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Culinary Arts SkillsUSA Exam Questions with Correct Answers

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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 - An...

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  • 12 de octubre de 2024
  • 6
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • culinary arts skillsusa exam questions with correc
  • beef and veal bones answer use bones with some m

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts SkillsUSA Exam Questions
with Correct Answers
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 - Answer--Bacteria
-viruses
-Parasites
-fungi (including molds)

What does FAT TOM stands for? - Answer-Food
Acidity
Temperature

Time
Oxygen
Moister

What is the temperature danger zone? - Answer-41-135 degrees Fahrenheit

what the minimum time to scrub your hands? - Answer-20 seconds

Class A extinguisher - Answer-Wood, paper, cloth, plastic

Class B extinguisher - Answer-CO2 used for gasoline, oil or paint fires

Class C extinguisher - Answer-electrical fires, motors, cords, wiring

Class D extinguisher - Answer-Combustible metals such as iron or copper

Class K extinguisher - Answer-cooking oils and fats

Chef's Knife - Answer-All purpose large knife used to slice, mince, chop, cube and dice.

Santoku knife
(san-TOE-koo) - Answer-general all purpose knife

, Paring knife
(PAIR-ing) - Answer-a small knife used mainly for peeling fruits and vegetables.

Tourne'e knife
(TOUR-nay) - Answer-similar in size to paring knife but it has a curved blade that looks
like a bird's beak.

Boning knife - Answer-Knife about 6 inches long with a narrow blade, used to separate
meat from the bone.

Filleting knife
(fill-AY-ing) - Answer-Knife with flexible blade; used for filleting fish.

Julienne Cuts
(ju-leen-EHN) - Answer-1/8 x 1/8 x 1 to 2 inches

Fine julienne cuts - Answer-1/16 x 1/16 x 1 to 2 inches

Ba'tonnet Cut
(Bah-tow-NAY) - Answer-1/4 x 1/4 x 2 to 2 1/2 inches

large dice (cube) - Answer-3/4 x 3/4 x 3/4 inch

small dice - Answer-1/4 x 1/4 x 1/4 inch

Brunoise (fine dice) - Answer-1/8 x 1/8 x 1/8 inch

lozenge - Answer-1/2 x 1/2 x 1/4 inch

Paysanne - Answer-1/2 x 1/2 x 1/8 inch

Fermie're (fair myair) - Answer-1/8 to 1/2 inch

Mirepoix (MEER-uh-pwah) - Answer-is a combination of vegetables used as an
aromatic flavoring ingredients in many dishes.

Standard Mirepoix - Answer-type of mirepoix consisting of 2 parts onion, 1 part carrot, 1
part celery;used to flavor food

white mirepoix - Answer-is use to flavor white stocks and soups that should have pale
ivory or white color. Parsnips replaced the carrots . leeks my replace some of the onion.

Cajun trinity - Answer-Combination of onion, celery, and green pepper.

Matignon (mah-tee-YOHN) - Answer-A mirepoix-like aromatic combination , matigon
contains onion, carrots, celery , and ham.The ham is not strained from the dish ,so it is

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