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WorksheetsCH5 Test Review
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
The yield of a recipe is the amount the recipe will serve per person.
a)
true
b)
false
2.
Ingredients in a recipe are listed in the order of importance.
a)
true
b)
false
3.
A standardized recipe is one that is the same the world over.
a)
true
b)
false
4.
One of the first things you should do when reading a recipe is check for a list of critical control points.
a)
true
b)
false
5.
A helpful technique for reading recipes is known as the "PRN" method.
a)
true
b)
false
6.
A clove of garlic is an example of a standardized ingredient.
a)
true
b)
false
7.
Weight measures are preferred to volume measures because they can be measured with greater accuracy.
a)
true
b)
false
8.
The measurement system that uses liters and grams is known as the metric system.
a)
true
b)
false
9.
When using a food scale, you must take into account the tare weight or your weight will not be accurate.
a)
true
b)
false
10.
The measurement of the mass of an ingredient is known as its volume.
a)
true
b)
false
11.
Standardized recipes would include all of the following, except the optional category of
a)
yield
b)
portion
c)
ingredients
d)
equipment
e)
method
12.
The "PRN" method for reading recipes stands for
a)
practice, repeat, noted
b)
plan, review, notate
c)
preview, read, note
d)
procedure, reconstruct, notation
e)
purpose, rationale, niche
13.
Which of the following are equivalent?
a)
1 fluid oz = 2 Tbsp
b)
1 pint = 4 cups
c)
1 quart = 64 fl oz
d)
1 gallon = 8 quarts
e)
none of the above
14.
Which of the following are equivalent?
a)
1/4 lb = 6 oz
b)
1/2 lb = 8 oz
c)
3/4 lb = 10 oz
d)
1 lb = 12 oz
e)
none of the above
15.
Which of the following are equivalent?
a)
1 tsp = 1/16 fl oz
b)
1 tsp = 1/8 fl oz
c)
1 tsp = 1/6 fl oz
d)
1 tsp = 1/4 fl oz
e)
1 tsp = 1/2 fl oz
16.
All of the following are examples of standardized ingredients except
a)
eggs
b)
shrimp
c)
butter
d)
onions
e)
milk
17.
A standardized recipe
a)
supports consistent quality and quantity
b)
encourages efficient purchasing and preparation
c)
reduces costs by eliminating waste
d)
remains the same for the restaurant for which it is developed
e)
all of the above
18.
HACCP requires identification of
a)
CCPs
b)
ACPs
c)
PCPs
d)
CCCs
e)
PACs
19.
Ingredients in a recipe are listed in what order?
a)
most important first
b)
smallest items to largest
c)
largest to smallest
d)
ones needing the most preparation first
e)
order in which they are used
20.
The output of a recipe is called the
a)
portion
b)
yield
c)
volume
d)
weight
e)
count
21.
To change a recipe to get the yield you need, you must scale it up or down.
a)
true
b)
false
22.
To scale a recipe, you multiply each ingredient amount by the recipe conversion factor (RCF).
a)
true
b)
false
23.
The formula for the recipe conversion factor is to divide the old yield by the new yield.
a)
true
b)
false
24.
To convert a fraction into a decimal, you would divide the denominator by the numerator.
a)
true
b)
false
25.
When you scale a recipe up or down, you change the portion size and/or the yield.
a)
true
b)
false
26.
Any recipe that uses yeast will be very easy to scale.
a)
true
b)
false
27.
To scale a recipe based on an ingredient, you would find the RCF by dividing the ingredient amount in the recipe (old amount) by the available ingredient amount (new amount).
a)
true
b)
false
28.
When scaling a recipe up or down, cooking time may change but cooking temperature will stay the same.
a)
true
b)
false
29.
If you are doubling a recipe and cannot use a pan that keeps the ingredients at the same depth as the original, you might have to adjust the time, temperature, and amount of liquid used.
a)
true
b)
false
30.
All recipes can be scaled.
a)
true
b)
false
31.
To scale a recipe to get the yield you need you use a calculated number known as the
a)
ACF
b)
RCF
c)
ACR
d)
RFC
e)
CRF
32.
A recipe's yield can be expressed as the number of portions multiplied by the
a)
size of a portion
b)
number of ingredients
c)
recipe conversion factor
d)
output
e)
all of the above
33.
When scaling a recipe up or down, which of the following will not change?
a)
cooking time
b)
cooking temperature
c)
pan size
d)
seasonings
e)
number of ingredients
34.
Recipes that do not scale well are those that use
a)
vegetables
b)
milk
c)
yeast
d)
meats
e)
fruits
35.
Standardized recipes are designed to be consistent
a)
throughout the country
b)
around the world
c)
in every cookbook
d)
in every restaurant
e)
in an individual kitchen
36.
In general, do not scale recipes that prepare a single large item such as
a)
cakes, pies, or breads
b)
roasted turkey
c)
salmon terrine
d)
pot au feu
e)
roasts
37.
The fraction 3 3/4 when converted to a decimal would be
a)
.334
b)
3.34
c)
3.68
d)
3.70
e)
3.75
38.
A standardized recipe yields 4 quarts. You want to serve 32 servings of 1 cup each. What RCF should you use to scale the recipe?
a)
8
b)
4
c)
2
d)
1/2
e)
1/4
39.
A standardized recipe yields 1 gal. You want to serve 8 servings of 1 cup each. What RCF should you use to scale the recipe?
a)
1/8
b)
1/4
c)
1/2
d)
3/4
e)
1 1/2
40.
A standardized recipe is for 8 portions of 4 oz each. The restaurant has an order for 12 portions. How much more of the item must they have on hand to satisfy this order?
a)
1/2 lb
b)
1 lb
c)
2 lb
d)
3 lb
e)
4 lb
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