1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 4 Kitchen Essentials: Part 1— Professionalism

2. What Does It Mean To Be a Culinary Professional?  A _______________ is one who has studied and the art of cooking. The attributes of a culinary professional include:  Knowledge: culinary programs provides a basic knowledge of ………………………………………………………………..  Skill: ______________________________________ provide the skills necessary to produce quality foods  Flavor, aroma, taste: 5 basic tastes: ______________________________________________________ The tongue can also taste ……………………………………………………………………  Judgment: Culinary professionals must use discretion and appropriate behavior ………………………………………………….. 2 To be ______________is to be courteous, honest, and responsible in your dealings with customers and coworkers. 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

3. What Does It Mean To Be a Culinary Professional? (cont.)  Respect: Respect ……………………………………………  Personal responsibility: Doing the work without ………………………………………………..  Education and the culinary professional: Employers value a ………………………………………. May become a Chef de Cuisine: ……………………………………………… 3 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

4. Workstations  kitchen-brigade system: staffing a kitchen so that each worker ………………………………………….  ____________chef : responsible for all kitchen operations  ______ chef: accepts orders and relays to various stations  _______ chef: pantry chef (Garde Manger), bread baker (Boulanger)  A ______________________ is led by the dining room manager (maître d) who generally trains all service personnel, captain explains ……………………………………………………………….. 4 A ___________________ is a work area in the kitchen dedicated to a particular task (ex. _______________: station where cold items are prepared) 4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

5. Business Math  Managers are expected to have a basic understanding of math and know how to apply mathematical principles to ………………………………………………..  Chefs and managers need to know how to determine ………………………………………………………………..  Culinary professionals need to understand the concepts of fraction, decimals, and _______________(parts per 100). See page 240 5 Math influences every decision that a manager makes in an operation. It is the foundation of the _____________________________. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

6. U.S. and Metric Measurement Systems  The most commonly used system of measurement in the United States is based on _____________ units (measuring equivalents sheet and formula)  The ___________ system is used in many other parts of the world. Metric units are based on multiples of ____.  Thermometers measure degrees of temperature in either Fahrenheit (°F), which is the ________measure, or Celsius (°C), which is the ______measure.  F to C:  C to F: 6 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

7. Standardized Recipes  ______________ recipes, follows a format that is clear to anyone who uses them.  A standardized recipe lists the _____________first (in the order they are to be used) and then the _______ directions  A standardized recipe includes: 7 A ___________ is a written record of the ingredients and preparation steps needed to make a particular dish. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism  1.  2.  3.  4.  5.  6.  7.

8. Converting Recipes  When properly converted, the _________ of the product should not vary from the original, no matter how many portions it yields.  Sometimes you must change (or convert) a recipe if the yield is not the amount you need. Formula: See page 248 8 ___________ a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

9. Measuring  ___________ is the amount of space an ingredient takes up. Volume measurement is best used for _____________.  Dry ingredients are measured by ………………………………………………………………..  A typical set of measuring cups includes ……………………………………………….  _________ measuring cups are see-through and have measurement markings on the side.  Measuring spoons generally come in a set of four or five. Most customary sets include these sizes: ______________________ 9 Measurement refers to how much of something is being used in a recipe. 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

10. Measuring (cont.)  ________________ is expressed in ounces and pounds. ex. spring scale; balance beam (Baker’s scale) p.252  Fat can be measured in several ways.  Stick method: ___________________________________________________  Dry measuring cup method: ___________________________________________________  Water displacement method: ________________________________________________ 10 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

11. EP/AP Amounts  To determine how much of an item is needed to yield an AP (as purchased ) amount : formula:  To determine the EP (edible portion) quantity: Formula: See page 256  A cooking loss test is a way to measure the amount of shrinkage of ____________________ 11 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

12. Costing Recipes  To find the total cost of a standard recipe, a manager must know both the _____________________ needed and the _____________of each one.  Many operations price out all recipes and then check them every __________ to see if they are still accurate 12 4.2 Chapter 4 | Kitchen Essentials: Part 1—Professionalism