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Chapter 4
| Question | Answer |
|---|---|
| If you use 1# of mirepoix in a recipe that yields 1 gallon of soup, how much mirepoix do you need to make 3 1/2 gallons of soup? | 3 1/2 gallons |
| At what temperature does water boil? | 212 degrees |
| The number of servings a recipe makes is called the | yield |
| The amount of space an item occupies is called | volume |
| the measurement of an item's resistance to gravity | weight |
| How many ounces does one cup of water weigh? | 8 ounces |
| The process that removes lumps from a dry, powdered ingredient that gives it a smoother consistency is called | sifting |
| If a chef needs 5# of kohlrabi for a recipe with a yield factor of 55%, how many pounds should the chef order? | 9.09 # |
| What is the best way to ensure that portion sizes are the same from day to day for a given dish? | Use standardized recipes |
| According to the kitchen brigade system, which position is responsible for writing schedules and assisting station chef's? | Sous chef |
| What is the best way to ensure that portion sizes are the same from day to day for a given dish? | Use standardized recipes |
| A 2 quart pitcher is used to measure | liquid ingredients |
| Which conversion factor is needed to convert a recipe from 75 portions to 400 portions? | 5.33 |
| Which measurement method is most accurate when measuring solid fats? | scale |
| Mirepoix is a mixture of chopped vegetables containing what percentage of onions, carrot and celery | 50, 25, 25 |
Created by: Chef Cadengo
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