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WorksheetsChapter 15 - Using Recipes
Total questions: 13
Worksheet time: 7mins
A list of products and the amounts needed to prepare a dish followed by preparations instructions
mise en place
ingredients list
recipe
method
Which of the following are parts of a Standardized Recipe?
total recipe time
yield
ingredients list
mise en place
method
Which of the following are parts of a Standardized Recipe?
recipe name
plating instructions
portion size
category
equipment list
An accurate list of the ingredients, their quantities and the preparation methods needed to prepare a particular menu item consistently every time
tutorial
standardized recipe
instructions
recipe
Which of the following is the formula to find the conversion factor (CF)?
old yield ÷ new yield
new yield x old yield
new yield ÷ old yield
After you determine your conversion factor (CF), what is the formula to determine new ingredient quantities?
old quantity ÷ CF
CF x old quantity
old quantity - new quantity
How many teaspoons are in a tablespoon?
2
3
4
5
How many cups are in a pint?
3
6
2
7
How many cups are in a gallon?
10
12
14
16
How quarts are in a gallon?
2
3
4
5
Quantity or number of portions the recipe will produce
serving size
recipe name
yield
portion size
The directions for recipe preparation a written clearly and concisely using professional terminology
method
yield
portion size
plating instructions
How many fluid ounces equals a cup?
6 fl oz
8 fl oz
10 fl oz
12 fl oz
