Chapter 1 Baking

What is the leading cause of accidents in the bakery or kitchen?

Human error

Glacier is another name for which of the following?

Ice cream maker

Where are the cleaning chemicals stored in the kitchen?

In a special chemical locker or storage closet away from food to avoid any contamination.

What temperature range is the danger zone?

41°F (5°C) to 135°F (57°C)

Which of the following would be considered part of a code of ethics?

Avoid conflicts of interest and misuse of monies.

Which of the following best describes the term "dedication"?

Despite the hard work and long hours, the professional is expected to efficiently produce consistently fine products that are properly prepared and presented.

What common allergen is used in many baked goods?

Eggs

Which foods account for 90 percent of all food allergies?

Milk and milk products, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.

What federal govt legislation was designed to reduce hazards in the work area, thereby reducing accidents?

OSHA

What is a type of organism that causes disease in foods?

Pathogen

Food allergies are usually triggered by ______ found in certain foods.

Proteins

Which of the following is NOT a substitute for proper handwashing?

Rinsing under hot water, moist towelettes, gloves, and hand sanitizer

What is the easiest factor to control to prevent pathogens from growing in food?

Temperature

Which of the following is a source of cross-contamination?

The pastry chef was making savory tarts. She cut up the chicken on a cutting board, then diced the tomatoes on the cutting board to save time.

What is the crowning element of the chef's uniform?

Toque

What is the first step when cleaning a slicer, mixer or food processor?

Unplug the machine.

Which of the following examples is an important factor in preventing cross-contamination in the food preparation area?

Use different cutting boards for poultry, vegetables and meat, and wash after each use.