Cooking Methods
cooking food completely submerged in hot oil.
what is deep frying?
the process of proteins changing structure when heated
what is coagulation?
Money earned after expenses are subtracted from sales.
What is profit?
A list of food items available to customers
What is a menu?
person who takes order and serve guests.
who is a sever?
cooking food slowly in liquid just below boiling.
what is simmering?
Sugar browning caused by the heat alone
what is caramelization?
The document used to order food from suppliers.
what is a purchase order?
Menu offering many choices prepared to order.
what is à la carte?
Service style where food is Pre-plated in the kitchen.
what is American service?
Dry-heat cooking using direct heat from above.
what is broiling?
the substance the thickens liquids in sauces and soups.
what is starch?
The percentage comparing food cost to food sales.
what is food cost percentage?
what is a cycle menu?
clearing plates only after all guests are finished eating.
What is proper table clearing etiquette?
what is braising?
The chemical reaction between amino amino acids and sugars that produces browned flavor compounds.
What is the Mallard reaction?
the cost assigned to one serving of a menu item.
what is portion cost?
The process of arranging items to increase customer purchases using placement and design.
What is menu engineering?
Service method where food is finished or cooked tableside.
what is French service?
The heat transfer method responsible when food cooks through direct contact with hot pan
The scientific term for water changing into vapor during cooking that concentrates flavor.
what is evaporation?
The inventory method assuming oldest products are used first for accurate cost tracking
What is FIFO (first In, First Out?
the menu pricing strategy based on desired food cost percentage and portion cost.
what is cost based pricing?
The sequence of service steps from greeting guests to payment completion.
what is the service cycle?