Question 1

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

Accepted Answer

The answer of Find the working factor for each of...

Question 2

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

Accepted Answer

The answer of Find the working factor for each of...

Question 3

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

Accepted Answer

The answer of Find the working factor for each of...

Question 4

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 ) ?

Accepted Answer

The answer of Determine the amount of dry instant potato...

Question 5

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.

Accepted Answer

The answer of Find the working factor for each problem....

Question 6

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.

Accepted Answer

A) True 
 B)False

Question 7

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.

Accepted Answer

A) True 
 B)False

Question 8

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.

Accepted Answer

A)  a yield percentage 
B)  an edible portion 
C)  a baker's percentage 
D)  a standardized recipe

Question 9

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.

Accepted Answer

The answer of Keeping in mind that flour is the...

Question 10

Match between columns
                        Premises: Relation in size, number, amount, or degree of one thing compared to another

Accepted Answer

The Answer of yield and proportion and working factor and is...

Question 11

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.

Accepted Answer

The answer of Find the working factor for each problem....

Question 12

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

Accepted Answer

The answer of A ____________________ is defined as a relation...

Question 13

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

Accepted Answer

The answer of Determine the working factor and the new...

Question 14

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.

Accepted Answer

The answer of Find the working factor for each problem....

Question 15

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.

Accepted Answer

The answer of Find the working factor for each problem....

Question 16

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.

Accepted Answer

The answer of The ____________________ ____________________ is the number that...

Question 17

Match between columns
                        Premises: A recipe that will produce the same quality and quantity each and every time

Accepted Answer

The Answer of yield and proportion and working factor and is...

Question 18

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.

Accepted Answer

The answer of Find the working factor for each problem....

Question 19

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

Accepted Answer

A)  A portion scale 
B)  As purchased quantity 
C)  Yield 
D)  Working factor

Question 20

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

Accepted Answer

A) True 
 B)False

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.

Match the following chapter terms with their definition.

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.

Match the following chapter terms with their definition.

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.