Small pasta that looks like a grain of rice (Used in soups and salads)

AKA Angel Hair - Very thin strands of pasta

Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Small pasta that looks like a grain of rice (Used in soups and salads)

AKA Angel Hair - Very thin strands of pasta

Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Small pasta that looks like a grain of rice (Used in soups and salads)

AKA Angel Hair - Very thin strands of pasta

Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Small pasta that looks like a grain of rice (Used in soups and salads)

AKA Angel Hair - Very thin strands of pasta

Grain-like. Similar to coarse sand. Used in hot cereal, pilafs, salads

Larger than the grain-like pasta. Smooth round balls with a chewy texture for pilafs, salads, soups.

Food cost $\div$ Food Cost percentage

[(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

Food cost + Fixed Dollar Markup

Food cost $\div$ Food Cost percentage

[(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

Food cost + Fixed Dollar Markup

Food cost $\div$ Food Cost percentage

[(Non-Food Costs + Desired Profit) $\div$ expected number of guests] + Food Cost

Food cost + Fixed Dollar Markup

Baking

Boiling

Braising

Broiling

Deep Frying

Employees learning how to do another task in the same workplace. Good for making employees more useful in a workplace

Employees learning while doing with a trainer. Good for tasks that have to be done to be learned effectively

Employees learning with a lot of other people (in a large room or a large kitchen). Good when everyone needs the same information at the same time

Employees learning how to do another task in the same workplace. Good for making employees more useful in a workplace

Employees learning while doing with a trainer. Good for tasks that have to be done to be learned effectively

Employees learning with a lot of other people (in a large room or a large kitchen). Good when everyone needs the same information at the same time

Employees learning how to do another task in the same workplace. Good for making employees more useful in a workplace

Employees learning while doing with a trainer. Good for tasks that have to be done to be learned effectively

Employees learning with a lot of other people (in a large room or a large kitchen). Good when everyone needs the same information at the same time

Poultry Fabrication

Poultry Finessing

Poultry Fault-lining

Poultry Force Cutting

Legal term certifying growing and treatment choices by a food producer

Legally meaningless term

Marketing term that speaks to the way the product was produced in regards to greenhouse gases

Marketing term indicating the product is healthier for you / More nutritious

Legal term certifying growing and treatment choices by a food producer

Legally meaningless term

Marketing term that speaks to the way the product was produced in regards to greenhouse gases

Marketing term indicating the product is healthier for you / More nutritious

Egg cooked a low temperature simmering water with salt and vinegar

Egg cooked in the oven with heavy cream and parmesan

Egg cooked whole in a frying pan with the yolk either whole or broken

Egg cooked beaten in a frying pan

Egg cooked a low temperature simmering water with salt and vinegar

Egg cooked in the oven with heavy cream and parmesan

Egg cooked whole in a frying pan with the yolk either whole or broken

Egg cooked beaten in a frying pan

Egg cooked a low temperature simmering water with salt and vinegar

Egg cooked in the oven with heavy cream and parmesan

Egg cooked whole in a frying pan with the yolk either whole or broken

Egg cooked beaten in a frying pan

Egg cooked a low temperature simmering water with salt and vinegar

Egg cooked in the oven with heavy cream and parmesan

Egg cooked whole in a frying pan with the yolk either whole or broken

Egg cooked beaten in a frying pan

Typically Sweet Flavor

Typically Savory Flavor

Typically Sweet Flavor

Typically Savory Flavor

Typically Sweet Flavor

Typically Savory Flavor

Typically Sweet Flavor

Typically Savory Flavor

USDA Grade Extra Fancy

USDA Grade Fancy

USDA Grade 1

USDA Grade 2

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Beets, Carrots, Leeks, Onions/Scallions/Shallots, Sweet Potatoes/Potatoes/Yams, Radishes, Turnips, Rutabegas

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Beets, Carrots, Leeks, Onions/Scallions/Shallots, Sweet Potatoes/Potatoes/Yams, Radishes, Turnips, Rutabegas

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Artichokes, Asparagus, Celery, Mushrooms

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Artichokes, Asparagus, Celery, Mushrooms

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Artichokes, Asparagus, Celery, Mushrooms

