Culinary Arts Finals Terms

Question 1

What is it called when the naturals sugars in food brown as a result of cooking?

Answer 1

Caramelization

Question 2

What food group does eggs belong in?

Answer 2

Meat and Protein

Question 3

What is the difference between a stone and a steel knife?

Answer 3

Stone is for sharpening and steel is for straightening

Question 4

What is it called when you cut diagonally?

Answer 4

Cutting on a bias

Question 4

What is roux

Answer 4

Fat and flour in equal parts by weight (used to thicken soups)

Question 5

What is queso fresco?

Answer 5

A fresh mexican crumbling cheese

Question 6

What is mirepoix?

Answer 6

Carrots, onions, and celery

Question 7

Carrots, onions, and celery

Answer 7

Mirepoix

Question 8

What is the holy Trinity?

Answer 8

Onions, peppers, and celery

Question 9

What two things do you need to make enchiladas

Answer 9

Mix and tortillas

Question 10

What temperature is the danger zone?

Answer 10

40-140

Question 11

What is brining?

Answer 11

Submerging in salt water

Question 12

How many tablespoons are in a cup

Answer 12

16

Question 13

How many tablespoons are in an ounce?

Answer 13

2

Question 14

How long do you simmer soups that have been thickened with roux?

Answer 14

10 minutes

Question 15

What does BTAB mean

Answer 15

bring to a boil

Question 16

What is RTAS

Answer 16

Reduce to a simmer

Question 17

What are the three types of soups?

Answer 17

Thin (broth), thick (chowders), pureed

Question 18

What are the big 8 allergens?

Answer 18

Peanuts, tree nuts, shellfish,fish,eggs, wheat, diary, and soy

Question 19

What is the difference between bacteria and virus?

Answer 19

bacteria is killed by heat, virus is not

Question 20

What makes quick breads rise

Answer 20

Leavening agent- baking powder and/or baking soda

Question 21

What two main things do you need to make soup?

Answer 21

Guts and broth

Question 22

What is slurry?

Answer 22

Cornstarch and water

Question 23

What is blanching?

Answer 23

Boiling vegetables and then shock cooling them in ice water

Question 24

What is chipotle?

Answer 24

Smokes jalapeno peppers

Question 25

What temperature do you cook poultry?

Answer 25

165

Question 26

What temperature is beef at medium?

Answer 26

140

Question 27

What does enchilada mean?

Answer 27

To decorate with chili

Question 28

What is braising?

Answer 28

Put meat in a pot, cover it and cook it low and slow

Question 29

How many tablespoons/ounces are in a stick of butter?

Answer 29

8 tablespoons or 4 ounces

Question 30

4 ways to keep food safe?

Answer 30

TCS, personal hygiene, cleaning and sanitizing, avoid cross contamination

Question 31

What are three hot chili peppers

Answer 31

Serrano pepper, jalapeno pepper, ghost pepper

Question 32

What are three cost categories associated with a restaurant?

Answer 32

Food, operating cost, and labor

Question 33

What is left over after food,operating, and labor cost?

Answer 33

Profit

Question 34

What three main things does a health department look for when inspecting a restaurant?

Answer 34

Sanitization bucket, hots hot, and colds cold

Question 35

Where is Tikka Masala from?

Answer 35

Britain

Question 36

What is molasses

Answer 36

The byproduct of making sugar

Question 37

What is the proportion of salt to water when brining a turkey?

Answer 37

One cup of salt to one gallon of water

Question 38

What is wassail?

Answer 38

A hot, spiced cider drink

Question 39

What is tamari?

Answer 39

Gluten-free soy sauce

Question 40

What is charcuterie?

Answer 40

A French term referring to cooked and cured meat

Question 41

What is chutney?

Answer 41

A condiment from India that is sweet and spicy

Question 42

Why is the tenderloin on a cow do tender?

Answer 42

It is not a weight bearing muscle

Question 43

What are three spices in Tikka masala?

Answer 43

Tumeric, paprika, and garam masala

Question 44

What is mirin?

Answer 44

Japanese rice wine

Question 45

What is tumeric?

Answer 45

A bright yellow root related to ginger. Used for cooking and health purposes

Question 46

What is caramel?

Answer 46

A candy that is made by heating sugars at 340 degrees

Question 47

What is the restaurant industry standard food cost percentage?

Answer 47

27 percent

Question 48

The food cost percentage is the percentage of what?

Answer 48

Sales

Question 49

What does FATTOM mean?

Answer 49

Food, acidity, time, temperature, oxygen, moisture

Question 50

What is calrose rice?

Answer 50

A short grain white rice

Question 51

What is sambal?

Answer 51

Thai garlic chili paste

Question 52

Where do we insert the thermometer into meat?

Answer 52

The thickest part

Question 53

What is coulis

Answer 53

A fruit of vegetable puree. Used as a garnish or sauce

Question 54

Two reasons that grass-fed beef is better?

Answer 54

You know where the cow came from and what it ate. Better fat and less calories