Final answer:
The items 'Title,' 'Ingredient List,' 'Procedure,' 'Nutritional Analysis,' and 'Cost' can be part of a standardized recipe, while 'Leftover Use' typically is not. Substances like white wine, mercury, ranch-style salad dressing, and table sugar are classified differently in food science.
Step-by-step explanation:
The question requires us to identify whether particular items are components of a standardized recipe or not. A standardized recipe is a kitchen document that provides a specific ingredient list, procedure for preparation, and other details to ensure consistency and predictability in the preparation of a dish. Here are the components commonly found in a standardized recipe:
- Title: Yes, it is part of a standardized recipe as it gives the name of the dish.
- Ingredient List: Yes, this lists all the ingredients required for the recipe.
- Procedure: Yes, this describes the steps to prepare the dish.
- Nutritional Analysis: It can be part of a standardized recipe, especially in settings where nutritional information is important, such as hospitals.
- Cost: Yes, this can be included, especially in restaurant settings where food cost is essential for pricing.
- Leftover Use: This is not typically part of a standardized recipe but may be included in some cases.
Furthermore, in scientific testing of foods as seen in the resource provided, substances are tested to identify the presence of nutrients like carbohydrates, proteins, and fats. This is a different context from standardized recipes and relates more to food science and nutrition.
Identifying Substances in Food Science
When identifying substances in a scientific context such as testing foods for nutrients, the following classifications are used:
- White wine: Homogeneous mixture (solution)
- Mercury: Element
- Ranch-style salad dressing: Heterogeneous mixture
- Table sugar (sucrose): Compound
These classifications help determine the chemical and physical properties of the substances involved in food science experiments.