A Fair Trade
This is the traditional name for the kitchen team and organizational structure.
What is brigade?
Foods likely to provide an environment that pathogens grow in easily.
What are Potentially Hazardous Foods?
This type of oven has a fan that circulates hot air.
What is a convection oven?
This can be calculated for a recipe by dividing the new yield by the old yield.
What is the conversion factor?
This type of menu offers the same dishes everyday.
What is a static menu?
A person learning a trade under the direction of a qualified tradesperson.
What is an apprentice?
This, or colder, is the temperature that frozen foods should be stored at.
What is -18C (0F)?
This is the most frequently used knife in a professional kitchen.
What is a Chef's or French knife?
This imperial measurement of weight is a little bit less than half of a kilogram.
What is a pound?
This is a menu with individually priced selections.
What is a la carte?
Second in command below the chef. In larger operations, there may be many with different areas of responsibility.
What is Sous chef?
This is the temperature that will destroy most bacteria.
What is 74C (165F)?
This is another name for a hot-water bath.
What is bain-marie?
Ladles, scoops, measuring spoons can all be used to measure this.
What is volume?
This is a document detailing the ingredients and procedure to prepare an item.
What is a recipe?
A French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods, and was one of the most important leaders in the development of modern French cuisine and the brigade system. (1846-1935)
Who was Escoffier?
This is the best place to thaw frozen foods.
What is the refrigerator?
This is a cooking device that provides intense heat from above, used for browning or glazing foods.
What is a salamander?
This refers to the weight of an item when it has been trimmed of all nonedible or nonservable parts.
What is edible portion (EP) weight?
In North America this term refers to a main course. Confusingly, in Europe, Australia, and New Zealand it refers to a starter or first course.
What is an entree?
He was an early practitioner and exponent of the elaborate style of cooking known as grande cuisine. (1784-1833)
Who was Careme?
These bacteria can grow with, or without the presence of air.
What are facultative bacteria?
This is the portion of a metal knife blade that is inside the handle.
What is the tang?
This is the prefix in the metric system meaning one thousand (1000)?
What is kilo?
Similar to a table d'hote menu, this menu gives a single basic price for a meal.
What is a prix fixe menu?