21 terms

ProStart--Chapter 4

One who has studied and continues to study the art of cooking.
All the sensations produced by whatever is in the mouth, but mostly the food's
The savory, "meaty" taste, commonly identified with tomatoes, shiitake mushrooms, and soybean products.
Kitchen brigade
A system of staffing a kitchen so that each worker is assigned a set of specific tasks.
A work area in the kitchen dedicated to a particular task
Chef de Cuisine
Responsible for handling all daily operations in a professional kitchen; usually reports to the Executive Chef
A written record of the ingredients and preparation steps needed to make a particular dish
Standardized recipe
A recipe written according to an established format that helps the facility maintain consistency of product quality as well as control costs
An item of food needed to make a recipe
The number of servings or amount that a recipe makes
Portion size
The individual amount that serves a person
Mise en place
"to put in place". includes assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food
Conversion factor
The number by which to multiply ingredients when converting a recipe, calculated by dividing the desired yield by the original yield.
The amount of space an ingredient takes up.
The measurement of an item's resistance to gravity.
The process of accounting for the weight of the container holding the item to be weighed.
Water displacement method
A method to determine the volume of an object. It is submerged in a graduated cylinder of water, and then the different in water level is used to determine the volume of the object.
Edible portion (EP)
The part of an ingredient that is commonly eaten
As purchased (AP)
The whole ingredient, as it is purchased from a purveyor.
Customary units
The most commonly used system of measurement in the US. Ex: oz, t, T, C, pt, and G.
Desired yield
The number of servings that are needed.