Review Quiz 4

Which of the following units represents volume measurements?

• bunch

• ounce

• milliliter

• gram

To increase or decrease the yield of a formula, you must first calculate the:

• DDT

• FCF

• APQ

• EPQ

1 cup is equivalent to how many fluid ounces (fl oz)?

• 8 fl oz

• 16 fl oz

• 12 fl oz

• 1 cup cannot be measured in fluid ounces

The number of servings multiplied by the serving size would give:

• formula conversion factor

• total yield of a formula

• edible portion quantity

• as-purchased quantity

A formula calls for the juice of five limes. Each lime weighs 3 oz and yields 1 oz of juice. What is the yield percentage of the limes?

• 3 percent

• 15 percent

• 33 percent

• 1 percent

A formula requires 10 lb peeled and diced apples. The yield percentage for apples is 74 percent, and each apple weighs 4 oz. How many apples must be purchased for this formula?

• 55 apples

• 54 apples

• 14 apples

• 8 apples

If a formula contains 20 percent eggs and 15 lb of all-purpose flour, what is the weight measure of the eggs?

• 20 lb

• 3 lb

• 0.75 lb

• 6 lb

In professional kitchens, _______ is usually the preferred type of measurement because it is more accurate.

• weight

• volume

• temperature

• time

To increase or decrease the _______ of a formula, you need to determine the formula conversion factor.

• yield

• volume

• temperature

• pressure

In bakers’ percentages, the _______ is always expressed as 100 percent, because it is always the “whole.”

• flour

• sugar

• water

• yeast