CULINARY STAN
How many pints are in 4 quarts?
8
This is French for "base" or "foundation" and means what is stuck to the bottom of a pan after sauteing or roasting
Fond
Should you thaw FROZEN food at room temperature?
NO
How do you wash and sanitize a table?
Wash it with soap, rinse it, wipe it with sanitizer.
A chef purchased 15 boxes of rice that weigh 12 oz each. How many pounds of rice is that?
11 lbs 4 oz
What is the difference between sweating and caramelizing?
Sweating does not brown.
What are the elements of a stock?
Nourishing element, mirepoix, bouquet garni, cool liquid.
Does one cup of flour and one cup of sugar weigh the same?
NO
Leavening releases what within a product to expand the dough or batter?
Gases
What is the correct formula for calculating yield percentage of any given product?
EPW/APW = Y%
NEW OVER OLD
What does it mean to depouillage?
Skim impurities from the surface of liquids during cooking.
What is the Maillard Reaction?
Chemical reaction between amino acids and reducing sugars that browns food.
What are the three components of a wheat kernel?
Bran, germ, endosperm.
To properly thicken 1/2 quart of stock to a medium viscosity (11.5%), you will need how much roux?
1/2 qt = 16 oz x 11.5% = 1.84 oz of roux
A chef cleaned and peeled 12 lbs of parsnips, losing 1.68 lbs to trim. What is the yield percentage?
APW = 12 lb
Trim = 1.68
EPW = 10.32
10.32/12 = 0.858 or 86%
How many pints are in 96 fl. oz?
6
Where is gluten found and what does it do?
Found in cereal grains (wheat), gives bread its texture and made up of glutenin and gliadin.
What are three categories of leavening agents?
Physical, chemical, biological
What is the difference between braising and stewing?
Stewing is cut into bite sized pieces and covered completely in liquid.
A chef cost his recipe to be $7.56. He wants the food cost percentage to be 31%. What should he sell his dish for?
$24.39.
7.56 / 0.31 = $24.39
What is the temperature of dry storage in a restaurant?
50-69F
What are the steps to make an au jus after roasting
Degrease, deglaze, season, strain, hold
What is fermentation?
Yeast breaking down carbohydrates/sugars into CO2
What kind of cooking methods are braising and stewing?
Combination
If your recipe has a 12 portion yield, but you want to produce 55 portions, what is your conversion factor?
4.6 (rounded up)
55/12 = 4.58