Corn, Peas, Beans

Broccoli, Brussels Sprouts, Cabbage, Cauliflower

Avocados, Peppers, Cucumbers, Eggplants, Squashes, Tomatoes

Lettuces, spinach, greens

Artichokes, Asparagus, Celery, Mushrooms

Can Compost

Cannot Compost

Can Compost

Cannot Compost

Can Compost

Cannot Compost

Can Compost

Cannot Compost

Can Compost

Cannot Compost

Can Compost

Cannot Compost

Zest the orange

Peel the melons

Seed the melons

Clean all fruits

Peel the carrots

Slice the cucumbers

Quarter the tomatoes

Clean all vegetables and herbs

Received alive

Received frozen

Received swimming in water

A shellstock tag

A price label

A note from cousin Vinny telling you where he got them

Nothing

Freezer temps (under 32F)

Fridge temps (32F-41F)

Cool room temperature (65F-70F)

Warm room temperature (80F-85F)

Used to gently heat items like chocolate and eggs

Cone shaped strainer with a mesh lining

Cone shaped strainer with larger holes

Bowl shaped strainer with larger holes

Small frying pan

Used to gently heat items like chocolate and eggs

Cone shaped strainer with a mesh lining

Cone shaped strainer with larger holes

Bowl shaped strainer with larger holes

Small frying pan

Used to gently heat items like chocolate and eggs

Cone shaped strainer with a mesh lining

Cone shaped strainer with larger holes

Bowl shaped strainer with larger holes

Small frying pan

Used to gently heat items like chocolate and eggs

Cone shaped strainer with a mesh lining

Cone shaped strainer with larger holes

Bowl shaped strainer with larger holes

Small frying pan

Used to gently heat items like chocolate and eggs

Cone shaped strainer with a mesh lining

Cone shaped strainer with larger holes

Bowl shaped strainer with larger holes

Small frying pan

Finishing technique for fruits or vegetables giving a glossy shine with sugar or honey

What happens to students when Chef talks too long

Broiling to brown

Steaming to soften

Using a mallet to soften meat fibers.

Making shallow cuts in meat to allow it to be more tender when cooked

Running meat through a series of blades to get a very fine result (i.e. sausage or hamburger)

Using a commercial tenderizer (certain fruits serve the same purpose like fresh pineapple)

Using a mallet to soften meat fibers.

Making shallow cuts in meat to allow it to be more tender when cooked

Running meat through a series of blades to get a very fine result (i.e. sausage or hamburger)

Using a commercial tenderizer (certain fruits serve the same purpose like fresh pineapple)

Using a mallet to soften meat fibers.

Making shallow cuts in meat to allow it to be more tender when cooked

Running meat through a series of blades to get a very fine result (i.e. sausage or hamburger)

Using a commercial tenderizer (certain fruits serve the same purpose like fresh pineapple)

Using a mallet to soften meat fibers.

Making shallow cuts in meat to allow it to be more tender when cooked

Running meat through a series of blades to get a very fine result (i.e. sausage or hamburger)

Using a commercial tenderizer (certain fruits serve the same purpose like fresh pineapple)

Paper thin dough used for Baklava and Spanikopita

AKA Shortcrust pastry. Type of pie dough

AKA Roll-In Dough (Because the fat is rolled into it) Used for croissants, danish, and puff pastry

Cooked dough often used for eclairs and profiteroles

Paper thin dough used for Baklava and Spanikopita

AKA Shortcrust pastry. Type of pie dough

AKA Roll-In Dough (Because the fat is rolled into it) Used for croissants, danish, and puff pastry

Cooked dough often used for eclairs and profiteroles

Paper thin dough used for Baklava and Spanikopita

AKA Shortcrust pastry. Type of pie dough

AKA Roll-In Dough (Because the fat is rolled into it). Used for croissants, danish, and puff pastry

Cooked dough often used for eclairs and profiteroles

Paper thin dough used for Baklava and Spanikopita

AKA Shortcrust pastry. Type of pie dough

AKA Roll-In Dough (Because the fat is rolled into it). Used for croissants, danish, and puff pastry

