Chapter 2 - Basic Professional Skills

Question 1

What is a Recipe?

Answer 1

A set of instructions, including ingredients and quantities, for preparing a certain dish.

Question 2

What is a Formula?

Answer 2

A set of ingredients and quantities and usually instructions for preparing a bakery produce. Method of Preparation (MOP)

Question 3

What is a Standardized Formula?

Answer 3

A set of instructions describing the way a particular establishment prepares a certain baked item. Functions: a)Control quality b)Control quantity

Question 4

What does Mise en Place mean?

Answer 4

To put into place

Question 5

What is Scaling?

Answer 5

Scaling - weighing - usually ingredients, doughs, or batters

Question 6

Which 3 ingredients may be measured by volume?

Answer 6

1. Water
2. Milk
3. Eggs

Question 7

What is Scone Flour?

Answer 7

Scone Flour - a mixture of flour and baking powder used when only a tiny amount of baking powder is needed

Question 8

What is AP weight?

Answer 8

AP = As purchased, before trimming

Question 9

What is EP weight?

Answer 9

EP = Edible portion, after trimming

Question 10

What is the equation for % yield based on the EP and AP?

Answer 10

EP/AP x 100% = % yield

Question 11

What are Bakers’ Percentages?

Answer 11

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.

Question 12

What is the equation for finding the Bakers’ Percentage of a particular ingredient?

Answer 12

Total weight: Ingredient / Total weight: Flour x 100% = Bakers’ % of Ingredient

Question 13

What is the equation for calculating the Conversion Factor when altering the Yield of a recipe?

Answer 13

New Yield / Old Yield = Conversion Factor

Question 14

What is the equation for determining the Unit Cost based on the Total Cost of the recipe?

Answer 14

Total Cost / Number of Units = Unit Cost

Question 15

What is the equation for determining the EP unit cost, based on the AP unit cost and Yield %?

Answer 15

AP Unit Cost / Yield % = EP Unit Cost

Question 16

What is a Hazard?

Answer 16

A Hazard is any substance in food that can cause illness or injury.

Question 17

What are the 3 types of Hazards?

Answer 17

1.Biological - microorganisms 2.Chemical - cleaning chemicals 3. Physical - items that cause injury/discomfort

Question 18

What is cross contamination?

Answer 18

Cross contamination is the transfer of pathogens to food from another food, work surfaces, or equipment.

Question 19

What does HACCP stand for?

Answer 19

Hazard Analysis & Critical Control Point system

Question 20

What are the 7 steps of HACCP?

Answer 20

1. Assess hazards
2. Identify CCPs
3. Set up standards/limits for CCPs
4. Set up procedures for monitoring CCPs
5. Establish corrective actions
6. Set up record keeping system
7. Verify that the system is working well

Question 21

What is the Flow of Food?

Answer 21

The Flow of Food is the movement of food through a food service operation, such as Receiving, Storing, Prep, Service, etc.

Question 22

What are CCP’s?

Answer 22

CCP’s are critical control points / actions that can be taken to eliminate or minimize a food safety hazard.