Chapter 5 Sample Test Questions

True/False

1. Measuring solid ingredients by weight is more accurate than by volume.

2. Measurement by count should not be used in a food service kitchen because it is not as accurate as
measurement by weight or by volume.
3. A carefully written recipe guarantees that every cook will produce the identical product every time.
4. The best way to be sure that a broiled steak is cooked to the right doneness is to use the exact
cooking time given in the recipe.
5. Pounds, centigrams, and ounces are all units of weight.
6. Portion cost calculations must be based on EP (edible portion) amounts, because this is the quantity
actually served.
7. 100°C is the boiling point of water in the metric system.
8. To determine portion cost, you divide the cost of all ingredients by the number of portions served.
9. Standardized recipes list the most important ingredients first.
10. Cooking large volumes of food means that you have less difficulty with food spoilage, because of the
way large volumes of food hold their heat.
11. Simply changing the shape of a cooking pot without changing the material it is made from can
change the way food cooks in it.
12. "Edible portion" (EP) is another way of saying "as served" (AS).
13. One good way to avoid food waste and leftovers is to use your major ingredients in as many dishes
as possible.
14. A meat item accompanied by one vegetable and one starch item is an example of a three-course
meal.
15. A static menu is one that offers the same dishes every day.
16. Serving tart foods with fatty meats violates one of the rules of good menu balance.

For each of the following abbreviations, write out the full name of the unit of measurement in Column A.
In Column B, indicate whether it is a unit of weight, volume, or length.

Column A Column B
17. kg __________ __________
18. l __________ __________
19. qt __________ __________
20. lb __________ __________
21. tsp __________ __________
22. g __________ __________
23. pt __________ __________
24. dl __________ __________
25. cm __________ __________
Fill in the blanks by making the correct conversion.

26. 8 tbps = __________ fl oz

27. 64 oz = __________ lb
28. ¼ cup = __________ tsp
29. 3500 g = __________ kg
30. 5 ¼ qt = __________ pt
31. 1 ¾ lb = __________ oz
32. 25 dL = __________ L
33. 0.6 kg = __________ g
34. 12 pt = __________ gal

Multiple Choice

35. No matter how detailed a recipe may be, it assumes the cook ___________.
(a) has certain knowledge
(b) knows how to measure ingredients
(c) understands the terminology it uses
(d) all of the above

36. A written recipe cannot tell you everything, and some judgment by the cook is always required
because __________.
(a) food products are not uniform
(b) kitchens do not have the same equipment
(c) it is impossible to give exact instructions for many processes
(d) all of the above

37. A standardized recipe is a customized recipe developed by an operation __________.

(a) for its own cooks
(b) using its own equipment
(c) to be served to its own patrons
(d) all of the above

38. Which of the following is not true regarding standardized recipes?

(a) They have limitations.
(b) Their function is to control quality and quantity.
(c) They are basically the same as instructional recipes.
(d) They contain very precise and detailed information about ingredients, equipment, directions,
plating, and cleaning up.

39. The AP weight of an item is the weight of that item when it __________.
(a) is served
(b) is purchased
(c) has been cooked
(d) has been trimmed of all nonedible or nonservable parts
40. The EP weight of an item is the weight of that item when it __________.
(a) is served
(b) is purchased
(c) has been cooked
(d) has been trimmed of all nonedible or nonservable parts

41. Weight is used most often for measuring __________, whereas volume is used most often for
measuring _________.
(a) solid, liquid
(b) liquid, solid
(c) portions, units
(d) units, portions

42. Count, weight, volume, weight, even division, and standard fill are all methods for ensuring
__________ control.
(a) quality
(b) portion
(c) ingredient
(d) conversion

43. Ladles, scoops, and kitchen spoons are all tools that are used to portion food by __________.
(a) count
(b) weight
(c) volume
(d) standard fill

44. Which of the following combinations is correct?

(a) lb → pound
(b) tbsp → teaspoon
(c) tsp → tablespoon
(d) all of the above

45. Which of the following combinations is incorrect in the metric system?

(a) volume → liter
(b) length → meter
(c) weight → pound
(d) temperature → degree Celsius

46. Which of the following is the correct series of metric prefixes if they are arranged from the smallest
(1/1000) → the largest (1000)?
(a) kilo → deci → centi → milli
(b) deci → milli → kilo → centi
(c) centi → kilo → milli → deci
(d) milli → centi → deci → kilo
47. A centiliter is __________.
(a) 1000 liters
(b) 1/10 of a liter
(c) 1/100 of a liter
(d) 1/1000 of a liter

48. Which of the following statements is correct?

(a) A centiliter is about 2 quarts.
(b) 32°C is the freezing point of water.
(c) A meter is about the same as a foot.
(d) A kilogram is a little more than 2 lbs.

