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Culinary > Midterm > Flashcards

Midterm Flashcards

1
Q

What are examples of chemical contamination?

A

Cleaning products, pest control chemicals, heavy metals, etc.

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1
Q

When you drop a knife, what should you never try and do?

A

Catch it

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1
Q

Kitchen floors, and floors in high traffic area, should be kept ____ at all times.

A

Dry

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2
Q

Which groups of people are NOT considered a high-risk group for foodborne illness?

A

Teenagers

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3
Q

How should cleaning agents and food products be stored?

A

Away from each other

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4
Q

What are examples of physical contamination?

A

Taking food out of the packaging and putting it away into safe containers, hair should be tied back, fingernails should be cut short, unpolished, and clean

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5
Q

Salmonella is a foodborne illness is caused by

A

Beef, poultry, seafood, egg, and milk

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6
Q

Moldy food is caused by

A

Fungus

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7
Q

Hepatitis A is an illness that is caused by what?

A

A virus caused by eating or drinking something contaminated with fecal matter

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8
Q

What is the food ‘danger zone’

A

41F-135F

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9
Q

Hot food must be held at a minimum internal temperature of

A

135F

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10
Q

What temperature must cooked vegetables reach to be safely hot-held for service?

A

135F

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11
Q

To measure surface temperature without touching the object, you would use what type of thermometer?

A

Infrared Thermometer

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12
Q

How would you calibrate a bimetallic stemmed thermometer?

A

Ice water going at 32F

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13
Q

What is the minimum internal temperature of the chicken?

A

165F

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14
Q

What is the minimum internal temperature hot foods must be held at?

A

135F

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15
Q

Cold foods should be held below what temperature at all times?

A

41F

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16
Q

List the order food should be stored on shelves from top to bottom and which products should be first to last

A

Top to Bottom: Ready to eat food, whole cuts of beef and pork, ground meats and fish, and whole ground poultry

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17
Q

What is the definition of cross-contamination?

A

Bacteria/microorganisms are unintentionally transferred from one substance/object to another

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18
Q

When washing your hands, the water should be minimum of what temperature?

A

100F

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19
Q

If you have a wound on your hand, you must do what to the wound?

A

Bandage it and cover it with a glove

20
Q

What is a toque as part of the chef’s uniform?

A

Hat

21
Q

What is the process called when properly cooling down stock

A

Venting

22
Q

The 2nd compartment in a 3-compartment sink is used for what?

A

Rinsing

23
Q

The 3rd compartment of a 3-compartment sink is used for what?

A

Sanitizer

24
Q

What is the difference between leavened and unleavened bread?

A

Leavened: yeast
Unleavened: no yeast

25
Q

The deck oven is also known as:

A

The pizza oven

26
Q

You would use a proof box/proofer for?

A

proofing

27
Q

What are the standard attachments to commercial mixers?

A

Hook, Whisk, and Paddle

28
Q

What is the commercial version of the conventional food processor?

A

Robo Coupe

29
Q

What is the process when a chef marks a portion of the bread with a knife, light pressure w/o cutting

A

scoring

30
Q

What is the best way to cool hard crust bread?

A

Wired rack

31
Q

Mise en place means:

A

to put into place

32
Q

Fermentation converts glucose into alcohol and what else?

A

CO2

33
Q

What mixing attachment would you use for straight dough

A

hook attachment

34
Q

When proofing straight dough, how long should it be proofed?

A

until it doubles in size

35
Q

Which knife is best to separate rib meat from the bones?

A

Boning knife

36
Q

Which knife would you use for slicing and dicing a large volume of vegetables?

A

Chef’s knife

37
Q

Where should the blade of the knife make contact with your guide’s hand cutting?

A

knuckles

38
Q

Which knife cut is defined as being a cut that is 2 inches in length and 1/4 inch, squared?

A

Fine Julienne

39
Q

By cutting a Julienne perpendicularly ( into smaller cubes), you will get what dice?

A

Brunoise

40
Q

The larget egg size is called

A

Jumbo

41
Q

Overy-easy

A

Flipped, yolk is runny, and egg white runny

42
Q

Over-medium

A

Flipped, yolk somewhat runny, and egg white is firm

43
Q

Over-hard

A

Flipped, yolk is firm, and egg white is firm

44
Q

A fried egg that is not flipped is called what?

A

Sunnyside

45
Q

What should be added when doing a poached egg?

A

Distilled White Vinegar

46
Q

Overcooking scrambled eggs will result in what?

A

Becomes rubbery loses the texture of what it should be

47
Q

What should you di after cleaning lettuce?

A

Dry it with a lettuce dryer

48
Q

Salad greens should be washed at what temperature of the water?

A

Cold water bath

Culinary (1 decks)

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