HTIIIA: Unit 7 Practice Quiz

When adhering to the ABCs of eating when planning out your diet, ensuring that you are not too heavy on fat, salt, or sugar means that you are using what?

• adequacy

• moderation

• variety

• balance

Jane always uses healthy ingredients with plenty of fruits and veggies included in all of the meals that she prepares, which means she doesn’t need to fuss over _____ because it will happen naturally as the foods carry their nutrition into the body.

• tare weight

• cost analysis

• nutrient density

• taste palette

What kind of software can help calculate all of your recipe costs by providing electronic documents where data is neatly arranged?

• spreadsheets

• metric system

• terminology

• digital scale

How do we refer to tried, tested, and guaranteed cooking procedures?

• spring scale recipes

• trade secret recipes

• tare weight recipes

• standardized recipes

These types of scales are computerized which makes them pricier than their counterparts—but they are easy to read and extremely precise. To work, they use an electrical component called a strain gauge to register the resistance when weight is added. What type of scale is being described here?

• standardized scales

• digital scales

• spring scales

• mechanical scales

When creating a recipe for a food that you want to produce and sell on a large scale, it is important that most of the ingredients be reliably-sourced, not too hard to find, and what else?

• in limited supply

• extremely rare

• not too expensive

• very expensive

In general, what are the two main parts of a recipe?

• equipment required and ways to duplicate recipe

• the ingredients list and directions for what to do with them

• the cooking temperatures and alternate ingredients

• suggested timing and range of temperatures

Most failing restaurants find themselves in trouble because they do not understand the what that is associated with what they are doing?

• cost

• time

• resilience

• integrity

In the food service industry, recipes are invaluable because they provide a way for cooks, no matter who or where they are, to achieve consistency of _____ and _____.

• volume; scale

• strain; tare

• quality; yield

• weight; gauge

Using a standardized recipe benefits food cost control because it provides accurate information for what?

• inventory control

• business expenses

• production cycle

• purchasing procedures