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What is the definition of mise en place?
putting/having everything in its place
How many limbs does the gallon man have?
4
How many cups in a gallon?
16
What is the Abbreviations of a tablespoon? be specific!
T or Tbsp
What are twoo this require for something to be considered a standarized recipe?
Name of the recipe Yield Portion Size Ingredients Step by step directions Temperature and Time
What is the equation for finding the conversion factor of a recipe
ny/oy
What is a roux?
a cooked mixture of equal parts flour and fat. this helps to thicken soups
What is a satchet in soup?
mixture of herbs and spices tied in a cheesecloth bag used to season stocks
What are you removing when you are clarifying a soup?
the raft
What is one way someone can become taste blind?
Diseases Treatment, such as radiation or chemotherapy Head cold Long time smoking—many people will use massive amounts of salt Heavy alcoholic beverage use
What are the five flavor categories?
sweet sour salty bitter umami
What are the dimesions of a julienne (match stick) cut?
2.5 x 1/8 x 1/8
What is a serrated knife used for?
Slicing cakes, tomatoes, bread, and other things that may tear easily.
What is a paring knofe used for?
Peeling and trimming produce or cutting small items
A large cooking tool generally used for large amounts of liquid like soup or sauce. Has to handle and a lid.
stock pot
A large spoon used to separate a solid from a liquid.
slotted spoon
used to scrape ingredients from bowls and jars
rubber spatula
This item is used to 'cut in' a solid fat like butter into dry ingredients.
pastry blender
What does it mean to cut something tip and tail?
To cut off the tip and bottom of a vegetable.
Difference in waffle, pancake, and crepe batter?
the thickness
What is an example of a hot ceral and a cold ceral?
oatmeal, insta ceral or granola
What are the three different omelets?
American, french, souffle
Describe how you would cook a poached egg.
boiling water, whirl pool in the water, crack egg into center, something acidic in the water (vinegar). needs to have at least half this infor to be correct
What is the chalaze?
the umbilical of an egg, used to hold the yolk stable inside the white
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