2.05 Test

Which is not essential to a recipe?

• Yield

• Nutrition Analysis

• Ingredients

• Temperatur/Time

________________________ are listed in the exact amounts needed. The specific form of ingredient is also stated.

• Yield

• Ingredients

• Temperatures

• Containers

The steps need to be listed in the order they should be done. Steps that are numbered are easy to follow and called

• Directions

• Adjustments

• Substitutions

• Measurements

Volume measures how heavy the ingredients are.

• True

• False

Weight measures how much space the ingredients takes up.

• False

• True

Which does not need to be changed when changing the yield?

• Ingredients

• Time/Temperature

• Container Size

• Nutrition Information

Which food is going to be the most sensitive to adjust?

• Pasta

• Chicken

• Cake

• Tacos

How many ounces are in a cup?

• 6 oz

• 7 oz.

• 8 oz.

• 9 oz.

Which is not a reliable recipe source?

• Cookbooks

• Magazines

• Internet

• Television

Sarah has a recipe that has a yield of 2 servings but she needs to adjust it to 10 servings. What is her conversion factor?

• 3

• 4

• 5

• 6