Culinary Arts 1 Midterm Study Guide

T or F? a critical control point is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.

9True

T or F? If using a dishwashing machine, it is not necessary to scrape the items before loading them because the machine will clean and sanitize them at the same time.

5False

T or F? "Aw" is the abbreviation that refers to the measurement of the amount of moisture in food.

6True

T or F? The best and fastest way to thaw food Is by leaving it out at room temperature.

7False

T or F? Critical limits indicate when foods are at unsafe temperatures and how long they can be held at an unsafe temperature.

8True

T or F? It is important to let food rest after it has been removed from the cooking source before serving it to guests.

41True

T or F? After cleaning and sanitizing kitchen tools and equipment, you should dry them by using cloth towels before putting them away.

4False

T or F? A chiffonade is the French term for a case or rack where knives can be stored safely.

10False

T or F? A paysanne cut starts with a julienne.

11True

T or F? A food mill strains and purees foods at the same time.

12True

T or F? A thermistor thermometer is not designed to stay in the food while cooking.

13True

T or F? The cookware with high, sloped sides that is great for stir frying is the wok.

14True

T or F? Braising pans and casseroles typically have low sides and lids to keep moisture in.

15False

T or F? After cleaning small ware, it is important to air-dry them rather than towel dry them.

16True

T or F? The yield of a recipe is the amount the recipe will serve per person.

17False

T or F? Ingredients in a recipe are listed in the order of importance.

18False

T or F? A standardized recipe is one that is the same the world over.

19False

True or False? It's ok to cut off the moldy part of food and use the rest.

1False

T or F? A clove of garlic is an example of a standardized ingredient.

20False

T or F? Weight measures are preferred to volume measures because they can be measured with greater accuracy.

21True

T or F? The measurement system that uses liters and grams is known as the metric system.

22True

T or F? The measurement of the mass of an ingredient is known as its volume.

23False

T or F? If you are doubling a recipe and cannot use a pan that keeps the ingredients at the same depth as the original, you might have to adjust the time, temperature, and amount of liquid used.

24True

T or F? All recipes can be scaled.

25False

T or F? The most common example of umami is the food additive MSG(monosodium glutamate).

26True

T or F? The tip of the tongue is the area that senses sour tastes.

27False

T or F? Ripening or aging will change the flavor of foods.

28True

T or F? Taste and flavor are words that can be used interchangeably when describing foods.

29True

T or F? As long as you wear gloves, it is not necessary to continually wash your hands.

2False

T or F? Kosher salt is free from additives.

30True

T or F? Adding salt to water prior to cooking rice or pasta brings out the taste.

31True

T or F? White pepper is made by adding starch to black pepper.

32False

T or F? Herbs come from the leaves and stems of certain plants.

33True

T or F? Ground spices last longer than whole spices.

34True

T or F? All aromatic combinations must be removed from the dish before serving.

35False

T or F? Mise en place is the section of the kitchen where food preparation takes place.

36False

T or F? One of the most important ways you can simplify your work in the kitchen is to know which tool can do a specific task most easily.

37True

T or F? The first thing you need to know when creating a timeline is the completion time of the item being cooked--its deadline.

38True

T or F? The heat transfer that comes from a glowing, or red hot, heat source such as a burning coals, flames, or a hot electric element is called radiant heat.

39True

T or F? It is not necessary to wear gloves when preparing food that will be cooked before serving.

3False

T or F? In terms of the basic method of heat transfer, there is no significant difference between baking and roasting.

40True