Chapter 14 Review

Question 1

Recipe

Answer 1

A written record of ingredients and preparations steps to make a particular dish.

Question 2

Weight

Answer 2

A measurement of an item’s resistance to gravity.

Question 3

16 cups

Answer 3

The number of cups in a gallon.

Question 4

3 teaspoons

Answer 4

1 tablespoon

Question 5

Equivalent

Answer 5

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

Question 6

2 cups

Answer 6

1 pint

Question 7

Standardized Recipe

Answer 7

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

Question 7

Formula used to increase or decrease a recipe

Answer 7

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

Question 8

Ingredient amounts and the price of each

Answer 8

To find the total cost of a recipe, a chef must know

Question 9

32 Fluid Ounces

Answer 9

4 cups or 1 quart

Question 10

66 degrees Celsius

Answer 10

151 degrees Fahrenheit

Question 11

16 ounces

Answer 11

1 pound

Question 12

Volume

Answer 12

The amount of space an ingredient takes up.

Question 13

Weight Baking

Answer 13

How most professional bake shop recipes measure fat

Question 14

1 cup

Answer 14

8 fluid ounces

Question 15

Grams Measure

Answer 15

Weight

Question 16

Yield

Answer 16

Number of servings or amount a recipe makes

Question 17

120 milliliters

Answer 17

1/2 cup

Question 18

Borrowing

Answer 18

A technique often used when subtracting large numbers.

Question 19

2 cups

Answer 19

1 pint