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Flashcards in FOOD PREPARATION Deck (39):
0

Measurements are very important in preparation of the food.

1. Improves taste and appearance.
2. It's an assurance that you will have a good product.
3. Same outcome every time.

1

Work productions help

1. Tell the menu for the day.
2. Individual job task.
3. What time to start your item.
4. How much to cook

2

The advantages to following recipes are

1. To help quality.
2. There is no guess work.
3. Everyone does it the same way.
4. Worker knows what to do.

3

When you care about your work it

1. Shows and product.
2. Shows in your attitude.
3. Makes a better workday.
4. Gives you pride.
5. If you care, others around will care about their items.

4

Managers play a key role in food preparation.

1. Need to make sure your workers know what they are doing and how to work everything in the kitchen and know their measurements.
2. The food should be out and waiting on the ladies they should not have to wait on you to come and get it.
3. Have the correct ingredients and amounts to follow the recipe.
4. Have a recipe for them to follow.
5. The most important thing is you need to know how to follow a recipe, know the measurements, how to work everything in the kitchen, and how to treat a worker.

5

tsp or t

teaspoon

6

Tbsp or T

tablespoon

7

c

cup

8

pt

pint

9

qt

quart

10

gal

gallon

11

wt

weight

12

oz

ounce

13

lb or #

pound

14

g

gran

15

kg

kilogram

16

vol

volume

17

mL

milliliter

18

L

liter

19

fl oz

fluid ounce

20

No. or #

number

21

in. or "

inches

22

1 tbsp =

3 teaspoons

23

1/2 cup =

8 Tbsp

24

1 cup =

16 Tbsp

25

1 pint =

2 cups

26

1 quart =

2 pints

27

1 gallon =

4 qts

28

16 oz =

1 lb

29

#6 scoop =

2/3 cup

30

#8 scoop =

1/2 cup

31

#12 scoop =

1/3 cup

32

#16 scoop =

1/4 cup

33

2 oz =

1/4 cup

34

6 oz =

3/4 cup

35

8 oz =

1 cup

36

Capacity of 12" X 20" X 2 1/2"

2 gallon.

37

Capacity of 12" X 20" X 4"

3 1/2 gallon

38

Capacity of 12" X 20" X 6"

5 gallon