Chapter 4 Kitchen Essentials: Part 1— Professionalism

What Does It Mean To Be a Culinary Professional? To be ______________is to be courteous, honest, and responsible in your dealings with customers and coworkers. A _______________ is one who has studied and the art of cooking. The attributes of a culinary professional include: Knowledge: culinary programs provides a basic knowledge of ……………………………………………………………….. Skill: ______________________________________ provide the skills necessary to produce quality foods Flavor, aroma, taste: 5 basic tastes: ______________________________________________________ The tongue can also taste …………………………………………………………………… Judgment: Culinary professionals must use discretion and appropriate behavior ………………………………………………….. 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

What Does It Mean To Be a Culinary Professional? (cont.) Respect: Respect …………………………………………… Personal responsibility: Doing the work without ……………………………………………….. Education and the culinary professional: Employers value a ………………………………………. May become a Chef de Cuisine: ……………………………………………… 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Workstations A ___________________ is a work area in the kitchen dedicated to a particular task (ex. _______________: station where cold items are prepared) kitchen-brigade system: staffing a kitchen so that each worker …………………………………………. ____________chef : responsible for all kitchen operations ______ chef: accepts orders and relays to various stations _______ chef: pantry chef (Garde Manger), bread baker (Boulanger) A ______________________ is led by the dining room manager (maître d) who generally trains all service personnel, captain explains ……………………………………………………………….. 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Business Math Math influences every decision that a manager makes in an operation. It is the foundation of the _____________________________. Managers are expected to have a basic understanding of math and know how to apply mathematical principles to ……………………………………………….. Chefs and managers need to know how to determine ……………………………………………………………….. Culinary professionals need to understand the concepts of fraction, decimals, and _______________(parts per 100). See page 240 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

U.S. and Metric Measurement Systems The most commonly used system of measurement in the United States is based on _____________ units (measuring equivalents sheet and formula) The ___________ system is used in many other parts of the world. Metric units are based on multiples of ____. Thermometers measure degrees of temperature in either Fahrenheit (°F), which is the ________measure, or Celsius (°C), which is the ______measure. F to C: C to F: 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Standardized Recipes A ___________ is a written record of the ingredients and preparation steps needed to make a particular dish. ______________ recipes, follows a format that is clear to anyone who uses them. A standardized recipe lists the _____________first (in the order they are to be used) and then the _______ directions A standardized recipe includes: 1. 2. 3. 4. 5. 6. 7. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Converting Recipes ___________ a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. When properly converted, the _________ of the product should not vary from the original, no matter how many portions it yields. Sometimes you must change (or convert) a recipe if the yield is not the amount you need. Formula: See page 248 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Measuring Measurement refers to how much of something is being used in a recipe. ___________ is the amount of space an ingredient takes up. Volume measurement is best used for _____________. Dry ingredients are measured by ……………………………………………………………….. A typical set of measuring cups includes ………………………………………………. _________ measuring cups are see-through and have measurement markings on the side. Measuring spoons generally come in a set of four or five. Most customary sets include these sizes: ______________________ 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Measuring (cont.) ________________ is expressed in ounces and pounds. ex. spring scale; balance beam (Baker’s scale) p.252 Fat can be measured in several ways. Stick method: ___________________________________________________ Dry measuring cup method: Water displacement method: ________________________________________________ 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

EP/AP Amounts To determine how much of an item is needed to yield an AP (as purchased ) amount : formula: To determine the EP (edible portion) quantity: Formula: See page 256 A cooking loss test is a way to measure the amount of shrinkage of ____________________ 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Costing Recipes To find the total cost of a standard recipe, a manager must know both the _____________________ needed and the _____________of each one. Many operations price out all recipes and then check them every __________ to see if they are still accurate 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism