Unlock document.
This document is partially blurred.
Unlock all pages and 1 million more documents.
Get Access
Chapter 7—Portion Control
TRUE/FALSE
1. Portion control is helpful in controlling food production, pricing the menu, purchasing, and
controlling food cost.
2. To ensure uniform servings or portions, the preparation crew and serving personnel must be
instructed in the proper use of cups and quarts when portioning food.
3. A scoop is considered a method of portioning foods by volume.
4. Cutting a pie into 7 slices is considered a method of portioning foods by count.
5. To find the cost per serving, the total weight of the item is converted into pounds and
divided into the total cost to find the cost of one ounce.
6. The number stamped into a scoop indicates the number of scoops it will take to make a
quart.
7. Ladles are used to portion ice cream, mashed potatoes, and other semiliquids.
8. To find the number of servings of a particular amount of food or liquid when portioning
with a scoop or ladle, use the following formula: Amount portioned ÷ scoop or ladle content
= number of servings.
9. When a raw food product is purchased in its natural state, this is called as purchased (A.P.).
10. A product that is ready to be served to the guests is called an equal proportion (E.P.).
11. Edible portion (E.P.) ÷ serving portion = number of servings.
12. When ordering food for a specific number of people, the amount to order can be found by
dividing the amount of the serving portion by the number of people to be served.
13. Once it has been determined how much of an A.P. product is waste and how much is E.P.,
the person ordering food can convert this to a yield percentage.
14. As purchased (A.P.) divided by (÷) edible portion (E.P.) = yield percentage.
MULTIPLE CHOICE
1. _____ is a term used in the food service industry to ensure that a specific or designated
amount of an item is served to the guest.
a.
Yield percentage
b.
Portion size
c.
Shrinkage
d.
Portion control
2. Which of the following is not a basic method used in the food service industry to control
portion size?
a.
count
b.
volume
c.
weight
d.
color
3. A 5-pound box of frozen mixed vegetables costs $4.24. How much does a 4-ounce serving
cost?
a.
$0.05
b.
$4.24
c.
$1.06
d.
$0.21
4. _____ are used to serve and portion such foods as dressings, rice, meat patties, croquette
mixtures, ice cream, and muffin batters.
a.
Portion scales
b.
Scoops
c.
Cups
d.
Bowls
5. To find the number of servings of a particular amount of food or liquid when portioning
with a scoop or ladle, _____.
a.
divide the amount being served into the amount contained in the scoop or ladle
b.
multiply the amount contained in the scoop or ladle by the amount being served
c.
divide the amount contained in the scoop or ladle into the amount being served
d.
multiply the amount being served by the amount contained in the scoop or ladle
6. How many servings can be obtained from 2.5 gallons of frozen yogurt if a No. 8 scoop is
used to portion out the ice cream?
a.
20 servings
b.
40 servings
c.
80 servings
d.
60 servings
7. How many servings of tomato soup can be obtained from a 5-gallon kettle, using a -cup
ladle?
a.
80 servings
b.
106 servings
c.
53 servings
d.
60 servings
8. When a raw food product is purchased in its natural state, this is called _____.
a.
shrinkage
b.
as purchased (A.P.)
c.
pre-portioned servings
d.
edible portion (E.P.)
9. A product that is ready to be served to guests is called _____.
a.
shrinkage
b.
as purchased (A.P.)
c.
ideal portion
d.
an edible portion (E.P.)
10. The chef will roast a pork tenderloin after it has been fabricated. The pork loin weighs 5.5
pounds. Ten ounces are lost through shrinkage. How many 8-ounce portions can be obtained
after cooking?
a.
9 portions
b.
11 servings
c.
12 servings
d.
8 portions
11. When ordering food for a specific number of people, the amount to order can be found by:
a.
multiplying the number of people to be served by the amount of the serving
portion
b.
multiplying the amount of the serving portion by the number of people to be
served
c.
dividing the amount of the serving portion by the number of people to be served
d.
dividing the number of people to be served by the amount of the serving portion
NUMERIC RESPONSE
Work each problem. Round answers to the nearest cent.
1. If frozen corn cost $12.18 for a 7-pound box, how much does a 5-ounce serving cost?
$_______________/serving
2. A -pound bag of frozen oriental vegetable mix costs $ per pound. How much does a
-ounce serving cost?
$_______________/serving
3. If a -pound box of frozen cut broccoli costs $ , what is the cost of a -ounce
serving?
$_______________/serving
4. How many #5 cans of potato salad are required to serve people if each can has
pounds 8 ounces of potato salad and each serving is ounces? (Round your answers to
whole number.)
_______________ cans
5. A -ounce serving of navy beans is served to each of people. How many cans of navy
beans are needed if each can has ounces of navy beans? (Round your answers to whole
number.)
_______________ cans
6. How many #5 cans of tomato juice will be needed to serve people if each person is to
receive a -ounce serving and each can contains quarts? (Round your answers to whole
number.)
_______________ cans
7. How many orders of Swedish meatballs can be obtained from pounds E.P. of ground
beef if each meatball is to weigh 2 ounces and two meatballs are served per order? (Round
your answers to whole number.)
_______________ orders
8. How many
51
2
-ounce glasses of orange juice can be obtained from 5 gallons of orange
juice?
_______________ glasses
9. A -pound (A.P.) leg of lamb is purchased. pounds 6 ounces are lost through trimming
and boning. How many -ounce servings can be obtained from the leg of lamb? (Round
your answers to whole number.)
_______________ servings
10. How many E.P. pounds of pork sausage should be ordered for people if each person is
to receive two 2 -ounce patties? (Round your answers to whole number.)
