook is always required because __________.
A) food products are not uniform
B) kitchens do not have the same equipment
C) it is impossible to give exact instructions for many processes
D) all of these

Accepted Answer

All the options listed are reasons why a written recipe cannot account for every variable in cooking. Food products vary in quality and characteristics, kitchen equipment can differ significantly, and many cooking processes cannot be precisely detailed in writing, requiring the cook's judgment.

Question 3

A standardized recipe is a customized recipe developed by an operation __________.
A) for its own cooks
B) using its own equipment
C) to be served to its own patrons
D) all of these

Accepted Answer

A standardized recipe is developed by an operation specifically for its own cooks, using its own equipment, and to be served to its own patrons, making it customized to the operation's specific conditions and needs.

Question 4

Which of the following is not true regarding standardized recipes?
A) They have limitations.
B) Their function is to control quality and quantity.
C) They are basically the same as instructional recipes.
D) They contain very precise and detailed information about ingredients, equipment, directions, plating, and cleaning up.

Accepted Answer

Standardized recipes are specifically designed for use in food service operations to ensure consistent quality and quantity, and they differ from instructional recipes, which are more commonly found in cookbooks and are intended for the general public. Standardized recipes include detailed information tailored to the needs of a specific operation, which is not always the case with instructional recipes.

Question 5

The AP weight of an item is the weight of that item when it __________.
A) is served
B) is purchased
C) has been cooked
D) has been trimmed of all nonedible or nonservable parts

Accepted Answer

The AP (As Purchased) weight refers to the weight of an item at the time it is purchased, before any processing like trimming or cooking.

Question 6

The EP weight of an item is the weight of that item when it __________.
A) is served
B) is purchased
C) has been cooked
D) has been trimmed of all nonedible or nonservable parts

Accepted Answer

The EP (Edible Portion) weight of an item refers to its weight after it has been trimmed of all nonedible or nonservable parts, making it ready for consumption.

Question 7

Weight is used most often for measuring __________, whereas volume is used most often for measuring _________.
A) solid, liquid
B) liquid, solid
C) portions, units
D) units, portions

Accepted Answer

Weight is typically used to measure solid substances because it provides a more accurate and consistent measurement, while volume is most commonly used for liquids since they can easily conform to the shape of their container, making volumetric measurement more practical.

Question 8

Count, weight, volume, weight, even division, and standard fill are all methods for ensuring __________ control.
A) quality
B) portion
C) ingredient
D) conversion

Accepted Answer

Portion control is ensured through methods such as count, weight, volume, even division, and standard fill, as these techniques help in managing the quantity of food or ingredients served or used, maintaining consistency and controlling costs.

Question 9

Ladles, scoops, and kitchen spoons are all tools that are used to portion food by __________.
A) count
B) weight
C) volume
D) standard fill

Accepted Answer

Ladles, scoops, and kitchen spoons are used to portion food by volume, as they measure the space that an ingredient occupies rather than its weight or count.

Question 10

Which of the following combinations is correct?
A) lb $\to$ pound
B) tbsp $\to$ teaspoon
C) tsp $\to$ tablespoon
D) all of these

Accepted Answer

A) lb $\to$ pound is correct. "lb" is the abbreviation for "pound," derived from the Latin word "libra." B) and C) are incorrect because "tbsp" stands for "tablespoon," not teaspoon, and "tsp" stands for "teaspoon," not tablespoon.

Question 11

Which of the following combinations is incorrect in the metric system?
A) volume $\to$ liter
B) length $\to$ meter
C) weight $\to$ pound
D) temperature $\to$ degree Celsius

Accepted Answer

In the metric system, weight is measured in kilograms, not pounds. Pounds are used in the imperial system.

Question 12

Which of the following is the correct series of metric prefixes if they are arranged from the smallest (1/1000) $\to$ the largest (1000)?
A) kilo $\to$ deci $\to$ centi $\to$ milli
B) deci $\to$ milli $\to$ kilo $\to$  centi
C) centi $\to$ kilo $\to$ milli $\to$ deci
D) milli $\to$ centi $\to$ deci $\to$ kilo

Accepted Answer

The correct order from smallest (1/1000) to largest (1000) is milli (1/1000), centi (1/100), deci (1/10), kilo (1000).

