1. Most baking recipes use only weight measurements for most ingredients. Why do you think this is? When would a volume measurement be more appropriate in baking?

2. A chef uses a hollandaise recipe that yields 12 servings. On most Sundays, he serves exactly 40 customers Eggs Benedict (the only dish on the menu that requires hollandaise). He has never taken the time to convert the recipe. For the sake of ease and speed, he simply quadruples the recipe. Is this a smart move? Is there a significant financial impact? A small one? Would your answer change if the hollandaise included truffle oil for an upscale signature Eggs Benedict?

3. In some operations, restaurants do not convert their recipe yields daily, which inevitably creates some under-production and some over-production day-by-day. Is this always a problem? For what kinds of dishes might this be a non-issue?

4. What kinds of foodservice operations are most likely to convert recipes daily? What kinds would never convert recipe yields (and not have waste)?