Culinary Arts and Hospitality Final Exam Review Questions And Answers With Verified Solutions

professionalism - the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others Carryover Cooking - The internal temperature continues to rise after removing a steak from the grill. This called... A good first impression can be made by - Displaying courtesy, respect, and friendliness. Personal Responsibility - communicating frequently and clearly in the workplace to limit confusion betweem employees Verbal Communication - body language and gestures 6 conditions that pathogens need to grow - Food, acidity, time, temperature, oxygen, moisture Leaveners - ingredient that provides stability and prevents baked goods from collapsing Mirepoix - a mixture made of 50% onions, 25% carrots, 25% celery Chemical storage - a separate area away from food reason for seasoning a dish - Enhance the depth of flavor washing hands - The single most important part of personal hygiene for a food handler Temperature Danger Zone - 41ºF - 141ºFBouquet garni - French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Stock Pot - cookware with 2 handles used for boiling and simmering foods Excluded food handler - When a food handler has diarrhea or has been vomiting Class B Fire Extinguisher - the fire extinguisher that should be used to extinguish a deep-fryer fire Saucier - A cook who specializes in making sauces. Networking - when several people connect for the purpose of building relationships that may result in career advancement Types of Ovens - Deck, rotary, and convection Hotel Pan - type of pan to hold scrambled eggs for a breakfast buffet 41ºF - maximum temperature at which salad greens may be stored Stir-frying - Small pieces of food are stirred constantly and cooked quickly over high heat in a small amount of oil until just tender Mise en place - term used in the restaurant and foodservice industry to "put in place" Pastry - kitchen station that is responsible for decorative sugar Pastry chef - chef typically responsible for the baking production