Large Dice
3/4x/3/4x3/4
Medium Dice
1/2x1/2x1/2
Small Dice 1/4x1/4x1/4
Brunoise 1/8x1/8x1/8
Fine Brunoise 1/16x1/16x1/16
Bâtonnet 1/4x1/4x2
Julienne 1/8x1/8x2
Fine julienne / Allumette 1/16x1/16x2
Cook’s Reference Sheet © Russell Furdell CCE
To
Convert:
To:
ounces
pounds
grams
grams
kilograms
ounces
pounds
liter
cup
cm
inch
cm
inch
kilograms
cup
liter
inch
cm
foot
meter
multiply by:
28
0.45
0.035
2.2
.23658
4.22675
2.54
.3937
.3048
39.37008
Recipe/Menu Conversions
Weight
Decimal
Fraction
(lb.)
Volume
(water)
1 oz.
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
.0625
.1250
.1875
.25
.3125
.375
.4375
.50
.5625
.625
.6875
.75
.8125
.875
.9375
1.0
1/16
1/8
3/16
¼
6/16
3/8
7/16
½
9/16
5/8
11/16
¾
13/16
7/8
15/16
1/1
2 Tbsp.
¼ C.
6 Tbsp.
½ C.
10 Tbsp
¾ C.
14 Tbsp
1 C.
18 Tbsp
1¼ C.
22 Tbsp
1½ C.
26 Tbsp
1¾ C.
30 Tbsp
1 Pint
1 Tbsp. = 3 tsp.
Hotel Pans
SIZE
Full
2.5
(12x20) 4
6
Half
2.5
(12x10) 4
6
Quarter 2.5
(6x10) 4
6
Two Third 2.5
(12x14) 4
6
One Third 2.5
(12x7)
CF = Desired Yield / Original Yield
Food Cost % = Cost / Sales
Price = Item Cost / Food Cost %
Sixth
Ninth
4
6
2.5
2.5
Customary
Measure
Customary
Equivalent
Metric
Equivalent
Weight
1 oz.
1 lb.
2 lb.
2.2 lb.
16 oz.
32 oz.
28.35 g
454 g.
908 g.
1 kg.
Temperature
0ºF
32ºF
(freezing
point)
(boiling
point)
212ºF
-17.8ºC
0ºC
100ºC
F to C: –32 from F(n), *5, /9.
C to F: C(n)*9, /5, +32.
“Never eat more than you can lift” –Miss Piggy
Product Conversions
Brim Cap.
8.3 (quarts)
14.0
21.0
4.3
6.7
10.0
1.8
3.0
4.5
5.6
9.3
14.0
2.6
4.1
6.1
1.2
0.6
n/s Cap.
6.0 (quarts)
12.0
18.0
3.0
6.0
9.0
1.4
2.5
3.75
4.5
8.0
12.0
2.0
3.5
5.5
0.9
0.5
AP = EP / Y%
EP = AP x Y%
Y% = EP / AP
Size
#10
#5
#3 cyl.
#2 1/2
#2
#303
#300
#211 cyl.
#1 picnic
8 ounce
6 ounce
Cans
Fl. Ounces
104.9
56.6
49.56
28.55
19.69
16.18
14.59
12.998
10.48
8.32
5.83
x
Cups
13.113
7.075
6.195
3.569
2.461
2.02
1.824
1.625
1.31
0.886
0.729
x
Scoops
Number
4
5
6
8
10
12
16
20
24
30
40
60
Ounces
8.0
6.4
5.333
4.0
3.2
2.666
2.0
1.6
1.333
1.066
0.80
0.553
Scoop/Cup
1.0
1.25
1.50
2.0
2.5
3.001
4.0
5.0
6.002
7.505
10.0
15.009
Ganache=8Choc:7HC:1xxsugar
Sheet Pan Yield
Piece Size
No. cuts per
Pieces
W x L (in.)
WxL
4.5 x3.25
4x8
32
4.5 x 2
4 x 13
52
2.5 x 2.6
7 x 10
70
3x2
6 x 13
78
2.25 x 2
8 x 13
104
2x2
9 x 13
117
Basic Bread
[1 cup flour = 5 oz.]
