Deck 8: Converting Recipes, Yields, and Baking Formulas

Question 1

When converting recipes to fewer portions, realize that the working factor will be less than one.

Answer 1

True

Question 2

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 40 portions. The party is for 200 guests.

Answer 2

5

Question 3

Find the working factor for each of the following situations. (Simplify fractions.) Our original recipe yields 40 portions; convert it to yield 185.

Answer 3

To find the working factor (also known as the conversion factor) for scaling a recipe, you divide the desired number of portions by the original number of portions. In this case, you want to convert a recipe from 40 portions to 185 portions.

Here's the calculation:

Working Factor = Desired Portions / Original Portions
Working Factor = 185 / 40

Now, simplify the fraction:

185 ÷ 5 = 37
40 ÷ 5 = 8

So, the simplified working factor is:

Working Factor = 37 / 8

This means that to convert the recipe to yield 185 portions, you would multiply each ingredient by 37/8, or 4.625.

Question 4

_____ is probably one of the first items a cook will look at when selecting a certain recipe for preparation.

A) A portion scale
B) As purchased quantity
C) Yield
D) Working factor

Question 5

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 31 portions. The party is for 22 guests.

Question 6

Some food service establishments produce food from what is referred to as _____. This is a recipe that will produce the same quality and quantity each and every time.

A) a yield percentage
B) an edible portion
C) a baker's percentage
D) a standardized recipe

Question 7

A working factor is defined as a relation in size, number, amount, or degree of one thing compared to another.

Question 8

Find the working factor for each of the following situations. (Simplify fractions.) There is a party for 90; our recipe yields 30 portions.

Question 9

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 400 portions. The party is for 475 guests.

Question 10

Standardized recipes are ideal for food service operations such as nursing homes, retirement villages, and some school cafeterias.

Question 11

The formula for calculating recipe yield is:

A) weight of portion ÷ total weight of preparation = recipe yield
B) total weight of preparation ÷ weight of portion = recipe yield
C) weight of portion * total weight of preparation = recipe yield
D) total weight of preparation * weight of portion = recipe yield

Question 12

Bakers use a simple yet versatile system designed to balance all formulas that feature flour as the main ingredient. Each minor ingredient is a percentage of the main (flour) ingredient.

Question 13

Baker's percentage is the number that will be used to multiply the amount of the original ingredients in a recipe to either increase or decrease a recipe.

Question 14

Keeping in mind that flour is the main ingredient, baker's percentages designate the amount of each ingredient that would be required if 10 pounds of flour were used.

Question 15

Mathematical or word problems that include ratios may be solved by using _____.

A) simplification
B) ciphers
C) the least common denominator
D) proportions

Question 16

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 9 portions. The party is for 70 guests.

Question 17

Working factor is defined as the amount of portions, servings, or units that a particular recipe or formula will produce.

Question 18

The working factor is the number that will be used to _____ the amount of the original ingredients in a recipe to either increase or decrease a recipe.

A) multiply
B) subtract
C) add
D) divide

Question 19

The yield for recipes such as cake or muffin batters, roll or sweet doughs, pie filling, and some cookie doughs, can be determined by taking the total weight of all ingredients used in the preparation and dividing that figure by the weight of an individual portion or unit.

Question 20

Find the working factor for each problem. If necessary, round answers to the hundredth. The standardized recipe is for 20 portions. The party is for 475 guests.

Question 22

Keeping in mind that flour is the main ingredient, ____________________ ____________________ designate the amount of each ingredient that would be required if 100 pounds of flour were used.

Question 23

A ____________________ is defined as a relation in size, number, amount, or degree of one thing compared to another.

Question 24

Determine how many eggs will be needed when preparing the following amounts of egg wash. (Use four whole eggs to every quart of milk.)

Question 25

The following recipe yields 40 portions of curried lamb. Convert it to yield 240 portions.

Question 27

A ____________________ between two quantities is the number of times one contains the other.

Question 28

Find the working factor for each of the following situations. (Simplify fractions.) Our recipe yields 28 portions; convert it to yield 38.

Question 29

____________________ is defined as the amount of portions, servings, or units a particular recipe or formula will produce.

Question 32

A recipe contains 159 ounces of ingredients. Calculate the approximate yield for each situation. What is the approximate yield if each cake contains 21 ounces of batter? ______________ cakes

Question 33

The ____________________ ____________________ is the number that will be used to multiply the amount of the original ingredients in a recipe to either increase or decrease a recipe.

Question 34

Determine the amount of dry instant potato powder needed to prepare the following amounts of mashed potatoes. (Use 1 pound 13 ounces of powder for each gallon of liquid.)
2 gallons 1 ) ?
7 gallons 2 ) ?
5 gallons 3 ) ?

Question 35

Some food service establishments produce food from what is referred to as a ____________________ recipe.

Question 36

Determine the working factor and the new ingredient amounts for the following crepes recipe.

Question 37

Find the working factor for each of the following situations. (Simplify fractions.) The standardized recipe is for 50 portions. The party is for 3 guests.

Question 39

Find the working factor for each of the following situations. (Simplify fractions.) There is a party for 36; our recipe yields 64 portions.

Question 40

A recipe contains 159 ounces of ingredients. Calculate the approximate yield for each situation. What is the approximate yield if each cake contains 13 ounces of batter? ______________ cakes