49. To convert the yield of a recipe to a different number, you must first calculate the __________.
(a) new quantity
(b) old total yield
(c) new total yield
(d) conversion factor

50. The conversion factor is calculated by __________.

(a) dividing the new yield by the old yield
(b) dividing the old yield by the new yield
(c) multiplying the new yield by the old yield
(d) none of the above

51. The recipe conversion factor is multiplied by by the __________ to determine the new quantity.
(a) total yield
(b) recipe cost
(c) old quantity
(d) portion size

52. You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz of tomato sauce.
If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz of sauce.
(a) 3, 48
(b) 3, 40
(c) 2.5, 48
(d) none of the above

53. If a recipe calls for 5 lbs ground beef to make 20 four-ounce burgers, how much beef is needed to
make 60 6-ounce burgers?
(a) 20
(b) 22.5
(c) 30
(d) 32
54. What factors can cause problems if you are making a very large recipe conversion (e.g., from 8 to
300 portions or from 600 portions to 6).
(a) ingredients
(b) mixing methods
(c) evaporation rates
(d) all of the above

55. Which establishment has a captive audience?

(a) a fast food operation
(b) a hotel
(c) a catering operation
(d) a school

56. The food cost percentage of a menu item equals the __________.
(a) food cost divided by the menu price
(b) menu price divided by the food cost
(c) food cost multiplied by the menu price
(d) yield price divided by the conversion factor

57. Which of the following is correct?

(a) food cost percentage = food cost / menu price
(b) menu price = food cost / food cost percentage
(c) food cost = menu price x food cost percentage
(d) all of the above

58. If one Cajun burger has a food cost of $0.60 and a food cost percentage of 35%, what is the menu
price?
(a) $1.75
(b) $2.10
(c) $5.85
(d) none of the above

59. A chef bought a 300 lb side of beef for $1.25 per lb. After he trimmed and cut it into serving sized
portions, he had 225 lbs left. His actual price per pound is now __________.
(a) $1.33
(b) $1.67
(c) $2.40
(d) $2.81

60. Which of the following combinations is correct?

(a) AS → as served
(b) AP → as purchased
(c) EP → edible portion
(d) all of the above
61. Portion cost is the same as __________ cost.
(a) EP
(b) AS
(c) hidden
(d) raw food

62. Portion cost = __________.

(a) AP / EP
(b) hidden costs - yield cost
(c) cost of ingredients / number of portions
(d) total cooked weight x serving portion weight

63. Many errors in costing are caused by forgetting __________.

(a) to include everything
(b) that costs must be based on AP
(c) to record the number of portions actually served
(d) all of the above

64. Table d’hôte menus

(a) offer the same dishes every day.
(b) usually have four or more courses.
(c) list complete meals at given package prices.
(d) are more appropriate for dinner menus than lunch menus because they offer more selections.

65. The proper order of courses in a dinner should be

(a) appetizer, salad, main dish.
(b) soup, salad, main dish.
(c) appetizer, soup, salad, main dish.
(d) all of the above.

66. A prix fixe menu

(a) has a fixed price for each separate course.
(b) is a supplement to a table d’hôte menu.
(c) gives a single basic price for a meal.
(d) is the same as an à la carte menu, except that there are additional prices for appetizers and
desserts.

67. A menu is a list of dishes_____.

(a) to be prepared
(b) from which to make selections for a meal
(c) served or available to be served at a meal
(d) all of the above

68. Which of the following is true about the menu?

(a) Nearly every aspect of a food service business depends on it.
(b) It is the single most important document in the food service business.
(c) Purchasing, production, sales, cost accounting, labor management, kitchen layout, and
equipment selection are based on it.
(d) all of the above
69. Which establishment fits this description: The range of its guests includes budget-minded tourists
and business people on expense accounts, and its eating areas must therefore range from quick
breakfast and sandwich counters to elegant dining rooms and banquet halls?
 (a) hotel
(b) hospital
(c) in-plant food service
(d) full-service restaurant

70. The menu of a __________ is limited and features inexpensive, easily prepared, and easily served
foods for people in a hurry.
(a) school
(b) hospital
(c) catering and banquet operation
(d) fast food and take-out operation

71. Which of the following combinations is incorrect?

(a) prix fixe → no choices
(b) static → same dishes every day
(c) à la carte → each item is priced separately
(d) cycle → menu repeats after a certain period

