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Chapter 15 - Using Recipes: In Review

1. List the basic units of measure for weight in

1. the US system
   
2. the metric system
   

2. List the basic units of measure for volume in

1. the US system
   
2. the metric system
   

3. Convert the following to the equivalent quantities in the US system:

1. 1 L
   
2. 750 mL
   
3. 1 mL
   
4. 1 kg
   
5. 1 g
   

4. Convert the following to the equivalent quantities in the metric system:

1. 1 oz. (weight)
   
2. 1 lb.
   
3. 1 fl. oz. (volume)
   
4. 1 qt.
   
5. 1 gal.
   

5. Can one gallon of water be measured accurately using a scale? Explain.
   
6. Why is weight the preferred method of measuring ingredients in the professional kitchen?
   
7. Explain why adjusting a scale for tare weight is important.
   
8. True or false. Professional kitchens use standardized recipes in order to produce consistent menu items no matter which cook has prepared the item.
     A. True B. False
9. If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?
     A. method B. recipe number A. yield B. ingredients
10. True or false. The list of ingredients in a recipe should appear in alphabetical order.
      A. True B. False
11. What is the formula for calculating a conversion factor to scale a recipe?
    
12. If the conversion factor is less than one, will the new yield be larger or smaller than the old yield?
    

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