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CulinaryChapter4Test
| Question | Answer |
|---|---|
| The ________ is responsible for handling all daily operations in a kitchen in a large establishment. | chef de cuisine |
| Most dining room brigades are led by the | maitre d'hotel |
| The edible portion is the amount of food product before it has been trimmed and cut for use in a recipe. | False |
| To use a ________, the weight of the item is placed on one end and the product is placed on the other end until the beam balances. | baker's scale |
| ____________ means being courteous, honest, and responsible in one's dealings with customers and coworkers. | Professionalism |
| The bread baker is also called the | boulanger |
| A person's ability to identify substances such as foods, minerals, and even some poisons is referred to as | taste |
| When referring to the five basic tastes, umami refers to | savory |
| A toque is a chef's | hat |
| Having consideration for oneself and others is called | respect |
| The garde manager is also known as the | pantry chef |
| Doing work without making excuses for why it's not being done more quickly or better is an example of | personal responsiblity |
| An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a | work station |
| In which section of the kitchen is salad preparation performed | garde manger |
| Using Escoffier's kitchen-bridage system, who is responsible for accepting orders from the dining room and reviewing dishes before service? | Expediter |
| In a traditional dining room brigade, who is responsible for explaining the menu to guests and taking their orders? | captain |
| What is a standardized recipe? | A recipe with a set format that is clear to anyone who uses it |
| A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe? | conversion factor = desired yield/original yield 0.6 |
| To find the total cost of a recipe, a chef must know | ingredient amounts and the price of each |
| What is the formula used 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 |
| If 58 of 180 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special? | 58/180 = 32.2% |
| Of 280 breakfast customers, 65 percent order scrambled eggs and bacon. How many people ordered this menu item? | 280*.65=182 |
| 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? | $58,464 (1.12 * 52,200) |
| If a recipe calls for 4 cups of milk, how many fluid ounces are used? | 4 cups * 8 oz/cup = 32 oz |
| A chef keeps lunch entrees warm at 66 degrees C. What is the approximate Fahrenheit equivalent? | 66 * 9/5 + 32 = 150 degrees F |
| A chef keeps dinner entrees warm at 138 degrees F. What is the approximate Celsius equivalent? | 138 - 32 * 5/9 = 60 degrees F |
| At what temperature does water boil? | 212 degrees F |
| If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed? | 14 * 3/16 = 2.62 pounds |
| A soup services 12, but only 8 servings are needed. What is the conversion factor? | 8/12 = .66 |
| The amount of space an ingredient takes up is the | volume |
| Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles? | Dry measuring cup |
| If a recipe calls for 7 pounds of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed asparagus are needed? | x * .55 = 7 x = 12.73 |
| If a recipe calls for 8 pounds of trimmed celery, which has a 75 percent yield, how many pounds of untrimmed celery are needed? | x * .75 = 8 10.7 |
| Garlic has an 88 percent yield. After trimming 8 pounds, there will be ___ pounds of garlic | 8 * .88 = 7.04 |
| Green peas have a 40 percent yield. After trimming 12 pounds, there will be ____ pounds of green peas. | 12 * .4 = 4.80 |
| A banquet hall is preparing to serve a party of 432 guests. If each table seats eight people, how many tables are needed? | 432/8 = 54 |
| Of 8,910 lunch customers last month, 3,560 ordered salads. What percentage of customers ordered salads? | 3,560/8,910 = 40.0% |
| A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost? | 86.40/30 = 2.88 |
| One pint is the same as ____ cup(s). | 2 |
| One cup equals how many fluid ounces? | 8 |
| Using the metric unit, grams measure | weight |
| How many degrees Farenheit equals 0 degrees Celcius? | 32 |
| The number of servings or the amount the recipe makes is the | yield |
| Ground beef is measured by | weight |
| 120 milliliters is the same as _____ cup. | 1/2 |
| A(n) _______________ is one who has studied and continues to study the art of cooking. | culinarian |
| The number of servings or the amount the recipe makes is called the | yield |
| _________ is a process that removes lumps from an ingredient such as flour or confectioner's sugar and gives is a smoother consistency. | sifting |
| A(n) _______ measures the pressure placed on a spring. | spring scale |
| The amount left after vegetables have been trimmed and cut, before being used in recipes, is the ______________. | edible portion |
Created by:
abwalte