Questions for Discussion

Below are ingredients for a white cake. The weight of the flour is given, and the proportions of other ingredients are indicated by percentages. Calculate the weights required for each.

In the formula in question 1, how much of each ingredient is needed if you want a total yield of 4½ lb batter?

Why are baking ingredients usually weighed rather than measured by volume?

Make the following conversions in the U.S. system of measurement:

3½ lb = ___ oz

6 cups = ___ pt

8½ qt = ___ fl oz

¾ cup = ___ tbsp

46 oz = ___ lb

2½ gal = ___ fl oz

5 lb 5 oz divided by 2 = ___

10 tsp = ___ fl oz

Make the following conversions in the metric system:

1.4 kg = ___ g

53 dL = ___ L

15 cm = ___ mm

2590 g = ___ kg

4.6 L = ___ dL

220 cL = ___ dL

Which of the following foods can become contaminated by disease-causing organisms?

chocolate éclairs

dinner rolls

baked custard

biscotti cookies

crisp baked meringues

bread sticks

chocolate bars

How often should you wash your hands when working on food?

Why is temperature control an effective weapon against bacterial growth? What are some important temperatures to remember?