Chapter 14 Flashcards
When subtracting large numbers this technique is often use
Borrowing
A written record of the ingredients and preparation steps needed to make a particular dish
Recipe
If a recipe normally serving 16 needs to serve 20 what is the conversion factor
One
The measurement of an items resistance to gravity
Weight
Freezing point for water
32°F or 0°C
How many cups are in a gallon
16
How many teaspoons are in 1 tablespoon
Three
The same amount can be expressed in different ways by using different units of measure
Equivalent
How many cups are in a pint
Two
If restaurants offering 15% of the customers entire check in the check total is $45 what will the check total be after the discount
$38.25
A recipe with a set format that is clear to anyone who uses it
A standardized recipe
A gazpacho recipe serves 50 but a banquet order requires sermons for 30 what is the conversion factor for this recipe
0.6
To find the total cost of recipe chef must know…
Ingredient amounts and the price of each ingredient
Divide the desired yield by the original yield to get the conversion factor and then multiply each ingredient by the conversion factor
Formula used to increase or decrease a recipe
If 58 of 180 people in a restaurant have ordered the how special what percentage of customers have ordered the how special
32.2
65% of 280 breakfast customers ordered scrambled eggs and bacon how many people ordered scrambled eggs and bacon
182
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?
$58,464
If a recipe calls for 4 cups of milk how many ounces are used
32
Chef keeps lunch entrées warm at 66°C what is the approximate Fahrenheit equivalent
151°F
I chef keeps dinner entrées warm at 138°F what is the approximate Celsius equivalent
59°C
Boiling temperature for water
212°F or 100°C
If recipe calling for 14 ounces of onions is tripled how many pounds of onions I needed
2.63
A soup recipe serves 12 but you only need to serve eight what is the conversion factor
0.67
The amount of space an ingredient takes up is the
Volume
Professional bake shop recipes will ask for fat to be measured by…
Weight
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
12.73
If a recipe calls for 8 pounds of trim salary and celery has 75% yield how many pounds of untrimmed celery are needed
10.67
Garlic has an 88% yield. After trimming 8 pounds of garlic how many pounds of garlic will be left as the edible portion
7.04
Green peas have a 40% yield. After trimming 12 pounds how many pounds of green peas are left as the edible portion
4.80
A banquet hall is preparing to serve a party of 432 guest. If each table seats eight people how many tables are needed
54
3560 customers ordered salads out of 8910 approximately what percentage of customers ordered salad
40%
A manager received an invoice for $86.40 for 30 gallons of ice cream what does each gallon cost
$2.88
How many cups are in a pint
2
How many ounces are in a cup
8
Using the metric system grams measure…
Weight
0°C equals what in Fahrenheit
32°F
The number of servings or the amount the recipe makes is the…
Yield
Ground beef is measured by…
Weight
How many milliliters are in half a cup
120 mL
