Indicate whether the statement is true or false. Each standardized recipe must go through quality control.

Indicate whether the statement is true or false. The cooking time is used to calculate the cost per portion of a recipe.

Indicate whether the statement is true or false. Recipes contain an ingredient list, but formulas do not.

Indicate whether the statement is true or false. A baker’s percentage is the percentage of each ingredient in relation to the other ingredients.

Baker’s percentages make it easy to increase or decrease the quantity of individual ingredients.

Indicate whether the statement is true or false. 7. You should wait until after you have prepped the ingredients to convert a recipe.

Indicate whether the statement is true or false. 8. The metric system is a measurement system that uses powers of ten to measure things.

A portion scale is used when precise measurement is important, as in baking.

Indicate whether the statement is true or false. The term volume refers to how heavy a substance is.

Indicate whether the statement is true or false. 11. You measure ingredients by count when the food ingredient comes in a standard size.

When you increase a recipe, the conversion factor will be less than one.

The mixing time and cooking time almost always increase or decrease when a recipe is converted.

Convection ovens bake food more quickly than standard ovens.

Indicate whether the statement is true or false. 15. Minor errors can turn into major problems if a recipe is increased or decreased.

What part of the recipe is a description of the product?

What part of the recipe is the number of servings the recipe produces?

Which of these recipe parts of is the amount of an individual serving?

What part of the recipe has instructions on how to measure each ingredient?

What part of the recipe has the steps you must take to prepare the dish?

Which of these recipe parts gives preheating instructions?

What part of the recipe specifies the cooking equipment to use?

What part of a formula is listed by decreasing weight?

Which of these formula parts uses precise weight measurements?

What part of a formula is not always included?

What type of scale has two platforms?

Which of these scales has a needle that shows the weight of the item?

Which of these scale gives the most accurate readout?

What is the conversion factor if you have a recipe with a total yield of 5 and you want to make 15 portions?

What is the conversion factor if you have a recipe with a total yield of 20 and you want to make 5 portions?

If you have a hamburger recipe that calls for 1 lb. of ground beef and it makes four hamburgers, how many pounds of ground beef would you need to make 20 hamburgers?

If you have a pizza recipe that calls for 15 oz. of tomato sauce and it makes ten pizzas, how many ounces of tomato sauce would you need to make two pizzas?

Which of these is the total existing yield of a recipe that has 10 portions that are 8 oz. in size?

What is the yield of a recipe you wish to make into 20 portions of 5 oz. each?

Which of these is the conversion factor when you have a recipe that makes 5 portions of 8 oz. each and you want it to make 10 portions of 6 oz. each?

A standardized recipe is a set of written instructions used to consistently prepare a known ________________ and ________________ of food.

37. Because they involve chemical reactions, baked goods require precise __________________________ to work correctly.

A baker’s percentage includes the percentage of each ingredient in relation to the weight of __________________________ in the final baked product.

To make it quicker and easier to increase or decrease an amount that a recipe makes when needed, __________________________ recipe measurements are used.

40. Volume measures are used most often to measure __________________________ in a foodservice setting.

When you change a recipe to produce a new amount or yield, it is called recipe __________________________.

An important skill is to be able to increase or decrease the __________________________ size of a recipe.

In general, the __________________________ time and __________________________ time do not increase when a recipe is converted.

44. Cooking __________________________ can be affected by a change in cooking equipment.

45. Even minor recipe __________________________ can become major problems.

The following is used to measure what? Choose all that apply.