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Writing Recipes Right
Complete the following quiz and answer 7 out of 10 questions correctly in order to receive your professional development credit. Your certificate will automatically be sent to the email provided below.
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A standardized recipe is like . . .
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1 point
A map
A blueprint
A photo
A thumbprint
What are key areas that must be in a standardized recipe?
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1 point
Name, ingredients, time to prepare, photo
Directions, meal contribution and distributor
Ingredients and amounts, yield, portion size
Meal contribution, allergens, percent fat
Which of the following is a benefit of using a standardized recipe?
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1 point
Consistent end product
Ability to calculate actual cost
Ensures ordering the same ingredients
Meal component compliance
All of the above
Which item should be measured with a volume?
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1 point
Oil
Oranges
Pasta
Carrots
One cup (8 fl. oz) always weighs 8 oz.
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1 point
True
False
Using this food buying guide, calculate the amount of raw ground beef needed for the two examples below.
How many 1 oz cooked beef patties can you get from 5# raw 25% fat ground beef?
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1 point
80
56
40
20
How much raw 25% ground beef do you need to start with to credit 2M in a sloppy joe recipe for 30 people.
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1 point
5#
5.35#
3.75#
3.5#
Standardized recipes influence the following cost factors
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1 point
Portion cost
Quantity of ingredient used
Yield
All of the above
A weighted recipe is used for items like a Salad Bar and would list a single portion of each offered item.
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1 point
True
False
If your cook prepared Chili Mac (credited for 2 M/MA, 2 whole grain equivalents, 0.25 red orange veg) with a scaled recipe to 75 portions, and 85 people showed up, could adding an extra 2 pounds of meat keep the recipe compliant?
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1 point
Yes, adding more meat is always a good thing.
No, stretching just one ingredient in a recipe will change the crediting of all components.
Yes, if rounded correctly, the recipe will taste better with more meat.
No, the volume of the Chili Mac remains the same and the recipe will credit the same.
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