Using canned or frozen fish in place of fresh fish

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Using canned or frozen fish in place of fresh fish helps save money. Using nonfat dried milk as a main dairy source since it is the most cost-effective form of dairy. Incorporating a wide variety of bulk grain items helps cut down on bread/grain costs. Offering menu items based on seasonal availability for fruits and vegetables. Using price comparison tools often. Reducing waste when and where possible. Page 1 of 5
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6)How much raw, whole chicken should you purchase for 50 people to each have a 3-oz serving? NOTE: the percent yield for chicken (whole, with skin) is 55%. Between 272 and 273 oz 7) Describe the four different recipe styles, i.e., descriptive, standard, action, narrative: Descriptive: the ingredients are listed as a description of the way they are used. Standard: lists ingredients and amounts in numerical order along with instructions. Action: gives instruction for ingredients based on that particular step. Narrative: explains ingredients, amounts, and preparation in an essay format. 8)Describe the six basic types of meal service in North America, i.e., Russian, French, English, American, Family, and Buffet Russian: Each course is portioned out in kitchen & well-trained waiters serve each food to guests. Normally waiters will clear food from the left w/ the left hand, and serve from the right w/ the right hand. Service plates lined with elegant embossing and patters are usually placed underneath the dishes being served. French: An expensive meal service style where food is brought out on a cart and cooking is completed by the chef de rang and commis de rang. Requires very skilled personnel and tends to be a more formal way of serving offered mostly in Europe. English: Waiters bring out each course & clear the courses at appropriate times. Often, the host/hostess will pass the plates around to each guest and serve different ingredients (such as the vegetables in the course, etc) up for each guest. American: Plates are filled up in the kitchen & brought to table to eat. Family: Each food is brought out in large bowls or platters and guests are able to serve themselves by passing the food around the table counter-clockwise. Buffet: Meal items are set on a separate buffet table where guests walk up and fill their plates with desired items before returning to dining table to eat. 9) Define the following terms: a. brigade de cuisine: a system of dividing a large food service organization kitchen up into specialized stations supervised by individual chefs or teams b. executive chef: the leader who is in charge of the kitchen; maintains control on everything coming and going c. sous chef: second-in-command, just below the executive chef and holds many similar responsibilities d. saucier: specializes in the production of sauces, sauce-related dishes, hors d’oeuvres, soups/stews, and cooked/sautéed food e. Patissier:
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  • Summer '17
  • Tracy Grgich
  • Kashrut

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