Professionalism
Workstations
Equivalents
AP/EP
Measuring
100
This refers to all the sensations produced by whatever is in the mouth, but mostly by a food's aroma and taste.
What is flavor.
100
System of staffing the kitchen so that each worker is assigned a specific task.
What is the kitchen brigade system.
100
3 teaspoons equal how many tablespoons?
What is 1.
100
Determine the AP amount: You have 3 lbs of trimmed celery at a 75% yield.
What is 4 pounds untrimmed.
100
Amount of space something takes up.
What is volume
200
This taste is also referred to as savory
What is umami.
200
Who invented the kitchen brigade system?
Who is Escoffier?
200
4 tablespoons equals how many cups?
What is 1/4 cup.
200
Determine the AP: You have 5.5 lbs of trimmed broccoli at a 65% yield.
What is 8.46 lbs untrimmed.
200
The measurement of an items resistence to gravity. Usually expressed in ounces and pounds.
What is weight.
300
Having consideration for oneself and others is known as what?
What is respect.
300
This person is the second chef in charge and is responsible for scheduling personnel and reviews dishes before being sent out for service.
What is the sous chef
300
How many ounces are in 1 pound?
What are 16 ounces?
300
Determine the AP: You have 10 lbs of trimmed potatoes at a 80% yield.
What is 12.5 lbs of potatoes.
300
To use this type of scale, weight of the item is placed at one end and then the product is placed on the other end until the beam balances.
What is balance beam (baker's scale)
400
This means that a person is responsible for the choices he/she makes.
What is personal responsibility.
400
This person is responsible for service throughout the dining room or a section of it?
Who is a headwaiter?
400
How many cups are in 1 pint?
What are 2 cups?
400
Determine EP amount: You have 4lbs untrimmed asparagus at a 55% yield.
What is 2.2 lbs trimmed.
400
What process is used to remove the lumps from dry ingredients and gives a lighter, airier texture?
What is sifting?
500
One who has studied and continues to study the art of cooking.
What is a culinarian
500
Who is responsible for explaining menus to guests and taking their orders?
Who is the Front Waiter.
500
How many cups are in 1 gallon?
What are 16 cups?
500
Determine EP amount: You have 5 lbs untrimmed watercress at a 90% yield.
What is 4.5 lbs trimmed.
500
How do you determine the conversion factor?
What is desired yield/original yield.
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