Terms in this set (...)
A person's ability to identify substances such as foods, minerals and even some poisons is referred to as ___.
According to Escoffiers's kitchen brigade system, who is responsible for accepting orders from the dining room and
At what temperature does water boil?
A chef's hat is called a ___.
In reference to the 5 basic tastes, umami refers to ____
The arrangement of equipment and tools in a certain area designed for a specific task is a ____ in the kitchen.
The Garde-manger is the section of the kitchen that prepares ___.
The bread baker is also known as the ____.
The chef uses the amount and prices of ingredients to calculate the ____ of a recipe.
The amount of space an ingredient takes up is its ____.
1 __ = 2 cups
The garde-manger is also known as the ___chef.
Ground beef is measured by ____.
A recipe that has a set format that is clear to anyone who uses it is known as a ____ recipe.
The number of servings a recipe makes is called its ___.
The process that removes lumps from an ingredient(flour) and gives the food a or smooth consistency is called __.
The amount left after vegetables have been trimmed, before being used in a recipe is called ___.
Chapter 4: Kitchen Essentials 1- Professionalism and Understanding Standard Recipes
Chapter 4 - Menus, recipes, and cost management
Unit 2 Exam