Level 1 Periodical Exam

1st periodical exam

Greek contribution to the culinary arts

Greek contribution to the culinary arts

• Leavened Bread

• Sweet wines

• Forcemeats

• Sauces

• Composed dishes

Roman contribution to the culinary arts

• Pickles

• Cheeses

• Cakes

• Breads

Moors contribution to the culinary arts

• Sweet syrups

• Pastries

• Almonds

American continents contribution to the culinary arts

• Chocolates

• Chilies

• Beans

• Corn

• Tomatoes

• Potatoes

French agronomist that started a campaign to break through the deep-seated fear of potatoes

Antoine-August Parmentier

*In what year did the campaign of Antoine-Auguste started and how many years did it last

1774

15 years

Italian princess who married King Henry II of France in which resulted in merging of Italian and French Cuisine

Caterina de Medici

Who opened the first restaurant?

Monsieur Boulanger

What year did the first restaurant opened?

1765

*What is the name of the dish in which the term restaurant is coined from?

Restaurer sauce

*It is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels

Grande Cuisine

Also known as haute cuisine

Father of modern culinary arts who established the Grande Cuisine

Chef Marie Antoine Carême

*The book that Chef Carême wrote that detailed numerous dishes and sauces

L’Art de la Cuisine Française

*Grand Cuisine offered ____________ of suggestions available from the kitchen

A carte (a list)

*These listed restaurants that started significant changes in European restaurants and cafes are called ___________ in French.

A la carte

*Grande cuisine evolved further in what year and which hotel

1898

Savoy Hotel in London

*Who is the owner of Savoy Hotel and who is his head chef?

Cesar Ritz

Chef Georges Auguste Escoffier

What are the biggest contribution of Escoffier in the world of Culinary arts?

• Simplification of classical cuisine and classical menu

• Reorganization of the Kitchen (The Brigade System)

*A system of division of labor in which enables chefs of the restaurant/kitchen to showcase their skills without sacrificing versatility.

Brigade System

*The book that Escoffier wrote which is a codex for all the chefs to take note of

Le Guide Culinaire

*______________ focused on delicate ingredients that will sometimes contrast the main item’s flavor and puts heavy emphasis on the looks and presentation of the food

Nouvelle Cuisine

Who introduced Nouvelle Cuisine?

Fernand Point

What are the 4 factors of Kitchen Organization

• The menu

• Types of establishment

• Size of Operations

• Physical facilities

*What are 6 types of establishments

• Hotels

• Full-service and fast-food restaurants

• Institutional Kitchens

• Catering and Banquet services

• Take-out food facilities

• Cruise lines, inter-island ships, navy vessels

7 Ranks of Classical Brigade System

• Executive Chef

• Chef de cuisine

• Sous Chef

• Chef de partie

• Commis Chef

• Kitchen Porters (Steward 1)

• Dishwashers (Steward 2)

*In charge of the overall food production, costing, planning, work schedules, sales, and promotion. Primarily a managerial role and not directly responsible for cooking.

Executive chef

*Also known as the head chef, they are responsible the entire kitchen operation

Chef de Cuisine

*Also known as the deputy chef, their main role is more involved in the kitchen’s day-to-day operation

Sous Chef

*Also called the station chef, they have enough experience to work independently thus having a more difficult task in the kitchen

Chef de partie

Name any/all station chefs in the brigade system

• Sauce Chef

• Butcher

• Fish Chef

• Roast Chef

• Fry Chef

• Grill Chef

• Garde Manger

• Pastry Chef

• Relief Cook

• Vegetable Chef

*Chefs that work under the CDP to learn the ins and outs of the kitchen. They are usually people who have completed their training or still training

Commis chef

*Only common in large kitchen operations, they are people with no formal training and are usually tasked with volume amounts of kitchen preparations

Kitchen porters (Steward 1)

*Responsible for washing anything that was used in food preparation and cooking process

Dishwashers (Steward 2)

3 Skill levels in the kitchen

• Supervisory Level

• Skilled and Technical

• Entry Level

*Skill level that ranks of sous chef onwards should have. They must not only have supervisory skills but also a thorough knowledge of food production and staff management

Supervisory Level

*Backbone of the kitchen. These workers carry out actual food production. They must have knowledge an experience in cooking techniques. They also should be able to work well with others

