All terms in this list:
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
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