Question

matching directions: read each description carefully. place the letter of each key term in the space provided to the left of the description it corresponds with below. use each term only once. check your answers before turning in your paper. (5 points each)
descriptions:

1. weight is displayed in numbers.
2. percentage of food lost during its storage and preparation
3. measurement that tells how heavy something is.
4. amount of space that a substance occupies.
5. dividing the desired yield by the existing yield.
6. baker’s scale.
7. measuring how much the spring is depressed.
8. number of individual items.
9. changing a recipe to produce a new amount.
10. cups, pints, quarts, gallons.

key terms:
a. weight
b. balance scale
c. portion scale
d. electronic scale
e. volume
f. count
g. recipe conversion
h. conversion factor
i. shrinkage
j. volume measures
short answer directions: read each question carefully. write your answer(s) in the space provided. reread your answers before turning in your paper. (4 points each)

1. how many 5-oz. portions of soup can you make from a recipe yielding 24 8 oz. portions?
2. how do equipment changes affect cooking times?
3. when would you use a balance scale? when would you use a portion scale?

Explanation:

Matching Questions (1 - 10)

for each match:

1. Description 1: "Weight is displayed in numbers" matches with D (Electronic scale) as electronic scales show weight numerically.
2. Description 2: "Percentage of food lost during its storage and preparation" matches with I (Shrinkage) as shrinkage refers to food loss.
3. Description 3: "Measurement that tells how heavy something is" matches with A (Weight) as weight is the measure of heaviness.
4. Description 4: "Amount of space that a substance occupies" matches with E (Volume) as volume is space occupied.
5. Description 5: "Dividing the desired yield by the existing yield" matches with H (Conversion factor) as conversion factor is calculated this way.
6. Description 6: "Baker’s scale" matches with B (Balance scale) as balance scales are used in baking.
7. Description 7: "Measuring how much the spring is depressed" matches with C (Portion scale) as portion scales use spring depression.
8. Description 8: "Number of individual items" matches with F (Count) as count is number of items.
9. Description 9: "Changing a recipe to produce a new amount" matches with G (Recipe conversion) as it's about changing recipe yield.
10. Description 10: "Cups, pints, quarts, gallons" matches with J (Volume measures) as these are volume units.

Short Answer Question 11

Step 1: Find total ounces from original recipe

The original recipe yields 24 portions of 8 oz. So total ounces = \(24\times8 = 192\) oz.

Step 2: Calculate number of 5 - oz portions

To find the number of 5 - oz portions, divide total ounces by 5. So number of portions = \(\frac{192}{5}=38.4\). Since we can't have a fraction of a portion, we take the whole number part, but in practical terms (if we consider exact division or if we can have decimal portions in some cases, but usually for soup portions, we might round down or consider exact), but mathematically, \(24\times8 = 192\), \(192\div5 = 38.4\). If we consider whole portions, it's 38 (but if we can have decimal, 38.4). However, in culinary context, sometimes we can have 38 full portions and 0.4 of a portion left, but the calculation is \(24\times8\div5=\frac{192}{5} = 38.4\).

Answer:

1. D
2. I
3. A
4. E
5. H
6. B
7. C
8. F
9. G
10. J
11. 38.4 (or 38 if considering whole portions)