A work area in the kitchen that is dedicated to a particular task, such as broiling or salad making.
What is work station.
100
Someone who has studied and continues to study the art of cooking.
What is a culinarian.
100
A recipe that has be carefully adapted and tested to ensure that it will produce consistent product results every time it is used.
What is a standardized recipe.
100
Refers to how much something is being used in a recipe.
What is measurement.
100
What does AP stand for?
What is as purchased.
200
This person is responsible for all the kitchen operations.
What is the chef.
200
This attribute of a culinary professional deals with continually learning and evolving by traveling, trying new dishes and studying up by reading cooking periodicals.
What is knowledge.
200
1 cup= ______ fluid ounces.
What is 8.
200
This method of measuring at involves pressing the fat into a measuring cup and pressing it down firmly to remove air bubbles.
What is dry measuring cup method.
200
If an edible portion of cauliflower is 4 pounds, and the % yield is 55%, what is the AP amount?
What is 7.27 pounds.
300
This person is also known as the second chef. They are responsible for scheduling personnel and covering the chef or station chef's work areas as needed.
What is the sous chef.
300
This aspect of professionalism deals with using appropriate behavior with co-workers, supervisors, and employees. This comes with experience.
What is judgment.
300
1 gallon= _____ quarts.
What is 4.
300
This type of scale is also called a Baker's scale, in which the weight of an item is placed on one end of a scale and then the product is placed on the other end until the beam is balanced.
What is balance beam.
300
What is the EP amount for 10 pounds of untrimmed cauliflower with a percent yield of 55%?
What is 5.5 pounds.
400
In the dining brigade system, this person is responsible for assuring the tables are properly set for each course, foods are delivered properly to the proper tables and the needs of the guests are met.
What is front waiter.
400
This aspect of professionalism can be seen by how a chef presents him/herself in their dress and how they carry themselves while in and out of uniform.
What is pride.
400
2 fluid ounces= _______ cup.
What is 1/4.
400
___________ is not as accurate a measure as weight is, particularly for solids because the character of the item creates the major differences in the amount and space an item can take up.
What is volume.
400
If a radish has a percent yield of 90%, and I bought 10 pounds of radishes, what is the EP amount?
What is 9 pounds.
500
In large establishments, this person is responsible for handling all daily operations in a professional kitchen: everything from training and supervising staff to ordering supplies.
What is the chef de cuisine.
500
This is the aspect in which a person is responsible for the choices that he or she makes
What is personal responsibility
500
A 1/2 pound= ______ ounces.
What is 8.
500
What is the last step one should do when measuring dry ingredients?
What is level off.
500
If I have 2 pounds of trimmed garlic at a percent yield of 88%, what is the AP amount?