Culinary Arts Exam Bundle Graded A+

professionalism - Answer-the combination of knowledge, skills, attitudes, and behaviors a person shows while performing and interacting with others Carryover Cooking - Answer-The internal temperature continues to rise after removing a steak from the grill. This called... A good first impressio...

A restaurant selling a USDA Select grade steak in place of the USDA Choice grade steak advertised on their menu is violating the... A. Truth in Menu Law B. Menu Marketing Law C. USDA Grade Labeling Law D. Better Business Bureau Law - Answer-Truth in Menu Law. Purchasing locally grown produce,...

Conduction - Answer-It is simply the movement of heat from one item to another through direct contact Convection - Answer-Refers to the transfer of heat through a fluid. The air is blowing around Infrared cooking - Answer-Uses an electric or ceramic element heated to such a high temperature th...

An older adult client was admitted to the hospital with the condition classified as "pneumonia." Reimbursement for care was based on a predetermined fixed price. What is this classification system referred to as? a. Diagnosis-related groups (DRGs) b. Subjective symptom management c. Acui...

3 basic rules - Answer-1. sharp is safe 2. use a wooden, plastic, or compost cutting board 3. clean knives by hand, not dishwasher 3 basic knives - Answer-1. chefs - for dicing and chopping 2. paring - for peeling, seeding, and trimming 3. serrated - for tomatoes, bread, etc. whats the cor...

aprons, gloves, shoes, back brace - Answer-what are some examples of protective kitchen clothing? occupational back support - Answer-a type of back brace with suspenders, designed to support the lower back while lifting when they become soiled, or torn or after at least four hours of single us...

mise en place - Answer-everything in its place pince - Answer-to caramelize tomato paste on top aioli - Answer-garlic Mayonaise a la minute - Answer-Cooking food at the moment it is needed; cooked to order. albumen - Answer-The protein portion of an egg white. alkali - Answer-A substa...

Around what time in history did the concept of catering begin? - Answer-1700s In the world of what two ancient civilizations, the concept of feasting sat at the center of public and social life because of its larger significance? - Answer-greek and romans Hank has always dreamt of working in t...

Diet is a a. practice of restricting energy intake b. pattern of food choices c. method of reducing portion sizes d. technique to reduce carbohydrate intake - Answer-b. pattern of food choices The nutrients that provide energy are a. carbohydrates, vitamins, and lipids b. lipids, proteins,...

What is credibility? - Answer-The ability of a person to be believed. What is the best way to learn a new menu? - Answer-Drill and Practice What does a saucier mean? - Answer-A cook who specializes in making sauces What do you do incase of fire? - Answer-Ask am I in danger What is illega...

what government agency requires foodservice operation to track how they handle and dispose of hazardous materials? - Answer-Environmental protection agency What type of gloves should foodservice workers use to clean pots? - Answer-heavy-duty plastic gloves Which if these materials is flammable...

Cafes originated in France around what time? - Answer-17th Century The term "restaurant" originated from what food items? - Answer-Hot Soups The first fast-food restaurant in the United States was... - Answer-White Castle Which food service entrepreneur is accredited with discovering...

The term al dente describes pasta that is ____ to the bite. - Answer-Firm Spaetzle is a type of - - Answer-Pasta The edible seed of grain without its husk or hull is called the - - Answer-Kernel At what temperature range should potatoes be stored? - Answer-45F to 55F Seeds from pod-produ...

Three food borne illnesses and you can contract them - Answer-Salmonella-raw poultry products Botulism-canned foods E. Coli-undercooked meats Sell by date meaning, and why it's important - Answer-Best quality by then, keeps the foods in fresh stock, tells how fresh it is Food safe handlin...

In which region did two kinds of cuisine develop side by side? - Answer-The South Name one product besides corn syrup that corn may be in. - Answer-Lipstick, tires, or soft drinks Name the most popular cookbook of the 20th Century first published in 1936. - Answer-Joy of Cooking What catego...

Who gets out utensils and measures ingredients? - Answer-Head chef Who gets out and returns all supplies and ingredients? - Answer-Sous chef Who sets and clears the table and also serves the food? - Answer-Hostess Who makes sure that the dishes are done and that the station is ready for fin...

This chef, who lived from , became famous for his elaborate showpieces and is considered responsible for bringing cooking out of the middle ages and into the modern period. a. Careme b. Trotter c. Childs d. Escoffier - Answer-a. Careme This chef, who lived from , is considered to be the great...

This chef who lived from , became famous for his elaborate showpieces and is considered responsible for bringing cooking out of the middle ages and into the modern period. - Answer-Carime This chef, who lived from , is considered to be the greatest of all time and is credited with simplification ...

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Ans...

When food stays too long at temperatures that are good for pathogen growth. - Answer-Time-Temperature Abuse Viruses, parasites, fungi and bacteria that are a threat to food safety. - Answer-Pathogen Disease transmitted to people by food. - Answer-Foodborne Illness FAT TOM - Answer-Food, Aci...

41 & 135 degrees - Answer-Pathogens grow well in food that has a temperature between physical - Answer-Glass from a broken light bulb is an example of which type of contaminant ? cross contact - Answer-The transfer of allergens from food containing an allergen to the food served to a customer ...

A Bimetalic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks. - Answer-False. Heat, light and air all slow the loss of flavor and color in herbs and spices. - Answer-False. Recovory time is the amount of time it takes oil to reheat to the ...

