Show:
The Professional
Kitchen Places
Crunch the Numbers
Taking Measures
At All Costs
100

What is someone who has studied and continues to study the art of cooking called?

Culinarian

100

A system of staffing in a kitchen in which each worker is assigned a set of specific tasks is called a _____________ _______________.

Kitchen Brigade

100

How many ounces are in one cup?

8 oz.

100

What is the number of servings or the amount the recipes makes called?

Yield

100
To find the total cost of a recipe, a chef must know what 2 ingredient factors?
ingredient amounts and the price of each
200

Being courteous, honest and responsible in one’s dealings with customers and co-workers is called…

Professionalism

200

Who is responsible for accepting orders from the dining room and reviewing dishes before service?

Sous Chef

200

At what temperature (F˚) does water boil?

212˚F

200

What is the amount left after vegetables have been trimmed and cut before being used in recipes called?

edible portion

200
What is the formula used to increase or decrease a recipe?
Divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor
300

All the sensations produced by whatever is in the mouth, but mostly the food’s aroma and taste is called…

Flavor

300

Who prepares desserts like cake, ice cream, candy and pastries?

Patissier (Pastry Chef)

300

Of 280 breakfast customers, 65 percent order scrambled eggs and bacon. How many people ordered this menu item?

182

300

The method used for measuring involves packing down an ingredient into the cup and pressing firmly to remove air bubbles.

What is dry measuring cup method?

300
If a recipe calls for 4 cups of milk, how many fluid ounces are used?
32 oz.
400

List 3 attributes of a culinary professional.

1) Skill5) Dedication 2) Knowledge6) Pride 3) Taste7) Respect 4) Judgement8) Personal responsibility

400

In which section of the kitchen is salad preparation performed?

Garde manager

400

A soup recipe serves 12, but you only need to serve 8. What is the conversion factor?

2/3 or .66

400

A(n) ____________________ scale measures the pressure placed on a spring.

spring

400
If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed?
2.62 lbs.
500

A professional is responsible to what 4 people/groups? List at least 2

1) Themselves 2) Co-workers 3) The business 4) Guests

500

Who prepares the fish?

Poissoneire

500

How many ounces are in a pint?

16 ounces

500
The process that removes lumps from an ingredient such as flour or confectioners’ sugar and gives it a smoother consistency.
Sifting
500
Garlic has an 88% yield. After trimming 8 pounds, there will be __________ pounds of garlic.
7.04 lbs.