Culinary Math
What is YIELD?
The number of servings a recipe makes
A mixture of coarsely chopped carrots, onions, and celery used as a base in stock is called what?
Mirepoix
Ingredients in a baker's percentage recipe are measured based on the weight of what?
Flour
This item allows liquid to drain while retaining solids such as cooked pasta and vegetables
Colander
After a food service worked touches raw food, uses the restroom, or handles money they need to __________
wash their hands
How many ounces are in a pound?
16
List 2 of the 5 Mother Sauces
Bechamel
Veloute
Brown/Espangnole
Tomato
Hollandaise
In baking, items such as gelatin, flour, and eggs are classified as what?
Thickeners
Used to ensure precise measuring
digital scale
Proper Handwashing should take at least how long
20 seconds
How many PINTS in a GALLON
8
When skimming stocks, what are you trying to remove
Fat
Extracts are in what flavorable form
What do you use to measure granulated sugar
Dry Measuring Cup (Nested set, requires leveling)
What color towel/rag goes in the sanitizer buckets?
Red
What is the amount of food left to be cooked and eaten after preparation such as trimming and cutting is done called
Edible Portion
Roux and Slurry are both considered what type of enhancement
Thickener
Leaveners
What do you use to measure milk and water
Liquid Measuring Cup (Clear with a spout, read at eye level)
What is the most common injury in the kitchen
Burns
If a 5lb bag of flour cost $4.00, how much does each ounce cost
$0.05 each
In the kitchen brigade system, who is in charge of sauces?
Saucier
Which ingredient makes baked goods moist, adds flavor, and keeps baked items fresh?
Fats/Shortenings
TWO Quarts = _____________ Ounces
64
What method of First-Aid removes food and other obstacles from the airway of a choking person and requires you to be certified in order to perform it
Heimlich maneuver