Exam 8: Converting Recipes, Yields, and Baking Formulas

Find the working factor for each of the following situations. (Simplify fractions.) Our recipe yields 28 portions; convert it to yield 38.

Find the working factor for each of the following situations. (Simplify fractions.) Our original recipe yields 40 portions; convert it to yield 185.

Find the working factor for each of the following situations. (Simplify fractions.) There is a party for 90; our recipe yields 30 portions.

Determine the amount of dry instant potato powder needed to prepare the following amounts of mashed potatoes. (Use 1 pound 13 ounces of powder for each gallon of liquid.) 2 gallons 1 ) ? 7 gallons 2 ) ? 5 gallons 3 ) ?

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 31 portions. The party is for 22 guests.

The yield for recipes such as cake or muffin batters, roll or sweet doughs, pie filling, and some cookie doughs, can be determined by taking the total weight of all ingredients used in the preparation and dividing that figure by the weight of an individual portion or unit.

Bakers use a simple yet versatile system designed to balance all formulas that feature flour as the main ingredient. Each minor ingredient is a percentage of the main (flour) ingredient.

Some food service establishments produce food from what is referred to as _____. This is a recipe that will produce the same quality and quantity each and every time.

Keeping in mind that flour is the main ingredient, ____________________ ____________________ designate the amount of each ingredient that would be required if 100 pounds of flour were used.

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 400 portions. The party is for 475 guests.

A ____________________ is defined as a relation in size, number, amount, or degree of one thing compared to another.

Determine the working factor and the new ingredient amounts for the following crepes recipe.

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 40 portions. The party is for 200 guests.

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 20 portions. The party is for 475 guests.

The ____________________ ____________________ is the number that will be used to multiply the amount of the original ingredients in a recipe to either increase or decrease a recipe.

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 9 portions. The party is for 70 guests.

_____ is probably one of the first items a cook will look at when selecting a certain recipe for preparation.

Standardized recipes are ideal for food service operations such as nursing homes, retirement villages, and some school cafeterias.