Identify lhe choice that best completes the statement or answers the question.

I.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.How many servings of tomato soup can be obtained from a 5-gallon kettle, using al-cup ladle?

4

a.80 servings

b.I 06 servings

C.53 servings

d.60 servings

3.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.)

4.A product that is ready to be served to guests is called . ashrinkage

b.as purchased (A.P.)

c.ideal portion

d.an edible portion (E.P.)

5.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

6.When ordering food for a specific number of people, the amount to order can be found by:

a.dividing the amount of the serving portion by the number of people to be served

b.dividing the number ofpeople to be served by the amount of the serving portion

c.multiplying the amount of the serving portion by the number of people to be served