Culinary Review - Kitchen math, Fundamentals of baking

MOST recipes were developed to use what size of egg:

• Small or medium

• Large

• Extra large

• Jumbo

Lisa weighs the container and adjusts the scale until it reads zero before adding food or items to be weighed. What is this process called?

• Balancing

• Borrowing

• Carrying

• Taring

What task should be performed during ¨mise en place¨?

• Stirring ingredients

• Washing ingredients

• Retrieving ingredients

• Taking temperature of ingredients

What is the amount of space an ingredient takes up?

• Borrowing

• Carrying

• Volume

• Weight

What technique is correct when measuring flour by volume?

• Pour the flour into a measuring cup and leave the heaping

• Pack the flour into a measuring cup, then level with a straight-edge spatula

• Spoon the flour into a measuring cup, then level with a straight-edge spatula

• Dip a measuring cup into the flour container, then level with a straight-edge spatula

The desired yield divided by the original yield is the:

• Conversion factor

• Portion size

• Metric unit

• Volume

What is the written record of the ingredients and the preparation steps needed to make a particular dish?

• Formula

• Method

• Process

• Recipe

What is the abbreviation for tablespoon?

• t

• T

• tp

• tsp

Three gallons equals how many quarts?

• 4

• 8

• 12

• 16

How many tablespoons does 1/4 cup contain?

• 2

• 3

• 4

• 6