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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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