Quiz 12 Ch 5 (w/ answers) - You will know what to...

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FSM 1070 Foods I Name: Kaitlyn Spinney Quiz #12 Chapter 5 1. List three basic limitations of written recipes. Food products are not uniform Kitchens do not have same equipment Impossible to give exact instructions for many processes 2. Identify four questions that should be answered when making a recipe for the first time. What are the basic cooking methods? What are the characteristics of the ingredients? What are the functions of the ingredients? What are the cooking times? 3. Identify three reasons for using judgment when following a recipe. You will be able to cook most recipes You can see what is wrong with the recipe and how to fix it
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Unformatted text preview: You will know what to substitute ingredients for 4. State the two functions of a standardized recipe and list eight types of information it is likely to include. Functions: 1. instructions for preparation 2. Variations and optional ingredients Portion size Total yield Quantity Ingredients Equipment Advance Prep Cooking Title 5. Identify the three methods used to measure ingredients and provide an example of the types of ingredients commonly measured by each method. Weight: potatoes, carrots Volume: salt Liquids Count: eggs, apples Score: 5/5...
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This test prep was uploaded on 04/06/2008 for the course FSM 1070 taught by Professor Smith during the Winter '07 term at Johnson & Wales University - Denver.

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