measurements and conversions
yeast breads
Scullery/sanitation
how to read a recipe properly, and measuring
Food Safety
Escoffier and others
100
There are this many ounces in a Cup
8 oz
100
Yeast is this type of organism
What is a fungus?
100
This is the acceptable concentration range for Quaternary ammonium sanitizer
What is 200 - 400 ppm
100
The first thing that you should do when you get a new recipe
What is read the whole thing through from start to the finish.
100
this is the minimum temperature for hot holding food
what is 135 degrees F
100
Before Escoffier, people knew their own recipes, but that was it. What did he do to change this?
What is create modern cookbooks with recipes and techniques, so they can be duplicated.
200
There are this many ounces in a pint
16 oz
200
the ideal temperature range for bread to rise (ferment)
What is 80-90 degrees F
200
This is the minimum temperature for the soapy water in the 3 compartment sink.
What is 100 degrees F
200
The french phrase for "everything in it's place"
What is mise en place?
200
Cooked food must be cooled from 135 °f to 70 °f within this many hours?
What is 2 hours?
200
Escoffier helped organize a chaotic workplace and install discipline because he was in the army. What system of organization did he bring to the restaurant business?
What is the kitchen brigade system.
300
this many ounces in a quart
32 oz
300
the ideal temperature range for the water you add when you are making bread dough?
What is 110 - 115 degrees F
300
This is the temperature that the dish machine needs to hit to sanitize the dishes at the end of the cycle
What is 171 degrees F
300
This is the best way to soften butter before using
What is leave it out until it warms up to room temperature.
300
This is the maximum number of hours that cold high risk foods may be held without temperature control?
What is 4 hours?
300
what two bad habits did Escoffier forbid in the kitchen, that used to cause trouble around the food.
what are smoking and drinking
400
there are this many ounces in a half cup
4 oz
400
These are the by-products of yeast fermentation in bread
What are CO2 and Ethanol (alcohol)
400
This is the proper way to dry dishes and equipment
What is air dry?
400
This is the proper way to use a measuring cup
What is fill it by pouring flour into it, and then level off with a straight edge
400
A test strip kit provide what information about the sanitizing solutions?
What is concentration of the solution.
400
After what major event in French history, did restaurants start spreading quickly?
What is the French Revolution?
500
there are this many tablespoons in an ounce
2 tablespoons in 1 ounce
500
The word to describe the size of the holes in a slice of bread.
What is the Crumb?
500
The temperature of the water used for sanitizer
What is room temperature?
500
this is a good practice for organizing ingredients?
What is grouping them together into steps in the recipe
500
Cleaning cloths should be stored
What is in a sanitizer solution, submerged.
500
How did the French Revolution contribute to the rise of restaurants in France?
Chefs lost their jobs because they had worked for aristocrats that died in the revolution. They needed to use their skills and get paid.
600
There are this many quarts in a gallon.
What is 4?
600
This type of dough has no fat, just flour, water, yeast, and salt.
What is a lean dough?
600
This is the purpose of the material safety data sheet
What is to know how to safely use a type of chemical.
600
Why should you break eggs for your recipe into their own mise en place bowl, and NOT into the mixing bowl with other ingredients
What is to keep egg shell out of the recipe.
600
Describe the process for returning a probe thermometer to the storage container properly.
What is: wipe clean of any food particles with a clean sanitizer towel, and then wipe with rubbing alcohol and allow to air dry. alternatively, you may spray with alcohol and allow to air dry, then cover.
600
Which famous hotel and hospitality expert worked with Escoffier at the Ritz in Paris, France?
Who is Cesar Ritz?