INTRODUCTION TO CULINARY ARTS
FINAL EXAM Q&A
Contamination - answer-occurs when harmful things are present in food, making it
unsafe to eat.
Critical control points (ccps) - answer-the points in a process where identified hazard(s)
can be prevented, eliminated, or reduced to safe levels.
Cross-contamination - answer-the spread of pathogens from one surface or food to
another.
Fat tom - answer-a way to remember the six conditions pathogens need to grow: food,
acidity, temperature, time, oxygen, and moisture.
First-in, first-out (fifo) method - answer-rotation of food in storage to use the oldest
inventory first. Many operations use the fifo method to rotate refrigerated, frozen, and
dry food during storage.
Flow of food - answer-the path that food takes in an operation. It begins when you buy
the food and ends when you serve it.
Food allergy - answer-the body's negative reaction to a food protein
Foodborne illness - answer-a disease transmitted to people by food.
Foodborne-illness outbreak - answer-when two or more people get the same illness
after eating the same food items.
Foodhandlers - answer-this includes more than just the people who prepare food.
Servers and even dishwashers are considered foodhandlers, because they either
handle food directly or work with the surfaces that food will touch.
Fungi - answer-can cause illness, but most commonly, they are responsible for spoiling
food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two
examples of fungi.
Handwashing - answer-the most important part of personal hygiene
Hazard - answer-something with the potential to cause harm. In the preparation of food,
hazards are divided into three categories: biological, chemical, and physical.
, Hazard analysis critical control point (haccp) - answer-a type of food safety
management system. Haccp identifies major hazards at specific points within a food's
flow through the operation.
High-risk populations - answer-certain groups of people who have a higher risk of
getting a foodborne illness than others
Host - answer-a person, animal, or plant on which another organism, such as a
parasite, lives and feeds
Parasites - answer-parasites are organisms that live on or in another organism (the
host). The parasite receives nutrients from the host.
Parasites - answer-parasites are organisms that live on or in another organism (the
host). The parasite receives nutrients from the host.
Personal hygiene policies - answer-these policies must address personal cleanliness,
clothing, hand care, and health in order to prevent foodhandlers from contaminating
food.
Sanitizing - answer-reducing pathogens on a surface to safe levels
Tcs food - answer-food that is most vulnerable for pathogen growth is also referred to
as food that needs time and temperature control for safety
Temperature danger zone - answer-the temperature range between 41°f and 135°f.
Pathogens grow well in food that has a temperature in this range.
Viruses - answer-the leading cause of foodborne illness. Viruses can survive refrigerator
and freezer temperatures.
Aromatics - answer-herbs, spices, and flavorings that create a savory aroma, such as
bouquet garni and sachet d'epices.
Aromatics - answer-herbs, spices, and flavorings that create a savory aroma, such as
bouquet garni and sachet d'epices.
Au jus (oh zhew) - answer-meat served with its own juice.
Béchamel (bay-shah-mell) - answer-a grand sauce made from milk and white roux.
Beurre manié (byurr man-yay) - answer-a thickener made of equal parts flour and soft,
whole butter.
Bisque (bisk) - answer-a cream soup made from puréed shellfish shells, such as
lobster, shrimp, or crab.
FINAL EXAM Q&A
Contamination - answer-occurs when harmful things are present in food, making it
unsafe to eat.
Critical control points (ccps) - answer-the points in a process where identified hazard(s)
can be prevented, eliminated, or reduced to safe levels.
Cross-contamination - answer-the spread of pathogens from one surface or food to
another.
Fat tom - answer-a way to remember the six conditions pathogens need to grow: food,
acidity, temperature, time, oxygen, and moisture.
First-in, first-out (fifo) method - answer-rotation of food in storage to use the oldest
inventory first. Many operations use the fifo method to rotate refrigerated, frozen, and
dry food during storage.
Flow of food - answer-the path that food takes in an operation. It begins when you buy
the food and ends when you serve it.
Food allergy - answer-the body's negative reaction to a food protein
Foodborne illness - answer-a disease transmitted to people by food.
Foodborne-illness outbreak - answer-when two or more people get the same illness
after eating the same food items.
Foodhandlers - answer-this includes more than just the people who prepare food.
Servers and even dishwashers are considered foodhandlers, because they either
handle food directly or work with the surfaces that food will touch.
Fungi - answer-can cause illness, but most commonly, they are responsible for spoiling
food. Fungi are found in air, soil, plants, water, and some food. Mold and yeast are two
examples of fungi.
Handwashing - answer-the most important part of personal hygiene
Hazard - answer-something with the potential to cause harm. In the preparation of food,
hazards are divided into three categories: biological, chemical, and physical.
, Hazard analysis critical control point (haccp) - answer-a type of food safety
management system. Haccp identifies major hazards at specific points within a food's
flow through the operation.
High-risk populations - answer-certain groups of people who have a higher risk of
getting a foodborne illness than others
Host - answer-a person, animal, or plant on which another organism, such as a
parasite, lives and feeds
Parasites - answer-parasites are organisms that live on or in another organism (the
host). The parasite receives nutrients from the host.
Parasites - answer-parasites are organisms that live on or in another organism (the
host). The parasite receives nutrients from the host.
Personal hygiene policies - answer-these policies must address personal cleanliness,
clothing, hand care, and health in order to prevent foodhandlers from contaminating
food.
Sanitizing - answer-reducing pathogens on a surface to safe levels
Tcs food - answer-food that is most vulnerable for pathogen growth is also referred to
as food that needs time and temperature control for safety
Temperature danger zone - answer-the temperature range between 41°f and 135°f.
Pathogens grow well in food that has a temperature in this range.
Viruses - answer-the leading cause of foodborne illness. Viruses can survive refrigerator
and freezer temperatures.
Aromatics - answer-herbs, spices, and flavorings that create a savory aroma, such as
bouquet garni and sachet d'epices.
Aromatics - answer-herbs, spices, and flavorings that create a savory aroma, such as
bouquet garni and sachet d'epices.
Au jus (oh zhew) - answer-meat served with its own juice.
Béchamel (bay-shah-mell) - answer-a grand sauce made from milk and white roux.
Beurre manié (byurr man-yay) - answer-a thickener made of equal parts flour and soft,
whole butter.
Bisque (bisk) - answer-a cream soup made from puréed shellfish shells, such as
lobster, shrimp, or crab.
