Foundations 1 Chapter 14 Mark II
Quiz by Christopher Wright
Grades 9-12
Family and Consumer Sciences
Ohio Career Tech
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9 questions
Show answers
- Q1Fractions, Decimals and __________________ are important math concepts that all culinary professionals need to understand.MathCalculusHistoryPercentages30s
- Q2The title of a recipe is called?IngredientsNameAmountsYield30s
- Q3The amount of space an item occupies?volumemeasurementweightyield30s
- Q4The process that removes lumps from a dry, powdered ingredient and gives it a smoother consistency is called?blendingmixingflatteningsifting30s
- Q5If the total cost of a recipe is $12.50, and the recipe yields 10 portions, what is the cost per portion?$1.25$2.50$125.00$13.4730s
- Q6How many ounces does 1 cup of water weigh?6168430s
- Q7The individual amount that serves one person is called?ouncesportion sizeyieldingredient30s
- Q8When converting recipes and the number of portions has been established, using the formula DESIRED YIELD divided by __________________ will equal the conversion factor?Original YieldMultiplyIngredientsPortion30s
- Q9One TBS is equal to?1/4 cup128 oz1/2 oz1 oz30s