Chapter 5 Intro to Culinary

A recipe tailored to the needs of an individual kitchen is called 

• A model recipe
• A standardized recipe
• a recipe that makes only one portion

A standardized recipe yields 10 servings and you want to increase it to 30. What is the recipe conversion factor or RCF for this situation. 

• 1/3
• 3
• 10

The correct solution for solving for the RCF is

• new yield over old yield
• old yield over new yield
• new yield over old yield minus old yield

The yield of a recipe is the 

• number of servings
• number of guests you need to serve
• how many calories are in each serving 

The detailed steps required to make a recipe is called the 

• Method
• Equipment needed
• Ingredients

The ______________________ of are recipe are necessary to make the desired dish. 

• ingredients
• yield
• method

There are ___________ ounces in 1 cup

• 8
• 6
• 10

A standard recipe yields 10 servings and requires 1/4 cup of oil. How much oil will you need to make 30 servings? (new yield over old yield)

• 3 cups
• 3/4 cup
• 1 cup

A ___________________ is a written record of the ingredients and preparation steps needed to make a particular dish.

• recipe
• cookbook
• periodical

Which is not a typical place to find a recipe

• cookbook 
• internet
• refrigerator