Vegetable Id
Root vegetable originating in Latin America
Jicama
This factor is the number in which you multiply the ingredients in order to get the desired yield.
Conversion Factor
True or False: A recipe works best when it is shared verbally from cook to cook.
False
1 Tablespoon = ____ Teaspoons
What is 3
The dark green color in vegetables has a high content of which vitamin?
Vitamin A
A fungus that grows underground
Truffle
A recipe yields 12 blueberry muffins with 1.5 cups of sugar. In order to make 48 muffins, how many cups of sugar will you need?
6 cups of sugar
EP is the abbreviation for ________________.
Edible Prtion
16 Fluid Ounces = _____ Cups
What is 2
What is the most nutritious way to eat vegetables?
Raw
What are three forms of vegetables other than fresh?
Frozen, canned or dried
Your Mom's recipe for lasagna feeds 16 people. It has 8 lbs of ground meat and 3 lbs of cheese. How much ground meat and cheese will you need to make the recipe for 4 people?
2 lbs of ground meat and 3/4 lb of cheese
Buying something As Purchased (AP) means that ___________________.
Whole items
Not processed, trimmed, etc.
How many ounces are in one gallon?
What is 128
Why shouldn’t vegetables be soaked?
It dissolves out vitamins and minerals
How heat is measured in Chile peppers
Scoville heat units
You need to make 56 cookies for Diddy's 56th birthday. The recipe you want to use yields 16 cookies. What is your conversion factor for this recipe?
3.5
This is the amount of servings a recipe makes.
Yield
3 Gallons = ____ Quarts
What is 12
Onions, leek and garlic are examples of what category of vegetables that have an intense flavor?
Onion Bulb vegetables
A fruit vegetable that is known for its high fat content, which gives it a rich, buttery texture
Avocado
You have 10 lbs of cauliflower as purchased. With a 55% yield, how much will the edible portion equal?
5.5 lbs.
Desired Yield / Original Yield =
Conversion Factor
How many fluid ounces are in 5 cups?
What is 40
Give 1 good reason for cooking vegetables
Easier to digest, better flavor, sterilizes and destroys micro-organisms or to replace the moisture.
Beans, peas, and lentils
What is legume
Formula for getting new recipe quantities
Old quantity x Conversion Factor = New quantity
Name 4 pieces of information included on a standardized recipe
Name of recipe
Ingredients
Yield
Portion Size
Time & Temperature
Directions
Nutrition Information
3 Pints = ____ Quarts
What is 1 1/2
The leaves of all plants contain what coloring agent?
Chlorophyll