Food Safety
They either handle food directly or work with surfaces that food will touch
What is Food Handler
French word meaning to "Put in Place"
What is Mise En Place
The number used to find what the ingredients need to be multiplied by
Conversion Factor
Provides stability and ensures the baked item doesn’t collapse once it’s removed from the oven
What is a Strengthener
Enhances the flavor of an item without changing the primary flavor of the dish.
What is seasonings?
This is the most important part of personal hygiene in the kitchen
What is Washing Your Hands
Work area in the kitchen that is dedicated to a particular task: Pizzas, Salads and Dessert, Wood fire oven
What is Work Station?
The number of servings that a recipe makes
Yield
Makes baked goods moist, add flavor, and keep them fresh longer.
What is "Fat/Shortening?"
Refers to a way food tastes.
What is Flavor?
These are food items that can be eaten without further preparation, washing or cooking
What is Ready-To-Eat (RTE) Food
A system of staffing a kitchen so that each worker is assigned a set of specific tasks. Company org chart
What is Escoffier's Brigade
Food items needed to make the recipe
What is Ingredient?
This allows the dough or batter to rise
What is Leavener?
Leaves, stems, or flowers of an aromatic plant
What is an Herb?
What is Cleaning
A “second chef” responsible for scheduling personnel and covering the chef’s or station chef’s work as necessary, accepting orders from the dining room, and reviewing dishes before they go out
What is Sous Chef?
Measures resistance electronically
What is an Electronic Scale?
Cocoa, spices, salt, nuts and extracts, affect a baked item’s taste and color
What is Flavoring?
The bark, roots, seeds, buds, or berries of an aromatic plant
What are Spices?
This reduces pathogens on a surface to safe levels
What is Sanitizing
Produces the menu items under supervision of the Chef or Sous Chef, and is assigned a specific task based on either the cooking method and equipment or the category of items to be produced
What is a Station Chef
Desired Yield / original yield = this
What is conversion factor?
Uses solid fat, which is “cut” into the flour to resemble pea-sized pieces, before the liquids are added.
What is the Biscuit Method?
Finger tips tucked in, knuckles are up
What is the Claw Grip?