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Culinary > Final Study Guide > Flashcards

Final Study Guide Flashcards

1
Q

What must food-handlers do after touching they hair, face, or body

A

Wash their hands

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2
Q

For a foodborne illness to be considered and “outbreak” a minimum of how many people must experience the same illness after eating the same food?

A

2

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3
Q

Foodhandlers should not eat, drink, or chew gum or tobacco while

A

In the prep area

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4
Q

According to the centers for disease control & prevention, the 5 most common risk factors that cause foodborne illnesses are failing to cook food adequetely, holding food at incorrect temperatures, usuong contaminated equipment, practicing personal hygiene and

A

Purchasing food from unsafe sources

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5
Q

What should foodhandlers do if they cut their finger while preping food?

A

Cover the wound w/ a bandage & glove

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6
Q

To prevent contamination, chemicals should be stored

A

Separate from food & utensils

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7
Q

What does the term green mean when applied to meat?

A

Meat that hasnt been aloud to soften

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8
Q

Whats another word for variety meats?

A

Insides

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9
Q

Whats the difference in dry and wet aging

A

Wet: vacuum packing
Dry: carefully controlled enviorment

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10
Q

What is sanitizing?

A

To make clean & hygenic. Remove all pathogens

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11
Q

Foodborne pathogens grow well at temperatures

A

Between 41-135

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12
Q

Which pathogen is primarily found in the hair, nose, and throat of humans?

A

Staph

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13
Q

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated profuce?

A

E-coli

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14
Q

Material safety data sheets (MSDS) should he?

A

Kept where employees can see them.

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15
Q

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

A

Hepatitis A

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16
Q

Whats the correct way to clean and sanatie a prep table? (In order)

A

Wash, rinse, sanatize, and air dry

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17
Q

A backup of raw sewage and significant lack of refrigeration can result in?

A

Closure of the opperation

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18
Q

What agency enforces food safety in a restaurant

A

State and local regulatory athority

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19
Q

Who is responsible for keeping food safe in an operation?

A

The manager

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20
Q

How should raw ground meat, raw poultry, raw whole meat, ready to eat foods, and raw whole fish be arranged in a refridgerator from top to bottom?

A

Hajidbbs

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21
Q

FATTOM

A

Food, acidity, time, temp, oxygen, moisture

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22
Q

What 4 categories make up the biological hazard/contaminants?

A

Fungi, virus, bacteria, and parasites

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23
Q

What does RDA stNd for?

A

Recommended Daily Allowences

24
Q

______ is a complex disorder involving an excessive amount of body fat.

A

Obesity

25
Q

What are two types of carbohydrates?

A

Simple & complex

26
Q

_____ is not a nutrient, but is necessary for healthful body functions

A

Fiber

27
Q

Whats the proper angle when using a steel?

A

20

28
Q

Whats the warmest temperature at which ground beef can be safely stored?

A

41

29
Q

Whats the internal cooking temperature for ground beef and pork?

A

155

30
Q

Name three categories of food safety hazards/contaminants

A

Biological, chemical, and physical

31
Q

The essential part of stoch thats a mixture of coarsely chopped onions, carrots, and celery is called what?

A

Mirepoix

32
Q

Roasting bones to enhance the flavor and color of stock is a process known as?

A

Browning

33
Q

Whats the difference between white and brown stock besides the color?

A

White uses chicken, brown uses beef. Brown cooks for 8 hours. White cooks for 4 hours. Brown uses tomato sauce and red wine

34
Q

What are the 5 mother sauces/grand sauces

A

Bechamel, veloute, espangole, tomato, hollandaise

35
Q

A slurry, liaison, and a roux are all considered to be?

A

Thickeners

36
Q

A mother sauce that is made with a white roux, milk, an onion, bay leaf, and clove is?

A

A bechamel sauce

37
Q

A roux is made up of

A

A cooked mixture of equal parts by weight of fat and flower

38
Q

Name three different categories of fruits and examples of each.

A

Summer: honey crisp apples, plums

Winter:navel oranges, manola

Tropical:coconut, mango

39
Q

Name the 6 categories of vegetables and examples of each

A

Seeded:

Fruit: tomato

Flowering: broccoli

Roots/tubers/bulbs-onions

Stems/stalks- celery

Leafy greens- romaine lettuce

40
Q

Name the three parts of a grain

A

Bran, endosperm, and germ

41
Q

Difference between grains and whole grains

A

Grains: processed

Whole grains: unprocessed

42
Q

What are the four basic types of seasoning

A

Salt, pepper, acid

43
Q

What are types of flavorings

A

Lemon pepper

44
Q

What drives the organization of a kitchen?

A

The style of restaraunt

45
Q

What weighs the same in weight and volume?

A

Butter

46
Q

How many grams are in one ounce?

A

28.35

47
Q

_____ is defined as the amount of heat needed to raise the temperature of one kilogram of water by 1C

A

Calorie

48
Q

What are the six categories of nutrients?

A 
Water
Protein
Carbs
Fats
Vitamins
Minerals
49
Q

What are the three classifications of fats

A

Saturated
Monounsaturated
Polysaturated

50
Q

____ are known as the building blocks of the body?

A

Cells

51
Q

Calcium, phosphorus, iron, copper, and sodium are examples of what nutrient?

A

Minerals

52
Q

Small dıce?

A

1/4 ınch

53
Q

Medıum dıce?

A

1/2 ınch

54
Q

Large dıce?

A

3/4 ınch

55
Q

How many ounces are ın a pound?

A

16

Culinary (4 decks)

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