Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

culinary > eop > Flashcards

eop Flashcards

1
Q

Most problems develop in the preparation of pie dough during the…

A

scaling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

When served on a breakfast buffet, scrambled eggs should be placed in a…

A

hotel pan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41?

A

4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Ground beef is made out of all of the following except…

A

ground beef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

You have just been hired in a fast food restaurant. You are paired with a coworker who is supposed to train you. Your co worker resents working with you because you are of a different ethnicity and has purposely given you incorrect information several times to make you look bad in front of the supervisor. This is an example of…

A

discrimination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Eggs are graded by what US department for quality

A

USDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

The definition of cleaning in food service is…

A

removing visible soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Chef produced a gallon demi glaze for $32, what is the cost of a two-ounce portion?

A

0.50

*divide the cost by the oz in a gallon and multiply by 2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

The proper method for storing knives is to…

A

put them into a specialized knife rack

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When making a Caesar salad what type of oil is commonly used?

A

neutral oil like canola

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The first step in cleaning a dish washing machine is to…

A

turn off the electric gas or steam heaters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Chef wants to make a bearnaise sauce. The chef should begin with which mother sauce?

A

hollandaise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Youa re preparing browning for a group. Your original recipe serves eight people. If you need to serve 24 people what do you need to do to adjust her recipe?

A

multiply each measurement by three

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Starting a large roast at a high temp will…

A

-produce a well-browned, crusted surface

-caramelize the natural fats

-seal in its juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the proper way to hone a knife?

A

use steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the nationally recognized temp danger zone?

A

41-135

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The recommended simmering time for chicken stock is…

A

3-4 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Which of the following has the highest milk fat content?

A

whipping cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

A 23 1/2 lb of turkey steaks costs $3.36 per pound. How much does a seven-ounce serving cost?

A

$1.47

*divide the cost by the amount of ounces in a pound and multiply by 7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is combining fat a sugar called?

A

creaming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

When making rice pilar, the rice is _______ then _______.

A

sauteed, baked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What oven used forced circulating air?

A

convection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Previously prepared sauces should be reheated to a minimum internal temp of ______ degrees for 15 seconds within two hours.

A

165

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What term is used for ingredients that helps foods thicken and maintain their shape?

A

stabliziers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

When making a turkey how should you portion the turkey to insure proper food cost?

A

pre-weigh the meat slices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

The manager wants 25% food costs. The cost of raw ingredient is 1.20, what should the final menu price be?

A

4.80

*1.20/0.25

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

The blade of the can opener should be cleaned and sanitized how often?

A

after each use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

In order for food to taste the same and remain consistent each time, what should cooks follow?

A

Use standardized recipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

When making cut out sugar cookies it is possible to eliminate or reduce excess dough scraps by all of the following except…

A

randomly cutting different shapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Carrots have a 90% yield. After trimming 10 lbs to use in a stock there are ____ lbs of carrots left.

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Chef KP purchases a case of chicken tenders, 20 lbs for 25.00. He uses one lb to make 4 portions for coffee shop. What is the cost for each serving?

A

0.31

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How many times should a marinade should be used for raw chicken?

A

once

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

The purpose of OSHA is to…

A

be responsible for the development and enforcement of occupational safety and health standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Three gallons of brown stock when reduced by half will yield

A

6 quarts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What term would be used in a recipe calling for the addition of fresh carrots and yellow onions about 1/4 in in size?

A

dice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

The conversion factor used to change a recipe that makes 12 lbs of pasta into a recipe that makes 30 lbs of pasta is?

A

2.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

The recipe states, saute onions and peppers. This means…

A

Cooking over high heat in small amount of fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

The serving size for one portion of milk is…

A

8 oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

The proper way to store quick breads after baking is…

A

to cool, wrap and freeze

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What does FATTOM stand for?

A

food, acidity, temperature, time, oxygen, moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What food items is potentially life threatening to people who are allergic to them?

A

MSG, peanuts and seafood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

When should cooked grain or pasta be added to a soup?

A

during serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

The most important step when cleaning electric equipment is to…

A

make sure the machine is unplugged

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

one pound of water equals

A

16 fl oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Which position requires the highest skill level?

A

garde manger

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Which of the following would be the BEST type of egg for a buffet line?

A

scrambled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What can you do with the small pieces of fish that have been trimmed off a whole fish

A

use the pieces in soup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Stock that has been frozen can be held for ______ month

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Which practice can help prevent knife cuts

A

use a sharp knife for the task

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

You have been purchasing bulk ground beef for 1.50 per lb. Your supplier now offers you pre-pattied ground beef for $2.00 per lb. You use 30 lbs per day. IF you choose pre-pattied, what is the added daily cost?

