[Prelims] Specialty Cuisine

Question 1

the scientific discipline concerned with the physical and chemical transformations that occur during cooking.

Answer 1

Molecular Gastronomy

Question 2

a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids

Answer 2

Spherification

Question 3

defined as the process of turning a substance into a gelatinous form.

Answer 3

Gelification

Question 4

a laboratory device that is used for the separation of liquids, gas or liquid based on densitu.

Answer 4

Centrifuge

Question 5

The phenomenon that occurs in a culinary transformation:

Answer 5

Avant garde

Question 6

is a hollow needle commonly used with a syringe to inject substances into the body of extract fluids from it

Answer 6

Hypodermic syringe

Question 7

a style of cooking characterized by distinctive ingredients, techniques, and dishes and usually associated with a specific culture

Answer 7

Special cuisine

Question 8

are foods and dishes that are passed through generations or which have been consumed for many generations.

Answer 8

Traditional Cuisine

Question 9

meaning of PDO

Answer 9

Protected designation of origin

Question 10

meaning of PGI

Answer 10

Protected geographical indication

Question 11

meaning of TSG

Answer 11

Traditional specialties guaranteed

Question 12

meaning of GMP

Answer 12

Good Manufacturing Practices

Question 13

One of the most important characteristics in plating is using the different combinations of:

Answer 13

Flavor

Question 14

this movement really began when chefs took those scientific discoveries and applied creativity to that body of knowledge. they were probably the first to practice molecular gastronomy, who had a recipe for “Beer bread”

Answer 14

Moderrnist Cuisine

Question 15

they were probably the first to practice molecular gastronomy, who had a recipe for “Beer bread”

Answer 15

ancient Egyptians

Question 16

The year Hervé This released his book

Answer 16

1985

Question 17

The year Hervé This with Nicholas Kurti coined the term “Molecular Gastronomy”

Answer 17

1998

Question 18

nationality of Hervé This’ partner

Answer 18

Hungarian British

Question 19

An element of the dish that is pleasing to your eyes, add texture, flavor:

Answer 19

Garnish

Question 20

A term used to describe a small group of kitchen soldiers:

Answer 20

Vanguard

Question 21

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

Answer 21

Acceptable level

Question 22

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

Answer 22

Control point

Question 23

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

Answer 23

Critical Control Point

Question 24

the maximum or minimum value to which physical, biological, or chemical parameters must be controlled at

Answer 24

Critical limit

Question 25

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

Answer 25

Deviation

Question 26

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

Answer 26

Hazard

Question 27

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

Answer 27

Preventive Measure

Question 28

an estimate of the likely occurence of a hazardMore than __ types of diseases can be transmitted through food

Answer 28

Risk

Question 29

More than __ types of diseases can be transmitted through food

Answer 29

40

Question 30

diseases that are carried by or transmitted to people by food

Answer 30

Food borne illnesses

Question 31

Causes of Food Borne Illness (5)

Answer 31

- Purchasing food from unsafe sources - Failure to control Time & Temp - Cross contam - Poor facility management and sanitation - Poor personal hygiene

Question 32

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

Answer 32

Outbreak

Question 33

4 types of Contamination

Answer 33

Biological, Chemical, Physical, Allergens

Question 34

Contamination occurs in 2 ways:

Answer 34

Direct & Cross

Question 35

It is responsible for almost 90% of illnesses

Answer 35

Micro organisms

Question 36

Responsible for as many as 95% of all food-borne illnesses

Answer 36

Pathogens

Question 37

The leading cause of food-borne illness

Answer 37

Bacteria

Question 38

bacteria that spoil food without rendering it unfit for human consumption

Answer 38

Putrefactive

Question 39

certain bacteria produce toxins

Answer 39

Intoxication

Question 40

occurs when pathogenic bacteria are ingested

Answer 40

Infection

Question 41

living organisms are ingested, they then produce toxins

Answer 41

Toxin-mediated Infection

Question 42

Helps fight against bacteria (abbreviation)

Answer 42

FATTOM

Question 43

neutral environment that Bacteria like to stay in

Answer 43

6.6-7.6

Question 44

bacteria can double in number as little as 20 mins

Answer 44

T

Question 45

getting comfortable

Answer 45

Lag phase

Question 46

accelerated growth

Answer 46

Log phase

Question 47

overcrowding

Answer 47

Stationary phase

Question 48

bacteria die at an accelerate rate

Answer 48

Negative growth phase

Question 49

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

Answer 49

Facultative

Question 50

refers to the set of practices associated with the preservation of health and healthy living

Answer 50

Hygiene

Question 51

pertains to the maintenance of a good personal and public appearance

Answer 51

Good Grooming

Question 52

practices performed by an individual to care one's bodily health and wellbeing through cleanliness

Answer 52

Personal hygiene

Question 53

is a scientific discipline describing handling preparation and storage of food in ways that prevent foodborne illness.

Answer 53

Food Safety

Question 54

all precautions and measures, which are necessary in the production, processing storage, and distribution, in order to assure an objectionable, sound and palatable product which is fit for human consumption.

Answer 54

Sanitation

Question 55

a system that helps the process and people to produce a safety product by controlling hazards

Answer 55

Food Safety Management System

Question 56

a systemized approach to organize work areas, keep rules and standards, and maintain the discipline needed to do a good job

Answer 56

5s

Question 57

taking out and disposing unnecessary items

Answer 57

Sort

Question 58

organization of necessary items in good order and easy access

Answer 58

Systemize

Question 59

cleaning of the work place

Answer 59

Sweep

Question 60

maintaining the workplace in high standard of housekeeping

Answer 60

Standardize

Question 61

doing things spontaneously without being told

Answer 61

Self-discipline

Question 62

a system ensuring the stable manufacture of goods and their conformity to qualitative and quantitative standards

Answer 62

Good manufacturing practices

Question 63

became a symbol of progress, exploration and innovation, of everything and anyone ahead of their time and ways of doing

Answer 63

Avant Garde

Question 64

a group of people who develop fresh and often very surprising ideas in visual art, literature and culture

Answer 64

Avant Garde artists