Question 1

Having 20 pounds of 5-ounce raw,boneless,chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n):

Accepted Answer

A) edible portion amount. 
B) purchased amount. 
C) standard portion size. 
D) yield. 
A) edible portion amount. 
B) purchased amount. 
C) standard portion size. 
D) yield.

Question 2

MATCHING. 
Choose the item that best Match the following:
-Convection

Accepted Answer

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat 
A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat

Having 20 pounds of 5-ounce raw,boneless,chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n):

MATCHING. Choose the item that best Match the following: -Convection

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 6: Food Production

Having 20 pounds of 5-ounce raw,boneless,chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n):

MATCHING. Choose the item that best Match the following: -Convection

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters