Culinary Unit 1 & 2 Vocabulary Test

1. Division (Back of the House) kitchen that divides tasks into sections to serve customers with efficiency and consistency.

• Kitchen Brigade System
• Table d’hote
• Fixed Menu
• Standardized Recipe
• Dietary Guidelines

2. Menu that offers the same foods everyday.

• Fixed Menu
• Table d’hote
• Kitchen Brigade System
• Standardized Recipe
• Dietary Guidelines

3. "all inclusive;" one price is given for the complete meal. You often see this as "combo" or "full meal deals" in fast food restaurants.

• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe
• Dietary Guidelines

4. This is a fixed menu, but the customer will be allowed to choose from one or more selections of foods, offered by the food service establishment.

• Prix Fixe Menu
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe

5. Designed to offer different foods for a set period of time. The time frame could be days, weeks, or months.

• Cycle Menu
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe

6. a set of written instructions used to consistently prepare a known quantity and quality of a certain food for a food service operation.

• Standardized Recipe
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Dietary Guidelines

7. the amount or size of an individual serving.

• Portion Size
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe

8. French term that means “to put in place”.

• Mis en place
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe

9. number of servings a recipe makes.

• Yield
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe

10. a special type of recipe used in the bakeshop that includes the precise amount of each ingredient.

• Formula
• Table d’hote
• Fixed Menu
• Kitchen Brigade System
• Standardized Recipe