A

15.00

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

A stock should be quickly cooled to a temp of _____ to ensure its safety.

A

below 40

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Which of the following methods of preparation aids in retaining nutritional value in vegetables?

A

steaming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Sanitation rules of a food service establishment should be written and…

A

posted in employee areas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

when making cream puffs, the best way to get consistency is size when piping is to…

A

draw circle templates on parchment paper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Whole herbs and spices for flavoring liquid should be _____ when added

A

tied loosely in a piece of cheese cloth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Which category includes fish that are oval and flat in shape and have both eyes on the same side of head.

A

flat

57
Q

Which category includes fish that are oval and flat in shape and have both eyes on the same side of head.

A

0.75

58
Q

The steak that is most in need of tenderizing is ____ steak

A

round

59
Q

Cheeses should be stored in the refrigerator and…

A

wrapped in paper

60
Q

The main purpose of dry storage rotation is to…

A

ensure items purchased first are used first FIFO

61
Q

What is the chef doing when performing mise en place?

A

Measuring out the ingredients needed to prepare a food

62
Q

When fabricating meat and trimming the silver skin, which knife would be used…

A

boning

63
Q

The recommended simmering time for beef and veal stock is…

A

6-8 hours

64
Q

According to federal state and local guidelines, the acceptable time range for replacing sanitizing solution is…

A

2-4 hours

65
Q

The standard proportions of ingredients in mire poix are…

A

25% carrots 50% onions 25% celery

66
Q

A 7 pound pork loin is trimmed and 12 ounces are lost. How many 10 oz pork fillets can be cut from the loin?

A

10

67
Q

Hazard Analysis critical control point (HACCP) is a…

A

management system that ensures food safety

68
Q

Which of the following is NOT one of the five basic sauces?

A

pan gravy

69
Q

Which thickening agent will produce a clear sauce or glaze?

A

cornstarch

70
Q

A 15 lb rib eye roast costs $135.00. If each steak weighs 8 ounces. what is the cost per steak?

A

$4.50

71
Q

It is important to develop your code of ethics as shown by your understanding of the difference between good and poor business practices; an example of good business ethics would be…

A

demonstrating honesty with customers

72
Q

What should a server do when a customer has a complain?

A

What should a server do when a customer has a complain?

73
Q

Because of the danger of food poisoning, hollandaise sauce must be held at ______ or made every two hours.

A

140

74
Q

The benefits of participating in student and professional associations in the food service industry is

A

job growth, certification, networking

75
Q

What is the CORRECT way to thaw food?

A

In the refrigerator

76
Q

What are the steps in ware washing techniques?

A

scrape, wash, rinse, sanitize, air dry

77
Q

Restaurant customers MOST OFTEN have an allergic reaction to:

A

nuts

78
Q

To cook an egg or fish in a small amount of water until done is known as:

A

poaching

79
Q

Which mother sauce and liquid combination is not accurate?

A

espangole is tomato based

80
Q

Which first aid procedure is used on a choking victim?

A

abdominal thrust

81
Q

Glenn ate at a local restaurant and became ill with nausea and stomach cramps. He ordered and ate a serving of turkey and dressing, green beans, and fruit salad. He most likely became infected with which food borne illness?

A

salmonella

82
Q

When working in an operation, a food handler is permitted to wear which item without any additional precautions?

A

a hairnet

83
Q

At which minimal temperature should hot be held at for a self service buffet?

A

135 degrees

84
Q

A consumer advisory posting is required if cooking which of the following items?

A

cooked to order hamburgers

85
Q

Which procedure should be followed when making a sauce that contains raw eggs for high risk groups?

A

pasteurize

86
Q

during which phase of an operation does food safety control begin?

A

purchasing

87
Q

Which is an example of a physical hazard?

A

broken glass

88
Q

foodborne illnesses are

A

transmitted by people through food

89
Q

The first step in hand washing is to

A

wet hands

90
Q

A student is using a nylon brush to remove dirt from pans int eh first compartment of a three compartment sink. What is the student doing?

A

cleaning

91
Q

Running water at hand washing station should be at what degree?

A

100

92
Q

The minimum temperature for the final rinse on a commercial dishwasher for sanitizing is?

A

180

93
Q

Floor mats must be designed so that they are…

A

removable for easy cleaning

94
Q

Which condition must be present in order for food borne illness to be considered an outbreak?

