Chapter 4 Kitchen Essentials 1— Professionalism and Understanding Standard Recipes True/False . The chef de cuisine is responsible for handling all daily operations in a kitchen in a large establishment. 2. Most dining room brigades are led by the executive chef. 3, The edible portion is the amount of a food product before it has been trimmed and cut for use in a recipe. 4. To use a baker's scale, the weight of the item is placed on one end and the product is placed on the other end until the beam balances. 5, Professionalism means being courteous, honest, and responsible in one’ dealings with customers and coworkers. Multiple Choice 1. The bread baker is also called the 2. Aperson’s ability to identify substances Pp A. glacier such as foods, minerals, and even some B. aboyeur poisons is referred to as C. boulanger. A. taste, D. garde manger. B. aroma. C. flavor. D. sensation. 2Test Book | Foundations of Restaurant Management & Culinary Arts 3. When referring to the five basic tastes, umami refers to A. sour. B. sweet. C. bitter. D. savory. 4. Atoqueis a chef's A. hat. B, jacket. C. apron. D. neckcloth. 5. Having consideration for oneself and others is called A. pride, B. respect. C. judgment. D. knowledge. 6. The garde manger is also known as the chef. A. sous B, pastry C. pantry D. fish station 7. Doing work without making excuses for why it’s not being done more quickly or better is an example of A. pride. B. knowledge. C. work experience. D. personal responsibility. 10. i. 12, ‘An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a A. work line. B. work section. C. workstation. D. work brigade. In which section of the kitchen is salad preparation performed? ‘A. Bakery B. Hot foods C. Short order D. Garde manger Using Escoffier’s kitchen-brigade system, who is responsible for accepting orders from the dining room and reviewing dishes before service? A, Butcher B, Expediter C. Sous chef D, Station chef Ina traditional dining-room brigade, who is responsible for explaining the menu to guests and taking their orders? A. Captain B. Headwaiter C. Front waiter D. Manager What is a standardized recipe? A. A recipe that makes | portion B. A recipe that makes 4 portions C. A recipe that can be adjusted according to the desires of the chef D. A recipe with a set format that is clear to anyone who uses it13. 14, 15. 16. Chapter 4 | Kitchen Essentials 1—Professionalism and Understanding Standard Recipes ‘A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe? A.02 B04 C.06 D.08 ‘To find the total cost of a recipe, a chef must know A. the price of the meal. B. how much waste will occur. C. ingredient amounts and the price of each. D. the amount a guest is willing to pay for the dish. What is the formula used to increase or decrease a recipe? A, Divide by the number of desired servings. B. Multiply by the number of desired servings. C. Divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor. D. Divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor 1f 58 of 180 people in a restaurant, have ordered the house special, then what percentage of customers have ordered the house special? A301 B31 C.32.2 D355 17. Of 280 breakfast customers, 65 percent order scrambled eggs and bacon, How many people ordered this menu item? AB B. 117 C. 182 D. 232 18, ‘The manager estimates that with the chef's new summer salad, next month’ sales will increase 12 percent from last month’ total of $52,200. What are next month's sales if the manager is correct? A. $6,264 B. $45,936 C. $58,464 D. $64,200 19. Ifa recipe calls for 4 cups of milk, how many fluid ounces are used? A8 B. 16 C.32 D.64 20. A chef keeps lunch entrées warm at 66°C. What is the approximate Fahrenheit equivalent? A. 100°F B. 150°F C. 180°F D. 200°F 21. A chef keeps dinner entrées warm at 138°F. What is the approximate Celsius equivalent? A. 60°C B. 82°C C. 250°C D, 292°C aTest Book | Foundations of Restaurant Management & Culinary Arts 22, 23. 24, 25. 26. ‘At what temperature does water boil? A. 100°F B. 180°F C. 212°F D. 250°F Ifa recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed? A. 1.25 B. 2.62 C.3.75 D. 4.20 A soup recipe serves 12, but only 8 servings are needed. What is the conversion factor? A..25 B. 33 c..40 D..66 ‘The amount of space an ingredient takes up is the A. mass. B, weight. C. volume. D. measurement. Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles? A. Stick B, Degreasing C. Water displacement D. Dry measuring cup 27. 28, 29. 30. Ifa recipe calls for 7 pounds of trimmed asparagus, which has a 55 percent yield, how many pounds of untrimmed asparagus are needed? A. 3.85 B. 7.86 C. 10.30 D, 12.73 Ifa recipe calls for 8 pounds of trimmed celery, which has a75 percent yield, how many pounds of untrimmed celery are needed? A. 6.00 B. 9.35 C. 10.7 D.12.5 Garlic has an 88 percent yield. After trimming 8 pounds, there will be pounds of garlic. A. 2.50 B. 6.75 C.7.04 D. 9.09 Green peas have a 40 percent yield. After trimming 12 pounds, there will be pounds of green peas. A300 B, 3.33, C. 4.80 D.6.0031. 32. 33. 35. Chapter 4 | Kitchen Essentials 1—Professionalism and Understanding Standard Recipes ‘A banquet hall is preparing to serve a party of 432 guests. If each table seats eight people, how many tables are needed? A.34 B, 43 C54 D. 108 Of 8,910 lunch customers last month, 3,560 ordered salads. What percentage of customers ordered salads? A.25.0 B. 31.7 C. 40.0 D.45.5 A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost? A. $2.88 B, $3.15 C.$3.49 D. $4.26 One pint is the same as cup(s). Al B.2 C3 D4 One cup equals how many fluid ounces? A4 B.8 C.10 D.12 36. Using the metric unit, grams measure A yield. B, volume. C. weight. D. temperature. 37. How many degrees Fahrenheit equals orc? AO B. 16 C28 D.32 38, ‘The number of servings or the amount the recipe makes is the A. yield. B. volume. C. weight. D. portion size. 39. Ground beef is measured by A. yield. B. volume. C. weight. D. portion size. 40. 120 millileters is the same as cup. AM B.% C4 D1 29Test Book | Foundations of Restaurant Management & Culinary Arts Short Answer 1. A(n) is one who has studied and continues to study the art of cooking. 2, The number of servings or the amount the recipe makes is called the 3. is a process that removes lumps from an ingredient such as flour or confectioners’ sugar and gives it a smoother consistency. 4. A(n) scale measures the pressure placed on a spring. 5. The amount left after vegetables have been trimmed and cut, before being used in recipes, is the Essay 1. Explain how to convert temperature from Fahrenheit (°F) to Celsius (°C) and then from Celsius (°C) to Fahrenheit (°F).3. Chapter 4 | Kitchen Essentials 1—Professionalism and Understanding Standard Recipes Convert the following recipe from 78 to 26 portions. Chili 12 Ib ground beef 12 Ib tomatoes 6 lb onions 3 lb green pepper 12 oz garlic 24 07 tomato paste The chef’s uniform has changed in the last several years. Describe the chef's uniform and give examples of how the uniform has changed. Why do you think this has happened? 31Test Book | Foundations of Restaurant Management & Culinary Arts 32