Pro Start chapter 4

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Math numbers

.6, 32 oz, 150, 2.62, .66, 12.73, 7.04, 54, ice cream - 2.88, 32 degrees Fahrenheit, 1/2 cup

At what temp does water boil in C and F?

100 C and 212 F

How many ounces are in a pound?

16 ounces

How many cups are in a pint?

2 cups

How many milliliters are in 1 cup? Half a cup?

240 ml, and 120 ml

How many fluid ounces are in 1 cup?

8 ounces

What is a Chef de cuisine?

A fancy term for the person responsible for handling all the operations. True

What is a bread baker?

Boulanger

How is ground beef measured?

By weight

Explain the menu and take order, any table side prep

Captains

One who studied and continues to study the art of cooking is

Culinarian

Who lead the dining - room brigade?

Dining room manager maitre d'. False

What is the formula used to increase or decrease a recipe?

Divide the desired yield by the original yield to get the conversion factor. Multiply each ingredient by the conversion factor,

Press fat into cup and push down to reduce air bubbles

Dry measuring cup

What is the difference between edible portion and as purchased?

EP- part of an ingredient that is eaten AP- the whole ingredient purchased from the store False

What is the Pantry chef?

Garde - Manager

Is in charge of salad prep

Garde - manager section

How many pints are in a cup?

Half pt.

What do you need to know to find the total cost of a recipe?

Ingredient amount and price of each ingredient

What are the parts of a chefs uniform, why are they this way, and why have they changed?

Leather shoes - comfortable, polished and kitchen safe Trousers - Solid white, black, striped, and checkered, fit properly Jacket - Clean, pressed, double breasted, white, double layer with cotton, insulated Apron - clean, ironed, and pressed

How do you change Celsius to Fahrenheit?

Multiply C by 9 and multiply by 5 then add 32

Essay continued

Neckerchief - around their necks, sweat absorbent, and nodded Chefs Hat - keeps hair from falling in food Changed by - coming out with fun uniforms, such as colored or denim

Doing work without making excuses

Personal responsibility

What is the purpose of sifting?

Remove lumps

The consideration for on self and for others

Respect

Responsible fore scheduling person work at any station, accepts orders and shoots them off to station chefs, they stand by window and reviews every dish before being served

Sous chef

Written according to establish, format, helps maintain consistency of quality, product and cost

Standardized recipe

How do you change Fahrenheit to Celsius?

Subtract 32 from F and multiply by 5 then divide by 9

The ability to identify substances

Taste

The chef's hat

Toque

What is a balance beam?

Two sides balance each other out True

The savor or meaty taste

Umami

The space an ingredient takes up is the

Volume

What do grams measure?

Weight

Arrangement of tools and equipment

Work Station

The number of servings or amount a recipe makes

Yield

What does professionalism mean?

You are courteous, you are responsible in your dealing with co workers and customers also honest as well True


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