Standardized Recipes

What part of the recipe is a description of the product?

• product name

• yield

• portion size

• preparation procedures

What part of a formula is not always included?

• bakers percentage

• ingredient list

• preparation instructions

• yield

Which of these formula parts uses precise weight measurements?

• baker's percentage

• ingredient list

• preparation instructions

• yield

Which part of the recipe is the number of servings the recipe produces?

• product name

• portion size

• ingredient list

• yield

What part of the recipe has instructions on how to measure each ingredient?

• cooking time

• portion size

• yield

• ingredient quantity

What part of the recipe has the steps you must take to prepare the dish?

• preparation procedures

• cooking time

• yield

• ingredient quantity

What part of a formula is listed by decreasing weight?

• ingredient list

• baker's percentage

• preparation instructions

• yield

What part of the recipe specifies the cooking equipment to use?

• cooking temperature

• cooking time

• preparation instructions

• ingredient quantity

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

• True

• False

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

• True

• False