chapter 4 quiz 1
Quiz by tyler white
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8 questions
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- Q1a prix fix menu is arotating menulimited choices at fixed pricea small portion menu served in 4 or 5 coursesmenu with items priced desperately30s
- Q2tsp is a common abbreviation forteaspoontablespoon30s
- Q3volume refers to whatnumber of items that fit in a cupthe amount a product weighs in a cupthe space occupied by a product30s
- Q4a standardized recipe does not typically include whatyieldflavor notescooking proceduresamount of each ingredient30s
- Q5which of these items does truth in advertising coverlarge hamburgersjuicy steakssalad with roquefort cheesehot juicy fajitas30s
- Q6the equation for a conversion factor is whatold recipe multiplied by new recipenew yield / old yieldold yield / new yieldnew recipe multiplied by old recipe30s
- Q7which of the following is not a for of a proper yield expression for a standardized recipe4- 5oz cookies1 gallon of soup1 dozen cookies3 hand fulls of salad30s
- Q8what is the boiling point of water212 F32 C190F250F30s