Unit 3 Measuring Recipes and Equivalents

Front

Some recipes supply very little information and some a great deal. No matter how detailed it is a recipe can't tell you everything, and some judgement by the cook is always required. A reason like:

Back

All of the above

Front

Recipe formats differ from operation to operation, but nearly all of them try to include as much precise information as possible. Which of the following information may NOT be listed: Name of the recipe, Expected trim yields for any produce or other ingredients, Yield, including total yield, number of portions and portion size?

Back

The cost of an item.

Front

An operations' own recipes are used to control production. They do this in two ways:

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They control quality and quantity.

Front

After you have reread the recipe carefully you should determine the following 2 points: What are the characteristics of the ingredients and functions of the ingredients, How good will the recipe taste and how much will it cost?

Back

What are the characteristics of the ingredients and functions of the ingredients

Front

No matter how detailed and well-written a standardized recipe is, it does have its limits. This is because

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You must understand basic principles and techniques

Front

A bowl-shaped frying pan used typically in Chinese cooking

Back

Wok

Front

Tall sided pan used for cooking liquids. Example - soups, sauces, boiling eggs.

Back

Saucepan

Front

Long-handled, low-sided pan. Sloped sides allow for the chef to flip items without a spatula.

Back

Sauté Pan

Front

Has straight sides and is taller and wide. A pot used for preparing soup, stock, and boiling pasta.

Back

Stockpot

Front

Very versatile, can be used to cook in as well as used to hold food on the lien like in a steam table.

Back

1/3 hotel pan