What should you always do when using a measuring cup or spoon?
Level off the top with a flat edge
100
In order to convert recipes, the ingredients must be multiplied by a _________________.
Conversion Factor
100
What are you trying to do when you "cost" a recipe?
Figure out how much money it will cost to make the recipe.
100
What is Meal Planning?
How you organize yourself to cook a meal.
The plan you make before you shop.
100
How do you know when pasta is done?
Check to see if it is al dente
200
What is the most accurate form of measurement?
Weighing ingredients
200
What is yield?
the amount of a product that a recipe will make.
200
What information must you have in order to start the costing process?
Unit amount and price of each product included in the recipe.
200
What are the benefits of meal planning?
Save time, save money, improve family relationships, managing personal health
200
what should you put in your pot to make your pasta taste better? What do you need to do frequently
Salt / Stir
300
True or false: you can measure liquids in dry measuring cups.
True, Is it the best way to do it though?
300
what is the formula for finding the conversion factor when increasing the yield of a recipe?
New yield divided by the old yield
300
What is the first step in the costing process and what information does it give you?
to divide the unit price by the unit amount. It gives you the cost per (pound/ounce/count)
300
What factors effect meal appeal
Color, texture, flavor, shape, temperature
300
what are convenience foods?
foods that have been processed for ease of preparation or storage
400
Describe the differences between measuring flour and brown sugar
Flour should be spooned into the cup gently and leveled off.
Brown sugar needs to be tightly packed and leveled off
400
What steps must be taken in order to convert the total yield of a recipe?
1. Divide the new yield by the old to get the conversion factor
2. multiply the ingredient amounts by the conversion factor
400
What must you have a thorough knowledge of in order to complete the costing process?
Equivalencies
400
What factors should you consider when planning meals?
Nutritional needs, events that will effect meals, Budget, Availability of ingredients, number of people being cooked for.
400
What are convenience foods typically high in?
Sodium, Sugar, Fat
500
What cups/spoons should you use to measure out 5/16 of a cup of flour?
You can use a table spoon 5 times or 1/4 cup and 1 tablespoon.
500
What steps must be taken in order to convert the portion size?
1: Determine the total old yield amount.
Original portion number x original portion size = total yield
2: Determine the total desired yield.
Multiply desired serving size by desired number of servings
3: Obtain the Conversion Factor
New yield ÷ Old yield = CF
4: Multiply each ingredient quantity by the Conversion Factor
500
Tell me how you would figure out the price for 3/4 cup of brown sugar from a 2Lb bag that cost $1.50.
1. Divide the unit price by unit amount
2. Divide that answer by the number of cups of brown sugar in a pound
3. multiply that number by 3/4 (.75)
500
What are the best ways to save money when planning meals?
Plan your meals by what is available, look at what is on sale, use coupons, compare prices between items.
500
Name some advantages and disadvantages of convenience foods
Advantages: Less preparation time, reduced planning, buying and storing; Faster and easier cleanup
Disadvantages: Harder to control fat, salt and sugar levels; Cost per serving may be higher than homemade