A

2 or more people get sick from eating the same food and is confirmed from the lab.

95
Q

Which is TCS food?

A

alpha sprouts

96
Q

Which raw food should be stored above all others to minimize cross contamination?

A

carrots

97
Q

A beef roast must be cooked to a minimum internal temperature of 145 for how long?

A

4 minutes

98
Q

What are the types of cheese?

A

Unripened: external bacterial, cream/ cottage cheese
Ripened: natural bacteria, swiss

99
Q

OSHA

A

Occupational Safety and Health Administration, chemicals/ investigating

100
Q

To prevent fruits from darkening after slicing, the most common solution is to dip
them in?

A

acid, lemon juice

101
Q

What is the best type of fish for broiling?

A

mackerel, fatty fish

102
Q

What term is used for warming a cold liquid or egg mixture in order to add to a
soup or sauce?

A

Tempering

103
Q

Which category includes fish that are oval and flat in shape, and have both eyes
on the same side of head?

A

Flatfish

104
Q

Peppers are in which category of vegetable?

A

Peppers are fruit vegetables

105
Q

Eggs are graded what by the United States department for quality?

A

AA, A, B

106
Q

How many times should a marinade be used?

A

once

107
Q

demi-glace

A

espagnole sauce and veal stock

108
Q

What is another name for a sweet roulade?

A

Sweet roll or also known as Swiss roll. Think Pumpkin Log

109
Q

Pie Dough

A

1 Dissolve the salt in water.
2 Cut the fat into the flour..
3 Add the cold water and mix together.
4 Chill the dough.
5 Turn the dough out onto a floured work surface.
6 Roll out the dough.
7 Cut the dough and fill the pie pan.
8 Bake or fill, add a top crust, and bake.

110
Q

Which is the highest cost in liquid dairy product?

A

Heavy Cream

111
Q

What types of leaveners are used in baking?

A

chemical, organic (natural), and physical

112
Q

What is roasting, poaching and simmering, braising, broiling, saute?

A

dry heat
dry heat
dry heat
moist heat
moist heat
combination cooking

113
Q

What is a derivative from a Hollandaise sauce?

A

Bearnaise: add vinegar, shallot, tarragon, parsley

114
Q

What are the grades of beef?

A

Prime,
Choice,
Select
Standard,Commercial, Utility, Cutter, or Canner

115
Q

What knife do you use to trim silverskin?

A

Fillet Knife

116
Q

What Espagnole sauce made from?

A

Roux/ Brown Roux

117
Q

For how long can you leave a stock in the refrigerator?

A

3-4 days

118
Q

How do you make Bechamel?

A

It is made from milk and white roux.

119
Q

What is a submarine sandwich?

A

cold italian subway

120
Q

Why do not fry lamb shank?

A

the shank is usually a hard-working muscle and requires long cooking times that breaks the tough meat into tender bites

121
Q

Roulade

A

slice of steak rolled and filled with cheese/ veg/ non meat

122
Q

Which cheese unit price is about twice as much then the others: Cheddar, Swiss cheese, mozzarella, and blue-cheese?

A

blue cheese

123
Q

Where do you store a cake in order to cut it evenly?

A

cooler

124
Q

How much dough do you need to make a 1 lb (pound) loaf of bread

A

18 oz

125
Q

What is the best type of pot to cook sugar in for decorations?

A

copper

126
Q

Pate choux “structure” comes from what main ingredient?

A

flour

127
Q

What is the best way to cut a petit four?

A

Dip a knife in water and wipe it off with a clean towel after each cut.

128
Q

What happens to the crust of bread if you remove sugar from the recipe?

A

It will have a lighter color and a hard crust.

129
Q

Where does the flakiness in Danish and Croissant pastry come from?

A

moisture

130
Q

Low fat diets and high cholesterol diets should avoid what ingredients?

A

sodium/ fat

131
Q

What thickener will produce a clear sauce?

A

Cornstarch and arrowroot
an cold water

132
Q

What flour takes longer to rise in baking?

A

Whole Wheat flour

132
Q

What leavener is used in cake donuts?

A

b. powder

133
Q

If heavy cream is overwhipped what happens?

A

butter

134
Q

What is the leavener in Pate au Choux dough?

A

steam

135
Q

When egg whites are added to souffles how should they be whipped?

A

under stiff peak

136
Q

What temperature should custard be baked to?

A

160-165

137
Q

Besides adding sweetness, what else does sugar do in baked goods? (4)

A

Tenderizer
Aids in browning
Preserves items
Stabilizer

culinary (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions