Parts of a Recipe
This part of the recipe tells you the time it will take to prepare it
What is preparation time
Food cooked uncovered with the use of heat. Examples include broiling, roasting and grilling
What is dry heat cooking
The abbreviation for Cup
What is C
What is cutting terms
To Alter or change a recipe you may need to multiply or divide its ingredients True/False
What is True?
This part of a recipe tells you how many people the recipe will serve
What is the yield/serving size
The use of liquid or moisture to prepare food.
Examples include boiling, steaming, poaching
What is moist heat cooking.
The abbreviation for Teaspoon
What is TSP
Blend, stir, Fold
What is mixing terms
Multiplying all the ingredients in a recipe by two will ______ a recipe
What is double
This part of a recipe list the food that is needed to make the dish
What is the ingredients
Using fat to prepare food. Examples include Frying, and deep pan frying
What is cooking with fat
The abbreviation for Ounce
What is oz
Internal temperature of Poultry to determine it is done
What is 165 degrees
Multiplying all the ingredients in a recipe by three will ______ a recipe
What is triple a recipe
The part of a recipe list step by step what should be done to prepare the dish
what is the directions
The abbreviation for Pound
What is lb
Internal temperature of Fish to tell it is done
145
Dividing all the ingredients in a recipe by two will ______ a recipe
Decrease the serving size in half
A set of directions used to prepare a dish is known as a
What is recipe
A dash of salt measurement equivalent
what is 1/8 of tsp
There are 5 students in a group. They are preparing pancakes. The recipe serving size is 6 to 7 pancakes.
They would like to make 2 pancakes for each person in their group. What should they do?
What is double the recipe and multiply the ingredients by two.