Which of the following is a true statement about standardized recipes?

• They allow for ingredient substitution

• They ensure consistent quality and quantity

• They are only used in home cooking

• They are optional in professional kitchens.

Double the following ingredients:

1 cup flour

1/3 cup sugar

1 tsp vanilla

• 1/2 cup flour

  1/6 cup sugar

  1/2 tsp vanilla

• 2 cups flour

  2/3 cup sugar

  2 tsp vanilla

• 1 1/2 cup flour

  4/5 cup sugar

  1 1/2 tsp vanilla

• 2 cups flour

  1 cup sugar

  3 tsp vanilla

Half the following ingredients:

2 1/2 cups celery

1 cup onions

1 1/2 cup carrots

• 1 1/4 cups celery

  1/2 cup onions

  3/4 cup carrots

• 5 cups carrot

  2 cups onions

  1 1/2 cups carrots

• 5/6 cups celery

  1/3 cup onions

  1/4 cup carrots

• 5/8 cups celery

  1/4 cup onions

  3/16 cup carrots

What is the first part of a standardized recipe?

• Ingredients

• Name/Title

• Directions

• Cooking Time

Which section of a recipe lists the items needed to make the dish?

• Name

• Ingredients

• Directions

• Summary

How many tablespoons are in 1 cup?

• 12

• 14

• 16

• 18

How many pints are in 1 gallon?

• 4

• 6

• 8

• 10

What is the primary purpose of using a scale in measurements?

• To measure temperature

• To measure weight

• To measure speed

• To measure time

What is the proper name for a cookie sheet?

• Pizza tray
• Roasting pan
• Sheet pan

• Cake tin

What tool would you use the mix or fold ingredients together?

• Whisk
• Blender
• Rolling pin
• Spatula or mixing spoon