72. If every member of your party ordered different items, but each of you paid exactly the same price,
then you were most likely dining at a restaurant with a _____ menu.
(a) static
(b) prix fixe
(c) à la carte
(d) table d'hôte

73. Which of the following is the best example of a supplement?

(a) a static item added to an à la carte menu
(b) the a la carte price of a table d’hôte entree
(c) the extra charge for caviar
(d) a single package price for each full meal selection

74. A course refers to a food or group of foods __________

(a) served at one time
(b) intended to be eaten at one time
(c) that are all similar in some important way
(d) either a or b

75. Balance in a menu is achieved by __________.

(a) avoiding repeating flavors and textures
(b) developing a feeling for which foods complement each other or provide pleasing contrasts
(c) both a and b
(d) neither a nor b

76. Which physical condition places limitations on a menu?

(a) your equipment
(b) your labor force
(c) the foods available to you
(d) all of the above

77. Generally speaking, what type of menu is used in restaurants?

(a) static menu
 (b) cycle menu
(c) tasting menu
(d) both a and c

78. To maximize the utilization of food, a chef should __________.

(a) avoid the use of "minimum-use" perishable ingredients
(b) plan production to avoid leftovers and plan ahead for the use of leftovers that do occur
(c) use all edible trim and not add items to her menu unless she can use their trimmings
(d) all of the above

79. Which of the following must actually be from the place indicated in its name?
(a) Swiss cheese
(b) French bread
(c) Maine lobster
(d) Swedish meatballs

80. If a menu lists an item as "fresh," then it must never have been __________.
(a) dried
(b) frozen
(c) canned
(d) all of the above

81. The term à la carte refers to ______________________

(a) cooking ahead in large batches
(b) listing menu items separately with their own prices
(c) cooking to order
(d) both b and c

82. A menu degustation ___________________________.

(a) may be offered in addition to the regular à la carte menu
(b) gives patrons a chance to try a large number of the chef’s creations
(c) can feature 5 - 12 or even more small courses
(d) all of the above

83. Using a variety of cooking methods in creating a menu ______________.

(a) spreads the work load evenly among the equipment
(b) adds variety to the menu
(c) keeps some equipment from sitting idle
(d) all of the above
84. Which combination is incorrect?
(a) temperature – Celsius
(b) weight – liter
(c) volume – milliliter
(d) length – meter

85. The boiling point of water is __________?

(a) 212°C
(b) 100°C
(c) 200°F
(d) 32°F
86. Hidden costs include ____________________.
(a) deep-fryer fat
(b) seasonings and spices
(c) cooking oils
(d) all of the above

87. Par stock is _________________________.

(a) ingredients left over after a yield test
(b) inventory of minimum use goods
(c) inventory of goods that an operation must have on hand for operating
(d) both a and c

Recipe Conversion – U.S. Measures: The following ingredients and quantities are for a Cream of
Mushroom Soup recipe that yields 24 portions, 8 oz each. Convert the recipe to the yields indicated.

24 portions, 60 portions 48 portions

8 oz each 8 oz each 6 oz each

Butter 12 oz __________ __________

Onion 8 oz __________ __________
Mushrooms 1 ½ lb __________ __________
Flour 9 oz __________ __________
White stock 4 ½ qt __________ __________
Milk 3 pt __________ __________
Heavy cream 1 ½ pt __________ __________
Salt to taste __________ __________
White pepper to taste __________ __________

Recipe Conversion – Metric Measures: The following ingredients and quantities are for a Cream of
Mushroom Soup recipe that yields 24 portions, 200 mL each. Convert the recipe to the yields indicated.

24 portions, 60 portions 48 portions

250 mL each 250 mL each 200 mL each

Butter 375 g __________ __________

Onion 250 g __________ __________
Mushrooms 750 g __________ __________
Flour 275 g __________ __________
White stock 4.5 L __________ __________
Milk 1.5 L __________ __________
Heavy cream 750 mL __________ __________
Salt to taste __________ __________
White pepper to taste __________ __________
Yield Test – U.S. Measures: Fill in the blanks in the following Raw Yield Test form:

Item: Lamb bracelet to

lamb rib chops

AP weight: 13 lb Price per lb: $2.19 Total cost: $28.47

Item Weight Value/lb Total value

(lb × value/lb

Fat 4 lb 2 oz $ .07 $__________

Bone 8 oz 0 ____________

Ground lamb 10 oz 2.29 ____________

Lamb breast 3 lb 12 oz 1.99 ____________

Unusable trim 0 0 ____________

Cutting loss _________ 0 ____________

Total weight of Total value of trim,

trim, salvage, salvage, and waste:
and waste: __________ ____________

Total yield of item 3 lb 14 oz

(lamb chops)

