FOOD PREPARATION Flashcards
0
Q
Work productions help
A
- Tell the menu for the day.
- Individual job task.
- What time to start your item.
- How much to cook
1
Q
Measurements are very important in preparation of the food.
A
- Improves taste and appearance.
- It’s an assurance that you will have a good product.
- Same outcome every time.
2
Q
The advantages to following recipes are
A
- To help quality.
- There is no guess work.
- Everyone does it the same way.
- Worker knows what to do.
3
Q
When you care about your work it
A
- Shows and product.
- Shows in your attitude.
- Makes a better workday.
- Gives you pride.
- If you care, others around will care about their items.
4
Q
Managers play a key role in food preparation.
A
- Need to make sure your workers know what they are doing and how to work everything in the kitchen and know their measurements.
- The food should be out and waiting on the ladies they should not have to wait on you to come and get it.
- Have the correct ingredients and amounts to follow the recipe.
- Have a recipe for them to follow.
- The most important thing is you need to know how to follow a recipe, know the measurements, how to work everything in the kitchen, and how to treat a worker.
5
Q
tsp or t
A
teaspoon
6
Q
Tbsp or T
A
tablespoon
7
Q
c
A
cup
8
Q
pt
A
pint
9
Q
qt
A
quart
10
Q
gal
A
gallon
11
Q
wt
A
weight
12
Q
oz
A
ounce
13
Q
lb or #
A
pound
14
Q
g
A
gran
15
Q
kg
A
kilogram
16
Q
vol
A
volume
17
Q
mL
A
milliliter
18
Q
L
A
liter
19
Q
fl oz
A
fluid ounce
20
Q
No. or #
A
number
21
Q
in. or “
A
inches
22
Q
1 tbsp =
A
3 teaspoons
23
Q
1/2 cup =
A
8 Tbsp
24
Q
1 cup =
A
16 Tbsp
25
Q
1 pint =
A
2 cups
26
Q
1 quart =
A
2 pints
27
Q
1 gallon =
A
4 qts
28
Q
16 oz =
A
1 lb
29
Q
6 scoop =
A
2/3 cup
30
Q
8 scoop =
A
1/2 cup
31
Q
12 scoop =
A
1/3 cup
32
Q
16 scoop =
A
1/4 cup
33
Q
2 oz =
A
1/4 cup
34
Q
6 oz =
A
3/4 cup
35
Q
8 oz =
A
1 cup
36
Q
Capacity of 12” X 20” X 2 1/2”
A
2 gallon.
37
Q
Capacity of 12” X 20” X 4”
A
3 1/2 gallon
38
Q
Capacity of 12” X 20” X 6”
A
5 gallon
