1. What information can you find in recipes and in mise en place lists? 2. List four...
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Question:
1.
What information can you find in recipes and in mise en place lists?
2.
List four things that you will need to know for making food preparations.
3.
What do you need to do to scale ingredients to a specific non-multiple serving amount?
5.
Separate the following types of measures into metric and imperial lists:
Kilograms
Pounds
Ounces
Grams
Pints
Litres
Millilitres
Fluid ounces.
6.
Explain in your own words (in approximately 50-60 words) how stock rotation works.
7.
To ensure you bring the right amounts of ingredients from storage, what should you do?
8.
How can you make sure that ingredients are in-date and fresh?
Related Book For
Managerial Accounting
ISBN: 978-0133025071
2nd canadian edition
Authors: Karen W. Braun, Wendy M. Tietz, Rhonda Pyper
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