CDM foodservice
List 16 components of a standardized recipe - ANS -1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
These are 16 components of what type of recipe? - ANS -Standardized recipe
Yield #, a component in a standardized recipe means the # of what produced? - ANS -# of
servings
, The # of servings produced in a standardized recipe also means what term? - ANS -Yield
Batch quantity, a component in the standardized recipe, means? - ANS -Total volume of the
batch
The total volume of the batch used in a standardized recipe is also known as what term? - ANS
-Batch quantity
Weights or measures, one of the components of the standardized recipe, includes what 3 types
of weights or measures? - ANS -Volume,weight,count
Volume,weight, and count are 3 types of ____ or ____ in a standardized recipe - ANS -Weights
or measures
Food safety information, a component in the standardized recipe, relates to? - ANS -Sanitation
related information
Sanitation related information is related to what component in the standardized recipe? - ANS
-Food safety information
Batch Unit, a component in the standardized recipe, means? - ANS -Unit of production
Unit of production refers to what component in the standardized recipe? - ANS -Batch unit
Recipe sources, a component in the standardized recipe, means? - ANS -Recipes that have
been designed for quantity production will be the easiest to work with.
Recipes that have been designed for quantity production will be the easiest to work with is also
called what component of the standardized recipe? - ANS -Recipe sources
Requisition forms are? - ANS -Used to "order" items from the store room. This helps the kitchen
staff know ahead of time what needs to be pulled for the day's meals.
What is used to "order" items from the store room. This helps the kitchen staff know ahead of
time what needs to be pulled for the day's meals. - ANS -Requisition forms
What 3 things do you look at to tell what will be put together on the requisition form? - ANS
-Standardized recipe, the census, if you're serving meals in the cafeteria
HACCP stands for? - ANS -Hazard Analysis and Critical Control Point System
The HACCP system helps prevent what? - ANS -Prevents product from becoming
contaminated during the preparation stages.
List 16 components of a standardized recipe - ANS -1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
1. Title
2. Category
3. Recipe #
4. Yield #
5. Batch quantity
6. Portion size
7. Ingredients
8. Weights or measures
9. Food safety information
10. Hazard analysis critical control point
11. Directions or procedure
12. Pan size
13. Batch unit
14. Scaling
15. Nutrition information
16. Recipe sources
These are 16 components of what type of recipe? - ANS -Standardized recipe
Yield #, a component in a standardized recipe means the # of what produced? - ANS -# of
servings
, The # of servings produced in a standardized recipe also means what term? - ANS -Yield
Batch quantity, a component in the standardized recipe, means? - ANS -Total volume of the
batch
The total volume of the batch used in a standardized recipe is also known as what term? - ANS
-Batch quantity
Weights or measures, one of the components of the standardized recipe, includes what 3 types
of weights or measures? - ANS -Volume,weight,count
Volume,weight, and count are 3 types of ____ or ____ in a standardized recipe - ANS -Weights
or measures
Food safety information, a component in the standardized recipe, relates to? - ANS -Sanitation
related information
Sanitation related information is related to what component in the standardized recipe? - ANS
-Food safety information
Batch Unit, a component in the standardized recipe, means? - ANS -Unit of production
Unit of production refers to what component in the standardized recipe? - ANS -Batch unit
Recipe sources, a component in the standardized recipe, means? - ANS -Recipes that have
been designed for quantity production will be the easiest to work with.
Recipes that have been designed for quantity production will be the easiest to work with is also
called what component of the standardized recipe? - ANS -Recipe sources
Requisition forms are? - ANS -Used to "order" items from the store room. This helps the kitchen
staff know ahead of time what needs to be pulled for the day's meals.
What is used to "order" items from the store room. This helps the kitchen staff know ahead of
time what needs to be pulled for the day's meals. - ANS -Requisition forms
What 3 things do you look at to tell what will be put together on the requisition form? - ANS
-Standardized recipe, the census, if you're serving meals in the cafeteria
HACCP stands for? - ANS -Hazard Analysis and Critical Control Point System
The HACCP system helps prevent what? - ANS -Prevents product from becoming
contaminated during the preparation stages.