Cooked dough often used for eclairs and profiteroles

Having enough resources NOW while also preserving our ability to have enough LATER

Stopping using resources so that others can have as much as they want NOW

Using as much of resources NOW so that I get what I need before someone else

8  $\div$  4 = 2 (Desired  $\div$  Original)

4  $\div$  8 = 0.5 (Original  $\div$  Desired)

8  $\times$  4 = 32 (Desired  $\times$  Original)

4  $+$  8 = 12 (Desired  $+$  Original)

Water, fat, and protein

Rind, fat, flavoring

Whey, protein, acid

Curd, Water, virus

Theft (Inventory shrinking)

Term for the loss of weight of products when cooking (i.e. bacon fat rendering out makes a smaller piece of cooked bacon than raw)

Failing to confront a problem in the kitchen (Shrinking back)

A fruit getting old and shriveled

Small round pieces of meat molded by cheesecloth

Small, usually round, portions of meat NOT molded by cheesecloth

Thin, boneless cuts of meat lightly pounded

Thin strips of meat for sauteeing

Organ meat from hogs, cattle, sheep

Small round pieces of meat molded by cheesecloth

Small, usually round, portions of meat NOT molded by cheesecloth

Thin, boneless cuts of meat lightly pounded

Thin strips of meat for sauteeing

Organ meat from hogs, cattle, sheep

Small round pieces of meat molded by cheesecloth

Small, usually round, portions of meat NOT molded by cheesecloth

Thin, boneless cuts of meat lightly pounded

Thin strips of meat for sauteeing

Organ meat from hogs, cattle, sheep

Small round pieces of meat molded by cheesecloth

Small, usually round, portions of meat NOT molded by cheesecloth

Thin, boneless cuts of meat lightly pounded

Thin strips of meat for sauteeing

Organ meat from hogs, cattle, sheep

Small round pieces of meat molded by cheesecloth

Small, usually round, portions of meat NOT molded by cheesecloth

Thin, boneless cuts of meat lightly pounded

Thin strips of meat for sauteeing

Organ meat from hogs, cattle, sheep

Medium starch, medium moisture (Like a chef's or yellow-fleshed potato)

Low Starch, High Moisture (like a new potato)

High Starch, Low Moisture (Like a russet/Idaho, Sweet potato, or yam)

Sell a lot, not very profitable per unit sold (Don't have too many of these)

Sell a lot, very profitable per unit sold (Keep these rolling)

Sell a few, not very profitable per unit sold (remove from menu)

Sell a few, very profitable per unit sold (Figure out how to sell more)

Sell a lot, not very profitable per unit sold (Don't have too many of these)

Sell a lot, very profitable per unit sold (Keep these rolling)

Sell a few, not very profitable per unit sold (remove from menu)

Sell a few, very profitable per unit sold (Figure out how to sell more)

Sell a lot, not very profitable per unit sold (Don't have too many of these)

Sell a lot, very profitable per unit sold (Keep these rolling)

Sell a few, not very profitable per unit sold (remove from menu)

Sell a few, very profitable per unit sold (Figure out how to sell more)

Sell a lot, not very profitable per unit sold (Don't have too many of these)

Sell a lot, very profitable per unit sold (Keep these rolling)

Sell a few, not very profitable per unit sold (remove from menu)

Sell a few, very profitable per unit sold (Figure out how to sell more)

Allows the dough to grow as the yeast emits gasses

Ensures that all loaves or rolls are the same size

Develops gluten in yeast dough

Wakes up the yeast from dry before making a dough

Allows the dough to grow as the yeast emits gasses

Ensures that all loaves or rolls are the same size

Develops gluten in yeast dough

Wakes up the yeast from dry before making a dough

Allows the dough to grow as the yeast emits gasses

Ensures that all loaves or rolls are the same size

Develops gluten in yeast dough

Wakes up the yeast from dry before making a dough

Services

Strengths

Superiorities

Surprises

Weaknesses

Wows

Wizardry

Wisdoms

Outsides

Onboards

Opportunities

Ownerships

Tryouts

Threats

Timeliness

Taste

SWOT helps us see where we are succeeding, where we aren't, where we can improve, and what we should be preparing for in the future

