Exam 4: Tools and Equipment

How many 150 mL servings can you get from 8.5 L of chicken consommé?

How many kilograms is a 120 gram portion of fish?

What is the conversion factor used to change a recipe that makes 4 kg of bread dough into a recipe making 13 kg of dough?

What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?

A recipe requires 1.4 kg of stewing beef;however,you only have 0.900 kg.How do you calculate the conversion factor (write the equation and the result).

How much prime rib roast is to be purchased for 26 guests if the yield percentage is 67% and the portion size is 180 g?

A.P.stands for ________ _________.

What should you do if a recipe is written in metric units?

The description of a product's grade,quality,size,and packaging is referred to as ____________ ______________.

If a customer is willing to pay $20.00 per person for food (not including service charges and taxes)and management requires a food cost of 27%,what is an acceptable cost of the raw ingredients for that meal?

Which of the following menu statements would be controlled by truth in advertising laws?

What type of menu consists of small portions in four,five,or more courses for a fixed price?

2 L =_____________ mL = ____________ cL

A table d'hôte menu offers food choices priced individually.

Which of the following does not have a weight that is equal to its volume?

If milk costs $2.14 per 2 L and a bread recipe uses 6 L,how much does the 6 L cost?

If milk costs $2.14 per 2 L and a bread recipe uses 175 mL,how much does that 175 mL cost?

Shrimp packages that are labelled 21/25 indicate the number of shrimp per kilogram.

Whipping cream costs $3.45 per L and the recipe requires 500 mL.What is the cost of the cream for the recipe?

If a turkey has a yield percentage of 46.5%,what is the yield factor?