Matching
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Recipe | f. | Retesting | b. | Standardized recipe | g. | Portion size | c. | Preparation
procedures | h. | Formula | d. | Quality control | i. | Baker’s percentage | e. | Yield | | | | |
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1.
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A
system that ensures that everything meets a foodservice operation’s standards.
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2.
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The
size of an individual serving.
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3.
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The
percentage of each ingredient in relation to the weight of flour.
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4.
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A set
of written instructions used to consistently prepare food.
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5.
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A
special type of recipe used in the bakeshop.
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6.
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A
precise set of directions for a certain dish.
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7.
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The
number of servings that a recipe produces.
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8.
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Required when substitutions are made in a standardized recipe to maintain quality and
uniformity.
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9.
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An
important part of a recipe that is necessary to produce a consistent, high-quality
product.
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Weight | f. | Count | b. | Balance scale | g. | Recipe conversion | c. | Portion
scale | h. | Conversion
factor | d. | Electronic scale | i. | Shrinkage | e. | Volume | j. | Volume
measures | | | | |
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10.
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Weight is displayed in numbers.
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11.
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Percentage of food lost during its storage and preparation
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12.
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Measurement that tells how heavy something is.
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13.
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Amount of space that a substance occupies.
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14.
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Dividing the desired yield by the existing yield.
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15.
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Baker's scale.
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16.
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Measuring how much the spring is depressed.
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17.
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Number of individual items.
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18.
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Changing a recipe to produce a new amount.
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19.
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Cups,
pints, quarts, gallons.
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