Culinary Essentials ©2010

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Practice Quizzes

1
Why are recipes tested many times before use?
A)To have enough food on hand to feed the restaurant staff
B)To use up extra ingredients
C)To practice so that they can be done correctly by the line cooks
D)To make sure they work the same way every time
2
Which of these is not a benefit of a standardized recipe?
A)Making an award-winning dish
B)Controlling portion size
C)Fewer errors in food orders
D)Better workflow in the kitchen
3
What calculation is the recipe yield used for?
A)Ingredient costs
B)Cost per serving
C)Conversion factor
D)Menu cost
4
How are rangetop cooking temperatures listed?
A)Low, Medium, High
B)As temperatures Fahrenheit
C)Simmer, Boil, Fry
D)As temperatures Celsius
5
How are ingredient lists in formulas ordered?
A)In alphabetical order
B)In order of how they will be used
C)In order of decreasing weight
D)In order of increasing weight
6
Which metric measurement is often used in cooking?
A)Pints
B)Ounces
C)Centimeters
D)Grams
7
Which term is not used in volume measurements?
A)Fluid Ounce
B)Ounce
C)Cup
D)Gallon
8
Which type of food is most often measured by count?
A)Butter
B)Eggs
C)Milk
D)Flour
9
Which of these is a factor that can affect recipe conversion?
A)Ingredient amounts
B)Altitude
C)Mixing and cooking time
D)All of the above
10
As a general rule, how much shrinkage does corned beef have?
A)50%
B)55%
C)60%
D)65%
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