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WorksheetsChapter 15 Using a Recipe
Total questions: 37
Worksheet time: 19mins
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.
conversion factor
recipe number
standardized recipe
recipe
The quantity or number of portions the recipe will produce.
equivalent
yield
tare weight
portion size
A multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.
portion size
equivalent
conversion factor
standardized recipe
The serving size the chef expects to be served to the customer.
conversion factor
portion size
yield
product specification
A detailed description of a product used in a foodservice operation.
standardized recipe
product specification
equivalent
yield
The weight of the container that holds the ingredients being measured.
yield
conversion factor
tare weight
portion size
A list of products and the amounts needed to prepare a dish, followed by preparation instructions.
product specification
food map
recipe
cooking directions
A chef who is proficient in one system of measurement has little need for the other system of measurement.
True
False
Knowing equivalents of various measurements is necessary for both adjusting and converting recipes.
True
False
Weight is the preferred way to measure ingredients in the professional kitchen.
True
False
Weight measurements can be scaled up or down with more accuracy than volume measurements.
True
False
The US system of measurement has two basic units of weight, ounces and grams.
True
False
The difference between measuring packed flour one time and sifted flour another can be enough to ruin the final product in a recipe using flour.
True
False
Most kitchen scales are not adjustable for tare weight.
True
False
The most efficient way to measure liquid levels accurately is to stand directly over the measuring container and look straight down into it.
True
False
Chefs rely on the standardized recipe to create a dish that is uniform each time it is prepared.
True
False
In a well-managed kitchen, cooks quickly memorize the standardized recipe and need not refer to it again.
True
False
Portioning is more accurate when tools such as ladles, scoops, and scales are used.
True
False
For quick checking, ingredients in a recipe are arranged in alphabetical order.
True
False
Product specifications include size and grade, but never brand.
True
False
Product specifications are considered during preparation, as well as when purchasing.
True
False
Standardized recipes, as written, always produce the quantity the chef needs.
True
False
The metric system is the more prevalent, or widely accepted, form of measure used in recipes.
True
False
One kilogram (kg) equals ____ grams (g).
1000
100
10
0.1
One ounce (oz.) equals ____ g.
454
2.2
28
16
One quart (qt.) equals ____ liters (L).
0.28
0.95
3.8
32
The base unit in the metric system for measuring weight is the ____.
milliliter
liter
gram
fluid ounce
The base unit in the metric system for measuring volume is the ____.
milliliter
liter
gram
fluid ounce
A milliliter is ____ of a liter.
one-tenth
one-hundredth
one-thousandth
one-thousandth
When measuring, for which of the following liquids is one fluid ounce equal to one ounce in weight?
Tomato sauce, cream soup, and gravy.
Stock, broth, and juice.
Milk, ice cream, and whipped cream
Pasta sauce, potato soup, and heavy cream.
To improve accuracy when measuring dry ingredients by volume, overfill the container, and ____.
gently tap the container on the counter to settle the ingredients
gently shake the container to settle the ingredients
firmly press down the ingredients to just below the rim
scrape off the ingredients above the rim of the measure
Each standardized recipe is assigned a number, which ____.
is the number it is filed by to avoid confusion
indicates when it was first placed on the menu
indicates the chef’s rating of the recipe
indicates the required preparation time in minutes
Which of the following is not true of ingredients listed in a standardized recipe?
They are separate from the preparation instructions.
They are as generic as possible.
The recipe might indicate if an ingredient requires time and temperature control for safety (TCS).
The recipe might indicate if an ingredient requires time and temperature control for safety (TCS).
The name of a standardized recipe is ____.
written in code
consistent with the way it is written on the menu
consistent with the way it is written on the menu
always a description of the main ingredients
The formula for calculating the conversion factor for decreasing or increasing yield is ____ = conversion factor.
new yield x old yield
new yield ÷ old yield
old yield ÷new yield
new yield - old yield
The original recipe, with a yield of 30 portions, calls for 4.5 quarts of stock. How much stock will be needed to prepare 162 portions?
24.3 qt.
20.4 qt.
36 qt.
25 qt.
The original recipe, with a yield of 18 portions, calls for 5 oz. of celery. How much celery will be needed to prepare 8 portions?
0.08 oz.
2.22 oz.
0.1125 oz.
3 oz.
