Circle the appropriate response.

1. Advantages of cooking in a convection oven compared to conventional include uniform heating and reduced cooking time.

2. A recipe is standardized only after it has been tested and adapted for use by a specific food service operation.

3. A food service operation must be computerized in order to successfully implement forecasting.

4. Foods can be portioned by weight, count or volume measure.

5. The number etched into a scoop corresponds to the approximate number of servings the scoop will yield from a gallon of product.