Culinary Math
3 lbs = ____ oz
48
Name a famous TV male chef.
Chef Gordon Ramsey, Chef Emeril, Chef Bobby Flay, Chef Guy Fieri
What are all of the five mother sauces?
Béchamel, velouté, espagnole, tomato, and hollandaise
What is the food storage order?
RTE (vegetables)
Seafood (shrimps)
Whole Cuts of beef or pork (pork chops)
Ground Beef (burger patties)
Poultry (turkey)
Define foodborne illness
when a person/customer becomes ill after consuming food contaminated with bacteria
128oz = ____ Cups
16 C
Name a famous TV female chef.
Chef Rachel Ray, Chef Martha Steward, Chef Paula Dean
Julienne, dice, fine julienne, and small dice
Are some of the basic knives cuts
How to avoid slips and falls in the kitchen?
Clean any spills at the moment it occurs
How to avoid food contamination?
- Avoid time temperature abuse
- Proper preparation of dish
- Avoid cross contamination
6.25 pints = ____ oz
100 oz
The first known modern restaurant was opened by a Parisian tavern keeper and was named ...
Boulanger’s Restaurant
Preparing the same set quantity and taste of food is called following a …
Standardized recipe
What are the three compartments sink filled with (in order)?
- Water and soap
- Clean water
- Sanitizing solution
Minimal Internal Food Temperatures (cooked)
RTE - 135 degree Fahrenheit
Seafood - 145 degree Fahrenheit
Whole Cuts of beef or pork -145 degree Fahrenheit
Ground Beef - 155 degree Fahrenheit
Poultry - 165 degree Fahrenheit
7.75 lbs = ____ oz
124 oz
Brought French cuisine into the twentieth century and is considered to be
the father of twentieth-century cooking.
Chef Georges-Auguste Escoffier
A basic standardized recipe presents ...
Instructions, amounts of ingredients, and preparation time and temperature, name, equipment
Food allergies and intolerances
Gluten/Wheat, eggs, dairy, shellfish, fish, peanuts, tree nuts, soy, sesame
Proper Food Handling Techniques for Thawing Foods
Under cool (70 degrees F) running water,
In refrigerator, and In microwave
504 oz =____ lbs
31.50 lbs
He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods.
Chef Marie-Antoine Carême
How are ingredients measured?
Digital scale, measuring cups and/or spoons
A bottle of degreaser should have a ________ provided by the manufacturer
Safety Data Sheet
What is the correct procedure for washing hands?
1- wet hands
2- apply soap
3- scrub hands, fingers, and under nails for 20 sec
4- rinse hands
5- dry hands