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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. What role is played by the chef’s favorite dishes when a menu is written?
  2. What are the main differences among breakfast, lunch, and dinner menus?

  3. Which of the following are most likely to have static menus?

    Fast-food restaurant French restaurant Army mess
    High school cafeteria Employee lunchroom  

  4. The following menus are made up of dishes prepared from recipes in this book. Evaluate each for variety and balance.

    Clear vegetable soup

    Green salad with French dressing

    Chicken fricassée

     Cauliflower au gratin

    Cream of mushroom soup

    Waldorf salad

    Veal scaloppine à la crème

     Broccoli Mornay

     Rice pilaf

    Scotch broth

    Cucumber and tomato salad

    Roast rack of lamb with spring vegetables

    Oxtail soup

    Coleslaw

    Beef pot roast

     Braised green cabbage

     Bouillon potatoes

    Oysters casino

    Vichyssoise

    Broiled steak Baked potato Buttered green beans

    Gazpacho

    Tomato and avocado salad

    Chicken Pojarski

     Baked acorn squash

     Duchesse potatoes

  5. What is the best solution to the problem of using up leftovers? What is the next best solution?
  6. What are some reasons written recipes can’t be 100 percent exact and must depend on the cook’s judgment? Select two or three recipes (from this book or any other) and try to determine where they depend on the cook’s judgment.
  7. What is the purpose of a standardized recipe?
  8. What are the three basic ways of measuring ingredients? Which method is used for most solid ingredients, and why?
  9. What is the first step in portion control? List four other techniques of portion control.

  10. Make the following conversions in the U.S. system of measurement:

    • 3½ pounds = _________ ounces
    • 6 cups = _________ pints
    • 8½ quarts = _________ fluid ounces
    • ¾ cup = _________ tablespoons
    • 46 ounces = _________ pounds
    • 2½ gallons = _________ fluid ounces
    • 5 pounds 5 ounces × 2 = _________
    • 10 teaspoons = _________ fluid ounces

  11. Make the following conversions in the metric system:

    • 1.4 kilograms = _________ grams
    • 53 deciliters = _________ liters
    • 15 centimeters = _________ millimeters
    • 2,590 grams = _________ kilograms
    • 4.6 liters = _________ deciliters
    • 220 centiliters = _________ deciliters

  12. Turn to the recipe for Thai Green Curry of Pork with Vegetables. Convert it to yield 18 portions.
  13. Discuss the main types of problems you may face when converting recipe yields.
  14. What is the difference between AP weight and EP weight? Explain how these terms are related to calculating costs per portion of menu items.

  15. The following problems are calculations with food cost percentages, portion cost, and menu price. For each problem, two of the figures are given. Find the third.

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