FOOD SERVICE TEST 2 QUESTIONS
AND CORRECT ANSWERS
Production methods and equipment needs vary with? - ANS -the type and size of the food
service.
Mechanized equipment is essential for? - ANS -large batch sizes and for time-consuming
procedures.
Types of Mechanized equipment? - ANS -Steam-jacketed kettles with stirring paddles
Timers on steam-cooking equipment
Metering devices for measuring water
High-speed vegetable cutters
Convection ovens and compartment steamers - reduce the time required for cooking
Nontransfer cooking - ANS -- foods are cooked in the same pans used for serving. This saves
time and maximizes quality by minimizing handling.
Basic objectives of cooking - ANS -Enhance the aesthetic appeal of the raw food product by
maximizing the sensory qualities of color, texture, and flavor.
Destroy harmful organisms to ensure that the food is microbiologically safe for human
consumption.
Improve digestibility and maximize nutrient retention.
Computers? - ANS -Makes it easier to adjust recipes once the base recipe has been entered.
A recipe can easily be batched up or reduced to the forecasted demand.
,Management of recipe files.
Even small operations can have hundreds of recipes in their recipe banks.
Recipe - ANS -a statement of ingredients and procedures required to prepare a food item
A recipe is standardized when it has been tested and adapted to the requirements of a specific
foodservice operation.
Advantages to a recipe? - ANS -Consistency
Simplifies planning, purchasing, pricing
Standardized recipes - ANS -A recipe format should provide all the information needed for the
production of a menu item. All recipes should be arranged in the same general pattern.
Suggestions for Recipe Content:
Recipe Title
Yield and Portion Size
Cooking Time and Temperature
Ingredients and Quantities
Procedures
Recipe Yield
Quality Standards
Factor Method - ANS -the quantities of ingredients in the original recipe are multiplied by a
conversion factor
1.Divide the desired yield by the known yield and the quotient is the conversion factor
2.Multiply the original amount of each ingredient by the factor
, Percentage Method - ANS -the percentage of the total weight of the product is calculated for
each ingredient
1.Convert all ingredients in original recipe to pounds
2.Total the weight of the ingredients in the recipe (EP weights)
3.Calculate the percentage of each ingredient in relation to the total weight
4.Determine the total weight of the product needed by multiplying the portion weight
expressed in decimal parts of a pound by the number of servings to be prepared.
5.Add handling loss to the weight needed
6.Multiply each percentage by the total weight to give the exact amount of each ingredient
needed
Forecasting - ANS -is a prediction of food needs for a day or other specific time period
Goal - is to estimate future demand using past data
Reasons for forecasting - ANS -Forecasting serves as a means of communication between the
purchasing and production staff, ensure that all the phases of the menu item preparation are
completed in a timely manner, and that the final product meets the quality standards
Accurate forecasting minimizes the chance of overproduction or underproduction
Overproduction - ANS -can be a costly comfort measure, employees may purchase more
product in fear of running out of it
Underproduction - ANS -can be costly as well and lead to customer dissatisfaction
Historical data is used for? - ANS -Historical/past data are used to determine needs and to
establish trends in all forecasting methods
Data must be consistently and accurately recorded in order to be of value
AND CORRECT ANSWERS
Production methods and equipment needs vary with? - ANS -the type and size of the food
service.
Mechanized equipment is essential for? - ANS -large batch sizes and for time-consuming
procedures.
Types of Mechanized equipment? - ANS -Steam-jacketed kettles with stirring paddles
Timers on steam-cooking equipment
Metering devices for measuring water
High-speed vegetable cutters
Convection ovens and compartment steamers - reduce the time required for cooking
Nontransfer cooking - ANS -- foods are cooked in the same pans used for serving. This saves
time and maximizes quality by minimizing handling.
Basic objectives of cooking - ANS -Enhance the aesthetic appeal of the raw food product by
maximizing the sensory qualities of color, texture, and flavor.
Destroy harmful organisms to ensure that the food is microbiologically safe for human
consumption.
Improve digestibility and maximize nutrient retention.
Computers? - ANS -Makes it easier to adjust recipes once the base recipe has been entered.
A recipe can easily be batched up or reduced to the forecasted demand.
,Management of recipe files.
Even small operations can have hundreds of recipes in their recipe banks.
Recipe - ANS -a statement of ingredients and procedures required to prepare a food item
A recipe is standardized when it has been tested and adapted to the requirements of a specific
foodservice operation.
Advantages to a recipe? - ANS -Consistency
Simplifies planning, purchasing, pricing
Standardized recipes - ANS -A recipe format should provide all the information needed for the
production of a menu item. All recipes should be arranged in the same general pattern.
Suggestions for Recipe Content:
Recipe Title
Yield and Portion Size
Cooking Time and Temperature
Ingredients and Quantities
Procedures
Recipe Yield
Quality Standards
Factor Method - ANS -the quantities of ingredients in the original recipe are multiplied by a
conversion factor
1.Divide the desired yield by the known yield and the quotient is the conversion factor
2.Multiply the original amount of each ingredient by the factor
, Percentage Method - ANS -the percentage of the total weight of the product is calculated for
each ingredient
1.Convert all ingredients in original recipe to pounds
2.Total the weight of the ingredients in the recipe (EP weights)
3.Calculate the percentage of each ingredient in relation to the total weight
4.Determine the total weight of the product needed by multiplying the portion weight
expressed in decimal parts of a pound by the number of servings to be prepared.
5.Add handling loss to the weight needed
6.Multiply each percentage by the total weight to give the exact amount of each ingredient
needed
Forecasting - ANS -is a prediction of food needs for a day or other specific time period
Goal - is to estimate future demand using past data
Reasons for forecasting - ANS -Forecasting serves as a means of communication between the
purchasing and production staff, ensure that all the phases of the menu item preparation are
completed in a timely manner, and that the final product meets the quality standards
Accurate forecasting minimizes the chance of overproduction or underproduction
Overproduction - ANS -can be a costly comfort measure, employees may purchase more
product in fear of running out of it
Underproduction - ANS -can be costly as well and lead to customer dissatisfaction
Historical data is used for? - ANS -Historical/past data are used to determine needs and to
establish trends in all forecasting methods
Data must be consistently and accurately recorded in order to be of value
