Save
Busy. Please wait.
Log in with Clever
or

show password
Forgot Password?

Don't have an account?  Sign up 
Sign up using Clever
or

Username is available taken
show password

Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Question

Teamwork
click to flip
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't know

Question

Communication
Remaining cards (16)
Know
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Ch.7 Sections 1-3

Getting ready to cook, teamwork and food presentation

QuestionAnswer
Teamwork Getting the job done as a team with no one person working as a star
Communication Giving and receiving information effectively or ineffectively
Types of communication Oral or Verbal, Written and Nonverbal
Ways to communicate effectively Be patient when listening, Be confident when talking, Listen to what is being said, Have eye contact, Ask question
Good work habits Work as a total unit,Help others when possible, Avoid saying "That's not my job", Work quickly and efficiently, Give thanks and credit when due, Do your part of the job, Expect no more from your fellow employee than what you are willing to give
Three basic rules for plate presentation Hot foods hot, cold foods cold, Plates neat, with no drips or smudges, Food attractive and appealing
Portioning foods Means serving the correct amount of a particular food
Why is portioning food important? Makes guest feel they are paying a fair price,Makes it easier to plan your work, You can reduce the amount of food waste
What tools can be used to porting food? Ladles and scoops
Why are color, texture, and shape important when plating food? Improves nutritional value of the dish and adds additional textures and shapes, which gives variety to the meal
Inventory The list of food and equipment you have on hand
Mise en place The french term that mean "to put in place"
Priority The order in which the most important task is done first
Tasks Small jobs that lead to completion of your assignment
Color An indication that tells you when a food is properly cooked
Workstation The place where you gather the tools and ingredients you need
Plate presentation The way you put food into a dish or plate
Created by: mlbevins
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards