4: Review

Write your answers using complete sentences when appropriate.

3. What are the components of a well-written recipe?
   
4. What happens to the boiling point of water at high altitudes?
   
5. Give the unit of measure for which each of the following abbreviations stands:
   A. c.
   
   B. oz.
   
   C. t.
   
   D. tbsp.
   
6. What is an important consideration when making an ingredient substitution?
   
7. What is the main SI unit of measure used in recipes?
   
8. Complete each of the following statements.
   A. To stir ingredients until they are thoroughly combined is to _____.
   
   B. To cut into small cubes of even size is to _____.
   
   C. To rub fat on the surface of a cooking utensil or on a food itself is to _____.
   
   D. To heat an appliance to a desired temperature about 15 minutes before it is to be used is to _____.
   
9. What is the Q factor in recipe costing?
   
10. How can dehydration occur during microwave cooking?
    
11. What is the purpose of venting food covers during microwave cooking?
    
12. Why should wire twist ties and metal-trimmed china not be used in a microwave oven?
    
13. Explain why time-work schedules for preparing meals need to be flexible.
    
14. What is the first decision that must be made when writing a time-work schedule?
    
15. What two things does a leader in the kitchen need to consider before assigning meal preparation tasks to members of the work team?