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Kitchen Essentials 1
Level One Foundations of Restaurant Management & Culinary Arts
Term | Definition |
---|---|
as purchased (AP) | the amount of a product before it has been trimmed and cut before being used in recipes. |
conversion factor | desired yield / original yield |
flavor | all the sensations produced by whatever is in the mouth, but mostly food's aroma and taste. |
mise en place | to put in place |
respect | having consideration for oneself and others |
step-by-step directions | how and when to combine the ingredients |
volume | amount of space an ingredient takes up |
water displacement method | used to measure fat by combining fat with water in a liquid measuring cup |