Culinary Arts Certification Review

This set of flashcards covers key concepts from the Culinary Arts Certification course, focusing on safety, health, food handling, and customer service practices.

What is the purpose of safety training in food service?

To prevent accidents and ensure a safe working environment.

What does OSHA stand for and what is its role?

Occupational Safety and Health Administration; it sets and enforces workplace safety standards.

Name three types of fires and their classifications.

Class A: Ordinary combustibles, Class B: Flammable liquids, Class C: Electrical fires.

What three elements make up the fire triangle?

Heat, fuel, and oxygen.

Describe the first step in the PASS technique for using a fire extinguisher.

Pull the pin.

What are the three types of hazards in the workplace?

Biological, physical, and chemical.

How can foodborne illnesses be prevented?

By washing hands, cooking food to safe temperatures, and storing food properly.

What is HACCP?

A food safety system that identifies and controls hazards in food production.

At what temperature should poultry be cooked to ensure safety?

165°F.

What is the formula for calculating the cost per serving?

Cost per Serving = Total Cost of Ingredients ÷ Number of Servings.

What are two benefits of job shadowing?

Gaining industry knowledge and developing professional connections.

What are the four key components of the Food Safety System (HACCP)?

Conduct a hazard analysis, identify critical control points, establish limits, and take corrective actions.

What does the acronym FIFO stand for in inventory management?

First In, First Out.

What should be considered when evaluating job offers?

Salary, benefits, location, work environment, and advancement opportunities.

What are the components of MyPlate according to the current government nutrition guidelines?

Fruits, vegetables, grains, protein, and dairy.

What is meant by 'Mise en Place'?

A French term meaning 'everything in its place' for organizing ingredients before cooking.

What are the three main types of cooking techniques?

Dry-heat cooking, moist-heat cooking, and combination cooking.

Name a common type of menu that changes based on seasonal availability.

Market Menu.

What is the purpose of feedback in customer service?

Identifies areas for improvement and enhances customer satisfaction.