Culinary End of Program Study Guide Game
When piping out cookies, pate choux, etc, what is the best way to make sure you have proper distribution to avoid the products from baking into each other?
"STAGGERING" Place them on a baking sheet to make sure they don't touch each other.
What temperature must all soups be cooled to in 6 hours when preparing them for use the next day?
"Two-Stage Cooling". Cool TCS food from 135°F to 41°F or lower within six hours. First, cool food from 135°F to 70°F within two hours. Second cool it to 41°F or lower in the next four hours. If food hasn't reached 70°F within two hours, it must be either thrown out or reheated and then cooled again.
A case of butter costs $175.00 for 30 lbs. We use one pound butter and one pound of flour to make a roux. What is the cost of butter to make roux?
$175.00/30 lbs =$5.833 is the cost of one pound of butter
The cost of raw ingredient is $3.20 if the manager wants 25% food costs, the final selling price is.
$3.20 = 25% $3.20/0.25 = $12.80 is the selling price
A gallon of Espagnole sauce costs $32.00 to produce and yields 20 portions. What is the standard portion cost?
$32.00/20=$1.6 is the cost of one portion of Espagnole sauce
On which shelf in the refrigerator should raw poultry be stored?
On the bottom shelf.
What knife do you use to trim silverskin?
Fillet knife or boning knife
What is a kitchen brigade system
A brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks. These tasks are often related by cooking method, equipment, or the types of foods being produced. Escoffier created a distinct hierarchy of responsibilities and functions for commercial foodservice operations.
Directions to make a chocolate sauce.
1. Place sugar, flour, and cocoa powder into a bowl. ... 2. Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts. 3. Whisk dry ingredients into the milk mixture a little at a time. ... 4. Pour hot over ice cream or store in airtight containers in the refrigerator.
Chiffonade
A fine cut where leafy vegetables or herbs have been rolled tightly then sliced thinly into ribbons; often used as garnish.
To prevent fruits from darkening after slicing, the most common solution is to dip them in?
Acidulated water (add lemon juice or vinegar)
When do you insert pasta in a soup dish?
Add the fresh pasta 5 minutes and dry pasta 10 minutes before the soup is done.
What is a derivative from a Hollandaise sauce?
Bearnaise: add vinegar, shallot, tarragon, parsley
A 12-pound pork loin is trimmed and 12 ounces are lost. What is the percent lost?
6.25 % lost (1lb = 16 oz 12 lb = 192 oz (12x16) 12 oz/192 oz =0.0625 = 6.25 % lost)
HACCP Principles
A HACCP plan is based on seven basic principles. Each HACCP principle builds on the information gained from the previous principle. Consider all seven principles, in order, when developing a plan: 1. Conduct a hazard analysis. 2. Determine critical control points (CCPs). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Identify corrective actions. 6. Verify that the system works. 7. Establish procedures for record keeping and documentation.
What are the steps in ware washing (three compartments sink) according to ServSafe?
1 Rinse, scrape, or soak items before washing them. 2 Clean items in the first sink. Wash them in a detergent solution at least 110°F. Use a brush, cloth, or nylon scrub pad to loosen dirt. Change the detergent solution when the suds are gone or the water is dirty. 3 Rinse items in the second sink. Spray them with water or dip them in it. Make sure you remove all traces of food and detergent. If dipping the items, change the rinse water when it becomes dirty or full of suds. 4 Sanitize items in the third sink. Soak them in hot water or a sanitizer solution. If using heat, remember to check the temperature of the water. If using chemicals, remember to use a test kit. 5 Air-dry items. Place items upside down so they will drain.
The serving size for one portion of milk according to the USDA is?
1 cup or 8 oz
The chef produces one gallon of demi glaze for $108.00. What is the cost for two ounce portion?
1 gallon= 128 fluid ounces $108.00/128=$0.84375/oz Two ounce portion cost: 0.84375x2= $1.6875
How many ounces in a quart?
1 quart = 32 fluid ounces
Three gallons of stock when reduced by half will yield
1.5 gallons.
What are the 12 steps in making bread?
