[Prelims] Classical

Question 1

can be defined as an art as it needs a lot of creativity and it can also be considered as a science because after application of heat so many chemical changes take place to make food more eye appealing, flavorful, tasty, nutritious and digestible

Answer 1

Cookery

Question 2

Father of modern cooking in the 20th century

Answer 2

Auguste Escoffier

Question 3

this a service style where all meals were served all at once

Answer 3

service en confusion

Question 4

Banquets were common and food were eaten by hands, meat being sliced into large pieces held between thumb and fingers

Answer 4

French Medieval Cuisine

Question 5

Their sauces were highly seasoned and thick in which heavily flavored mustard was used.

Answer 5

Middle Ages

Question 6

The most well-known French Chef of the Middle Ages

Answer 6

Taillevent

Question 7

First group of the Guild System

Answer 7

Those who supplied Raw Materials (Fishmongers, Butchers)

Question 8

Second group of the Guild System

Answer 8

Those who supplied prepared foods (Bakers, Caterers)

Question 9

Author of the book “Le Cuisiner Francois” and thus credited with publishing the first true French Cook Book

Answer 9

Francois Pierre La Varenne

Question 10

He was called “King of Chefs” and refined the French Cuisine

Answer 10

Marie-Antoine Careme

Question 11

In the 19th-20th century, the modernization of haute cuisine was recognized thanks to one chef’s actions, named:

Answer 11

Georges Auguste Escoffier

Question 12

prepared cold dishes such as salads, appetizers, hors’ doeuvre

Answer 12

Garde Manger

Question 13

prepared starches and vegetable item foods

Answer 13

Entremetier

Question 14

prepared roasts, grilled and fried dishes

Answer 14

Rotisseur

Question 15

prepared sauces and soups

Answer 15

Saucier

Question 16

prepared all pastry and dessert items

Answer 16

Patisser

Question 17

the year when innovative thought was brought to the French cuisine due to the contribution of Portugese immigrants

Answer 17

1960s

Question 18

Two authors who came up with “Nouvelle Cuisine”

Answer 18

Henri Gault / Christain Millau

Question 19

Classical French cuisine is also known as

Answer 19

cuisine bourgeoise

Question 20

this includes all classical French dishes which were at one time regional, but are no longer specifically regional.

Answer 20

Classical French cuisine

Question 21

This style developed in the 1970s as a reaction against the classical school of cooking.

Answer 21

Cuisine Nouvelle

Question 22

classical French cuisine taken to its most sophisticated and extreme

Answer 22

Haute Cuisine

Question 23

this focuses on regional specialties and is somewhat more rustic in nature.

Answer 23

Cuisine du terroir

Question 24

diseases that are carried by or transmitted to people by food

Answer 24

Food borne illnesses

Question 25

an incident in which two or more people experience the same illness after eating the same food

Answer 25

Outbreak

Question 26

providing consumers with safe food is the food handler's most important responsibility

Answer 26

Safety at Work

Question 27

The creation and maintenance of conditions that will prevevnt food contamination or food borne illness

Answer 27

Sanitation

Question 28

Main causes of Food Contamination

Answer 28

1. Biological Hazards 2. Chemical Hazards 3. Physical Hazards

Question 29

bacteria that spoil food without rendering it unfit for human consumption

Answer 29

Putrefactive

Question 30

any organism that causes disease, usually refers to bacteria, undetected by smell sight or taste

Answer 30

Pathogen

Question 31

certain bacteria produce toxins

Answer 31

Intoxication

Question 32

occurs when live pathogenic bacteria are ingested

Answer 32

Infection

Question 33

living organisms are ingested, then produce toxins

Answer 33

Toxin-mediated infection

Question 34

Potentially hazardous foods

Answer 34

1. Foods from ANIMAL SOURCES 2. Food from a PLANT that has been HEAT treated 3. Raw SEED SPROUTS 4. Cut MELONS 5. GARLIC in NON-ACIDIC oil mixtures

Question 35

Controls in the Fight Against Bacteria

Answer 35

FATTOM

Question 36

Getting comfortable

Answer 36

Lag phase

Question 37

Accelerated growth

Answer 37

Log phase

Question 38

Overcrowding

Answer 38

Stationary phase

Question 39

Bacteria die at an accelerated rate

Answer 39

Negative growth phase

Question 40

type of bacteria that will adapt and can survive with or without oxygen

Answer 40

Facultative

Question 41

the body's negative reactions to a particular food

Answer 41

Food Allergens

Question 42

Three-Compartment Sink Procedure

Answer 42

1. Scrape 2. Wash in 1st 3. Rinse in 2nd 4. Sanitize in 3rd 5. Empty, Clean, Refill

Question 43

the hazards referred to any potential problem which may endanger the safety of the consumer

Answer 43

Hazard Analysis

Question 44

point in the HACCP process that must be controlled to ensure the safety of the food.

Answer 44

Critical Control Point Analysis

Question 45

Appraise the potential hazards and evaluate their severity and risks

Answer 45

ASSES

Question 46

Classify the critical control points where hazards can be reduced or eliminated

Answer 46

IDENTIFY

Question 47

Formulate procedures for controlling hazards

Answer 47

ESTABLISH

Question 48

Strict implementation of procedures and check for further development

Answer 48

MONITOR

Question 49

correct problems as they arise

Answer 49

CORRECTIVE

Question 50

Set up a Record Keeping System

Answer 50

DOCUMENTATION

Question 51

Check if the system is working and adjust if needed

Answer 51

VERIFICATION

Question 52

10 control points and program in successful kitchen operation

Answer 52

1. Menu Planning 2. Purchasing 3. Receiving 4. Storing 5. Issuing 6. Preparing 7. Cooking 8. Holding 9. Serving 10. Cleaning & Maint

Question 53

the presence of a hazard that does not pose the likelihood of causing an unacceptable health risk

Answer 53

Acceptable level

Question 54

any point in a specific food system at which loss of control does not lead to an unacceptable health risk

Answer 54

Control Point

Question 55

the point at which loss of control may result in an unacceptable health risk

Answer 55

Critical control point

Question 56

the maximum or minimum value to which physical, biological, or chemical parameter must be controlled at a critical control point

Answer 56

Critical Limit

Question 57

failure to meet a required critical limit for a critical control point

Answer 57

Deviation

Question 58

the written document that delineates the format procedures for following the HACCP principles

Answer 58

HACCP Plan

Question 59

a biological, chemical, or physical property that may cause unacceptable consumer health risk

Answer 59

Hazard

Question 60

a planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety

Answer 60

Monitoring

Question 61

an action to exclude, destroys, eliminate, or reduce a hazard and prevent recontamination through effective means

Answer 61

Preventive Measure

Question 62

an action to exclude, destroys, eliminate or reduce a hazard and prevent recontamination through effective means

Answer 62

Preventive Measure

Question 63

The creation and maintenance of conditions that will prevent food contamination or food-borne illness.

Answer 63

Sanitation

Question 64

The founding father of nouvelle cuisine who developed highly influential version of Provencal cooking

Answer 64

Roger Vergé