Show:
Pick it apart
Defined
Escoffier
Attributed
Mathtastic
100
part of a recipe becoming more common in displayrecently
What is nutritional information
100
to put in place
What is mise en place
100
the poissonier works on the
What is fish station
100
doing work without making excuses
What is personal responsibility
100
A gallon on Liquid cheese cost $12.50 and yields 50 portions. What is the portion cost?
What is $.25
200
the way ingredients are listed
What is in order of use
200
costing method used to determine after trimming and removing waste
What is edible portion
200
garde manger
What is pantry chef
200
savory
What is umami
200
decimal equivalent of 1/8
What is .125
300
the individual amount that a recipe serves a person
What is portion size
300
arrangement of equipment and tools in a certain ares
What is workstation
300
the primary responsibility of the Sous Chef (related to his/her common name)
What is lead the kitchen when the executive chef is gone
300
ability to identify substances such as foods and minerals or even poisons
What is taste
300
A pound of onions cost $1.50. You need 20 # for your recipe. Which means your need 22 # to get the 20 #. How much do the onions in the recipe cost?
What is $33.00
400
a recipe with a set format that is clear enough for anyone to understand
What is standardized recipe
400
temperature water boils
What is 212 degrees F
400
Who accepts orders and reviews dishes before they enter the dining room
What is sous chef
400
consideration for oneself
What is respect
400
a recipe calls for 2 # of peeled potatoes which have an 80% yield percentage, how many potatoes must you order?
What is 2.5 #
500
The first list of items
What is ingredients
500
List the three methods for measuring fat
What is stick, dry measuring cup, water displacement
500
boulanger
What is the bread baker
500
asking for help
What is personal responsibility
500
# Tbl = 1 gallon
What is 256 T