Chapter 5—Weights and Measures
TRUE/FALSE
1. There are two essential kinds of measurement practiced in a food service operation. Both are
extremely important for having and maintaining a successful operation. They are ingredient
measurement and portion measurement.
2. Recipes or formulas used in food establishments are stated in weights and a portion scale is
used.
3. E.P. is a term used to refer to the weight of a product after it has been cleaned, trimmed,
boned, and so forth. At this point, all the nonedible parts have been removed.
4. A.P. is a term used to refer to the volume of a product as it was purchased.
5. If 2 pounds of liquid milk are required in a recipe, this can be quickly measured by volume
as 1 fluid pint since 2 pounds of liquid equals 1 fluid pint, or if 1 pound of whole eggs is
needed, this can be measured as fluid pint.
6. When weighing liquids, be aware that all liquids do not weigh the same.
7. The food service operator must perform a “can cutting” to determine the quality of the
product, how much of the ingredients of the can is product, and how much is liquid. This is
called a drained weight test.
8. A portion scale is the best type of scale to use because it ensures accuracy with the use of
weight.
9.
The pictured scale is called a portion scale.
10. The volume of 1 cup of cotton balls does not equal the volume of 1 cup of crushed stone.
11. A portion scale is operated by the use of a spring and can easily be unbalanced.
12. Manufacturers are selling scales based upon the decimal system, where the base number is
10.
10.”
PTS: 1
MULTIPLE CHOICE
1. In food establishments the more exact recipes or formulas are stated in weights,
necessitating the use of a _____.
a.
sharpened knife
b.
portion scale
c.
calibrated thermometer
d.
balance baker’s scale
2. _____ are used to serve many foods as well as to control the portion size.
a.
Cups
b.
Spoons
c.
Scoops
d.
Bowls
3. The total weight of the following recipe ingredients: 14 ounces butter, 2 pounds 10 ounces
sugar, 10 ounces cake flour, 1 pound 1 ounce baking powder, 5 ounces dry milk, and 1
pints of water, is
a.
3 pounds 46 ounces
b.
64 ounces
c.
7 pounds 64 ounces
d.
7 pounds
4. A(n) _____ is operated by the use of a spring and can easily be unbalanced.
a.
dipper
b.
portion scale
c.
baker’s balance scale
d.
scoop
NUMERIC RESPONSE
Fill in the correct measure.
1. teaspoons equals _______________ tablespoons
2. 18 tablespoons equals _______________ teaspoons
3. pints equals _______________ cups
4. cups equals _______________ pints
5. tablespoons = _______________ cup(s)
6. cups equals _______________ tablespoons
7. 72 quarts = _______________ gallons
8. gallons = _______________ quarts
9. 2432 ounces equals _______________ gallons
10. 1.266 gallons equals _______________ ounces
(Round your answers to whole number.)
11. pints equals _______________ quarts
12. quarts equals _______________ pints
13. 3 pounds 48 ounces of water would fill _______________ cups.
14. A recipe that calls for 3 gallons of skim milk would require _______________ pints.
15. cups = ______ oz.
16. 13 cups = ______ oz.
17. 6 qt. =______ oz.
18. 32 oz. = _______ pt.
19. 8 gal. 6 pt. =________ qt.
20. 80 T = ______ cups
21.
qt. = ______ pt.
22. 0.42 pounds = _______________ ounces
23. 3.545 pounds = _______________ ounces
24. 0.653 pounds = _______________ ounces
25. The Blueback Buffet purchased 28 ribs of beef weighing 18.75 pounds. How many ounces
does this represent?
_______________ ounces
26. The Guardfish Grill ordered 215.5 pounds of chicken cutlets. How many 4-ounce portions
can be served from the order?
_______________ portions
27. The dial pointer on the portion scale is one mark to the right of the 7. What is the cost of this
portion of corn beef if the going price is $5.24 per pound? (Round your answers to the
nearest cent.)
28. Determine the cost of a portion of cooked ham if the dial pointer on the portion scale points
to the first mark beyond the 6 and the cost of one pound of cooked ham is $4.32. (Round
your answers to the nearest cent.)
29. Determine the cost of a filet mignon if the dial pointer on the portion scale points to the
second mark beyond the 6 and the cost of one pound of beef tenderloin is $8.02. (Round
your answers to the nearest cent.)
COMPLETION
1. ____________________ ____________________ is a term used to refer to the weight of a
product as it was purchased.
2. ____________________ ____________________ is a term used to refer to the weight of a
product after it has been cleaned, trimmed, boned, and so forth.
3. A ____________________ is used to serve stews, soups, sauces, gravies, dressings, cream
dishes, and other liquids or semiliquids, when portioning and uniform servings are desired
or required.
4. ____________________ is the measurement of the amount of space a product occupies.
5. Portion scales are used for measuring food servings, or a ____________________.
6. A ____________________ ____________________ is operated by the use of a spring.
7. 6 cups = ___________ quart(s).
MATCHING
Match the following chapter terms with their definition.
a.
as purchased (A.P.)
e.
volume
b.
edible portion (E.P.)
f.
portion
c.
scoop
g.
portion scale
d.
baker’s balance scale
1. A tool used for measuring food servings
2. An instrument to weigh ingredients used in baking
3. The weight of an item before processing
4. Tool used to serve foods or to control portion size
5. The usable portion after processing
6. Space occupied
7. A part or share
SHORT ANSWER
1.
Ingredients
Pounds
Ounces
Sugar
1
9
Flour
4
4
Salt
0
1
Shortening
1
14
Baking powder
0
3
Total
lbs.
oz.
Final total:
lbs.
oz.