Chapter 4 Kitchen Essentials: Part 1—Professionalism

1. Chapter 4 Kitchen Essentials: Part 1—Professionalism

2. 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

3. 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

4. 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

5. 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

6. U.S. and MetricMeasurement 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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