Culinary Arts 1- Final Exam Review UPDATED ACTUAL Questions And CORRECT Answers

Culinary Arts 1- Final Exam Review UPDATED ACTUAL Questions And CORRECT Answers What are three ways to prevent cross-contamination? - ANSWER Change gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for different tasks Executive chef - ANSWER -Coordinates kitchen activity and directs the kitchen staff's training Sous chef - ANSWER -Participates in supervising and coordinating the preparation of menu items Pastry chef - ANSWER -Developing recipes for and preparing desserts, pastries, and bread Garde manager - ANSWER -Responsible for cold food preparation, including salads and cold appetizers Line cook - ANSWER -Preparing menu items according to recipe specification Short order cook - ANSWER -For quickly preparing foods to order in small operations Blanching - ANSWER -Very brief cooking in boiling water or hot fat Boiling - ANSWER -Large bubbles breaking the surface Steaming - ANSWER -Gentle vapor bath, never direct contact with food Poaching - ANSWER -Tiny bubbles at surface Sautéeing - ANSWER -Heat from hot pan cooks food in a small amount of fat Pan-frying - ANSWER -Uses more fat than sautéeing and stir frying, less than deep frying Deep-frying? - ANSWER -Food is completely submerged in fat Baking - ANSWER -Used in relation to cooking bread, cakes, and pastries Roasting - ANSWER -Cooked through contact with dry, heated air Grilling - ANSWER -Direct heat from below Broiling - ANSWER -Direct heat from above What is the difference between a convection oven and a regular oven? - ANSWER -Convection oven circulates heated air Frittata - ANSWER -An open-faced omelette of Spanish-Italian heritage Omelette - ANSWER -Egg that is cooked and is either folded around or filled with prepared ingredients Quiche - ANSWER -A custard and filling baked in a crust Shirred eggs - ANSWER -Baked eggs that are served in individual ramekins or baking dishes Soufflé - ANSWER -An egg dish that is lightened with egg whites; baked; and served in ramekins. Can be savory or sweet Scrambled eggs - ANSWER -Eggs that are whisked, seasoned, and then sautéed What is the "Cardinal Rule" for preparing scrambled eggs? - ANSWER -If it is cooked in the pan, it is overcooked on the plate What do with egg whites due for dishes? - ANSWER -The the air beaten into the egg foam gives products lightness and assist with leavening What are the four main breakfast meats? - ANSWER -Canadian bacon, sausage, bacon, and ham steak What is the difference between griddlecakes and crêpes? - ANSWER Crêpes are thinner Describe a proper poached egg - ANSWER -The yolk is still running and egg whites should be firm What common breakfast dish uses poached eggs? - ANSWER -Egg Benedict