What Does it Mean?
The process of loosening fond from a pan with liquid and scraping it up
What is deglazing
Describe the steps of making Indica rice
Rinse the rice, bring to a boil/high simmer, reduce to low, cook on heat for 10-12 minutes, leave covered off heat for 10 minutes, fluff
The EP Unit Cost of a 10lb turkey costing 35 dollars and yielding 80%
What is $4.38/lb
AP Unit Price $35/10 = $3.5/lb
EP Unit Price $3.5/0.8= $4.375/lb
The macronutrient that provides the primary source of our energy
Carbohydrates
The result of and the temperature range in which collagen is broken down
Gelatin, 180 - 200 degrees
Using bacteria or yeast to fundamentally change the composition of food, allowing it to be preserved for long periods of time
What is fermentation
The steps of clarifying or browning butter
Boiling butter until frothy, letting the milk solids drop and caramelize, separating fat from solids
Ground beef loses 20% of its weight during cooking. In order to make 40 quarter pound burgers, how much ground meat do I need to buy?
What is 12.5 lbs
40 x 0.25 = 10 lbs EP needed
10 lbs EP / 0.80 = 12.5 lbs
I want to increase the variety of microbiota in my gut; what nutrient should I be eating more of?
Fiber
What can be added to flour to act as a protein shortener / gluten inhibiter?
What could be starches, fat, or sugar
Starch takes on water and swells until bursting, causing the surrounding liquid to become thick
What is gelatinization
The steps of a braise
Sear protein or vegetable, deglaze, build a braising liquid, partially submerge your protein or vegetable, cover, cook on low until desired texture has been achieved
You need 88 oz of tomatoes for a recipe that feeds 12 people. Tomatoes cost $1.50/lb. How much does one portion cost?
What is $0.69 per portion
88 oz = 5.5 lbs
5.5 lbs x $1.50 = $8.25
$8.25 / 12 = $0.6875
The correct order to place food top to bottom in the fridge
What is leftovers/ready to eat, produce, dairy, fish/eggs, red meat, poultry
This type of fermentation uses a lack of air to control the growth of bacteria
Lactic Acid Fermentation
Corn is soaked in an alkali solution to make it more digestable
What is nixtimalization
Describe the steps of a Swiss Meringue
Whip egg whites and sugar over boiling water until stiff and glossy
I know that I need 80 TB of maple syrup to make my cakes. I can buy maple for $0.40/oz at the bulk store. Knowing that 1 cup of maple syrup weighs 1.25 lbs, how much will I spend on maple syrup?
What is $40
80 TB / 16 TB per cup = 5 cups
5 cups x 1.25 lbs per cup = 6.25 lbs total
6.25 lbs = 100 oz
100 oz x $0.40/oz = $40
Cauliflower, broccoli, watercress, spinach, brussel sprouts
The insoluble fiber in legumes and the additive used to break it down
What is pectin and baking soda
Excess nitrogen from concentrated feeding locations creates algal blooms, and subsequently a dead zone
What is Eutrophication?
Describe how to make a 1" butter basted steak cooked to medium rare
Moderate heat, 3 minutes on one side, 3 minutes on the other, spoon hot butter over the top, and cook until 130 degrees, rest 3 minutes
12 gallons of butternut puree need to be made. Every quart weighs 1.5 lbs. Squash has a 75% yield. Every squash weighs an average of 20 oz. About how many squashes will I need to buy?
About 5 squash
12 gallons = 48 quarts
48 quarts x 1.5 lbs per quart = 72 lbs EP needed
72 lbs EP / 0.75 = 96 lbs AP squash
96 lbs / 20 oz per squash = 4.8 squash
Explain the 2 step cooling process
Quickly cooling food through the critical danger zone of 140 to 70 degrees in two hours and then allowing the food to drop to below 40 degrees over the span of 4 more hours
Describe how fat impacts starch granules and one example of when you'd use this
Fat coats starch which keeps them from being able to bind together as rapidly or tightly, toasting rice in butter to make rice pilaf