Question

I REALLY NEED HELPPPPPP PLEASEEEE!!!!!!

These three questions are about Baking, Pastry, etc..

1. Give an example of a situation in which a home cook would need to scale a recipe.

2. Why is so important that scaling be done correctly? What can happen if it is not?

3. Why do you think that some kitchen equipment does not need to be sanitized? Give an example of a piece of equipment that would not need sanitizing.​

Answer 1

-if the recipe included exact measurements

-Using a scale is “the only way to avoid discrepancies“ in your cooking. It may seem time-consuming at first, but the end result is fewer dirty dishes, less mess, a better yield and more consistent results.

-Something that hasn't had direct contact with food doesn't need sanitizing. Such items may include chairs, floors, tables, walls, windows, etc.