Professionalism
Measuring
workstations
converting recipes
Miscellanous
100

One who has studied and continues to study the art of cooking.

What is a Culinarian

100

a recipe with a set format that is clear to anyone who uses it? This includes a name, ingredients, a yield, portion size, temperature, time, equipment, step-by-step directions and nutrition information

What is a standardized recipe 

100

a work area in the kitchen dedicated to a particular task, such as broiling or salad-making.

What is a workstation

100

The number of servings or the amount the recipe makes is the 

What is yield

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

To find the total cost of a recipe, a chef must know 

What is the ingredients amounts and the price of each. 

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 66 degree C. 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 umami

What the five basic tastes

300

How many fluid ounces are in 1 TBSP

What is .5 fl oz
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

212 degrees Fahrenheit 

What is waters boiling temperature

400

to be courteous, honest, and responsible in your dealings with customers and co-workers. How you represent yourself at your place of employment.

What is to be professional

400

The amount of space an ingredient take up is the (hint: liquid measuring cup) 

What is volume.

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

A toque is a chefs 

Hat

500

One pint is the same as _______ cups

what is 2. 

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?

$58,464

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