General knowledge
Measurements
Measurement techniques
test your math skills
let's see what you remember
100

a _____ is a written record of the ingredients and preparation steps needed to make a particular dish

recipe

100

What is the method for reading recipes?

PRN

PREVIEW

READ

NOTE

100

Dry volume when measuring should be what ?

scrape off any excess and pack ingredients down
100

your kitchen's recipe for boiled rice yields 20 servings;however you need 40 servings. How much for each ingredient?

RCF= NEW YIELD/OLD YIELD

40/20=2

100

how many ounces are in a cup

8 oz

200

a ___ is a recipe designed to suit the needs of an individual kitchen.

Standardized recipe

200
What system do we use to measure ?

U.S system

200

Liquid ingredients can be accurately read by

putting in a clear container, on a flat surface, and reading it at eye level of the mark.

200

MY conversion factor is 2 and my  ingredients are the following:

rice 5 cups

salt2 1/2 tsp 

water 10cups

WHAT IS THE AMOUNT

10 CUPS

5TSP

20 CUPS


200

how many ounces are in a pint and how many cups?

16 oz 

2 cups

300

 the ____ of a recipe describes the measured output, expressed as one or more of the following: the total weight, the total volume, or the total number of portions.

yield

300

1 tsp is how many ml

5 ml

300
When weighing  and ingredient you should ?
set the tare

place food in container on scale

read the weight and add or remove food


300
Your basic recipe yields 20 servings of boiled rice; however, this time you only want to make 6 servings what formula do you use ? including you amounts

6/20=

3/10=.3
300

how many cups are in a gallon and how many ounces ?

16 cups are in 128 oz

400

a _____ is the serving size for one person expressed in pieces, weight or volume.

portion

400

250ml = how many cups

1 cup

400

which is more a half a cup of flour  or half a pound of flour?

half a pound which is 8 oz

400
With a conversion factor of .3 what is my new amount  for ingredients?


Rice 5 cups

salt 2 1/2 tsp

water 10 cups


=1 1/2 cups

3/4 cps

3 cups

400
WHAT IS A QUART CONSIST OF

32 OZ 

4CUPS

2 PINTS

500

WHAT DOES HACCP STAND FOR?

Hazard analysis control point
500

1 ounce is how many grams

28g

500
How do you get a recipe conversion factor?

New yield / Old yield

500

scaling a recipe based on an ingredient:

what is the formula?

RCF= Available ingredient amount / ingredient amount in recipe

new yield = old yield * rcf

NEW AMOUNT = OLD AMOUNT *RCF
500

A STANDARDIZED RECIPE YIELDS 1 GALLON. YOU WANT TO SERVE 32 SERVINGS OF 8 OZ EACH. WHAT RCF SHOULD YOU USE TO SCALE THE RECIPE

256/128=2

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