Chapter 4 | kitchen essentials 1-professionalismo
professionalism and understanding standard recipes
section 4.2 review questions
determine the total cost and the cost per serving for the following recipe.
the yield is 26 servings.
chili
ingredient
unit cost
4 lb ground beef
$3.39/16
3 lb tomatoes
$1.69/16
2 lb onions
$1.09/16
1 lb green pepper
$1.59/16
4 oz garlic
$2.59/16
8 oz tomato paste
$1.79/pt
describe the difference between the ep amount of broccoli and the ap
amount of broccoli.
convert the following recipe ingredients from customary units to metric
units of measurements.
a. 1 c milk
b. 1 lb butter
c. 1 oz oregano
d. 2 tbsp olive oil
4 convert the following recipe for 12 portions so that it yields 60 portions.
stir-fried chicken
3 lb chicken
6 oz soy sauce
1 lb green peppers
1 1/2 lb scallions
2 oz ginger
2 c water
6 what is the formula for increasing or decreasing recipe yield?
6 dr. jerald chesser comments that a profession is defined as a calling requir-
ing specialized knowledge. why does a foodservice manager need to know
details such as ingredient amounts and market price?
how would alex change a recipe that serves 18 into one that serves 150?
how is math used in foodservice operations, both in front of the house and
back of the house?
9 what is the difference between ap and ep and why is it important?