Prostart Chapter 4 Questions and Answers 100% Pass

Prostart Chapter 4 Questions and Answers 100% Pass 6 attributes of a culinary professional - Answer️️ -knowledge, skill, taste, judgment, dedication, pride, respect, and personal responsibility Culinarian - Answer️️ -One who has studied and continues to study the art of cooking 5 basic taste - Answer️️ -salt sour bitter sweet umami (savory) Garde-manger - Answer️️ -means "keeper of the food" in French also known as pantry chef. It refers as well to a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the "Chef Garde-Manger". Personal responsibility - Answer️️ -Responsibility for ones acitons Workstation - Answer️️ -area of kitchen for particular task edible portion - Answer️️ -refers to food item after inedible or undesired portion are removed As purchased - Answer️️ -refers to food item when purchased before any preparation Bakers scale - Answer️️ -balance beam Spring scale - Answer️️ -Measures by pressure on spring Taring - Answer️️ -Accounting for the weight of the container in which the item is located when correctly weighing an item. Sifting - Answer️️ -Removing lumps Standardized recipe - Answer️️ -produces known quantity of food desired quality; name, ingredients, procedures, pan size, baking time, temp, quantity and number of portions of specific size, standard of quality expected; must be tested and adapted for use Conversion factor formula - Answer️️ -Desired/original = conversion factor Water boiling point - Answer️️ -212 F (100 C)