FAB Midterm Study Guide

1. BASIC SANITATION
a. 3 compartment sink
i. scrape and rinse: to keep water cleaner
ii. wash: use warm water 110 F -120 F
iii. rinse: use clean water to rise detergent
iv. sanitize: place utensils in a rack at 171 F for 30 sec
v. Drain and air dry
b. Station Set-Up
i. HACCP (hazard analysis critical control point): food safety system
1. Purpose is to identify, monitor, and control dangers of food
contamination: 7 steps
a. Assess hazards
b. Identify critical control points
c. Set up standards or limits for ccps
d. Set up procedures for monitoring ccps
e. Establish corrective actions
f. Set up a recordkeeping system
g. Verify the system is working
c. Flow of food: movement of food
i. Storage
ii. Preparation
iii. Service
iv. Consumer
d. Hand Washing
i. Wet hands under water at least in water that is 100 F
ii. Lather with soap
iii. Rub hands together for 15-20 seconds: wrists and forearms
iv. Nail brush
v. Rise hands and use paper towel to turn off faucet
vi. Dry hands with single-use paper towel
2. RESTAURANT HISTORY
a. Boulangers Restaurant
i. 1st modern restaurant was opened in 1765 by a Parisian tavern keeper,
Monsieur Boulanger
ii. sold soups that he called restaurants or restoratives; derived from the
French word restaurer (to restore or fortify)
iii. The guilds charged him b/c he violated the rules
iv. Challenged the guilds rules and won, forever changing the course of
modern food
b. The French Revolution
i. Before the revolution (1789): great chefs worked for nobility, and food
service was controlled by guilds
ii. Revolutionary government abolished the guilds= leaving many chefs
w/out work
c. Chef Marie-Antoine Carme
i. Developed grand cuisine, meals of dozens of courses of intricately
prepared, presented, garnished, and sauced foods
ii. Book contains 1st real systematic account of cooking principles,
recipes, and menu making

iii. Primary reason cooking of the Middle Ages was brought into the
modern era
d. Chef Georges- Auguste Escoffier
i. Father of the 20 century cooking
ii. Rejected the general confusion of the old menus that held an
emphasis in quantity.
iii. Book was called le guide culinaire arrange recipes in a simple system
based on main ingredient and cooking method.
iv. Called for order and diversity in dish preparation
v. Reorganizing the kitchen, creating a streamlined workplace:
brigade system
3. THE CLASSICAL BRIGADE
i. Large establishment
ii. The chef is the person in charge of the kitchen. In large establishments he/she
might be called the executive chef.
iii. If a food service operation is large and has several individual departments or
several units in different locations, each kitchen may have a chef de cuisine,
who reports to the executive chef.
iv. The sous chef is normally second in command and controls production and staff
supervision.
v. Station chefs
1. The station chefs are in charge of specific areas of production:
2. The saucier : responsible for sauces, stews, stocks, hot hors
doeuvres, and sauted items
3. The poissonier: prepares fish dishes
4. The rtisseur: roasted and braised meats and their gravies and
broiled meats
5. The grillardin: in larger kitchensbroiled items, and maybe
deep-fried meats and fish
6. The garde manger : cold foods, including salads, dressings,
pt, cold hors doeuvres, and buffet items
7. The ptissier: pastries and desserts
8. The tournant: relief cook or swing cook
9. The expediter or aboyeur: takes orders from waiters and
passes them on to cooks
4. MODERN KITCHEN ORGANIZATION
a. Smaller establishment
b. Typical medium-size operation may employ a chef, second cook, a broiler
cook, a pantry cook, and a few cooks helpers
c. cooks
i. Working chef in charge of operations not large enough to have an
executive chef
ii. Line cooks: prepare or finish hot la carte items
iii. Short-order cook: preparation of foods that are quickly prepared to
order
iv. Breakfast cook: skilled at quickly and efficiently turning out egg
dishes and other breakfast items to order
d. Skills
i. Supervisory
ii. Skilled and technical
iii. Entry level

1. Starting at the entry level has been the traditional method of

advancing ones food service career
5. MEASURMENTS

Weight
1 pound

= 16 ounces

Volume
1 gallon

= 4 quarts>8 pints>16 cups>256 tbsp>768 tps

1 quart

= 2 pints > 4 cups> 32 fluid ounces

1 pint

= 2 cups > 16 fluid ounces

1 cup

= 8 fluid ounces

1 fluid
ounce

= 2 tablespoons

1
= 3 teaspoons
tablespoo
n
Conversion
pounds * 16 = ounces
cups * 8= fluid ounces
pints * 16 =fluid ounces
quarts*32= fluid ounce

ounces / 16 = pounds
fluid ounces/8=cups
fluid ounces/16= pints
fluid ounce/32= quart

6. RECIPE CONVERSION AND RECIPE COSTING

LOOK AT HANDOUNT
7. KNIFE CUTS

8. Stock
a. Clear , thin, unthickened
9. Mirepoix
a. Ratio 2:1:1
i. Onions, celery, carrots
10. Roux
a. 8 oz flour, 8 oz clarified butter or oil
i. 2 cups
ii.