Y1.U4 FlashProfessionalism/Recipe

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The bread baker is also called the

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boulanger.

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A person’s ability to identify substances such as foods, minerals, and even some poisons is referred to as

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taste.

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When referring to the five basic tastes, umami refers to

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savory.

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A toque is a chef’s

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hat.

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Having consideration for oneself and others is called

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respect.

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The garde-manger is also known as the

____________________ chef.

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pantry

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Doing work without making excuses for why it’s not

being done more quickly or better is an example of

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personal responsibility.

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An arrangement of equipment and tools in a certain area dedicated for

completing a specific task is a

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workstation.

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In which section of the kitchen is salad preparation

performed?

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Garde-manger

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Using Escoffier’s kitchen brigade system, who is

responsible for accepting orders from the dining room and reviewing dishes before

service?

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Sous chef

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In a traditional dining room brigade, who is responsible for explaining the menu to

guests and taking their orders?

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Captain

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What is a standardized recipe?

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A recipe with a set format that is clear to anyone who

uses it

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A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the

conversion factor for this recipe?

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0.6

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To find the total cost of a recipe, a chef must know

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ingredient amounts and the price of each.

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What is the formula used to increase or decrease a

recipe?

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Divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by

the conversion factor

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If 58 of 180 people in a restaurant have ordered the

house special, then what percentage of customers have

ordered the house special?

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32.2

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

item?

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183

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The manager estimates that with the chef’s new summer salad, next

month’s sales will increase 12 percent from last month’s total of $52,200. What are next month’s sales if the manager is correct?

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$58,464

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If a recipe calls for 4 cups of milk, how many fluid ounces

are used?

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32

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A chef keeps lunch entrées warm at 66°C. What is the approximate Fahrenheit

equivalent?

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150°F

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A chef keeps dinner entrées warm at 138°F. What is the

approximate Celsius equivalent?

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60°C

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At what temperature does water boil?

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212°F

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If a recipe calling for 14 ounces of onions is tripled,

how many pounds of onions are needed?

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2.62

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

factor?

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0.66

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The amount of space an ingredient takes up is the

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volume.

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Which method for measuring fat involves packing the fat

down into the cup and pressing firmly to remove air

bubbles?

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Dry measuring cup

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If a recipe calls for 7 pounds of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed

asparagus are needed?

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12.73

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If a recipe calls for 8 pounds of trimmed celery, which has

a 75 percent yield, how many pounds of untrimmed

celery are needed?

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10.7

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Garlic has an 88 percent yield. After trimming 8 pounds, there will be

__________ pounds of garlic.

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7.04

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Green peas have a 40 percent yield. After trimming

12 pounds, there will be ____________ pounds of

green peas.

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4.80

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A banquet hall is preparing to serve a party of 432

guests. If each table seats eight people, how many

tables are needed?

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54

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Of 8,910 lunch customers last month, 3,560 ordered

salads. What percentage of customers ordered salads?

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40

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A manager received an invoice for $86.40 for 30

gallons of ice cream. How much did each gallon cost?

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$2.88

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One pint is the same as __________ cup(s).

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2

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One cup equals how many fluid ounces?

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8

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Using the metric unit, grams measure

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weight.

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How many degrees Fahrenheit equals 0°C?

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32

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The number of servings or the amount the recipe makes

is the

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yield.

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Ground beef is measured by

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weight.

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120 millileters is the same as _________________ cup.

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½

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