18 terms

Chapter 4

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taste
A person's ability to identify substances such as foods, minerals and even some poisons is referred to as ___.
sous chef
According to Escoffiers's kitchen brigade system, who is responsible for accepting orders from the dining room and
212F
At what temperature does water boil?
torque
A chef's hat is called a ___.
savory
In reference to the 5 basic tastes, umami refers to ____
workstation
The arrangement of equipment and tools in a certain area designed for a specific task is a ____ in the kitchen.
salad
The Garde-manger is the section of the kitchen that prepares ___.
boulanger
The bread baker is also known as the ____.
total cost
The chef uses the amount and prices of ingredients to calculate the ____ of a recipe.
volume
The amount of space an ingredient takes up is its ____.
pint
1 __ = 2 cups
pantry
The garde-manger is also known as the ___chef.
cup
1___= 8oz
weight
Ground beef is measured by ____.
standardized
A recipe that has a set format that is clear to anyone who uses it is known as a ____ recipe.
yield
The number of servings a recipe makes is called its ___.
sifting
The process that removes lumps from an ingredient(flour) and gives the food a or smooth consistency is called __.
edible portion
The amount left after vegetables have been trimmed, before being used in a recipe is called ___.
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