chapters 24, 25, 26, 27 The Art of Cooking

These are different units of equal measure. They can be helpful when determining how much of an ingredient to buy. If a recipe calls for 1 1/2 cups of something sold by pints you could buy one pint and have some left over.

• yield
• recipe
• high altitude cooking
• equivalents

How much you should have of a finished or processed product in culinary terms is the

• yield
• recipe
• high altitude cooking
• equivalents

A well written one of these should always include a list of ingredients, yield, temperature and time, container size and type, step-by-step directions, and a nutritional analysis

• yield
• recipe
• high altitude cooking
• equivalents

Because air pressure gets lower, liquids come to a boil sooner, but foods simmered in them take longer to cook. Baked products may rise before batter is set, causing them to collapse in the center. This type of cooking requires special care.

• yield
• recipe
• high altitude cooking
• equivalents

While adding carrots to a recipe for a stir fry may be creative but adding extra flour to a cake may be disastrous because baking takes precise measurements and adding extra flour may make it too dry.

• True
• False

Suppose a recipe makes twelve servings and you only want six. Divide six by twelve, which gives you 0.5 or 1/2. Multiply each ingredient by 1/2, then convert if necessary. This is how you can decrease the yield of a recipe.

• True
• False

A measuring cup in the hand may be tilted resulting in an incorrect reading so it is necessary to check a liquid measurement at eye level.

• True
• False

The two essentials for safe cutting in the kitchen are a knife and a

• flour sifter
• dry measuring cup
• liquid measuring cup
• cutting board

These culinary terms mean to cut into small irregular pieces

• chop and mince
• cube and dice
• pare
• score

This culinary term means to make straight, shallow cuts in the surface to tenderize a meat like ham to let the juices sink in

• chop and mince
• cube and dice
• pare
• score