Culinary Math
The number of fluid ounces in a cup
What is 8
What temperature do leftovers have to be reheated to?
What is 165 degrees
What can be added to a dish to give a richer, more full mouthfeel
What is fat
What are the Big 9 Allergens
Wheat, Soy, Sesame, Peanuts, Treenuts, Eggs, Dairy, Fish, Shellfish
How many pints are in 2 gallons?
What is 16 pints
How long can food be in the danger zone before it must be reheated or disposed of?
4 hours
If I want to use an oven that circulates more heat, and gives me a drying effect, what kind of oven should I use?
What is Convection
What are two examples of foods that are rich in umami
What are cheese, mushrooms, tomato paste, fermented items, soy sauce, meat
Using a conversion factor of 3, how much would scaling up a recipe of 8 TB of butter yield. Provide the answer in TB and cups
What is 24 TB and 1.5 cups
What type of pathogen(s) cannot be cooked out
What are viruses and (some) toxins
What can be done to increase the Maillard Reaction
Don't move or overcrowd, dredge, use high heat, decrease moisture
What type of fire extinguisher should be in a kitchen?
What is Class K
A spice mix is made up of 1/2 cup paprika, 1/3 c brown sugar, 1/4 cup chipotle chili powder, 1/8 cup cayenne, and 2 TB onion powder. How many cups does this make in total?
What is 1 and 1/3 cup
I am cooking for someone who is immunocompromised. What temperature should I pull ground meat at to take advantage of carry over cooking?
What is between 145 and 150
The steps of creating a pan sauce. Include the optional step
What is 1. Searing 2. Adding alliums 3. Deglazing 4. Reducing 5. Finishing with fat or thickener (optional)
Jaundice is an indication of what pathogen
What is Hep A
Your original recipe calls for 2 fl oz olive oil, 12 oz of chicken, 1 quart of stock, and 0.25 lbs rice. This makes 4 servings. If I want to serve 10 portions, what are my final quantities? Answer in cups and oz with fractions
What is 5/8 c oil (5 fl oz); 30 oz chicken; 10 c stock (2.5 qts); 10 oz (5/8lb)
The correct order of storing in a fridge: salad, leftovers, eggs, chicken, fish, ground meat, red meat
What is Top: Salad; Eggs and Fish; Red Meat; Ground Meat; Chicken and Leftovers
What should be done and placed on your station for proper mise en place
What is read your recipe, sani bucket, trim or compost bucket, knife and stabilized cutting board, bulk product, container for finished product
How long can food be out from the fridge without temperature assistance
What is 6 hours