Semester 1 Final Flashcards
1
Q
The Chef who is considered the Father of 20th Century cuisine A. Georges Careme B. Auguste Escoffier C. Paul Prudhomme D. Mr Robert Graham
A
Auguste Escoffier
2
Q
The person in charge of the kitchen A. The chef B. Sous Chef C. Garde manger D. Steward
A
The Chef
3
Q
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
A
Sous Chef
4
Q
The person responsible for preparing Pastries and Desserts A. Poissonnier B. Patissier C. Rotisserie D. Entremetier
A
Partissier
5
Q
Person responsible for Cold Foods, Salads, Hor devours A. Saucier B. Grillardin C. Garde Manger D. Poissonnier
A
Garde Manger
6
Q
The most common source of salmonella is A. lettuce B. cream soups C. Poultry and eggs D. Pies and Cakes
A
poultry and eggs
7
Q
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
A
All of the above
8
Q
Infected Pork from hogs that ate garbage may contain A. Trichinosis B. Staphylococcus C. Botulism D. Hepatitis
A
Trichinosis
9
Q
Lead, copper and cyanide are substances which can cause A. Bacterial illness B. Chemical poisoning C. Physical Contamination D. None of the above
A
Chemical poisoning
10
Q
E. coli bacteria is usually associated with
A. Undercooked Red Meat
B. Unpasteurized Dairy Products
C. All of the above
A
all of the above
11
Q
Metal shaving, sood splinters, paint chips are examples of
A. Physical contamination
B. chemical poisoning
C. bacterial infection
A
chemical poisoning
12
Q
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
A
Unclean or sick food service workers
13
Q
The food danger zone is A. 0 to 40 F B. 45 to 145 F C. 165 to 212 F D. -10 F
A
not A
14
Q
Refrigerators should be lower than A. 45F B. 0F C. 165F D. 212F
A
45F
15
Q
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
A
Below cooked foods (under)
16
Q
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
A
not C
17
Q
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
A
Chill them quickly to lower the core temperature ???
18
Q
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
A nationally recognized food safety system
19
Q
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
A
Alll of the above
20
Q
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
A
Lift with your legs
21
Q
Equipment matching: You will have to know what the following kitchen items look like
A
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
22
Q
Base, body, garnish, dressing are the 4 parts of a A. Sauce B. Sandwich C. Stock D. salad
A
Salad
23
Q
Mayonnaise is an example of a \_\_\_\_\_\_\_ sauce A. Cold B. Egg base C. Emulsified D. All of the above
A
All of the above
24
Q
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
A
not A
the day before ??
25
Q
Rye bread, corn beef, sauerkraut and swiss cheese make A. Monte Cristo Sandwich B. Denver sandwich C. Reuben Sandwich D. NOne of the above
A
Reuben sandwich
26
Q
Romaine, olive oil, vinegar, lemon juice, anchovy, garlic make A. Caesar salad B. Chef salad C. Cobb salad D. Greek salad
A
Caesar salad
27
Q
Mayonnaise, chili sauce, chopped Egg , chopped onion and pickles make
A. Green goddess dressing
B. 1000 island dressing
C. French dressing
A
1000 island dressing
28
Q
Yeast, baking Soda, baking powder are examples of A. Leavening Agents B. Thickening Agents C. Main Ingredients D. Tenderizing agents
A
Leavening agents ??
29
Q
The initial expansion(FIRST) of bread dough is caused by what A. Mixing B. Punching C. Fermentation D. Gluten
A
Mixing ???
30
Q
The continued expansion of bread dough, AFTER it has been shaped into loaves is called what A. Baking B. Proofing C. Restong D. sheeting
A
proofing ???
31
Q
Any group of white tasteless, solid fats that have been specially formulated for baking A. Butter B. Margaring C. Lard D. Shortening
A
Shortening ???
32
Q
Substance made up of proteins in wheat flour which give elasticity to dough and structure to bread A. Leavening B. Bran C. Gluten D. Albumen
A
Gluten ???
33
Q
When making french bread you would use A. High Gluten Flour B. Pastry Flour C. Cake Flour D. Rye Flour
A
High Gluten Flour ???
