Percentages
10% of 45
4.5
_______ is a written record of the ingredients and preparation steps needed to make a particular dish.
Recipe
Desired Yield(amount) and Original Yield (amount)
Name 4 Customary (U.S) units of volume measurement?
Teaspoon
Tablespoon
Cup
fluid ounce
pint
quart
gallon
212*F is the equivalent to ____ *C, also what is significant about this temperature/
100*C, boiling point of water
1 % of 225
2.25
______ is the number of servings or the amount the recipe makes.
Yield
What do you do with the conversion factor?
Multiply each ingredient by it
The Metric system is based off of units of ?
10
____ is the number of tbsp in 1 ounce.
2
80 is what percent of 40
200%
This can be part of the standardized recipe format but is not an essential part.
Nutritional Information
What's my conversion factor?
Original Yield:96
Desired Yield: 250
2.6
The number of ounces in a gallon
128 oz
If I am converting degrees Fahrenheit to degrees Celsius, I would use this formula
Double Jeopardy if you give me the inverse too!!
C=(F-32)x5/9
what does the temperature of the oven have to be if you raise it 20% more than 300 degrees?
360 Degrees
What are three parts of a standardized recipe that must be there so that it can be considered a standardized recipe ?
50 Pts for every additional one!
Name, yield, ingredients, portion size, temperature/time/equipment, step=by-step directions(instructions)< Nutritional Information>
What's my conversion factor?:
Original Yield: 300
Desired Yield: 100
0.33
1 qt equals 32 oz., how many cups are in a quart?
4
the measurement on an item' resistant to gravity
Weight
The recipe calls for 450 grams of flour, and it needs 20% less that amount for sugar, how much sugar does the recipe call for?
360 grams
Name three things that standardized recipes ensure a food service operation?
1. ensure consistent quality
2. Ensure consistent portion size
3. Helping Purchasers understand what to purchase
4. Allowing cooks to understand what to prepare and how much of each ingredient is necessary.
5. Reduce waste- no guessing amounts
6. Help servers communicate accurate info to guests
7. Meeting guest expectations for consistent dishes
8. Cost control
A recipe's original recipe calls for 16 oz of cake flour. If the conversion factor is 2.5 what is the amount of cake flour I will need, in lbs ?
2.5 lbs
If I had a gallon pitcher, a quart pitcher, and a pint pitcher all filled with water, how man fluid ounces would I have total?
224 Fl. oz
The process of accounting for the weight of the empty container on a scale by weighing the container and adjusting the scale until it reads zero before adding the food or item to be weighed
Taring