Intro to Culinary Arts Chapter 13

Standardized recipes can help make up for the purchase of poor-quality ingredients.

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Each standardized recipe must go through quality control.

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The cooking time is used to calculate the cost per portion of a recipe.

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Recipes contain an ingredient list, but formulas do not.

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A baker's percentage is the percentage of each ingredient in the other ingredient in relation to the other ingredients.

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Baker's percentages make it easy to increase or decrease the quantity of individual ingredients.

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You should wait until after you have prepped the ingredients to convert a recipe.

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The metric system is a measurement system that uses powers of ten to measure things.

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A portion scale is used when precise measurement is important, as in baking.

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The term volume refers to how heavy a substance is.

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