Culinary Arts 1- Final Exam Review Questions And Answers Rated A+

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-41°F- 135°F Where should chemicals be stored? - Answer-In a secure area, away from all food What is a foodborne illness? - Answer-... If you were chopping vegetables and cut your finger what is the first step to take? - Answer-Apply gentle pressure To work with food, a food handler with a hand wound must - Answer-Bandage wound and wear a glove TCS foods must be reheated to what temperature for 15 seconds within two hours? - Answer-165°F What are three ways to prevent knife cuts? - Answer-Cut away from body, never catch falling knife, never submerge a knife in soapy water 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 tasksExecutive 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 pastriesRoasting - 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