culinary exam
Culinary Exam Review – Condensed & Flashcard-Ready (with Knife Type Definitions)
1.
Food Spoilage & Foodborne Illness – Causes
Caused by: Bacteria, viruses, chemicals, parasites
2.
Danger Zone
Temperature range: 4°C–60°C (40°F–140°F)
Why it matters: Bacteria multiply rapidly in this range.
3.
What Bacteria Needs to Grow
Moisture
Time
Nutrients
Proper temperature
4.
Where Salmonella Comes From
Raw/undercooked poultry, eggs, unpasteurized dairy
5.
Cross-Contamination & Prevention
Definition: Transfer of harmful microorganisms between foods or surfaces
Types:
Food to food
Person to food
Equipment to food
Prevention:
Don’t let raw and cooked foods touch
Practice personal hygiene
Use separate utensils (e.g., cutting boards)
Wash hands between tasks
6.
3-Sink Method
Washing: Hot soapy water
Rinsing: Lukewarm/cold water
Sanitizing: Water + diluted disinfectant
7.
Spill Management
Keep pots covered
Carry liquids with both hands
Clean spills immediately
Put up a “wet floor” sign
8.
Burn Prevention
Use oven mitts
Don’t overfill pots
Use dry cloths on hot utensils
Let steam escape safely
Dry wet food before frying
10.
Kitchen Fires (Class A & B)
Class A (paper, cloth): Use water
Class B (grease/oil): Cover with lid or use baking soda/salt (never water)
11.
Lifting Heavy Objects
Bend knees
Keep back rounded
Squat and lift
12.
Knife Types & Functions
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.
13.
Parts of the Chef’s Knife
Blade: Solid, non-flexible cutting edge
Tip: Front of the blade for detailed work
Hilt: Back part of blade, often weighted
Handle: The part you grip
Tang: The blade metal that extends into the handle for balance and durability
14.
Knife Cuts
Dicing: Uniform cubes
Mincing: Very fine chopping
Matchstick: Thin, even rectangular cuts
Julienne: Longer, thinner matchstick-like strips
15.
Quick Breads
Use chemical leaveners like baking soda/powder
No yeast required
16.
Yeast
A living leavening agent
Types: Active dry, instant, fresh
Mix into dough or starter sponge
17.
Other Leavening Agents
Baking powder
Baking soda
Air
Steam
18.
What Is a Stock?
A flavorful liquid made by simmering bones, vegetables, and herbs.
7 Steps:
Combine ingredients
Add water
Bring to simmer
Skim foam
Simmer slowly
Strain
Cool & store
19.
Mirepoix
A vegetable base: 2 parts onion, 1 part carrot, 1 part celery
Often sautéed before adding to soups, sauces, etc.
20.
Mother Sauces & Thickeners
5 Mother Sauces: Béchamel, Velouté, Espagnole, Tomato, Hollandaise
Thickening agents: Roux, cornstarch, flour, egg yolks
21.
Measuring Techniques
Flour: Spoon & level in dry measuring cup
Milk: Use liquid measuring cup, flat surface
Brown Sugar: Pack tightly into dry cup
22.
Thawing Food Safely
In the fridge overnight
Under cold running water
In the microwave
23.
Conversion Factor
A number used to scale recipes up or down (e.g., multiply ingredients by 2 to double)
24.
Practice Conversions
Double a recipe: Multiply all ingredients by 2
Triple a recipe: Multiply all ingredients by 3
25.
Important Temperatures
Danger Zone: 4°C–60°C (40°F–140°F)
Freezing: -18°C (0°F)
Fridge: 4°C (40°F)
Hot Holding: 60°C (140°F)
Kill Bacteria / Cook Poultry: 74°C (165°F)
Safe Defrosting: 4°C–21°C (40°F–70°F)
26.
Acronyms & Definitions
HACCP: Hazard Analysis Critical Control Points – system to prevent food hazards
Pathogens: Microorganisms that cause diseases
FIFO: First In, First Out (inventory rotation method)
27.
Flow of Food
Receiving → Storing → Defrosting → Preparing → Cooking → Holding → Cooling → Reheating → Serving
28.
Thermometers
Use to monitor temperature zones and ensure safe food handling