Common Equivalents
Menus/Recipes
Temperatures
Calculations
Standards for Prepping food/Prod & Distribution of food
100
How many mililiters are there in 1 cup?
240ml
100
When providing substitutions for menu items what key nutritional components should remain about the same
Calories, protein, fat and carbohydrates
100
The endpoint temperature when cooking poultry?
165F for 15 seconds
100
How do you calculate meals per labor hour
Total meals served per day/total labor hours per day
100
What are the two most important principles for preparing egg products?
Use low temperatures and minimize cooking times
200
How many cups are in 1 quart?
4 cups
200
What are common adjustments that might need to be made on selective menu?
Portion sizes of products that count as fluid, portion sizes of high-carbohydrate foods, consistency of food and liquids for specific dysphagia diets, special adjustments for diets with multiple restrictions and adjustments to incoroporate standing orders for things such as nutritional supplements.
200
What is the endpoint temperature when cooking eggs for hot holding on the steam table
155F for 15 seconds
200
How do you calculate minutes per meal? and Labor hours per meal?
Minutes per meal: total minutes per meal/total meals sperved per day Labor hours per meal: total labor hours/total meals served
200
How should you cook poultry to produce an end product that is tender and juicy?
Cook at low temperature (325-350F)
300
How many tsp are in 1 tbsp
3tsp in 1 tbsp
300
What is a conversion factor and how do you calculate it?
A conversion factor is the number by which you adjust each recipe ingredient to arrive at a new yield. new yield/old yield
300
What is the endpoint temperature when cooking fish
145F for 15 seconds
300
1. How do you calculate yield percent? 2. How do you determine the correct amount to order? 3. How do you determine the actual cost of the food served?
1. yield percent: EP weight/AP weight 2. AP quantity: EP weight/ yield percent 3. EP cost: AP price per unit/yield percent
300
If a product is too salty, what is a common solution?
Add a small amount of sugar (if not for special diets) or if it is a soup, add potatoes
400
How many quarts are in 1 gallon?
What is 4 quarts?
400
What type of menu would be most appropriate to use for a longterm care center?
Cycle Menu
400
What is the endpoint temperature when cooking ground meat?
155 for 15 seconds
400
1. How do you calculate rate of error? 2. How do you calculate accuracy rate?
1. number of errors/total number of items 2. Number of items served correctly/total number of items
400
What questions should you ask yourself to determine what steps fo the production of any product should undergo advanced preparation?
What ingredients need to be thawed? What sub-recipes have to be produced in rder to make the main recipe? What pre-preparation processing is required? What products need to be pre-portioned?
500
How many ounces are in 1 pound
16 ounces in 1 lb
500
What are some examples of temperature control systems for meal service.
Insulated trays Heated base systems Temperature controlled trasportation carts
500
What is the temperature danger zone?
41F-135F
500
What does it mean to scale a recipe?
Scaling a recipe means adjusting ingredients upward or downward to generate specific yields
500
What does padding a recipe mean?
Adding to a forecast by a small percentage to assure adequate quantities of food. You might want to check records of leftovers to determine if you need to make any changes in your future forecasting
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