Pro Start chapter 4
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
