Culinary Final Exam

What are the two basic components of an efficient sandwich station?

Ingredients and equipment.

What is a sandwich that consists of more than two slices of bread, a spread, and a filling?

Multidecker sandwich.

What type of sandwich is a club sandwich?

Multidecker sandwich.

What type of sandwich is a tuna melt?

Hot sandwich.

What are common examples of a spread?

Butter and mayonnaise.

What ingredients are often used to flavor butter?

Lemon, chives, mustard, and honey.

What type of food is a canapé?

Hors d'oeuvre.

In a turkey-and-cheese sandwich with mayonnaise, what are the turkey and cheese?

The filling.

What is an open-faced sandwich with a yeast dough bottom called?

Pizza.

What is a style of pizza?

Pan.

What is the essential part of stock made of coarsely chopped onions, celery, and carrots?

Mirepoix.

What liquid is usually used for making stock?

Water.

What are béchamel, velouté, and hollandaise classified as?

Mother sauces.

What are considered to be thickeners?

A slurry, a liaison, and a roux.

What type of soup are stocks, broths, and consommés?

Clear soup.

What can thick soups be thickened with?

Starch.

What is a scone an example of?

Quick bread.

What ingredient makes baked goods moist and fresh?

Fats/Shortenings.

What ingredient in baking causes dough to rise?

Leavener.

What type of leavening agent are baking soda and baking powder?

Chemical.

What type of cookie is prepared by baking bars of dough and slicing them?

Bar cookie.

What type of cookie is made from soft dough and dropped onto a baking sheet?

Drop cookie.

After which activity must food handlers wash their hands?

Clearing tables.

What surface needs to be cleaned and sanitized?

Cutting boards.

What is defined as reducing dirt from a surface?

Cleaning.

What is the correct way to clean a cutting board?

Remove food from the surface, wash, rinse, sanitize, and air-dry.

What must be done before working with a different type of food?

Clean and sanitize food-contact surfaces.

What type of contaminant are metal shavings?

Physical.

Can scratching your scalp and then washing your hands contaminate food?

False.

Can running your fingers through your hair contaminate food?

True.

What symptoms can contaminate food?

Vomiting or diarrhea.

What is the most important part of personal hygiene?

Hand washing.

Is spitting allowed in food service operations?

No, it is never allowed.

What should food handlers do before using the restroom after preparing food?

Take off their apron.

When should hand antiseptics be used?

After washing hands.

What mistake was made by a cook who wore gloves while handling different food types?

Did not wash hands and put on new gloves.

What symptoms require a food handler to stay home from work?

Sore throat with fever.

When is it acceptable to eat in a food operation?

When sitting in the break area.

What are symptoms of a foodborne illness?

Diarrhea, Jaundice, Fever, Abdominal Cramps.

What are the three most common ways food becomes contaminated?

Time-temperature abuse, Poor personal hygiene, Poor Cleaning & Sanitizing.

What types of food can be eaten without further preparation or cooking?

RTE (Ready to eat) foods.

Can food handlers cause foodborne illness by not washing hands correctly?

True.

What is cross-contamination?

When a food handler transfers pathogens from one food to another.

What hygiene issue is present when a food handler touches wounds and then food?

Poor Personal Hygiene. (wounds)

What is the result of touching food-contact surfaces with contaminated hands?

Cross-contamination.

Who are the “Higher risk populations” for foodborne illness outbreaks?

Infants, the Elderly, and people with compromised immune systems.

What is the temperature danger zone for food?

Between 41 and 135 degrees Fahrenheit.

What is a method that leads to food being unsafe?

Time-temperature abuse.

What does a food handler's hands transfer that makes food unsafe?

Pathogens.

What action demonstrates poor hygiene in a food handler?

Leaving the restroom without washing hands.

What hygiene issue occurs when a food handler scratches an itch then resumes food prep?

Poor Personal Hygiene.