1. Professionalism/Recipe
Y1.U4 Flash
Professionalism/Recipe

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3. The bread baker is also called the1

4. boulanger. 1

5. A person’s ability to identify substances such as foods, minerals, and even some poisons is referred to as 2

6. taste. 2

7. When referring to the five basic tastes, umami refers to3

8. savory. 3

9. A toque is a chef’s 4

10. hat. 4

11. Having consideration for oneself and others is called5

12. respect. 5

13. The garde-manger is also known as the ____________________ chef.6

14. pantry 6

15. Doing work without making excuses for why it’s not being done more quickly or better is an example of 7

16. personal responsibility.7

17. An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a 8

18. workstation. 8

19. In which section of the kitchen is salad preparation performed?9

20. Garde-manger 9

21. Using Escoffier’s kitchen brigade system, who is responsible for accepting orders from the dining room and reviewing dishes before service? 10

22. Sous chef 10

23. In a traditional dining room brigade, who is responsible for explaining the menu to guests and taking their orders? 11

24. Captain 11

25. What is a standardized recipe?12

26. A recipe with a set format that is clear to anyone who uses it12

27. A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe? 13

28. 0.6 13

29. To find the total cost of a recipe, a chef must know14

30. ingredient amounts and the price of each.14

31. What is the formula used to increase or decrease a recipe?15

32. Divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor 15

33. If 58 of 180 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special? 16

34. 32.2 16

35. Of 280 breakfast customers, 65 percent order scrambled eggs and bacon
Of 280 breakfast customers, 65 percent order scrambled eggs and bacon. How many people ordered this menu item? 17

36. 183 17

37. The manager estimates that with the chef’s new summer salad, next month’s sales will increase 12 percent from last month’s total of $52,200. What are next month’s sales if the manager is correct? 18

38. $58,464 18

39. If a recipe calls for 4 cups of milk, how many fluid ounces are used?19

40. 32 19

41. A chef keeps lunch entrées warm at 66°C
A chef keeps lunch entrées warm at 66°C. What is the approximate Fahrenheit equivalent? 20

42. 150°F 20

43. A chef keeps dinner entrées warm at 138°F
A chef keeps dinner entrées warm at 138°F. What is the approximate Celsius equivalent? 21

44. 60°C 21

45. At what temperature does water boil?22

46. 212°F 22

47. If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed?23

48. 2.62 23

49. A soup recipe serves 12, but you only need to serve 8
A soup recipe serves 12, but you only need to serve 8. What is the conversion factor? 24

50. 0.66 24

51. The amount of space an ingredient takes up is the25

52. volume. 25

53. Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles? 26

54. Dry measuring cup 26

55. If a recipe calls for 7 pounds of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed asparagus are needed? 27

56. 12.73 27

57. If a recipe calls for 8 pounds of trimmed celery, which has a 75 percent yield, how many pounds of untrimmed celery are needed? 28

58. 10.7 28

59. Garlic has an 88 percent yield
Garlic has an 88 percent yield. After trimming 8 pounds, there will be __________ pounds of garlic. 29

60. 7.04 29

61. Green peas have a 40 percent yield
Green peas have a 40 percent yield. After trimming 12 pounds, there will be ____________ pounds of green peas. 30

62. 4.80 30

63. A banquet hall is preparing to serve a party of 432 guests
A banquet hall is preparing to serve a party of 432 guests. If each table seats eight people, how many tables are needed? 31

64. 54 31

65. Of 8,910 lunch customers last month, 3,560 ordered salads
Of 8,910 lunch customers last month, 3,560 ordered salads. What percentage of customers ordered salads? 32

66. 40 32

67. A manager received an invoice for $86. 40 for 30 gallons of ice cream
A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost? 33

68. $2.88 33

69. One pint is the same as __________ cup(s).34

70. 2 34

71. One cup equals how many fluid ounces?35

72. 8 35

73. Using the metric unit, grams measure36

74. weight. 36

75. How many degrees Fahrenheit equals 0°C?37

76. 32 37

77. The number of servings or the amount the recipe makes is the38

78. yield. 38

79. Ground beef is measured by39

80. weight. 39

81. 120 millileters is the same as _________________ cup.40

82. 40