One who has studied and continues to study the art of cooking.
What is a Culinarian
100
one of the most versatile and hardworking tools in the professional kitchen
What is a recipe
100
a work area in the kitchen dedicated to a particular task, such as broiling or salad-making.
What is a workstation
100
question: A chef keeps dinner entrées warm at 138F. What is the approximate Celsius equivalent?
60c
100
If a recipe calls for 7 pounds of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed asparagus are needed?
12.73 pounds
200
knowledge, skill, taste, judgment, dedication, pride,respect, personal responsibility, and education
What are attributes of a culinary professional.
200
required for determining recipe yields, converting recipes, and changing the yield of recipes
What is business math
200
a system of staffing a kitchen so that each worker is assigned a set of specific tasks
What is a kitchen brigade system
200
A chef keeps lunch entrées warm at 66C. What is the approximate Fahrenheit equivalent?
150f
200
If a recipe calls for 8 pounds of trimmed celery, which has a 75 percent yield, how many pounds of untrimmed celery are needed?
10.7 pounds
300
salt, sour, bitter, sweet, and unami
What the five basic tastes
300
this includes a name, ingredients, a yield, portion size, temperature, time, equipment, step-by-step directions and nutrition information
What is a standardized recipe
300
someone who generally trains all service personnel, oversees wine selections, works withthe chef to develop the menu, organizes the seating chart, and seats the guests
What are the maitre d and his/her duties.
300
If a recipe calls for 4 cups of milk, how many fluid ounces are used?
64 fl oz
300
212f
What is waters boiling temperature
400
to be courteous, honest, and responsible in your dealings with customers and co-workers.
What is to be professional
400
ensuring consistency of quality and portion size and allowing cooks to understand what to prepare and how much of each ingredient is necessary
What are the functions of standardized recipes
400
resopnsible for all kitchen operations
What is the chef
400
If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed?
2.62 pounds
400
Garlic has an 88 percent yield. After trimming 8 pounds, there will be __________ pounds of garlic.
7.04
500
101 ways to use eggs in a preparation.
What do the pleats on a toque represent.
500
critical to understanding how much it will cost to produce the recipe
what is the yield
500
responsible for steam cooking and dry heat cooking
What is the banquet section
500
A soup recipe serves 12, but you only need to serve 8. What is the conversion factor?
.66
500
The manager estimates that with the chef’s new summer salad, next month’s sales will increase 12 percent from last month’s total of $52,200. What are next month’s sales if the manager is correct?