Basic Food Preparation

50問 • 2年前

Butter 張國榮

通報

問題一覧

the idea is to prepare everything prior to cooking

mise en place

four principles of mise en place

assemble tools, assemble ingredients, wash, trim cut, prepare and measure raw materials, prepare equipment

mise en place

to setup area with maximized space and minimized movement, priority should be ease in cooking not in clean-up

Elements of a Recipe

Title/Name, Yield

descriptive or creative depiction of the dish

title/name

quantity or number of servings/portions a dish has based on set amount of ingredients

yield

amount of food equivalent to a single serving of the recipe -- crucial for costing and analysis

portion size

metrics for the cooking process associated with the recipe

specifications

specifications include : which helps the users of the recipe gauge the duration needed for entire preparation and cooking process

preparation time, cooking time, temperatures

list of necessary components of the dish

ingredients

factors to consider in listing ingredients

listed in chronological order of introduction to the dish, list in descending order if several ingredients are used in a single step, ingredient is used twice in a recipe, list the ingredient as divided

list of instructions/procedures indicating the steps for cooking

procedure

set of final instructions after cooking for serving the final product

plating/serving suggestion

The following styles in recipe writing are ideal to use in a production manual except?

Narrative

_______ : weight ; liquids : volume

solid ingredients

______ : volume/weight ; solid ingredients : weight

powders

1 tbsp : ___ tsp

2 tbsp : __ fl. oz

1 C : __ tbsp : __ mL

16 tbsp : 250 mL

16 fl. oz ; 2 C ; 500 mL

Pint

1 Quart :

2 pt, 4 C, 32 fl. oz, 1 L

4 qt; 8 pt; 16 C; 4 L

Gallon

1 ounce : ___ g

1 pound : __ oz.

__ g : 32 oz.

2.2

32 oz. :

1 kg

primary cooking equipment/utensils

range, oven, refrigerator, freezer

main equipment used for cooking

range and oven

main equipment for storage after and before cooking

refrigerator and freezer

smaller equipment used as tools/utensils for ingredient peparation

auxiliary equipment

deep fryer, crockpot/slow, chopper/cutter, griddle, broiler/griller, steamer, mixer, blender

2 handles and high walls

pot

1 handle low walls

pan

primary cooking vessels used for dish preparation

pots and pans

small hand-held equipment used for preparation and cooking

utensils

moving the food products inside a pan

spatula

we use this for non-delicate foods

tongs

when handling or slicing pieces of meat

carving fork

used to mix products with sauce

sandok

used for frying

sianse

Which of the following equipment are properly grouped?

frying pan, tongs, range

cutting food in a sliding motion, without lifting the tip of the knife from the board

slice

to further refine sliced food into thinner strips by cutting lenghtwise

julienne

the act of rolling sheets of ingredients then cutting into thin strips

shred

to cut the food into even-sized cubes

dice

to consecutively chop the cut ingredients until it is reduced to fine pieces

mince

to remove the outer layer or skin using a knife and peeler

peel

the process of cutting the sides of vegetables to prepare for uniform cuts

squaring

beef is commonly divided into two main cuts based on toughness

tender cuts, tough cuts

pmostly tender all through out and are cut depending on the distribution of fat

pork wholesale cuts

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問題一覧

the idea is to prepare everything prior to cooking

mise en place

four principles of mise en place

assemble tools, assemble ingredients, wash, trim cut, prepare and measure raw materials, prepare equipment

mise en place

to setup area with maximized space and minimized movement, priority should be ease in cooking not in clean-up

Elements of a Recipe

Title/Name, Yield

descriptive or creative depiction of the dish

title/name

quantity or number of servings/portions a dish has based on set amount of ingredients

yield

amount of food equivalent to a single serving of the recipe -- crucial for costing and analysis

portion size

metrics for the cooking process associated with the recipe

specifications

specifications include : which helps the users of the recipe gauge the duration needed for entire preparation and cooking process

preparation time, cooking time, temperatures

list of necessary components of the dish

ingredients

factors to consider in listing ingredients

list of instructions/procedures indicating the steps for cooking

procedure

set of final instructions after cooking for serving the final product

plating/serving suggestion

The following styles in recipe writing are ideal to use in a production manual except?

Narrative

_______ : weight ; liquids : volume

solid ingredients

______ : volume/weight ; solid ingredients : weight

powders

1 tbsp : ___ tsp

2 tbsp : __ fl. oz

1 C : __ tbsp : __ mL

16 tbsp : 250 mL

16 fl. oz ; 2 C ; 500 mL

Pint

1 Quart :

2 pt, 4 C, 32 fl. oz, 1 L

4 qt; 8 pt; 16 C; 4 L

Gallon

1 ounce : ___ g

1 pound : __ oz.

__ g : 32 oz.

2.2

32 oz. :

1 kg

primary cooking equipment/utensils

range, oven, refrigerator, freezer

main equipment used for cooking

range and oven

main equipment for storage after and before cooking

refrigerator and freezer

smaller equipment used as tools/utensils for ingredient peparation

auxiliary equipment

deep fryer, crockpot/slow, chopper/cutter, griddle, broiler/griller, steamer, mixer, blender

2 handles and high walls

pot

1 handle low walls

pan

primary cooking vessels used for dish preparation

pots and pans

small hand-held equipment used for preparation and cooking

utensils

moving the food products inside a pan

spatula

we use this for non-delicate foods

tongs

when handling or slicing pieces of meat

carving fork

used to mix products with sauce

sandok

used for frying

sianse

Which of the following equipment are properly grouped?

frying pan, tongs, range

cutting food in a sliding motion, without lifting the tip of the knife from the board

slice

to further refine sliced food into thinner strips by cutting lenghtwise

julienne

the act of rolling sheets of ingredients then cutting into thin strips

shred

to cut the food into even-sized cubes

dice

to consecutively chop the cut ingredients until it is reduced to fine pieces

mince

to remove the outer layer or skin using a knife and peeler

peel

the process of cutting the sides of vegetables to prepare for uniform cuts

squaring

beef is commonly divided into two main cuts based on toughness

tender cuts, tough cuts

pmostly tender all through out and are cut depending on the distribution of fat

pork wholesale cuts