100 % HG Flour
10 lb.
3.75
Oil
6 oz.
1.25
Salt
2 oz.
60
Water
6 lb.
1.5
Instant Yeast
2.5 oz.
(DDT[80]x#ofTF[3])-((FT+RT+(min.x2))=WT
Some Basic Ratios
Cook
Cook
Vinaigrette
1 pasta
1 rice
1 vinegar
8 water
2 water
3 oil
Effects of Heat
Proteins Coagulate
Starches Gelatinize
Sugars Caramelize
Water Evaporates
Fats Melt
Temp.
160-185
150-212
338
varies
varies
Poaching = 160-180
Simmering = 185-205
Water boils at 212, freezes at 32
Conduction = direct heat
Convection = through a fluid (liquid/gas)
-natural/mechanical
Radiation = waves of heat/light
-infrared/microwave
Family
Drab, firm
Acid
Bright,
mushy
Alkali
No
Cover
No resistance
Spongy
Slightly springy
Slightly firm
Firm, springy
Quite firm
Chlorophyll
spinach
broccoli
115-120
125-130
130-140
140-150
155-165
>165
Optional
Time/Feel
12-15
15-18
18-20
20-25
Same,
mushy
Temp.
125-130
130-140
140-150
150-165
Same, firm
cornstarch thickens at 160-195
(pastry flour better for custard)
Fat, then liquid
Fat, then liquid
Caroteniod
carrots
rutabagas
¼ oz. gelatin will set 1 pint liquid
Make Timeline
-assign deadline for each task
-set priorities
-sequence work
Yes
Liasion = 1 part yolk to 3 parts cream
Prepare Inventory
-on hand/need to order/equipment
Breakdown Assignment into Tasks
Water/Other liquid
Water/Other liquid
Water/Other liquid
Steam
Doneness Notes
Roast
Very rare
Rare
Medium
Well
Steak
Very Rare
Rare
Med. Rare
Med.
Med. well
well
Determine Assignment
-Preview, re-read and note recipes
Change,
mushy
Roux/1 gal. Liquid Proportion
12 oz. roux = light
16 oz. roux = medium
24 oz. roux = heavy
Air
Air
Fat
Fat
Fat
Mise en Place—Planning
Same, firm
When thickening stock with roux:
(a) add cold stock to hot roux
(b) add cold roux to hot stock
Medium
Flavonid
Cauliflower
red cabbage
Thick Notes
Cooking Methods
Method
Dry-Heat
Broil/Grill
Roast/Bake
Sauté
Pan-fry
Deep-fry
Moist-Heat
Poach
Simmer
Boil
Steam
Combination
Braising
Stewing
Dough stays dented
Baked springs back
.
Tourné: 2x3/4, 7 sides, flat end.
Rondelle: round/bias round, varied
Rondelle: round/bias round
varied diameter/thickness.
41135
135
145
155
Paysanne: 1/2x1/2x1/8
round/square/triangle
165
ServSafe Temperatures
Danger Zone (NYS 40-140)
HOT Minimum
Holding, Vegetables
Pork, Beef, Game, Ratites,
Fish, Egg
Ground meat/fish, Injected
meats, buffet eggs
Poultry, Stuffing, Stuffed
meats, Microwave, Re-heat
0
41
45
6070
5070
COLD Minimum
PHF 41 (air –2)
Freezer
Meat, Poultry, Fish, Dairy,
Produce (avg.), MAP
Shell eggs, Live Shellfish
Whole citrus, Hard-rind
squash, Eggplant, Root
Vegetables
UHT, Canned, Dry
Two Stage Cooling: (x) to 70 in 2 hrs.,
70 to 41 in an additional 4 hrs.
Instructions:
1. Print double sided. (Manually, print page 1, flip over, print page 2 on back). Colored panel should be at top of front
page and bottom of back page.
2. Place sheet horizontally with tourné panel up and left.
3. Fold right edge of sheet two-thirds across left to line up with bottom of x’s showing through from other side.
4. Fold tourné/ServSafe section back under to right edge to form a Z fold.
5. Place folded sheet horizontally with dice panel up and left.
6. Fold in thirds as above (Z fold), forming a 3¾ x 2¾ booklet.