Glossary of CULINARY SPECIALIST(terminology and measurement equivalent)
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- To roast or cook slowly, basting with a highly seasoned sauce.
- A predetermined quantity or number of servings of food that is to be prepared at
selected time intervals in progressive cookery for a given meal period to ensure
fresh, high quality cooked food to customers.
- BATCH COOKING
- To make a mixture smooth by using a fast regular circular and lifting motion
which incorporates air into a product.
- To cover with crumbs or other suitable dry coating ingredient; or to dredge in a
mixture of flour seasonings, and/or condiments, dip in a mixture of milk and
slightly beaten eggs and then dredge in crumbs.
- To break lightly into small pieces.
- To cut food into irregular small pieces.
- To cut into small cubes or pieces.
- To cut any food into square-shaped pieces.
- A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing, etc.
- A tough elastic protein that gives dough its strength and ability to retain gas.
- To rub food on a grater and thus break it into tiny pieces.
- To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid
- To cut or chop into very small pieces.
- To remove the outer layer of skin of a vegetable or fruit, etc.
- To restore to liquid state by adding water. Also to reheat frozen prepared foods.
- To soak, cook, or use other procedures with dehydrated foods to restore water
lost during drying.
- To heat a liquid over hot water or direct heat to a temperature just below the
- ______ is a French word for a mixture of flour and fat, cooked to eliminate the raw,
uncooked taste of flour.
- To cut or tear into thin strips or pieces using a knife or a shredder attachment.
- To put dry ingredients through a sieve.
- A lump-free mixture made by whipping cornstarch or flour into cold water or
- To simmer in enough liquid to cover solid foods.
- To mix two or more ingredients with a circular motion.
- To remove from freezer and place under refrigeration for a period of time
sufficient to facilitate separation and handling of frozen product. Internal
temperature of the food should be approximately 26° F. to 28° F.
- To remove from freezer and place under refrigeration approximately 18-48
hours. Internal temperature should be above 30° F.
- The liquid brushed on the surface of unbaked pies or turnovers to give a golden
brown color to the crust or on the surface of proofed breads and rolls before
baking and on baked bread and rolls to give a shine to the crust.
- To beat rapidly with wire whip to increase volume by incorporating air.
- HOW MANY CUPS OR FLUID OZ. ARE THERE IN 1-NO. 12 SCOOPS?
- 1/4 CUPS OR 2FLUID OZ.
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 10 SCOOPS?
- 1/3 CUPS OR 2 2/3 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 8 SCOOPS?
- 3/8 CUPS OR 3 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 6 SCOOPS?
- 1/2 CUPS OR 4 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.3 LADDLE?
- 1 CUP OR 8 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.4 LADDLE?
- 1 1/2 CUP OR 12 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.2 LADDLE?
- 3/8 CUP OR 3 FLUID OZ
- HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 GALLON?
- 16 CUPS OR 128 FLUID OZ
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #10 CAN
- 6 LB 8 OZ
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #3 CYLINDER CAN
- 3 lb 2 oz (46 fl oz)
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #3 VACUUM CAN
- 1 lb 7 oz
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #303 CAN
- 1 LB
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #300 CAN
- 14 OZ
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #2 VACUUM CAN
- 12 OZ
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #1 PICNIC CAN
- 11 OZ
- AVERAGE NET WEIGHT OR FLUID MEASURE PER #2 1/2 CAN
- 1 LB 12 OZ
- WHAT THE WEIGHT OF 1 MEDIUM SIZE EGG?
- 1.6 oz OR 3 TBSP
- WHAT THE WEIGHT OF 1 LARGE SIZE EGG?
- 1.8 OZ
- Recipe card L195 05 Chicken Nuggets calls for 10 each per person. Your new portion size adjustment is 8 each per person. You prepared 4000 pieces of Chicken nuggets. At the end of the meal you have 1000 pieces of Chicken Nuggets leftover. Actual fed is 3
- Divide 4000 (actual pieces cooked) by 8 (pieces per portion). Answer is 500 portions prepared. Divide 1000 (actual pieces left over) by 8 (pieces per portion). Answer is 375. Actual prepared - Leftover divided by actual fed or 500-125 = 375 / 370 = 1.013 or 101% accepatability