Podcast
Questions and Answers
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
True (A)
1 pint = 2 c. True or False.
1 pint = 2 c. True or False.
True (A)
To accurately measure 8 oz. of butter for baking cookies, you should use a Scale or use the package measurements. True or False.
To accurately measure 8 oz. of butter for baking cookies, you should use a Scale or use the package measurements. True or False.
True (A)
When is the ideal time to clean during a cooking lab. As you go. True or False.
When is the ideal time to clean during a cooking lab. As you go. True or False.
What are the 3 main categories of cooking methods?
What are the 3 main categories of cooking methods?
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
In what direction should you cut when using a chef’s knife?
In what direction should you cut when using a chef’s knife?
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
What are the 4 moist heat cooking methods?
What are the 4 moist heat cooking methods?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
In what direction should you cut when using a chef’s knife?
In what direction should you cut when using a chef’s knife?
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used?
Flashcards are hidden until you start studying
Study Notes
Standardized Recipes and Cost Control
- Standardized recipes are essential for managing costs, ensuring product quality, and maintaining consistency across food production.
Measurement Conversions
- 1 pint equals 2 cups, confirming the conversion of liquid measurements.
Measuring Ingredients
- To accurately measure 8 oz. of butter for baking, utilize a kitchen scale or package measurements for precision.
Cleaning Protocols
- Maintain cleanliness during a cooking lab by cleaning as you go to ensure a hygienic workspace.
Cooking Methods
- The three main categories of cooking methods include:
- Dry heat cooking
- Moist heat cooking
- Combination cooking
Mise en Place
- "Mise en place" refers to the practice of assembling all necessary ingredients, equipment, tools, and serving pieces in the order they will be used for food preparation.
Recipe Yield Calculation
- The formula for adjusting the yield of a standardized recipe is known as the recipe conversion factor, which allows for scaling ingredients.
Cutting Techniques
- When using a chef’s knife, it is crucial to cut in a downward motion to ensure safety and efficiency while preparing food.
Poultry Safety
- Chicken must reach an internal temperature of 165°F (74°C) to effectively eliminate Salmonella bacteria and ensure food safety.
Moist Heat Cooking Methods
- Four common moist heat cooking methods include:
- Boiling
- Steaming
- Poaching
- Braising
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
