Methods in which heat is conductd to foods without the use of moisture
What are dry-heat cooking methods
100
A menu that offers the same dishes everyday
What is static
100
2 1/2 pounds equals
What is 40 ounces
100
"everything put in place"
What is Mise en place
200
The amount of food a recipe produces
What is the yield
200
to cook submerged in hot fat
What is to deep- fry
200
each individual item is listed seperately and with it's own price
What is A la carte
200
1 1/2 pints equals
What is 24 fluid ounces
200
Assembling tools, ingredients; washing, trimming cutting, preparing and measuring your raw materials; preparing your equipment
What is pre-preparation
300
The untrimmed quantity of food you paid for.
What is As Purchased
300
to cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors
What is reduce
300
a set of instructions for producing a certain dish
What is Recipe
300
4 quarts equals
What is one gallon or 128 ounces
300
to do as much work in advance as possible without loss of quality
What is the goal of pre-preparation
400
Loss of weight in food due to particles sticking to the cutting board or other factors
What is Cutting Loss
400
to cook with radiant heat from above
What is broil
400
Laws that govern the way a menu is written
What is Truth in Menu Laws
400
16 ounces in a
What is pound
400
The only person allowed in the dry storage, walk-in refrigerator, and walk-in freezer
What is Daily steward
500
Total cost minus total value
What is Net Cost
500
cooking an item tightly wrapped or in a covered pan so that it cooks in the steam formed by its own moisture; Wrapped in parchment paper or foil (tamales for example)
What is en papillote
500
Twelve courses
What is the Classical Menu
500
multiply this by the each ingredient to get the new quantity for a recipe