_______________ pounds
11. How many E.P. pounds of beef tenderloin should be ordered to serve a wedding reception of
people if each person is served a -ounce tenderloin steak? (Round your answers to
whole number.)
_______________ pounds
12. How many pounds of bacon should be ordered when serving a breakfast party of
people if each person is to receive 2 slices of bacon and there are 16 slices of bacon to each
pound?
_______________ pounds
13. What is the yield percentage of a -pound turkey? The turkey lost pounds and 9 ounces
after fabrication and shrinkage.
_______________%
14. What is the yield percentage of a 6-pound chicken? The chicken lost 2 pounds and 10
ounces after fabrication and shrinkage.
_______________%
15. If each guest will receive a -ounce portion and the yield percentage for salmon is %,
how many pounds will have to be ordered to serve guests? (Round your answers to
whole number.)
pounds
16. If the yield percentage for strawberries is % and each guest will receive a -ounce
portion, how many pounds will have to be ordered to serve guests? (Round your
answers to whole number.)
_______________ pounds
17. A #5 can of whole kernal corn weighs pounds ounces. The liquid in the can weighs
ounces. Calculate the drained weight of the corn.
______________ ounces
18. How many #2 cans of diced beets are needed to serve a party of people if each person
is to receive a 5-ounce serving and each can weighs 2 pounds 5 ounces? There are 4 ounces
of liquid in each can. (Round your answers to whole number.)
______________ cans
19. How many cans of diced carrots are needed to serve people if each person is to receive
a 3-ounce serving and each can weighs 1 pound 12 ounces? There are 7 ounces of liquid in
each can. (Round your answers to whole number.)
______________ cans
20. A 2 -pound box of frozen corn costs $1.55. A 7 pound box of lima beans costs $1.13 per
pound. What is the cost of a 5-ounce serving of succotash?
$______________
21. A 2-pound bag of freeze dried baby carrots costs $ per pound. What is the cost of a
-ounce serving? (Round your answers to nearest cent.)
$______________
22. How many egg plant fritters can be obtained from pounds of batter if a #12 scoop is used?
(Round your answer to whole number.)
______________ fritters
23. How many servings will you get from gallon/s of ice cream if a #16 scoop is used?
(Round your answer to whole number.)
______________ servings (scoops)
24. How many 4-pound bags of Sichuan vegetable mix must be opened to serve 55 people if
each one is to receive a 3-ounce serving? (Round your answers to whole number.)
______________ bags
25. How many 5-ounce pork chops can be cut from a -pound pork loin if pounds 5 ounces
are lost in trimming and the ounce tenderloin is removed? (Round your answers to whole
number.)
______________ chops
26. pounds of pork sausage is purchased, but one-quarter of that amount is lost in boning and
trimming. How many -ounce patties can be obtained?
______________ patties
27. How many pounds of ground beef should be purchased if you wish to serve people a
-ounce portion of Salisbury steak? (Round your answers to whole number.)
______________ pounds
28. There is a breakfast for 176 guests. How many pounds of sausage should be ordered if each
guest is to receive 4 sausages and there are 10 sausages to the pound? (Round your answers
to whole number.)
______________ pounds
29. How many pounds of fish steaks should you order for a party of ? (Round your answers
to whole number.)
______________ pounds
30. How many pounds of drawn fish should you order for a party of ?
______________ pounds
31. How many pounds of pork tenderloin should be ordered for a party of , if each customer
receives a -ounce serving and 1 pound 11 ounces are allowed for trimming? (Round your
answers to whole number.)
______________ pounds
32. What is the yield percentage of a -pound turkey? The turkey lost pounds ounces
after fabrication and shrinkage. (Round to the nearest tenth of a percent.)
______________%
33. If the yield percentage for a chicken breast is %, how many pounds will have to be
ordered to serve guests? Each guest will receive a -ounce portion. (Round your
answers to whole number.)
______________ pounds
34. If the yield percentage for salmon is %, how many pounds will have to be ordered to
serve guests? Each guest will receive a -ounce portion. (Round your answers to whole
number.)
______________ pounds
35. A #10 can of green beans weighs pounds 10 ounces. The liquid in the can weighs
pound 5 ounces. Calculate the drained weight of the green beans. (Round your answers to
whole number.)
______________ ounces
COMPLETION
1. ____________________ ____________________ is a term used in the food service
industry to ensure that a specific or designated amount of an item is served to the guest.
2. When a raw food product is purchased in its natural state, this is called
____________________ ____________________.
3. A product that is ready to be served to the guests is called a(n) __________________
__________________.
4. A certain percentage of the weight of the product that is lost through cooking is called
____________________.
MATCHING
Match the following chapter terms with their definition.
a.
portion control
e.
shrinkage
b.
portion size
f.
yield
c.
edible portion
g.
yield percentage
d.
as purchased
1. The percentage of weight of a product that is lost through cooking
2. The usable portion after processing
3. The weight of an item before processing
4. Amount produced
5. The edible percentage of a product after it is prepared
6. The amount or quantity of prepared food
7. A term used to ensure that a specific or designated amount of an item is served to a guest
SHORT ANSWER
1. What is the yield percentage of a 24-pound turkey? The turkey lost 9 pounds and 5 ounces
after fabrication and shrinkage. Each guest receives an 8-ounce portion. How many
24-pound turkeys must be ordered to serve 300 guests?
2. What is the yield percentage of a 25-pound salmon? The salmon lost 3 pounds and 9 ounces
after fabrication. Each guest receives a 6-ounce portion. How many 25-pound salmon must
be ordered to serve 200 guests?
