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Assignment Questions - 14164_355
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Assignment Questions - 14164_357
ASSIGNMENT  4 Textbook  Assignment: “Food  Preparation,”   chapter 5, pages 5-1 through 5-27. 4-1. The use of standardized recipes by all  branches  of  the  military accomplishes  which  of  the  following objectives? 1. Prevents  variation  in  food quality  and  quantity 2. Accommodates  the  use  of government   provisions 3. Promotes  uniformity  in  food costs  throughout  the  military 4. Facilitates  transfer  of  food items from one activity to another 4-2. Each recipe in the AFRS is designed to  yield  100  portions;  however,  the yield of some recipes may be given in numbers of the product or volume. 1. True 2. False 4-3. Ingredients  are  listed  on  each recipe card in which of the following  orders? 1. From dry to liquid 2. From liquid to dry 3. From the largest to the smallest  quantity 4. From the first needed to the last 4-4. Under  what  circumstance  are  the quantities  of  dry  ingredients  on  a recipe card usually given as both weights and measures? 1. When the recipe is for a bakery item 2. When the recipe calls for a large amount of liquid 3. When  the  recipe  includes  a small  amount  of  dry  ingredients 4. When  the  quantities  of  dry ingredients  weigh  more  than one-half of an ounce 28 IN  ANSWERING  QUESTIONS  4-5  THROUGH  4-8, SELECT THE SECTION OF THE AFRS RECIPE CARD THAT IS DESCRIBED BY THE QUESTION. 4-5. 4-6. 4-7. 4-8. 4-9. Explains  how  the  ingredients  are  to be combined and cooked and represents  the  best  accepted cooking  procedures. 1. Yield 2. Method 3. Notes 4. Variations Contains  supplemental  information such  as  possible  substitutions  for ingredients. 1. Abbreviations 2. Notes 3. Variations 4. Ingredients Includes  specific  techniques  to supplement  information  contained  in the Method column. 1. Notes 2. Variations 3. Ingredients 4. Yield Constitutes a major addition to the total  number  of  recipes  contained in the AFRS. 1. Variations 2. Ingredients 3. Method 4. Notes The abbreviation A.P. in the AFRS represents  what  meaning? 1. A portion 2. As  prepared 3. As  purchased 4. As planned

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