Quiz 1 FPP 4330

Question 1

Benefits of Standardized recipes

Answer 1

1. Consistent Nutrient Content
2. Consistent Quality
3. Labor Cost Control
4. Efficient inventory purchasing
5. Efficient inventory control
6. Consistent Portion cost (menu pricing can stay the consistent)

Question 2

What is included in a standardized recipe?

Answer 2

Ingredients, Amounts in volume (liquids) or in weight (dry), Directions/procedure, HACCP/CCP directions, Recipe substitutions, Holding for service directions, and plating instructions.

Make sure it is done in landscape format and one page per recipe.

Question 3

1 Tbsp = ? fl oz

Answer 3

1/2 fl oz

Question 4

1 cup = ? tbsp
1/2 cup = ?
1/4 cup = ?

Answer 4

16 Tbsp
8 Tbsp
4 Tbsp

Question 5

1 Tbsp = ? tsp

Answer 5

3 tsp

Question 6

1 cup = ? fl oz

Answer 6

8 fl oz

Question 7

to taste or a pinch = ? tsp

Answer 7

1/4 tsp

Question 8

1 pint = ? cups

Answer 8

2 cups ( 16 fl oz)

Question 9

1 quart = ? cups or

Answer 9

4 cups or 2 pints (32 fl oz)

Question 10

1 gallon = ? cups

Answer 10

16 cups or 4 quarts (128 fl oz)

Question 11

Dry Weight 16 oz = ?

Answer 11

1 pound

Question 12

How to calculate conversion factor?

Answer 12

New yield (# of portions) / Old yield

Question 13

How to calculate portion size conversion factor?

Answer 13

new yield x new portion size / old yield x old portion size

Question 14

If a dry ingredient is less than ? ounces then you would use volumetric instead of weight.

Answer 14

1 ounce

Question 15

If you can’t __ it you can’t __ it

Answer 15

measure, manage

Question 16

Types of portioning utensils

Answer 16

Dippers
Dishers
Scoops
Ladles

Question 17

determining size and fl oz for scoops or dishers

Answer 17

32 / size # = fl oz

Question 18

Ladle fl oz compared to sizes

Answer 18

1 oz = 1/8 cup
2 oz = 1/4 cup
4 oz = 1/2 cup
6 oz = 3/4 cup
8 oz = 1 cup

Question 19

Popular can with their numbers and cups

Answer 19

10 can = 12-13 cups

#5 = 8 cups
#3 can = 46 fl oz
#2.5 can = 3.5 cups

Question 20

how much usable product is left after draining a can?

Answer 20

60-70%

Question 21

Types of knives

Answer 21

Chefs
Pairing
Bread
Slicer
Boning

Question 22

Types of knives and quality

What is the part of the knife that is on high quality knives?

Answer 22

High-carbon stainless steel is best
Carbon steel- sharp but wares easily
Stainless steel alloys

The Tang- metal part reaches to the handle