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Kitchen Essentials 1

Level One Foundations of Restaurant Management & Culinary Arts

as purchased (AP) the amount of a product before it has been trimmed and cut before being used in recipes.
conversion factor desired yield / original yield
flavor all the sensations produced by whatever is in the mouth, but mostly food's aroma and taste.
mise en place to put in place
respect having consideration for oneself and others
step-by-step directions how and when to combine the ingredients
volume amount of space an ingredient takes up
water displacement method used to measure fat by combining fat with water in a liquid measuring cup
Created by: madisonselent