Chapter 2 - Basic Professional Skills Flashcards
What is a Recipe?
A set of instructions, including ingredients and quantities, for preparing a certain dish.
What is a Formula?
A set of ingredients and quantities and usually instructions for preparing a bakery produce. Method of Preparation (MOP)
What is a Standardized Formula?
A set of instructions describing the way a particular establishment prepares a certain baked item. Functions: a)Control quality b)Control quantity
What does Mise en Place mean?
To put into place
What is Scaling?
Scaling - weighing - usually ingredients, doughs, or batters
Which 3 ingredients may be measured by volume?
- Water
- Milk
- Eggs
What is Scone Flour?
Scone Flour - a mixture of flour and baking powder used when only a tiny amount of baking powder is needed
What is AP weight?
AP = As purchased, before trimming
What is EP weight?
EP = Edible portion, after trimming
What is the equation for % yield based on the EP and AP?
EP/AP x 100% = % yield
What are Bakers’ Percentages?
Bakers’ Percentages are a method of expressing ratios of ingredients in a baking formula in which the weight of each ingredient is expressed as a 5 of the weight of the flour.
What is the equation for finding the Bakers’ Percentage of a particular ingredient?
Total weight: Ingredient / Total weight: Flour x 100% = Bakers’ % of Ingredient
What is the equation for calculating the Conversion Factor when altering the Yield of a recipe?
New Yield / Old Yield = Conversion Factor
What is the equation for determining the Unit Cost based on the Total Cost of the recipe?
Total Cost / Number of Units = Unit Cost
What is the equation for determining the EP unit cost, based on the AP unit cost and Yield %?
AP Unit Cost / Yield % = EP Unit Cost
What is a Hazard?
A Hazard is any substance in food that can cause illness or injury.
What are the 3 types of Hazards?
1.Biological - microorganisms 2.Chemical - cleaning chemicals 3. Physical - items that cause injury/discomfort
What is cross contamination?
Cross contamination is the transfer of pathogens to food from another food, work surfaces, or equipment.
What does HACCP stand for?
Hazard Analysis & Critical Control Point system
What are the 7 steps of HACCP?
- Assess hazards
- Identify CCPs
- Set up standards/limits for CCPs
- Set up procedures for monitoring CCPs
- Establish corrective actions
- Set up record keeping system
- Verify that the system is working well
What is the Flow of Food?
The Flow of Food is the movement of food through a food service operation, such as Receiving, Storing, Prep, Service, etc.
What are CCP’s?
CCP’s are critical control points / actions that can be taken to eliminate or minimize a food safety hazard.
