culinary exam

Foodborne Illness causes

Caused by bacteria, viruses, chemicals, and parasites.

Danger Zone

Temperature range of 4°C–60°C (40°F–140°F) where bacteria multiply rapidly.

What bacteria needs to grow

Moisture, Time, Nutrients, Proper temperature.

Sources of Salmonella

Raw/undercooked poultry, eggs, unpasteurized dairy.

Cross-Contamination

Transfer of harmful microorganisms between foods or surfaces.

Prevention of Cross-Contamination

Don't let raw and cooked foods touch; practice personal hygiene; use separate utensils; wash hands between tasks.

3-Sink Method

Washing with hot soapy water, Rinsing with lukewarm/cold water, Sanitizing with diluted disinfectant.

Burn Prevention methods

Use oven mitts, don’t overfill pots, use dry cloths, let steam escape, dry wet food before frying.

Class A fires

Consist of paper and cloth; use water to extinguish.

Class B fires

Consist of grease and oil; cover with a lid or use baking soda/salt, never water.

Lifting Heavy Objects techniques

Bend knees, keep back rounded, squat and lift.

Chef’s Knife

A large, all-purpose knife used for chopping, slicing, dicing, and mincing.

Cleaver

A heavy, rectangular knife used for cutting through thick meat and bone.

Serrated Knife

A knife with a saw-like edge used to slice soft or crusty foods like bread or tomatoes.

Parts of the Chef’s Knife

Blade, Tip, Hilt, Handle, Tang.

Dicing

Uniform cubes cut from food.

Mincing

Very fine chopping of food.

What is a Stock?

A flavorful liquid made by simmering bones, vegetables, and herbs.

Mirepoix ratio

A vegetable base consisting of 2 parts onion, 1 part carrot, and 1 part celery.

Mother Sauces

Five mother sauces: Béchamel, Velouté, Espagnole, Tomato, Hollandaise.

Thawing food safely methods

In the fridge overnight, under cold running water, in the microwave.

Conversion Factor

A number used to scale recipes up or down.

Important Temperatures - Freezing

-18°C (0°F).

Important Temperatures - Cook Poultry

74°C (165°F).

HACCP

Hazard Analysis Critical Control Points – a system to prevent food hazards.

FIFO

First In, First Out – inventory rotation method.

Flow of Food

Receiving, Storing, Defrosting, Preparing, Cooking, Holding, Cooling, Reheating, Serving.

Thermometers usage

Used to monitor temperature zones and ensure safe food handling.