What is a foodborne illness outbreak? - Answer-when two or more people get the same illness after eating the same food What is TCS food? - Answer-food requiring time and temperature control for safety Why are preschool-age children at a higher risk for foodborne illnesses? - Answer-they have n...

Refrigerated dairy products should be stored - Answer-at or below 41F Butter and mayonnaise are common examples of condiments - Answer-False Vegans consume only grains, legumes, vegetables, fruits, nuts, and seeds - Answer-True Portion control means controlling the quantity of particular fo...

case - Answer-the occurrence of illness affecting one person food - Answer-anything that people normally eat or drink, including water and ice Food Safety - Answer-the safeguarding or protection of food from anything that could harm a consumers health. This includes all practical measures invo...

What is the proper rotation of inventory? - Answer-First product received is the first product used What is the recipe's yield? - Answer-Number of servings Which part of the glass should the server not hold when refilling a glass? - Answer-The rim When scaling out (weighing) ingredients ...

Most problems developed in the preparation of pie dough during the - Answer-Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - Answer-Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool...

ground beef - Answer-155 poultry - Answer-165 fish - Answer-145 whole steaks or chops - Answer-145 eggs for immediate service - Answer-145 reheating foods - Answer-165 if the employee is sick and coughing with a fever what should the employee do? - Answer-GO HOME!!!!!!!! what ar...

1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - Answer-B. Depriving pests of food, water, and shelter 2. The correct orde...

1. Why are preschool-age children at higher risk for food borne illnesses? a. They have not built up strong immune systems. b. They are more likely to spend time in a hospital. c. They are more likely to suffer allergic reactions. d. Their appetites have increased since birth. - Answer-a. They h...

What is a food chemical reaction? - Answer-When the cooking of food occurs, which involved the change in composition of food, unable to regain its beginning form What is the difference between volume and weight - Answer-Volume is the amount of space taken up by "stuff" (cups and gallons). W...

Why is conduction considered a slow method of heat transfer? - Answer-Because it relies on direct contact Which two types of cookware will not work for induction cooking? why? - Answer-Copper and aluminum, because they lack magnetic qualities Explain the difference between natural and mechanic...

Which type of milk has had a bacterial culture added to it to create a sour taste and thick texture? - Answer-Buttermilk What is the fat content of heavy whipping cream? - Answer-36% to 38% Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages?...

Which cooks handle meats on their station? - Answer-saute, sauce, factors that contribute to how the kitchen is organized - Answer-menu, type of establishment, size of operation, physical facilities what are the sauce chef's duties - Answer- explain mise en place - Answer-preparing all i...

A pastry is a mixture of what four common baking ingredients? - Answer-Flour, Fat, Cold Water, Salt Adding too little water will make a pastry dough _______ and difficult to roll. How can one remedy this? - Answer-crumbly, add more water Pizza dough, focaccia, and pita breads are called ____ b...

Bacteria grow best in food with little or no acid - Answer-True Viruses can survive refrigerator and freezer temperatures - Answer-True Pathogens need six conditions to grow- food, acidity, temperature, time, oxygen, and mold - Answer-False Viruses, bacteria, and parasites cause illnesses a...

Baton Cut - Answer-French Fry Rondelle Cut - Answer-Round cut like coin Bruniose - Answer-Small Dice Julienne - Answer-cut into long thin strips Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more) why should vegetables and fruits be washed before using/eating a...

Biomass - Answer-Burning wood is an example of which type of renewable energy? Vegan - Answer-A person who follows a diet that prohibits the consumption of anything containing an animal or animal biproduct is referred to as a... Wine - Answer-Which liquid is most commonly used when poaching pe...

Which of these knives is used for general work in a professional kitchen? - Answer-chef's knife Which of these knifes is used to trim the peel or skin from fruits and vegetables? - Answer-paring knife Which of these knife cuts is used to make garnishes? - Answer-chiffonade Which of these...

Which of these materials is flammable? - Answer-paper Which is not important for you to let a supervisor know about immediately? - Answer-unwashed dishes Which is a physical hazard? - Answer-hair What should you do first if you feel sick at work? - Answer-tell your supervisor Which one o...

What dry cooking method involves cooking food in a small amount of fat? - Answer-Sauteing Many chefs today are taught using a culinary arts book written in 1903. - Answer-True Pasteurization was originally intended for alcoholic beverages. - Answer-True Which famous chef enjoyed a long prof...

Blueberry Muffins is what part of the menu? - Answer-Title "Serves 6-8" is the_____________ - Answer-Yield If we needed to double the amount of butter in the recipe, we would need: - Answer-1/2 cup (based on the packet) Which smallware would you use to fold the blueberries into the ba...

List the steps used when washing Dishes - Answer-Scrape, Wash, Rinse, Sanitize, Dry What does FIFO mean? - Answer-First In, First Out What does FATTOM mean? - Answer-Food, Acidity, Time, Temperature, Oxygen, Moisture all of these items are needed to grow bacteria. List the proper Internal T...

Pathogens grow well in food that has a temperature between - Answer-41F-135F A restaurant or foodservice operation is required to report to OSHA any accident resulting in death or hospitalization of three or more employees within _______ hours of the occurrence - Answer-8 Which type of extingu...

cross-contamination - Answer-the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination - Answer-when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli - Answer-foodborne il...

fine-dining restaurant - Answer-upscale dining, usually with white tablecloths, fine china, crystal, a la carte menus, and table service quick-service restaurant - Answer-provides customers with efficient service, convenience, speed, and basic service at low prices chef de cuisine (executive c...