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
