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equipment and tech
knives and smallwares
culinary nutrition
creating menus
standardized recipes and cost control
100
Is a work area that contains the necessary tools and equipment to prepare certain types of foods
What is a work station
100
Means to finely slice or use shred leafy vegetables or herbs. This cut is often used to make certain garnishes
What is chiffonade
100
Chemical compounds that help the body carry out its functions
What are nutrients
100
are items that come with the meal, such as potato, rice, pasta, vegetable
What are accomaniments
100
The number of servings, or portions, that a recipe produces is the
What is the yield
200
To put in place
What is mise en place
200
This cut is 1/8 ich thick matchstick-shaped cut. Carrots are often cut this way
What is julienne
200
Substances added to food to improve them in some way. Some can extend a food’s shelf life
What are additives
200
or the ratio of one food to another
What is proportion
200
is a system that ensures that everything meets the foodservice standards
What is quality control
300
Food products that will be used often are stored in this unit.
What is a loyboy
300
how efficiently heat passes from one object to another
What is heat transfer
300
are the body’s main source of energy, or fuel
What are carbohydrates
300
Small portions of food meant to stimulate the appetite
What are appetizers
300
the cost of each individual item
What is unit cost
400
It cooks food by transferring energy from the cooking equipment to the food
What is radiation
400
also known as tools and utensils
What is smallwares
400
Food that are low in calories, but rich in nutrients
What is nutrient-dense
400
A common way to determine prices. To find the selling price, take the food cost of an item and divide it by the desired food cost percent.
What is mark up on cost
400
FIFO
What is first in first out
500
A water bath used to keep foods such as sauces and soups warm
What is a bain marie
500
the part of the knife that continues into the knife's handle
What is a tang
500
They do not eat any meat or animal products or animal by-products.
What are vegans
500
this menu offers each food and beverage item priced and served seprately
What is a "a la carte" menu
500
includes the % of each ingredient in relation to the weight of flour in the final baked product
What is a baker's percentage