SWOT is only a menu tool to see successful and unsuccessful menu items

SWOT is a scheduling tool to make sure we have the right staff at the right times

The sheen on properly tempered chocolate

Another word for freezer burn on chocolate

A white powdery coating on the surface of improperly stored chocolate

A sign that the chocolate is spoiled

Yes - It's just a surface imperfection

No - It's spoiled and unsafe to eat

No - It's a deep textural problem that won't be pleasant to eat

No - it won't melt right

Running only full dishwasher loads

Thawing by running water only

Un-restricting sink faucets (aerators)

Wiping dishes that don't need to be washed

A bad workplace

A bad manager

A poor pay scale

A turnover problem

Bacon wrapping

Mirepoix

A quick marinade

A light dusting of flour

Tenderizer

Moisturizer

Leavening Agent

Deadening Agent

All Sales (AKA Revenues)

ONLY Labor Costs

ONLY Food Costs

ALL Costs

ONLY Food sales (not beverages)

Oil

Lemon water

Salt

Warm Water

How old are you?

Are you over 16?

Are you over 18?

Can you legally perform the job functions in the description?

Vegetable Oil

Whole Eggs

Egg Whites

Pineapple

Corn

Trussing

Stuffing

Fabricating

Deboning

For a specific length of time

For general reference with no time period

Only for accountants and can't be used in the operation

For managers to use to control costs in the operation including labor, food, beverage, supplies, etc

Flaky texture and Crisp crust

Chewy texture and crisp crust

Dense, Chewy Texture and firm crust

Soft, cake-like texture

Flaky texture and Crisp crust

Chewy texture and crisp crust

Dense, Chewy Texture and firm crust

Soft, cake-like texture

Flaky texture and Crisp crust

Chewy texture and crisp crust

Dense, Chewy Texture and firm crust

Soft, cake-like texture

Flaky texture and Crisp crust

Chewy texture and crisp crust

Dense, Chewy Texture and firm crust

Soft, cake-like texture

Red wing tips

Tan wing tips

Dark wing tips

Intact vacuum sealed packaging

Broken or pierced vacuum sealed packagin

Firm flesh that springs back

Sticky texture under wings

Sleeping in class

Spoon drag on a dessert plate

Piped design on a dessert plate

Squeezed dots on a dessert plate

Fish with a backbone - Swim upright and eyes on both sides of head

One or 2 Hard Shells

Outer Skeleton and jointed appendages

Muscular tentacles around the head

Fish with a backbone - Swim on its side with both eyes on the top

Fish with a backbone - Swim upright and eyes on both sides of head

One or 2 Hard Shells

Outer Skeleton and jointed appendages

Muscular tentacles around the head

Fish with a backbone - Swim on its side with both eyes on the top

Fish with a backbone - Swim upright and eyes on both sides of head

One or 2 Hard Shells

Outer Skeleton and jointed appendages

Muscular tentacles around the head

Fish with a backbone - Swim on its side with both eyes on the top

Fish with a backbone - Swim upright and eyes on both sides of head

One or 2 Hard Shells

Outer Skeleton and jointed appendages

Muscular tentacles around the head

Fish with a backbone - Swim on its side with both eyes on the top

Fish with a backbone - Swim upright and eyes on both sides of head

One or 2 Hard Shells

Outer Skeleton and jointed appendages

Muscular tentacles around the head

Fish with a backbone - Swim on its side with both eyes on the top

80% of a grain kernel with most of the starch and protein

15% of a grain kernel. Protective outer coating with vitamins and fiber

2% of each kernel. Fat, minerals, vitamins

Protective coating or husk

80% of a grain kernel with most of the starch and protein

15% of a grain kernel. Protective outer coating with vitamins and fiber

2% of each kernel. Fat, minerals, vitamins

Protective coating or husk

80% of a grain kernel with most of the starch and protein

15% of a grain kernel. Protective outer coating with vitamins and fiber

2% of each kernel. Fat, minerals, vitamins

Protective coating or husk

80% of a grain kernel with most of the starch and protein

15% of a grain kernel. Protective outer coating with vitamins and fiber

2% of each kernel. Fat, minerals, vitamins

Protective coating or husk