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IN ANSWERING QUESTIONS 4-10 THROUGH 4-12,
SELECT THE AFRS RECIPE SUPPLEMENT THAT IS
DESCRIBED BY THE QUESTION.
4-10.
Located in some of the recipe
sections as directions for
preparing a basic type of food.
1.
Index of recipes
2.
General information cards
3.
Guideline cards
4.
Index cards
4-11.
Used as a valuable reference for
menu planners.
1.
Index cards
2.
General information cards
3.
Guideline cards
4.
Index of recipes
4-12.
You should become familiar with
this section first.
It provides
basic information.
1.
Index of recipes
2.
General information cards
3.
Guideline cards
4.
Index cards
4-13.
The M section of the AFRS contains
what category of recipes?
1.
Soups
2.
Sandwiches
3.
Sauces, gravies, and dressings
4.
Salad dressings and relishes
IN ANSWERING QUESTIONS 4-14 THROUGH 4-16,
SELECT THE TYPE OF RECIPE ADJUSTMENT THAT
MATCHES THE DESCRIPTION GIVEN AS THE
QUESTION.
4-14.
Used to increase or decrease a
recipe to obtain the desired number
of portions.
1.
Volume
2.
Serving size
3.
Yield
4.
Quantity
29
4-15.
4-16.
4-17.
4-18.
Used to adjust a recipe based upon
the amount of an ingredient to be
used.
1.
Volume
2.
Serving size
3.
Yield
4.
Quantity
Used to adjust recipes to yield a
specific number of portions of a
specific size.
1.
Volume
2.
Serving size
3.
Yield
4.
Quantity
Thirty pounds of ground beef is
required to prepare 100 portions of
chili and 150 portions must be
prepared.
Fifty-five pounds of
ground beef was mistakenly thawed
for this purpose. You are
instructed to adjust the recipe
based upon the amount of meat
thawed.
How many additional pounds
will you have to make extra
portions?
1.
10
2.
33
3.
34
4.
45
You are preparing Salisbury steak
for 320 people and are instructed
by the leading MS to make 3-ounce
portions.
What specific amount of
ground beef is required to make
these 3-ounce portions if the
recipe calls for 30 pounds per 100
4-ounce portions?
1.
22 pounds
2.
22 pounds 8 ounces
3.
72 pounds
4.
72 pounds 8 ounces
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