Skilled and Technical

*These jobs usually requires no skill or experience. Workers in this job are assigned work such as washing and preparing ingredients. They gain knowledge and experience and will be tasked a more difficult task later on

Entry Level

8 Codes of Professionalism

• Positive attitude towards others

• Staying power

• Ability to work with others

• Eagerness to learn

• A full range of skills

• Experience

• Dedication to quality

• Good understanding of the basics

*7 Attributes of a Professional Culinarian

• Skills and Experience

• Abilities and Knowledge

• Professional Attributes

• Formal Education and Training

• Levels of Certification

• Quest for Excellence

• Networking and Industry Contacts

*What does it take to be a professional chef

• Knowledge

• Skill

• Taste

• Judgement

• Dedication

• Pride

Any disease transmitted to humans through the consumption of food

Food Borne Illness (FBI)

An incident where two or more people experiene the same illness after eating the same food

Outbreak of Food Borne Illness (FBI)

*What does an FBI complaint do to an establishment (8)

• Loss of customers and sales

• Loss of prestige and reputation

• Lawsuits resulting in lawyer and court fees

• Increased in insurance premiums

• Embarrassment

• Lowered employee morale

• Absenteeism of employees

• Need for retraining employees

Vulnerable Populations; 4 populations that are at the highest risk of FBI

• Young children

• Pregnant Women

• Elderly People

• People taking medication

Refers to the presence of harmful chemicals and microorganisms which can cause illness to the consumer

Food Contamination

2 types of Food Contamination

• Direct Contamination

• Cross Contamination

*Presence of chemicals and physical objects that are otherwise foreign from food

Direct Contamination

*Transfer of microorganisms from one place to another

Cross Contamination

3 types of Direct Contamination

• Biological Hazard

• Chemical Hazard

• Physical Hazard

*A danger to safety of food caused by microorganisms

Biological Hazard

*4 types of microorganisms

• Bacteria

• Parasites

• Virus

• Fungi

4 types of bacteria

• Harmless Bacteria

• Beneficial Bacteria

• Undesirable Bacteria

• Pathogens

*Most common type of bacteria that does not harm human

Harmless Bacteria

*Bacteria that helps humans with various microbial functions such as digestion

Beneficial Bacteria

*Bacteria that makes their presence known by adding undesirable attributes to the food

Undesirable Bacteria

*Dangerous type of bacteria and can cause illnesses

Pathogens

*3 effects of ingesting contamined food with pathogens

• Infection

• Intoxication

• Toxin mediated infection

International culinary code that we need to control to prevent contamination

• Food

• Air

• Temperature

• Time

• Oxygen

• Moisture

3 Potentially Hazardous Food (PHF)

• High protein (Animal Based)

• Cooked Grain and Vegetable

• Dairy

Ideal pH level in which microorganisms can grow

4.6 - 7.5

What is the Temperature Danger Zone in which bacteria is at most comfortable to grow in

4 Celsius - 60 Celsius

40 Fahrenheit - 140 Fahrenheit

How many hours does it take for microorganisms to start growing when the food item is exposed in TDZ

4 hours

*3 types of bacteria that is affected by the presence of oxygen

• Aerobic - bacteria that thrives on oxygen

• Anaerobic - bacteria that cannot live in oxygen

• Facultative - bacteria that can survive with or without oxygen (Nigawas sa test)

Tiny organisms that depend on the nutrients from a living being to complete its life cycle

Parasite

*Thrive by invading the living cells of a host and programs it to produce more

Viruses

*Plant organisms that can grow in food

Fungi

*3 types of fungi

• Yeast

• Mold

• Mushrooms

*Hazards that come from extraneous variables unrelated to food production

Chemical Hazard

3 types of Chemical Hazard

• Residuals - from pesticides in the ingredients

• Food Service Chemical - chemical from cleaning liquid

• Toxic Metals - chipped, damaged, or broken metals

*Hazards that are physically manifested as foreign objects that fall into the food

Physical Hazard

Most common surfaces where cross contamination occur

• Knife and Board

• Side Towel

• Containers

• Tools

How to Reduce Cross Contamination? (3)

• Personal Hygiene

• Cleaning and Sanitizing of Equipment

• Pest Management

What is the difference between Cleaning and Sanitizing?

