MEASUREMENTS & CONVERSIONS
This tool is used to accurately measure liquids like stock or milk.
What is a liquid measuring cup?
This is the first detail you should check before starting any recipe.
What is the yield (or number of servings)?
This type of ratio means both ingredients are used in equal amounts.
What is a 1:1 ratio?
This is the main purpose of wearing gloves during food prep.
What is preventing contamination?
This is the first step when your station is disorganized before service.
What is mise en place (or organizing your station)?
This tool is best for measuring small amounts of ingredients like salt or spices.
What are measuring spoons?
This must be understood before adjusting a recipe to make a larger batch.
What is the original yield?
This is why ratios are useful when cooking for different group sizes.
What is they allow easy scaling?
This is why raw and ready-to-eat foods must be stored separately.
What is preventing cross-contamination?
This should be used when a cutting board is sliding during prep.
What is a damp towel (or non-slip mat)?
This is the main risk when guessing measurements in a large batch recipe.
What is inconsistency (or incorrect yield)?
This is the likely outcome if a recipe is not properly adjusted for a larger group.
What is not enough food (or incorrect proportions)?
This is the first thing to check when a recipe tastes too strong or unbalanced.
What is the ratio (or ingredient proportions)?
This must be done when switching from raw food to ready-to-eat food.
What is washing hands or changing gloves?
This tool is used to confirm food has reached a safe internal temperature.
What is a thermometer?
This must be adjusted when increasing a recipe for a larger group.
What are quantities (or measurements/scaling)?
This is the best action when you are unsure if your recipe adjustments are correct.
What is confirm with a first cook (or lead cook)?
This should be adjusted when a dressing does not taste balanced.
What are ingredient proportions (or the ratio)?
This is the main concern when food sits out too long during prep.
What is bacteria growth (or the temperature danger zone)?
This should remain your priority when you feel rushed during service.
What is safety and accuracy?
This tool should be used when converting between units to avoid mistakes.
What is a conversion chart?
These are the main reasons standardized recipes are used in professional kitchens.
What are consistency, quality, and efficiency?
This is the likely issue when a large batch turns out too watery.
What is too much liquid in the ratio?
This is why labeling and dating food is important in a kitchen.
What is food safety and tracking freshness?
This is the correct action when you notice something unsafe during service.
What is notify the first or lead cook (or address it immediately)?