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Culinary, Hospitality, Travel & Tourism
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Professional Cooking
Quiz 4: Basic Principles of Cooking and Food Science
Path 4
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Question 181
Short Answer
Math (U.S.) -Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz.
Question 182
Short Answer
Math (U.S.) -You have 15 lb AP weight apples. What is your EP weight if the yield after trimming is 75 percent?
Question 183
Short Answer
Math (U.S.) -You have 10 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?
Question 184
Short Answer
Math (U.S.) -You have 30 lb AP weight apples. What is your EP weight if the yield after trimming is 75 percent?
Question 185
Short Answer
Math (U.S.) -You have 25 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?
Question 186
Short Answer
Math (U.S.) -You have 19 lb AP weight bananas. What is your EP weight if the yield after trimming is 70 percent?
Question 187
Short Answer
Math (U.S.) -Four pts of water equals roughly how many pounds of water?
Question 188
Short Answer
Math (U.S.) -Three oz. of whole eggs equals roughly how many fl oz. of whole eggs?
Question 189
True/False
Math (U.S.) -Does one lb of flour equal one pt of flour?
Question 190
True/False
Math (U.S.) -Does one fl oz. of syrup equal one lb of syrup?
Question 191
True/False
Math (U.S.) -Does one oz. of sugar equal one lb of sugar?
Question 192
Short Answer
Math (U.S.) -If a standard dinner roll is 2.5 oz., and the total weight raw dough is 2 lb 7 oz., how many 2.5-oz. rolls does this recipe yield? Round your answer down to the nearest lower whole number.