Obj. 2.05 and 2.06 STUDY GUIDE
On Tuesday, November 7 (A day) and Wednesday, November 8 (B day), you will have a test on Objectives 2.05 and 2.06. Use the following study questions to prepare for the test. Write your answers on a separate sheet of paper but use this website to study at home.
Answer the following:
Questions 10-12: Give three examples of a recipe resource? List the quickest resource first.
10.
11.
12.
Questions 13-14: Write “T” for a true statement and “F” for a false statement
13. _________Some recipes are written in a paragraph form.
14._________If a specific container size and type is listed on the recipe you do not have to follow it.
15. What is a timetable?
16. Define dovetailing.
17. Below are the steps in a work plan (think lab sheet):
a. Select, Read, and Interpret the Recipe
b. List preparation tasks
c. Prepare time table and market order
d. Make and carry out the work plan
e. Evaluate the work plan
Why is a work plan important?
- What are the six parts of a recipe?
- Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
- Which part of a recipe tells how to prepare a food dish in the order it should be completed?
- Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
- What part of the recipe tells you the serving size?
- How do you find the conversion factor of a recipe?
- What should you do if the recipe serving size is for 4 people but you are cooking for 8 people?
- What should you do if the recipe serving size is for 2 people but you are cooking for 1 person?
- If a recipe makes 6 servings but you want to feed 24, what is the conversion factor?
Questions 10-12: Give three examples of a recipe resource? List the quickest resource first.
10.
11.
12.
Questions 13-14: Write “T” for a true statement and “F” for a false statement
13. _________Some recipes are written in a paragraph form.
14._________If a specific container size and type is listed on the recipe you do not have to follow it.
15. What is a timetable?
16. Define dovetailing.
17. Below are the steps in a work plan (think lab sheet):
a. Select, Read, and Interpret the Recipe
b. List preparation tasks
c. Prepare time table and market order
d. Make and carry out the work plan
e. Evaluate the work plan
Why is a work plan important?
Obj. 2.05 - Recipe Parts, Sources and Adjustments
Timetables PowerPoint
Use the PowerPoint below as a reference for completing the handout given to you in class.
13._fn41.2.06.timetables.pptx | |
File Size: | 95 kb |
File Type: | pptx |
Timetable Handout
20._fn41.2.05.timetable.docx | |
File Size: | 26 kb |
File Type: | docx |
Market Order
19._fn41.2.05.market_order.docx | |
File Size: | 26 kb |
File Type: | docx |
Adjusting Recipes PowerPoint
Use the PowerPoint below as a reference for completing the handout given to you in class.
9._fn41.2.05.adjusting_recipes.pptx | |
File Size: | 92 kb |
File Type: | pptx |
Kitchen Math Handout
13._fn41.2.05.kitchen_math.docx | |
File Size: | 76 kb |
File Type: | docx |