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- Chapter 4- Kitchen Essentials
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boulanger
bread baker
taste
A person’s ability to identify substances such as foods, minerals, and even some poisons
umami
a savory taste
toque
a chef hat
respect
Having consideration for oneself and others
garde-manger
pantry chef
personal responsibility
Doing work without making excuses for why it’s not being done more quickly or better
workstation
An arrangement of equipment and tools in a certain area dedicated for completing a specific task
Salad prep is done by this person
Garde-manger
sous chef
responsible for accepting orders from the dining room and reviewing dishes before service
captain
responsible for explaining the menu to guests and taking their orders
standardized recipe
A recipe with a set format that is clear to anyone who uses it
conversion factor
know how to do this!!!
total cost of a recipe
ingredient amounts and the price of each.
formula 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
basic math
be ready to solve basic math problems dealing with percentages, decimals, etc...
8 fl. oz
1 cup
celcius
know how to convert to Fahrenheit
212 farenheit
temp of boiling water
1 #
16 oz.
volume
The amount of space an ingredient takes up
dry measuring cup
method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles
AP/EP
know how to figure yield %'s!
1 pint
2 cups
1 T
3 t.
1 qt.
2 pt.
1 gallon
4 qts.
grams
measure weight
0 degrees celcius
32 degrees farenheit
yield
The number of servings or the amount the recipe makes
1/2 c.
120 millimeters