Final exam pt.docx

You should use a liquid/clear measuring cup for liquid ingredients and a dry/solid measuring cup for dry ingredients. What is the abbreviation for teaspoon? t. or tsp. What part of a standardized recipe tells the number of servings or portions the recipe produces? Yield 3 teaspoons are equal to how...

You should use a liquid/clear measuring cup for liquid ingredients and a dry/solid measuring cup for dry ingredients. What is the abbreviation for teaspoon? t. or tsp. What part of a standardized recipe tells the number of servings or portions the recipe produces? Yield 3 teaspoons are equal to how many tablespoons? One (1) How many ounces are in 1 pound? 16 How many tablespoons are in 1 ounce? Two (2) Write the formula for finding the conversion factor in a recipe? New Yield divided by the Old Yield An effective team divides all the tasks among the team members. True or False. (circle) 1/2 as a decimal is 0.5. What is the proper way to carry a chef's knife? Down by your side with the blade facing to the back What smallwares would be used to scrape a mixing bowl thoroughly? Rubber scraper/spatula Cutting boards should be secured to your worktable. True or False. (circle)