Units of Measure
What are the two basic units of measuring weight in The U.S. system of measurement?
Ounces and pounds
What is a standardized recipe?
An accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.
What is a product specification?
A detailed description of a product used in a food service operation.
What is Conversion Factor?
A multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.
What does Mise En Place mean?
Having all ingredients and equipment ready. Also a state of readiness
What is the abbreviation for ounce?
Oz.
What is Yield?
The yield is the quantity or number of portions the recipe will produce.
True or False: It is very important food descriptions are as accurate as possible.
True
What is the formula for Conversion Factor?
New Yield / Old Yield = Conversion Factor
What is the difference between a regular Mirepoix and White Mirepoix
White Mirepoix has leeks
How many teaspoons are in a tablespoon?
3
A Kitchen's recipe file or book is often organized in categories such as appetizers, soups, salads, main courses, and desserts.
Catergory
True or false: Sometimes chefs and purchasers need to substitute one ingredient for another if the desired ingredient is not available
True
New Yield: 140 Portions
Old Yield: 16 Portions
What is the conversion factor?
8.75
What is the ratio for Vinegarette
3 Parts Oil to 1 Part Vinegar
A quart is how many ounces?
32 fl oz.
The directions for preparation are written clearly and concisely using professional terminology.
Method
What is the purpose of food specification?
Following product specs ensures that the same size, quality, and type of product is used, contributing to a consistent finished product.
New Yield: 6 Portions
Old Yield: 16 Portions
What is the conversion Factor?
0.375
What is the technique for peeling tomatoes?
1. Cut X at the bottom
2. Place tomato in boiling water for 30 seconds
3. Place tomato in Ice bath
4. If skin doesn't come off repeat
16 oz.
What are the parts of a recipe?
- Name
- Yield
- Portion Size
- Category
- Recipe Number
- Ingredients
- Quantity
- Method
- Plating Instructions
Product specifications often include the following
- Product
- Size
- Grade
- Brand
New Quantity: 70
Old Quantity: 80z
What is the conversion factor?
8.75
Clarified Butter is made up of
___% Fat
____% Milk Solid
_____% Water
80% Fat
2% Milk Solids
18% Water