Question 13

A centiliter is __________.
A) 1000 liters
B) 1/10 of a liter
C) 1/100 of a liter
D) 1/1000 of a liter

Accepted Answer

A centiliter is 1/100 of a liter, as "centi-" denotes a hundredth part.

Question 14

Which of the following statements is correct?
A) A centiliter is about 2 quarts.
B) 32°C is the freezing point of water.
C) A meter is about the same as a foot.
D) A kilogram is a little more than 2 lbs.

Accepted Answer

A kilogram is equivalent to approximately 2.20462 pounds, making it a little more than 2 lbs.

Question 15

To convert the yield of a recipe to a different number, you must first calculate the __________.
A) new quantity
B) old total yield
C) new total yield
D) conversion factor

Accepted Answer

The conversion factor is essential for adjusting a recipe's yield to a different number. It is calculated by dividing the desired yield by the original yield, and it is used to scale the quantities of ingredients accordingly.

Question 16

The conversion factor is calculated by __________.
A) dividing the new yield by the old yield
B) dividing the old yield by the new yield
C) multiplying the new yield by the old yield
D) none of these

Accepted Answer

The conversion factor is calculated by dividing the new yield by the old yield.

Question 17

The recipe conversion factor is multiplied by the __________ to determine the new quantity.
A) total yield
B) recipe cost
C) old quantity
D) portion size

Accepted Answer

The recipe conversion factor is used to adjust the quantities of ingredients in a recipe, so it is multiplied by the old quantity of each ingredient to determine the new quantity needed.

Question 18

You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz. of sauce.
A) 3, 48
B) 3, 40
C) 2.5, 48
D) none of these

Accepted Answer

To adjust the recipe from 8 to 12 portions, you increase each ingredient by 50% (since 12 is 50% more than 8). 2 lbs of beef becomes 3 lbs (2 * 1.5 = 3), and 32 oz of sauce becomes 48 oz (32 * 1.5 = 48).

Question 19

If a recipe calls for 5 lbs ground beef to make 20 four-oz. burgers, how much beef is needed to make 60 6-oz. burgers?
A) 20
B) 22.5
C) 30
D) 32

Accepted Answer

The original recipe uses 5 lbs of ground beef to make 20 burgers, each weighing 4 oz. This means the total weight of beef used is 5 lbs * 16 oz/lb = 80 oz. For 60 6-oz. burgers, the total weight needed is 60 * 6 oz = 360 oz. Converting 360 oz to pounds (360 oz / 16 oz/lb) gives 22.5 lbs.

Question 20

What factors can cause problems if you are making a very large recipe conversion (e.g., from 8 to 300 portions or from 600 portions to 6)?
A) ingredients
B) mixing methods
C) evaporation rates
D) all of these

Accepted Answer

When scaling recipes up or down significantly, all these factors can cause problems. Ingredients may not behave the same way in larger or smaller quantities, mixing methods that work for small batches might not be effective for large ones, and evaporation rates can affect the consistency and flavor of the final product.

Quiz 4: Basic Principles of Cooking and Food Science

No matter how detailed a recipe may be, it assumes the cook ___________.

A written recipe cannot tell you everything, and some judgment by the cook is always required because __________.

A standardized recipe is a customized recipe developed by an operation __________.

Which of the following is not true regarding standardized recipes?

The AP weight of an item is the weight of that item when it __________.

The EP weight of an item is the weight of that item when it __________.

Weight is used most often for measuring __, whereas volume is used most often for measuring _.

Count, weight, volume, weight, even division, and standard fill are all methods for ensuring __________ control.

Ladles, scoops, and kitchen spoons are all tools that are used to portion food by __________.

Which of the following combinations is correct?

Which of the following combinations is incorrect in the metric system?

Which of the following is the correct series of metric prefixes if they are arranged from the smallest (1/1000) $\to$ the largest (1000) ?

A centiliter is __________.

Which of the following statements is correct?

To convert the yield of a recipe to a different number, you must first calculate the __________.

The conversion factor is calculated by __________.

The recipe conversion factor is multiplied by the __________ to determine the new quantity.

You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _ lbs of beef and _ oz. of sauce.

If a recipe calls for 5 lbs ground beef to make 20 four-oz. burgers, how much beef is needed to make 60 6-oz. burgers?

What factors can cause problems if you are making a very large recipe conversion (e.g., from 8 to 300 portions or from 600 portions to 6) ?