34
Q
Tough, Rubbery pie dough is a result of A. over-mixing B. under-mixing C. Storage D. Under-baking
A
Over-Mixing ???
35
Q
The process of beating fat and sugar together is called A. Scraping B. Cutting in C. Creaming D. Formulating
A
Cutting in ???
36
Q
Water for Pie Dough should be A. Boiling B. Warm C. Room Temp D. Ice Cold
A
Ice Cold
37
Q
Water for bread dough should be A. Boiling B. Warm C. Room Temp D. Ice Cold
A
Warm
38
Q
A soft white (WEAK) flour that would NOT be used in Bread A. Cake flour B. Pastry flour C. High Gluten flour D. Rye Flour
A
High Gluten Flour ???
39
Q
Whit stock, Roux, and Seasonings make A. White sauce B. Veloute C. Hollandaise D. Demi-glaze
A
White Sauce
40
Q
Stock from Roasted Beef Bones, plus Roux and Seasonings make A. Brown sauce B. White sauce C. Cream Gravy D. Bearnaise Sauce
A
Brown sauce
41
Q
Egg yolk, Clarified butter, Lemon juice Vinegar make A. Bechamel B. Espagnole C. Hollandaise D. Marinara
A
Hollandaise
42
Q
Bechamel is another name for A. Veloute B. Brown sauce C. Tomato sauce D. White sauce
A
White Sauce
43
Q
Espagnole is another name for A. Veloute B. Brown sauce C. Tomato sauce D. White sauce
A
brown sauce
44
Q
A thickening agent made from cream and egg yolks A. Roux B. Liaison C. Arrowroot D. Bechamel
A
Liaison ???
45
Q
To cook large cuts of meat using HOT DRY AIR A. Broil B. Braise C. Poach D. Roast
A
roast
46
Q
To cook smaller cuts of meat by first browning then simmering in stock A. Broil B. Braise C. Poach D. Roast
A
Braise
47
Q
To cook quickly in a small amount of fat A. Saute B. Blanch C. Roast D, Deep Fry
A
Saute
48
Q
To cook with High Radiant heat from above A. Broil B. Roast C. Bake D. pan fry
A
Broil
49
Q
To cook submerged in hot fat A. Saute B. Deep Fry C. Pan Fry D. Pan Broil
A
deep fry
50
Q
Cooking method by which water molecules are heated from within the food A. Steam B. Smoke House C. Infra-red D. Microwave
A
microwave
51
Q
The temperature at which fat begins to smoke A. coagulation B. danger zone C. Smoke point D. None of the above
A
smole point
52
Q
Leaves of certain plants used for seasoning foods A. herbs B. Zest C. Base D. Husk
A
herbs
53
Q
The colored outer portion of Citrus Fruit Peel A. Herbs B. Zest C. Bran D.Leaf
A
Zest
54
Q
The gathering of all food, equipment, recipe, and supplies before starting a recipe A. Mice en Plac B. Organizing your station C. Being prepared D. all of the above
A
organizing your station
55
Q
Bacon is sliced from the A. Belly B. Butt C. Jowl D. Hock
A
Belly
56
Q
Primal cut which refers to the whole hind leg of a Hog A. Loin B. Picnic C. Flank D. Ham
A
Flank
57
Q
Sub-primal cut which is a narrow muscle that runs along the inside of the spine (most expensive cut) A. Rib B. Sirloin C. Tenderloin D. Shank
A
Sirloin
58
Q
Choice, Prime, Select, Canner / Cutter are A. Yields B. Grades C. Primal cuts D. none of the above
A
Grades
59
Q
Meat may not be sold commercially unless it has been inspected by A. F.D.A. B. F.B.I. C. C.I.A. D. U.S.D.A.
A
U.S.D.A.
60
Q
Dark meat on a chicken or turkey is found where A. Leg B. Wing C. Thigh D. Breast E. A and C F. B and D
A
A and C
61
Q
The first rule when entering the kitchen is A. Wash your hands B. Wear your hat C. Be safe D. all of the above
A
all of the above
