Quiz 1 FPP 4330 Flashcards
Benefits of Standardized recipes
- Consistent Nutrient Content
- Consistent Quality
- Labor Cost Control
- Efficient inventory purchasing
- Efficient inventory control
- Consistent Portion cost (menu pricing can stay the consistent)
What is included in a standardized recipe?
Ingredients, Amounts in volume (liquids) or in weight (dry), Directions/procedure, HACCP/CCP directions, Recipe substitutions, Holding for service directions, and plating instructions.
Make sure it is done in landscape format and one page per recipe.
1 Tbsp = ? fl oz
1/2 fl oz
1 cup = ? tbsp
1/2 cup = ?
1/4 cup = ?
16 Tbsp
8 Tbsp
4 Tbsp
1 Tbsp = ? tsp
3 tsp
1 cup = ? fl oz
8 fl oz
to taste or a pinch = ? tsp
1/4 tsp
1 pint = ? cups
2 cups ( 16 fl oz)
1 quart = ? cups or
4 cups or 2 pints (32 fl oz)
1 gallon = ? cups
16 cups or 4 quarts (128 fl oz)
Dry Weight 16 oz = ?
1 pound
How to calculate conversion factor?
New yield (# of portions) / Old yield
How to calculate portion size conversion factor?
new yield x new portion size / old yield x old portion size
If a dry ingredient is less than ? ounces then you would use volumetric instead of weight.
1 ounce
If you can’t __ it you can’t __ it
measure, manage
Types of portioning utensils
Dippers
Dishers
Scoops
Ladles
determining size and fl oz for scoops or dishers
32 / size # = fl oz
Ladle fl oz compared to sizes
1 oz = 1/8 cup
2 oz = 1/4 cup
4 oz = 1/2 cup
6 oz = 3/4 cup
8 oz = 1 cup
Popular can with their numbers and cups
10 can = 12-13 cups
#5 = 8 cups
#3 can = 46 fl oz
#2.5 can = 3.5 cups
how much usable product is left after draining a can?
60-70%
Types of knives
Chefs
Pairing
Bread
Slicer
Boning
Types of knives and quality
What is the part of the knife that is on high quality knives?
High-carbon stainless steel is best
Carbon steel- sharp but wares easily
Stainless steel alloys
The Tang- metal part reaches to the handle
