Name. Course Date SECTION 13-1 TEST Chapter 13—Using Standardized Recipes Section 13-1—Why Use Standardized Recipes? Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (6 points each) Descriptions: Key Term: 1. A system that ensures that everything meets a foodservice + Recipe operation's standards. B. Standardized recipe C. Preparation procedures D. Quality control 2. The size of an individual serving. 3, The percentage of each ingredient in relation to the weight of flour. E. Yield . E Retesting 4. Aset of written instructions used to consistently prepare food. ; — G. Portion size 5. A special type of recipe used in the bakeshop, nee 6. A precise set of directions for a certain dish. I. Baker's percentage 7, The number of servings that a recipe produces. 8, Required when substitutions are made in a standardized recipe to maintain quality and uniformity. 9. An important part of a recipe that is necessary to produce a consistent, high-quality product. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 10. How does a standardized recipe maintain product consistency? 11. What are three ways a formula differs from a recipe? (Continued on next page) Culinary Essentials Instructor Resource Guide 321 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Ine.— Ee [becTion 13-1 TEST] omnes 12, How does consistent quality and quantity help ensure return business and customer satisfaction? 13, How does a standardized recipe give a positive effect on cost control? 14, Why are both product yield and portion size important in a standardized recipe? 15, How do the following ingredients differ: 1 cup of parsley chopped and 1 cup of chopped parsley? Workplace Challenge Directions: Number the ingredients listed below in the order in which they would appear in a formula in the space provided to the left of each ingredient. Inthe space to the right ofeach ingre- dient, write the piece of equipment with which you would measure each ingredient. (10 points, 1 point each) 5 Ibs. cake flour, _____ 3.25 oz. baking powder 202. salt, ____ 2'Ibs., 8 oz. shortening, 2pt. milk 3 Ibs. eggs 5 Ibs. sugar 6 02. raisins Lb. grated carrot, 8 oz. walnuts 322 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date. SECTION 13-2 TEST ee een Section 13-2—Recipe Measurement & Conversion Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- Vided to the left ofthe description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (5 points each) Descriptions: Key Terms: 1, Weight is displayed in numbers, A. Weight B. Balance scale 2, Percentage of food lost during its storage and preparation . ee C. Portion scale 3. Measurement that tells how heavy something is. ee 4, Amount of space that a substance occupies, E, Volume 5. Dividing the desired yield by the existing yield, oe G. Recipe conversion 7 a. H. Conversion factor 7. Measuring how much the spring is depressed, L Shrinkage 8. Number of individual items, J. Volume measures 9. Changing a recipe to produce a new amount. 10. Cups, pints, quarts, gallons. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (4 points each) 11. How many 5-02. portions of soup can you make from a recipe yielding 24 8 oz. portions? 12. How do equipment changes affect cooking times? 18. When would you use a balance scale? When would you use a portion scale? (Continued on next page) Culinary Essentials Instructor Resource Guide 323 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.14. How would you measure liquids? 15. Why would you change the portion size and not the total yield quantity in a recipe? Workplace Challenge: Part A: Convert the following gravy recipe to 45 2-07. portions. Part B: Convert the same recipe to 15 2-02. portions. Show your math in the space provided. (20 points, 10 points each) Gravy: Yield 24 servings—Portion size 2 oz. 3 qt. chicken stock 202. comstarch 3002. cold water 1/2 tsp. salt 1/207. pepper Part A Part B 324 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.