Knives & Smallwares
Culinary Nutrition
Using Standardized Recipes
Cost Control
Seasonings & Flavorings
100
The space occupied by a substance.
What is volume?
100
A serious fluid imbalance in the body.
What is dehydrated?
100
The amount of servings in a recipe.
What is yield?
100
The consumable food product that remains after preparation.
What is edible portion?
100
A concentrated flavour such as lemon and vanilla.
What is extract?
200
To finely slice or shred leafy vegetables or herbs.
What is chiffonade?
200
The nutrient that is the body's main source of energy.
What is carbohydrate?
200
An exact set of directions on how to use ingredients, equipment, and cooking techniques for a certain dish.
What is a recipe?
200
A non-food product.
What is nonedible?
200
The rind of a fruit.
What is zest?
300
A 1/8-inch thick cube.
What is brunoise?
300
The process of adding hydrogen to fat to change liquid fat to solid fat.
What is hydrogenation?
300
A scale with two platforms, one for holding weights, the other for holding items.
What is a balance scale?
300
A written description of the products a foodservice operation needs to purchase.
What is specification?
300
Something that increases the way you perceive the food's flavour without changing the actual flavour.
What are flavor enhancers?
400
Matchstick-shaped cuts that are 1/4-inch thick.
What is batonnet?
400
A unique form of a complex carbohydrate that does not provide energy.
What is fiber?
400
The percentage of food lost during cooking time.
What is shrinkage?
400
A list of everything that an operation has on hand at one time.
What is physical inventory?
400
An acidic sauce usually used to soak meat before it is cooked to add tenderness and flavour.
What is a marinade?
500
The measurement of a julienne cut.
What is 1/8-inch thick matchstick-shaped cut? or What is 1/8 x 1/8 x 2 inches?
500
A fatlike substance that is found in all body cells and in all animal foods.
What is cholesterol?
500
A system that ensures that everything will meet the foodservice establishment's standards.
What is quality control?
500
An internal invoice that allows management to track the physical movement of inventory throughout a business.
What is physical inventory?
500
A combination of fresh herbs and vegetables tied in a bundle with butcher's twine.
What is a bouquet garni?
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