Exam 8: Production

Which forecasting model is likely to yield the most accurate forecast?

The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140° F to 70° F within two hours. The second stage is to:

Applesauce is portioned using a #8 dipper. How many servings may be obtained from a No. 10 can of applesauce?

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?

The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records of:

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

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

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?

Which of the following is the best tool for communicating daily production needs to the production staff?

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:

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

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?

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

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