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47 Cards in this Set

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  • Back
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To roast or cook slowly, basting with a highly seasoned sauce.
BBQ
A predetermined quantity or number of servings of food that is to be prepared at
selected time intervals in progressive cookery for a given meal period to ensure
fresh, high quality cooked food to customers.
BATCH COOKING
To make a mixture smooth by using a fast regular circular and lifting motion
which incorporates air into a product.
BEAT
To cover with crumbs or other suitable dry coating ingredient; or to dredge in a
mixture of flour seasonings, and/or condiments, dip in a mixture of milk and
slightly beaten eggs and then dredge in crumbs.
BREAD
To break lightly into small pieces.
FLAKES
To cut food into irregular small pieces.
CHOP
To cut into small cubes or pieces.
DICE
To cut any food into square-shaped pieces.
CUBE
A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing, etc.
GLAZE
A tough elastic protein that gives dough its strength and ability to retain gas.
GLUTEN
To rub food on a grater and thus break it into tiny pieces.
GRATE
To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid
is added.
GRILL
To cut or chop into very small pieces.
MINCED
To remove the outer layer of skin of a vegetable or fruit, etc.
PEEL
To restore to liquid state by adding water. Also to reheat frozen prepared foods.
RECONSTITUTE
To soak, cook, or use other procedures with dehydrated foods to restore water
lost during drying.
REHYDRATE
To heat a liquid over hot water or direct heat to a temperature just below the
boiling point.
SCALD
______ is a French word for a mixture of flour and fat, cooked to eliminate the raw,
uncooked taste of flour.
ROUX
To cut or tear into thin strips or pieces using a knife or a shredder attachment.
SHRED.
To put dry ingredients through a sieve.
SIFT
A lump-free mixture made by whipping cornstarch or flour into cold water or
other liquids
SLURRY
To simmer in enough liquid to cover solid foods.
STEW
To mix two or more ingredients with a circular motion.
STIR
To remove from freezer and place under refrigeration for a period of time
sufficient to facilitate separation and handling of frozen product. Internal
temperature of the food should be approximately 26° F. to 28° F.
TEMPER
To remove from freezer and place under refrigeration approximately 18-48
hours. Internal temperature should be above 30° F.
THAW
The liquid brushed on the surface of unbaked pies or turnovers to give a golden
brown color to the crust or on the surface of proofed breads and rolls before
baking and on baked bread and rolls to give a shine to the crust.
BRUSH
To beat rapidly with wire whip to increase volume by incorporating air.
WHIP
HOW MANY CUPS OR FLUID OZ. ARE THERE IN 1-NO. 12 SCOOPS?
1/4 CUPS OR 2FLUID OZ.
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 10 SCOOPS?
1/3 CUPS OR 2 2/3 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 8 SCOOPS?
3/8 CUPS OR 3 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 6 SCOOPS?
1/2 CUPS OR 4 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.3 LADDLE?
1 CUP OR 8 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.4 LADDLE?
1 1/2 CUP OR 12 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.2 LADDLE?
3/8 CUP OR 3 FLUID OZ
HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 GALLON?
16 CUPS OR 128 FLUID OZ
AVERAGE NET WEIGHT OR FLUID MEASURE PER #10 CAN
6 LB 8 OZ
AVERAGE NET WEIGHT OR FLUID MEASURE PER #3 CYLINDER CAN
3 lb 2 oz (46 fl oz)
AVERAGE NET WEIGHT OR FLUID MEASURE PER #3 VACUUM CAN
1 lb 7 oz
AVERAGE NET WEIGHT OR FLUID MEASURE PER #303 CAN
1 LB
AVERAGE NET WEIGHT OR FLUID MEASURE PER #300 CAN
14 OZ
AVERAGE NET WEIGHT OR FLUID MEASURE PER #2 VACUUM CAN
12 OZ
AVERAGE NET WEIGHT OR FLUID MEASURE PER #1 PICNIC CAN
11 OZ
AVERAGE NET WEIGHT OR FLUID MEASURE PER #2 1/2 CAN
1 LB 12 OZ
WHAT THE WEIGHT OF 1 MEDIUM SIZE EGG?
1.6 oz OR 3 TBSP
WHAT THE WEIGHT OF 1 LARGE SIZE EGG?
1.8 OZ
Recipe card L195 05 Chicken Nuggets calls for 10 each per person. Your new portion size adjustment is 8 each per person. You prepared 4000 pieces of Chicken nuggets. At the end of the meal you have 1000 pieces of Chicken Nuggets leftover. Actual fed is 370 what is your acceptability for chicken nuggets?
Divide 4000 (actual pieces cooked) by 8 (pieces per portion). Answer is 500 portions prepared. Divide 1000 (actual pieces left over) by 8 (pieces per portion). Answer is 375. Actual prepared - Leftover divided by actual fed or 500-125 = 375 / 370 = 1.013 or 101% accepatability
a)101%
b)110%
c)125%
d)150%
Recipe card L195 05 Chicken Nuggets calls for 10 each per person. Your new portion size adjustment is 8 each per person. You prepared 4000 pieces of Chicken nuggets. At the end of the meal you have 1000 pieces of Chicken Nuggets leftover. Actual fed is 340 what is your acceptability for chicken nuggets?
Divide 4000 (actual pieces cooked) by 8 (pieces per portion). Answer is 500 portions prepared. Divide 1000 (actual pieces left over) by 8 (pieces per portion). Answer is 375. Actual prepared - Leftover divided by actual fed or 500-125 = 375 / 340 = 1.102 or 110% accepatability
a)101%
b)110%
c)125%
d)150%