Chap. 15 Quiz

The quantity or number of portions a recipe will produce.

• recipe

• yield

• portion size

• standard recipe

The serving size the chef expects to be served to the customer, frequently expressed in ounces, cups, or by count.

• conversion factor

• portion size

• tare weight

• yield

Widely accepted.

• conversion factor

• tare weight

• standardized recipe

• prevalent

A list of products and the amounts needed to prepare a dish followed by preparation instructions.

• prevalent

• recipe

• portion

• tare weight

The weight of the container holding the ingredients being measured.

• tare weight

• prevalent

• portion size

• standardized recipe

An accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.

• standardized recipe

• conversion factor

• portion size

• tare weight

A multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.

• standardized recipe

• yield

• prevalent

• conversion factor

A detailed description of a product used in a foodservice operation, called a "spec" for short.

• product specification

• yield

• prevalent

• standardized recipe

Professional kitchens use standardized recipes in order to produce consistent menu items no matter which cook has prepared the item.

• true

• false

If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?

• method

• recipe number

• yield

• ingredients