Semester 1 Final Flashcards
The Chef who is considered the Father of 20th Century cuisine A. Georges Careme B. Auguste Escoffier C. Paul Prudhomme D. Mr Robert Graham
Auguste Escoffier
The person in charge of the kitchen A. The chef B. Sous Chef C. Garde manger D. Steward
The Chef
The person who reports to the person described in number 2 and who directly manages the Production staff A. Entremetier B. Patissier C. Garde Manger D. Sous Chef
Sous Chef
The person responsible for preparing Pastries and Desserts A. Poissonnier B. Patissier C. Rotisserie D. Entremetier
Partissier
Person responsible for Cold Foods, Salads, Hor devours A. Saucier B. Grillardin C. Garde Manger D. Poissonnier
Garde Manger
The most common source of salmonella is A. lettuce B. cream soups C. Poultry and eggs D. Pies and Cakes
poultry and eggs
For bacteria to grow and multiply they need A. Time B. Temperature C. Food Source D. Moisture E. All of the above F. none of the Above
All of the above
Infected Pork from hogs that ate garbage may contain A. Trichinosis B. Staphylococcus C. Botulism D. Hepatitis
Trichinosis
Lead, copper and cyanide are substances which can cause A. Bacterial illness B. Chemical poisoning C. Physical Contamination D. None of the above
Chemical poisoning
E. coli bacteria is usually associated with
A. Undercooked Red Meat
B. Unpasteurized Dairy Products
C. All of the above
all of the above
Metal shaving, sood splinters, paint chips are examples of
A. Physical contamination
B. chemical poisoning
C. bacterial infection
chemical poisoning
The MOST COMMON source of food borne illness A. Moldy vegetables and fruit B. Spoiled meat C. Unclean or sick food service workers D. Wild Game
Unclean or sick food service workers
The food danger zone is A. 0 to 40 F B. 45 to 145 F C. 165 to 212 F D. -10 F
not A
Refrigerators should be lower than A. 45F B. 0F C. 165F D. 212F
45F
Raw foods should be stored (in a refrigerator) A. Above cooked foods B. Together with cooked foods C. Below cooked foods (under) D. None of the above
Below cooked foods (under)
To reheat brown sauce you should
A. Bring to a full boil
B. Set it out at room temperature
C. Set it on a steam table for 3 hours
not C
When putting away Hot Foods you should A. Cool them Slowly and Gradually B. Chill them quickly to lower the Core Temperature C. Leave them in the same pan D. ALWAYS throw them out
Chill them quickly to lower the core temperature ???
The HACCP system is A. A nationally recognized food safety system B. A culinary textbook C. The wash/Rinse/Sanitize procedure D. None of the above
A nationally recognized food safety system
Kitchen Safety should be A. taught to all new employees B. Reinforced on a daily basis C. A part of everyone's job D. All of the above
Alll of the above
When lifting a Heavy object you should A. Lift with your lower back B. Lift with your legs C. Lift with your arms D. Lift with your neck
Lift with your legs
Equipment matching: You will have to know what the following kitchen items look like
French knife Colander Roasting pan Whip Boning knife Saute pan China cup Hotel pan Slicer knife Stock pot Liquid measure Sheet pan Sauce pan Oyster Knife Skimmer Foley Mill (Food Mill) offset spatula Portion scoop Straight spatula Braiser
Base, body, garnish, dressing are the 4 parts of a A. Sauce B. Sandwich C. Stock D. salad
Salad
Mayonnaise is an example of a \_\_\_\_\_\_\_ sauce A. Cold B. Egg base C. Emulsified D. All of the above
All of the above
When making Potato Salad, the potato should be cooked A. the same day B. The day before C. After the salad is done D. only half done
not A
the day before ??