Net cost of item: __________

Cost per lb: __________

Percentage increase of __________

cost per lb:
Yield Test – Metric Measures: Fill in the blanks in the following Raw Yield Test form:

Item: Lamb bracelet to

lamb rib chops

AP weight: 6 kg Price per kg: $4.79 Total cost: $28.74

Item Weight Value/kg Total value

(kg × value/kg

Fat 1.9 kg $ .17 $__________

Bone 225 g 0 ____________

Ground lamb 275 g 4.99 ____________

Lamb breast 1.7 kg 4.40 ____________

Unusable trim 0 0 ____________

Cutting loss _________ 0 ____________

Total weight of Total value of trim,

trim, salvage, salvage, and waste:
and waste: __________ ____________

Total yield of item 1.8 kg

(lamb chops)

Net cost of item: __________

Cost per kg: __________

Percentage increase of __________

cost per kg:
Answers to Test Questions

1. T 5. T 9. F 13. F
2. F 6. F 10. F 14. F
3. F 7. T 11. T 15. T
4. F 8. T 12. F 16. F

Column A Column B
17. kilogram weight
18. liter volume
19. quart volume
20. pound weight
21. teaspoon volume
22. gram weight
23. pint volume
24. deciliter volume
25. centimeter weight

26. 4 39. b 52. a 64. c 76. d

27. 4 40. d 53. b 65. d 77. d
28. 12 41. a 54. d 66. c 78. d
29. 3.5 42. b 55. d 67. d 79. c
30. 10½ 43. c 56. a 68. d 80. d
31. 28 44. a 57. d 69. a 81. d
32. 2.5 45. c 58. a 70. d 82. d
33. 600 46. d 59. b 71. a 83. d
34. 1½ 47. c 60. d 72. b 84. b
35. d 48. d 61. d 73. c 85. b
36. d 49. d 62. c 74. d 86. d
37. d 50. a 63. d 75. c 87. c
38. c 51. c
 60 portions 48 portions
8 oz each 6 oz each

Butter 30 oz 18 oz
Onion 20 oz 12 oz
Mushrooms 3¾ lb or 3 lb 12 oz 2¼ lb or 2 lb 4 oz
Flour 22½ oz or 1 lb 6½ oz 13 ½ oz
White stock 11¼ qt or 2 gal 3¼ qt 6¾ qt or 1 gal 2¾ qt
Milk 7½ pt or 3¾ qt 4½ pt or 2 qt 1 cup
Heavy cream 3¾ pt or 1 qt 3½ cups 2¼ pt or 1 qt ½ cup
Salt to taste to taste
White pepper to taste to taste

60 portions 48 portions
250 mL each 200 mL each

Butter 950 g 550 g

Onion 625 g 375 g
Mushrooms 1.875 kg 1.125 kg
Flour 700 g 400 g
White stock 11.25 L 6.75 L
Milk 3.75 L 2.25 L
Heavy cream 1.875 L 1.125 L
Salt to taste to taste
White pepper to taste to taste
Item: Lamb bracelet to
lamb rib chops

AP weight: 13 lb Price per lb: $2.19 Total cost: $28.47

Item Weight Value/lb Total value

(lb × value/lb

Fat 4 lb 2 oz $ .07 $ 0.29

Bone 8 oz 0 0

Ground lamb 10 oz 2.29 1.43

Lamb breast 3 lb 12 oz 1.99 7.46

Unusable trim 0 0 0

Cutting loss 2 oz 0 0

Total weight of Total value of trim,

trim, salvage, salvage, and waste:
and waste: 9 lb 2 oz $9.18

Total yield of item 3 lb 14 oz

(lamb chops)

Net cost of item: $19.29

Cost per lb: 4.98

Percentage increase of 227%

cost per lb:
Item: Lamb bracelet to
lamb rib chops

AP weight: 6 kg Price per kg: $4.79 Total cost: $28.74

Item Weight Value/kg Total value

(kg × value/kg

Fat 1.9 kg $ .17 $ 0.36

Bone 225 g 0 0

Ground lamb 275 g 4.99 1.37

Lamb breast 1.7 kg 4.40 7.48

Unusable trim 0 0 0

Cutting loss 100 g 0 0

Total weight of Total value of trim,

trim, salvage, salvage, and waste:
and waste: 4.2 kg 9.21

Total yield of item 1.8 kg

(lamb chops)

Net cost of item: $18.53

Cost per kg: 10.29

Percentage increase of 215%

cost per kg: