Culinary 1 Final

what is the temperature range for the danger zone?

41-135 degrees

how often must the sanitizer liquid be changed?

every 2 hours

first in, first out is a method of

stock rotation

"no one gets sick on my watch" refers to

good sanitation practices

hand washing is one of the first steps to food safety because

germs and bacteria are on our hands

personal hygiene is important in a food service operation because

we want to get along with co-workers, not offend customers, & it keeps food safe

if a person complains of feeling feverish and nauseous the manager should

send them home

acidity in food does what?

slows the growth of germs and bacteria

how can you keep pests (bugs and rodents) out of a kitchen?

call exterminator, keep food 12 inches off the floor, keep kitchen clean

why is proper cooling important?

prevents bacteria from growing

why is it important to keep everything off the floor?

so no one trips

there is no difference in herbs and spices- T/F

false

what is NOT a health benefit of eggs?

doesn't provide sugar

shell color has no effect on the nutrition of eggs- T/F

true

crepe batter should be refrigerated- T/F

false

what part of an egg contains fat?

yolk

what is the correct cooking temperature for cooking chicken?

165 degrees

what is the correct cooking temperature for cooking fish?

145 degrees

what is the correct temperature for cooking hamburgers?

155 degrees

what is the correct temperature for reheating food in the microwave?

165 degrees

what is stored on the bottom shelf of the refrigerator?

raw meat and eggs

standard mirepoix is composed of:

25% carrot, 25% celery, 50% onion

the two major ingredients for sauce Veloute are:

roux and stock

it is safe to thaw/defrost frozen meat in the refrigerator- T/F

true

it is safe to thaw/defrost frozen meat in running cold water- T/F

true

it is safe to thaw/defrost frozen meat on the counter at room temperature- T/F

false

what must a food handler do after touching their hair, face, or body?

wash their hands

hands should be washed after

using restroom, touching face/body, taking out the garbage

people most at risk for food poisoning are:

older adults, young children, people with chronic illness

what should be used to dry hands after you wash them?

single use paper towels

the two major ingredients in sauce bechamel are:

white roux and milk

the transferring of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands is called:

cross contamination

which of the following words or phrases is closest to the meaning of mis en place?

pre-preparation

what gives body to a stock?

gelatin

what is stock?

flavorful liquid made from bones

do we season stock?

no

stock is the foundation of cooking- T/F

true

a well made stock is:

clear, lots of flavor, gelatinous

what is gelatin?

connective tissues broken down by heat and moisture

broth is:

made from meat, expensive, flavorful liquid

clarified butter is butter that has had what removed?

water and milk solids

what does sauce add to foods?

moistness, flavor, appearance, interest, appetite appeal

what is butter composed of?

milk solids, water and fat

what is smoke point?

how hot fat can get before it breaks down

when adding cheese to a sauce, you should:

add when finishing the sauce

finishing a sauce with butter adds shine, flavor, and if milk is used, helps prevent a skin from forming- T/F

true

when cooking with cheese, what should you watch out for?

getting the cheese too hot

what is the egg white function in an angel food cake?

leavening

what is the egg function in a meatball?

binder

what is the egg yolk function in vanilla pudding?

thickening

what is the egg function in zucchini fries?

coating

herbs are from what part of a plant?

leaves

spices can be from what?

root, seeds, bark

should an omelet be dark brown? - Yes/No

no

what do we strain some sauces?

remove lumps

butter is sometimes added to a sauce to enrich it- T/F

true

salad dressings and sauces both add moisture and flavor to food- T/F

true

ready to eat food requires that you wear gloves when working with it- T/F

true

main course salads should have a variety of textures, flavors, and colors- T/F

true

the base of a salad is usually leafy greens- T/F

true

tomato concasse means chopped tomato- T/F

true

an appetizer salad should not be too filling- T/F

true

a cooked mixture of equal part fat and flour used to thicken sauces and soups is called:

roux

should you wear long pants during labs? - Yes/No

yes

to cut a leafy herb or vegetable into fine shreds is called:

chiffonade

a uniform mixture of two unmixable liquids is called:

emulsion

why do we cut vegetables into uniform sizes and shapes?

so they cook more evenly

how many fluid ounces are in 1 pint?

16

how do we measure liquid ingredients?

by liquid volume

how do we measure dry ingredients?

by weight

is basil a member of the cabbage family? - Yes/No

no

fresh, unprocessed potatoes should be stored:

cool, dry, dark places

firm, not soft or mushy, to the bite; a term used to describe the doneness of pasta

al dente

a paste made from fresh basil and other ingredients, often used as a pasta sauce is called:

pesto

what is the special hard flour made from durum wheat used to make pasta?

semolina

what is the color pigment for red or purple vegetables?

anthocyanin

potatoes must be started in what kind of water?

cold, salted

a poisonous substance present in the green parts found in some potatoes

solonine

the green pigment in vegetables is called:

chlorophyll

the most stable pigment in vegetables is called:

carotenoids

how many teaspoons are there in a tablespoon?

3

how many ounces in a 1/4 cup?

2

how many tablespoons in an ounce?

2

which part of an egg has the most vitamins, minerals, protein, and fats?

yolk

in the refrigerator, should lettuce be kept below raw chicken? - Yes/no

no

is beef poultry? - Yes/no

no

how many quarts in a gallon?

4

what is the reason that oil is not added to pasta water?

it will keep sauce from sticking to pasta

saute pan is another name for fry pan or skillet- T/F

true

hands should be washed with cold water for 5 seconds- T/F

false

which method is used when making cookies?

creaming

what foodborne illness can you get from eating raw eggs?

salmonella

how many ounces in 1/2 a cup?

4

how many cups in a quart?

4

there are 266 ounces in a gallon- T/F

false

how many cups in a gallon?

16

in our classroom should knives be washed in the sink? - Yes/no

no

if you are sick with a fever should you go to work? - Yes/no

no

is it a good idea to wear gloves when you cut a jalapeno? - Yes/no

yes

a chef knife and a bird's beak knife have the same function- T/F

false