Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Culinary Arts > Chapter 14 > Flashcards

Chapter 14 Flashcards

1
Q

When subtracting large numbers this technique is often use

A

Borrowing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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

A

Recipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

If a recipe normally serving 16 needs to serve 20 what is the conversion factor

A

One

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The measurement of an items resistance to gravity

A

Weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Freezing point for water

A

32°F or 0°C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How many cups are in a gallon

A

16

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How many teaspoons are in 1 tablespoon

A

Three

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The same amount can be expressed in different ways by using different units of measure

A

Equivalent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How many cups are in a pint

A

Two

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

If restaurants offering 15% of the customers entire check in the check total is $45 what will the check total be after the discount

A

$38.25

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

A recipe with a set format that is clear to anyone who uses it

A

A standardized recipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

A gazpacho recipe serves 50 but a banquet order requires sermons for 30 what is the conversion factor for this recipe

A

0.6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

To find the total cost of recipe chef must know…

A

Ingredient amounts and the price of each ingredient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Divide the desired yield by the original yield to get the conversion factor and then multiply each ingredient by the conversion factor

A

Formula used to increase or decrease a recipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

If 58 of 180 people in a restaurant have ordered the how special what percentage of customers have ordered the how special

A

32.2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

65% of 280 breakfast customers ordered scrambled eggs and bacon how many people ordered scrambled eggs and bacon

A

182

17
Q

The manager estimates that with the chefs new summer salad next month sales will increase to 12% from last months total of $52,200. What is next months sales if the manager is correct?

A

$58,464

18
Q

If a recipe calls for 4 cups of milk how many ounces are used

A

32

19
Q

Chef keeps lunch entrées warm at 66°C what is the approximate Fahrenheit equivalent

A

151°F

20
Q

I chef keeps dinner entrées warm at 138°F what is the approximate Celsius equivalent

A

59°C

21
Q

Boiling temperature for water

A

212°F or 100°C

22
Q

If recipe calling for 14 ounces of onions is tripled how many pounds of onions I needed

A

2.63

23
Q

A soup recipe serves 12 but you only need to serve eight what is the conversion factor

A

0.67

24
Q

The amount of space an ingredient takes up is the

A

Volume

25
Q

Professional bake shop recipes will ask for fat to be measured by…

A

Weight

26
Q

If a recipe calls for 7 pounds of shrimp and asparagus and despair just has a 55% yield how many pounds of untrimmed asparagus are needed

A

12.73

27
Q

If a recipe calls for 8 pounds of trim salary and celery has 75% yield how many pounds of untrimmed celery are needed

A

10.67

28
Q

Garlic has an 88% yield. After trimming 8 pounds of garlic how many pounds of garlic will be left as the edible portion

A

7.04

29
Q

Green peas have a 40% yield. After trimming 12 pounds how many pounds of green peas are left as the edible portion

A

4.80

30
Q

A banquet hall is preparing to serve a party of 432 guest. If each table seats eight people how many tables are needed

A

54

31
Q

3560 customers ordered salads out of 8910 approximately what percentage of customers ordered salad

A

40%

32
Q

A manager received an invoice for $86.40 for 30 gallons of ice cream what does each gallon cost

A

$2.88

33
Q

How many cups are in a pint

A

2

34
Q

How many ounces are in a cup

A

8

35
Q

Using the metric system grams measure…

A

Weight

36
Q

0°C equals what in Fahrenheit

A

32°F

37
Q

The number of servings or the amount the recipe makes is the…

A

Yield

38
Q

Ground beef is measured by…

A

Weight

39
Q

How many milliliters are in half a cup

A

120 mL

Culinary Arts (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions