WorksheetsKitchen Equipment & Recipes
Total questions: 11
Worksheet time: 7mins
A recipe's yield can be expressed as the number of portions multiplied by the
Number of ingredients
output
Recipe Conversion Factor (RCF)
size of portion
The work line arrangement that is very efficient but requires a large amount of space is the
Straight-line
U shaped
L-shaped
Back to back
The type of scale used to weigh small amounts of food is a
platform
floor
hanging
counter
Standardized recipes would include all of the following, EXCEPT the optional category of
equipment
ingredients
yield
method
Mise en place is a French term for
a section of the table
a specific food prep tool
the art of preparing food before cooking
the art of plating a plate
The serving size of a recipe that is intended for one person is called a/an
Portion
Yield
Amount
All of the above-ranges on recipe style
When scaling a recipe up or down, which of the following will NOT change?
pan size
cooking temperature
amount of seasonings
number of ingredients
The type of knife that is specially designed for separating the flesh from the bones in a fish is a
tournee
utility knife
boning knife
filleting knife
The most used all purpose knife is the
Chef's knife
Utility knife
Mandoline
Slicer
When cooking in the kitchen what is the first thing you should do
Mise en Place
pre-heat the oven
wash your hands
wash fruits and vegetable that will be in the recipe
What is a range
The stove
The oven
A convection oven
the variety of tools you will use.
