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Culinary Arts
| Question | Answer |
|---|---|
| What type of dining has an average per-person dinner check of 25$ or more? | Fine Dining Full Service |
| Define hospitality. | Services people need and are willing to pay for away from home. |
| Define Guild. | Associations of people with similar interests or professions. |
| Who is credited with developing the kitchen brigade system? | Escoffier |
| What is the Harvey House? | One of the first nationwide chain restaurants. |
| What are the back of the house positions? | Chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. |
| FATTOM? | Food Acidity Temperature Time Oxygen Moisture |
| Tcs? | Temperature and time control for safety. |
| What is a host? | Person, animal, or plant on which another organism lives and feeds off of. |
| What pathogen needs to live in a host to grow? | Parasite. |
| What is the important measure that managers can take to prevent parasites parasites in food? | Time and temp. |
| What are examples of physical contaminants? | Metal shavings, glass(light bulbs), bandages, hair, fingernails, jewelry, fruit pits. |
| What is appropriate attire for a chef? | Covered hair, clean clothes, no jewelry |
| Cross- contamination? | Spread of pathogens from food to food contact. |
| What inspection mark must eggs have when purchased? | USDA |
| What temperature can you thaw meat in a cooler? | Below 41 degrees. |
| What temp can you thaw meat with running water? | Below 71 degrees. |
| What type of measuring utensil should you use for steak? | Penetration probe. |
| The minimum temperature for a beef roast is what? For how long? | 145 degrees for 4 minutes. |
| Internal temp for poultry should be what? For how long? | 165 degrees for 12 seconds. |
| Cool TCS food from 135 to 41 degrees or lower within how long? | 6 hours. |
| What is the first step of the HACCP plan? | Conduct hazard analysis. |
| What is the second step of HACCP? | Determine critical control points. |
| What is the third step of HACCP? | Establish critical limits. |
| What is the forth step of HACCP? | Establish monitoring procedures. |
| What is the fifth step of HACCP? | Identify the correct actions. |
| What is the sixth step of HACCP? | Verify the system works. |
| What is the seventh step of HACCP? | Establish documents. |
| A restaurant or food service operation is report a accident with death or the hospitalization of three or more employees within ______ of occurrence. | 8 hours |
| Informing employees of job safety and health protection is the responsibility of the _______. | Employers. |
| HAZCOM is what | Hazard Communication Standard |
| HAZCOM restricts the number of _____ that a minor may work. | Hours. |
| What is a "near miss"? | An event where property damage or injury is narrowly avoided. |
| How frequently should a professional contractor clean a hood ventilation system? | Every 6 months. |
| Define class A fire. | Wood, paper, cloth, and cardboard. |
| Class B fire. | Liquids, gas, grease, oil, shortening, pressurized cans. |
| Class C fire. | Electrical, cords, circuits, motors, switches, and wiring. |
| What fire extinguisher reduces temperature and supply of oxygen to the fire? | Aqueous film-forming foam. |
| Why is a heat detector beneficial in a restaurant? | It can detect heat when there is no smoke. |
| How full should a fryer be? | Half. |
| How wide should a serving aisle be? | 4 ft. |
| How should a load be lifted? | With legs not bending at the back. |
| Who is legally responsible if a customer slips and falls in a restaurant? | Employees. |
| Describe guiding hand. | Hand that is not holding the knife when cutting. |
| Why is the Heimlich Maneuver used? | To remove food from the airway of a choking person. |
| How many first aid certified employees should be in a restaurant? | At least one at all times. |
| Define culinarian. | Studies the art of cooking. |
| Garde Mangers primary responsibility. | Prep salads and greens. |
| What position refills water and clears dishes in the brigade system? | Back waiter. |
| At what temp does water boil? | 212 degrees F. |
| Benifites of standardized recipes. | Accurate proportions. |
| Put in place. | Mise en place. |
| What is the temp range of a freezer? | -10 -10 |
| What is the spine of the knife? | Back of the blade, non-sharp edge. |
| What type of knife should the chef use to separate raw meat from the bone? | Boning knife. |
| Colander use. | Drain liquids from pasta and veggies. |
| Mandoline | Manually operating slicer with adjustable slicing blades to slice and julienne. |
| Convection heat. | Circulation heat. |
| Broiling | High heat coming from above the food. |
| Roasting | Hot, dry air in an oven for a long period of time. |
| Poaching | Cook at 160- 180 degrees F. |
| Roasting prep. | Season, place on rack, let rest and carve. |
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