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LS Cul. Arts Final
review game for semester 1 final
| Question | Answer |
|---|---|
| _________ _________ established many of the professional culinary standards and traditions that exist today. | Cooking Guilds |
| _____________ is the services that people use and receive when they are away from home. | Hospitality |
| A ______ is a person, animal, or plant on which another organism, such as a parasite, lives and feeds. | Host |
| The __________ ___________ removes food or other obstacles from the airway of a choking person. | Heimlech Manuever |
| Freezers should maintain temperatures of _____F to ______F | 10 degrees F to -10 degrees F |
| Who authored De Re Coquinaria, one of the earliest known cookbooks? | Apicius |
| An association of people with similar interests or professions is called a ________ | Guild |
| _____________________ is credited with introducing haute cuisine to France? | Catherine de Medici |
| What type of restaurant provides a serving staff that takes orders while patrons are seated, and the average per-person dinner is $25 or more? | Fine dining full-service |
| ____________ developed the kitchen brigade system, which assigns certain responsibilities to kitchen staff? | Escoffier |
| The temperature danger zone is ______F to _______F | 41 degrees F to 135 degrees F |
| Cool TCS food from 135 degrees F to 41 degrees F or lower within ______ hours. | 6 |
| Class ____ fire involves live electrical equipment and typically occurs in motors, switches, cords, circuits and wiring. | C |
| A restaurant or foodservice operation is required to report to OSHA any accident resulting in death or the hospitalization of three or more employees within _____ hours of the occurrence. | 8 |
| How often should a professional contractor clean a hood ventilation system? | Every 6 months |
| Which type of extinguisher reduces the temperature and supply of oxygen to the fire? | Aqueous film-forming foam |
| Which type of detector detects fires where there is no smoke? | Heat |
| How many employees trained and certified in first aid should be in a restaurant? | One for every shift |
| Leeks have a 50% yield. After trimming 12 pounds, how many pounds of lima beans are left? | 6 lbs. |
| Of 150 lunch customers, 56% have ordered the tossed salad. How many people have ordered this menu item? | 84 |
| What is the top part of a knife called? | Spine |
| Which product must have a USDA inspection mark and must comply with USDA grade standards to be acceptable for receiving? | Eggs |
| The garde manger section includes _________ ___________. | Salad preparation |
| __________ hazards are described in Material Safety Data Sheets. | Chemical |
| The first principle of HACCP is to: ___________________ | conduct a hazard analysis |
| If a recipe for 50 people has individual ingredients that cost $4.00, $10.00, $5.25 and $3.25, what is the cost per portion? | $0.45 |
| Why is the Harvey House is historically significant because: | It is one of the earliest nationwide chain restaurants |
| "TCS food" refers to food that needs which component for safety? | Time and Temperature Control |
| Skid-resistant shoes and gloves are examples of personal __________ _______________. | protective equipment |
| Class ____ fires should be used to extinguish a grease fire in the hood of a stove? | B |
| The three forms of food contamination hazards are: | Biological, Chemical and Physical |
| The acronym FAT TOM stands for: | Food, Acidity, Temperature, Time, Oxygen and Moisture |
| Deep fryers should be filled no more than _____ full. | half |
| Water boils at _____ degrees F. | 212 |
| Braising is an example of a ______________ heat method. | combination |
| The minimum internal cooking temperature for beef roasts is ________ degrees F for 4 minutes | 145 |
| Poultry should be cooked to an internal temperature of ________ degrees F for at least 15 seconds. | 165 |
| A _____ _______ is an event in which property damage or injury is narrowly avoided. | near miss |
| Class ___ extinguishers would put out a fire of burning paper. | A |
| Aisles in serving and dining areas should be at least _______ feet wide. | 4 |
| A deck and convection are types of | ovens |
| The best way to ensure that portion sizes are the same from day to day for a given dish is to use _________ _____________. | standardized recipes |
| Poaching is an example of a _________ heat cooking method. | Moist |
| Pieces of broken glass, packaging material and jewelry in food are examples of _______________ contamination. | physical |
| To take the internal temperature of a pork chop, one would use a _______________ probe. | Penetration |
| _____ __ ______ is a term used in the food industry that means "to put in place" | mise en place |
Created by:
ellen.small
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