Cleaning is the removal of visible soils while Sanitizing is the killing of pathogen by using heat or chemicals

*Draw the standard diagram for the proper dishwashing procedure

4 ways of pest management

• Build them out

• Eliminate harborage and breeding places

• Eliminate food supplies

• Exterminate

Bacteria for foodborne botulism is commonly found where

Canned food

Most common form of food poisoning, typically caused by the contamination of PHFs

Staphylococcus Food Poisoning

*A particular family of Staph bacteria that are capable of producing toxins

Staphylococcus aureus

A severe foodborne illness. Usually caused by the consumption of undercooked meat products (pork)

Escherichia Coli (E. Coli)

A foodborne illness that occurs upon consumption of raw poultry, eggs, and contaminated dairy

Salmonella

*2 types of Salmonella and their effects

• Salmonella A (S.T.) - the common form that causes diarrhea, abdominal pain, nausea, and vomiting

• Salmonella B (S.E.) - can cause typhoid fever and is usually fatal

Second most common form of food poisoning. Common sources of this would come from meat or any food that is cooked in large batches but are held in TDZ for too long

Clostridium perfringens (C.P.)

Typically a rough sore throat, this is not directly caused by food, but rather the food handler

Streptococcal Infections

A contagious virus that can cause sever liver disease

Infectious Hepatitis (Hepa-A)

A disease caused parasite that is usually found in raw pork. These parasites are worms that can hatch in the digestive track

Trichinellosis (Trichinosis)

*Parasite that causes Trichinellosis

Trichinella

2 leading factors of foodborne illness

• Time and Temperature Abuse

• Cross Contamination

*Universal classifications of food including board

Food Item	Color
Ready-to-eat (RTE)	Brown
Poultry	Yellow
Meat (Pork, Beef, Veal)	Red
Fruits and Vegetable	Green
Seafood	Blue
Sushi, Sashimi, Raw edibles	Light Blue
Cakes, Pastries	Cake turner, cake board
Dairy	White

*3 types of prep towels

• Pothe holder

• Dish towel

• Personal towel

*Culinary term for defrosting food for immediate use

Thawing

*4 types of thawing

• Thaw in the Refrigerator below 40 Fahrenheit

• In Running Water

• Microwave

• As Part of the Cooking Process

*Items that do not require transfer of heat. One of the most hazardous points in food preparation

Cold Food

Minimal Internal Cooking Temperature

Food Item	Time and Temperature
Poultry Stuffing/Stuffed Meats	165 °F for 15 seconds
Ground Meats	155 °F for 15 seconds
Injected Meats (Brined Ham)	165 °F for 15 seconds
Pork, Beef, Lamb, Veal	145 °F for 15 seconds
Steaks/Chops	145 °F for 15 seconds
Roasts	145 °F for 15 seconds
Fish	145 °F for 15 seconds
Eggs	145 °F for 15 seconds
Commercially Processed Ready-to-eat food	135 °F
Items cooked in microwave	165 °F for 15 seconds, let them sit for 2 minutes after cooking

What are the 7 Safety Cooking Tips

• Frequently stir foods cooked in deep pots

• Do not overload deep fryers

• Standardized the size, weight, and thickness for more predictable cooking time

• Allow cooking equipment to heat up between batches

• Never interrupt cooking process

• Monitor accuracy of heating equipment

• When checking the temperature of food, check in different parts and avoid touching the bones or the pan underneath

*Culinary term for lowering down temperature of cooked food until it is safe to be stored properly

Cooling

A cooling method used for small batches. Temperature must reach 40F or lower in less than 4 hours.

One stage Cooling (1c)

A cooling method used for large batches. Temperature must reach 140F to 70F within 2 hours. Then further cool down from 70F to 41F within 4 hours, total of 6 hours of cooling.

2 Stage Cooling

The most ideal temperature for pathogenic microorganisms to grow

125 F to 70 F

What do you do if cooling is unsuccesful

Reheat the food again to 165 F stable for 15 seconds. Repeat the cooling procedure

*Cooling methods

• Cool food in small batches

• Containers should be shallow or metal

• Stir frequently

• Ice water baths

• Blast Chillers

• Add Cool Water/Ice as an ingredient

• Do not cover pans until completely cool

• Separate food items for air flow