Culinary Arts 1- Final Exam Review

The six conditions pathogens need to grow

Food, Acidity, Temperature, Time, Oxygen, Moisture

What should be used to dry your hands after washing them?

Single-use paper towel

Using bottom to top shelving order and storing foods in proper food containers is a way to prevent

Cross-contamination

At what internal temperature should raw meat, poultry, and seafood be stored?

41°F and below

What is the temperature range of the temperature danger zone?

41°F- 135°F

Where should chemicals be stored?

In a secure area, away from all food

What is a foodborne illness?

illness is *caused by consuming contaminated foods or beverages*.

If you were chopping vegetables and cut your finger what is the first step to take?

Apply gentle pressure to your finger

To work with food, a food handler with a hand wound must

Bandage wound and wear a glove

TCS foods must be reheated to what temperature for 15 seconds within two hours?

165°F

What are three ways to prevent knife cuts?

Cut away from body, never catch falling knife, never submerge a knife in soapy water

What are three ways to prevent cross-contamination?

Change gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for different tasks

Executive chef

Coordinates kitchen activity and directs the kitchen staff's training

Sous chef

Participates in supervising and coordinating the preparation of menu items

Pastry chef

Developing recipes for and preparing desserts, pastries, and bread

Garde manager

Responsible for cold food preparation, including salads and cold appetizers

Line cook

Preparing menu items according to recipe specification

Short order cook

For quickly preparing foods to order in small operations

Blanching

Very brief cooking in boiling water or hot fat

Boiling

Large bubbles breaking the surface

Steaming

Gentle vapor bath, never direct contact with food

Poaching

Tiny bubbles at surface

Sautéeing

Heat from hot pan cooks food in a small amount of fat

Pan-frying

Uses more fat than sautéeing and stir frying, less than deep frying

Deep-frying?

Food is completely submerged in fat

Baking

Used in relation to cooking bread, cakes, and pastries

Roasting

Cooked through contact with dry, heated air

Grilling

Direct heat from below

Broiling

Direct heat from above

What is the difference between a convection oven and a regular oven?

Convection oven circulates heated air

Frittata

An open-faced omelette of Spanish-Italian heritage

Omelette

Egg that is cooked and is either folded around or filled with prepared ingredients

Quiche

A custard and filling baked in a crust

Shirred eggs

Baked eggs that are served in individual ramekins or baking dishes

Soufflé

An egg dish that is lightened with egg whites; baked; and served in ramekins. Can be savory or sweet

Scrambled eggs

Eggs that are whisked, seasoned, and then sautéed

What is the "Cardinal Rule" for preparing scrambled eggs?

If it is cooked in the pan, it is overcooked on the plate

What do with egg whites due for dishes?

The the air beaten into the egg foam gives products lightness and assist with leavening

What are the four main breakfast meats?

Canadian bacon, sausage, bacon, and ham steak

What is the difference between griddlecakes and crêpes?

Crêpes are thinner

Describe a proper poached egg

The yolk is still running and egg whites should be firm

What common breakfast dish uses poached eggs?

Egg Benedict

Procedure used to produce a stock

Cold water, simmer, skim frequently, strain stock, cool stock, store stock, and degrease

Components of a stock

Bones, Mirepoix, and seasoning

Broth

Made from meat, poultry, game, fish, or vegetables cooked in a liquid; simmered in a liquid for a long time

Broth-based soup

Soup in which the vegetables are directly in the broth, adding flavor, body, and texture to the finished product

Consommés

Should be rich in the flavor of the main ingredient

Cream

A soup made from vegetables cooked in a liquid that is thickened with a starch and puréed

Purée

A soup usually made from starchy vegetables or legumes

Bisque

Prepared using a combination of cream and purée procedures

Chowder

A hearty soup made from fish, shellfish, and or vegetables, usually containing milk and potatoes. Often thickened with roux

Cold soup

Chilled version of a cream soup

Gravy

A sauce made from meat or poultry juices combined with a liquid and thickening agent

Beurre Blanc

Emulsified butter sauces made without egg yolk. Slightly thicker than heavy cream

Render

To melt fat, typically from a meat product

Slurry

A mixture of starch and cool liquid used for thickening

What are the parts of sandwich?

Bread, spread, and filling

What are the three main purposes of a spread?

To add flavor, moisture, and richness

What are the four types of sandwiches?

Cold closed sandwich, hot closed sandwich, cold open-faced sandwich, and hot open-faced sandwich

What is a composed salad?

A salad that is arranged in a certain way

What is a tossed salad?

A salad that is tossed together with no specific arrangement

What is an emulsion?

Formed when two liquids that would not usually combined together are forced together

What is a bound salad?

Salad ingredients are bound together in a thick dressing and usually mayonnaise-based

Bacteria

Bacteria are microscopic living organisms, usually one-celled, that can be found everywhere. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (such as in wine) and that of decomposition.

Bimetallic stemmed thermometer

used when cooking meats- like turkey (well turkey is poultry, but that is not the point) . They have a long stem that you poke into the meat and there is a dial on the top that tells you how hot the inside of the meat is.

Calibration

Calibration is a comparison between measurements - one of known magnitude or correctness made or set with one device and another measurement made in as similar a way as possible with a second devic

Cleaners

Chemical agents that removes dirt

Cleaning

The act of removing dirt

Contact Time

The time the water is allowed to contain the disinfectant to assure potability. Contact time may also be called retention time.

Contamination

the presence of a minor and unwanted constituent (contaminant) in a material, in physical body, in the natural environment, at a workplace

Critical Control Point

Critical control point (CCP) is the point where failure of standard operation procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself.

Cross-contact

When one food comes in contact with another food and their proteins mix. As a result, each food then contains small amounts of the other food, often invisible to us. Sometimes referred to as cross-contamination.

Cross-contamination

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

FAT TOM

FAT TOM is a mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.

First-in, first-out (FIFO) method

Means of computing equivalent units in a process cost system that accounts for the degree of completion of both beginning and ending inventories; more complex than the weighted average method, and used when greater accuracy is desired

Food safety management system

is a standard developed by the International Organization for Standardization dealing with food safety

Foodborne illness

Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common symptoms of foodborne illness include vomiting, diarrhea, abdominal pain, fever, and chills.

Foodborne-illness outbreak

An incident in which two or more persons experience a similar illness after ingestion of a common food, and epidemiologic analysis implicates the food as the source of the illness. Symptoms of illness depend upon etiologic agent.

Foodhandlers

Any person who handles or prepares food whether open (unwrapped) or packaged, even if physical contact is only a small part of their work.

Fungi

any of a group of unicellular, multicellular, or syncytial spore-producing organisms feeding on organic matter, including moulds, yeast, mushrooms, and toadstools.

Infrared thermometers

An infrared thermometer is a thermometer which infers temperature from a portion of the thermal radiation sometimes called blackbody radiation emitted by the object being measured

Ready-to-eat food

Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include prepared foods such as ready-to-eat foods, frozen foods such as TV dinners, shelf-stable products and prepared mixes such as cake mix.

Sanitizing

make clean and hygienic

TCS food

TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. This food contains moisture and protein and has a neutral or slightly acidic pH.

Temperature danger zone

The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4-5 to 60 °C (39-41 to 140 °F).

Physical hazards

In occupational hygiene, a physical hazard can be a hazard of one of the following types: Cold Ergonomics Heat Ionising Radiation Noise Non-ionising radiation Ultraviolet, Visible Vibration