Prostart Chapter 4 Latest Update 100% Pass

Prostart Chapter 4 Latest Update 100% Pass 6 attributes of a culinary professional knowledge, skill, taste, judgment, dedication, pride, respect, and personal responsibility Culinarian One who has studied and continues to study the art of cooking 5 basic taste salt sour bitter sweet umami (savory) Garde-manger 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 Responsibility for ones acitons Workstation area of kitchen for particular task edible portion refers to food item after inedible or undesired portion are removed As purchased refers to food item when purchased before any preparation Bakers scale balance beam Spring scale Measures by pressure on spring Taring Accounting for the weight of the container in which the item is located when correctly weighing an item. Sifting Removing lumps Standardized recipe 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 Desired/original = conversion factor Water boiling point 212 F (100 C) Water freezing pint 32 F (0 C) Volume Space something takes up Mass Amount of mater in an object Weight A measure of the force of gravity on an object Dry cup measuring method Pack fat then level Stick method Measur