1.Scaling (Mise-en-Place) - To accurately weigh quality ingredients - Assemble equipment and supplies 2.Mixing - to combine all ingredients into a smooth, uniform dough - To distribute the yeast evenly throughout the dough - To develop the gluten. 3.Fermentation - Process in which yeast acts on the sugars and starches in the dough. - Produces CO2 (Carbon Dioxide) and alcohol. 4.Punching - Deflating the dough by expelling the CO2 - Redistributes the yeast and relaxes the gluten. - Equalizes the temperatures in the dough 5.Scaling/Dividing -Dividing the dough into pieces of the same weight - Dividing the dough into pieces for the desired product to be made. 6.Rounding - Dough is shaped in smooth round balls - Form a smooth surface on the top of the dough, to prevent loss of carbon Dioxide 7.Bench Resting - Resting the dough on the table (bench) to allow the gluten to rest. -Allow the dough to continue to ferment 8.MakeUp/Shaping and Panning -Shaping the dough into the desired product -Placing the dough onto or into a pan to mold it during the the baking process. 9.Proofing -Fermentation process in a closed environment -Heat and Humidity help the dough to rise and maintain a supple appearance 10.Baking -To produce oven spring when the gases are exposed to heat -Coagulation of the proteins. -Formation and browning of the crust. 11.Cooling -Removed from the pans and allowed to cool -Prevents the bread from becoming soggy 12.Storing/Staling -Placing the bread in an appropriate area to prevent staling -Wrapping the bread to prevent staling -Freezing the bread
Small Dice
1/4 x 1/4 x 1/4 inch cube cut; Rough chop or fine chop.
Onions have a 90% yield. After trimming 15 pounds to use in a stock, there are __________ of onion.
13.5 pounds (15 lbs x .90 = 13.5 lbs remaining)
Previously prepared Foods should be reheated to a min internal temp of _______ for ______ seconds within two hours.
165 Fahrenheit / 15
Cooking requirements for specific types of food (minimum internal cooking temperatures, with critical limits) Memorize them !!!!
165°F for 15 seconds Poultry—including whole or ground chicken, turkey, or duck Stuffing made with TCS ingredients Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures) Reheated foods 155°F for 15 seconds Ground meat—including beef, pork, and other meat Injected meat—including brined ham and flavor-injected roasts Ground seafood—including chopped or minced seafood Eggs that will be hot-held for service (buffet) 145°F for 15 seconds Seafood—including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Eggs that will be served immediately (Denny's, IHOP, etc) 145°F for 4 minutes Roasts of pork, beef, veal, and lamb 135°F Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables) Fruit, vegetables, grains (rice, pasta, etc.), and legumes (such as beans, refried beans) that will be hot-held for service
What is the proper amount of eggs for making an omelet?
2-3 eggs
If a 10 lb. rib eye roll cost $88.00 and 20 steaks can be cut out of it, the cost per 8oz steak is?
20 steaks(8 oz each) cost $ 88.00. $88.00/20 = $4.40 is the cost of one steak (Calculation of weight of each steak was: 1 lb = 16 oz ; 10 lb = 160 oz; 160 oz/20 steaks = 8 oz/each steak)
Stock that has been frozen can be held for _______ months safely.
3
What is the proper procedure in obtaining ice from the ice machine for all uses?
Always scoop ice with a proper ice scoop
7 steps in HAACP.
An effective HACCP system is based upon a written plan that considers an operation's menu, customers, equipment, processes, and operations. Because there are so many variables, each HACCP plan is unique. A plan that works for one operation might not work for another.
Hazard Analysis Critical Control Point plan
An example of a food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation. The idea is that if managers can figure out where a biological, chemical or physical hazard might happen, then they can prevent, eliminate, or reduce it.
What is blanching of vegetables?
Blanch vegetables by quickly and partially cooking them in hot water or oil.
How should you portion sliced meats and cheeses to control cost?
By weight.
Back of house positions:
Chef, sous chef, chef de partie, garde manger, pastry chef, entremetier, commis, expediter, tournant
What is the best way to cut out biscuits, cookie dough?
Chilled dough is easier to cut out biscuits or cookies from.
What ingredients make up a chocolate sauce?
Chocolate sauce is a family of sauces and syrups with cocoa or melted chocolate as the base. There is usually some butter and corn syrup in the recipe to maintain the flowing liquid quality of the sauce.
Laminated dough is BEST when handled at what temperature?
Cold temps 66 degrees. The ideal temperature is 19 +- 2ºC ( 66 +- 1 Fahrenheit) as the dough ingredients will readily hydrate and roll-in fat will remain firm.
What is a derivative?
Daughter or secondary sauce from a mother (or primary) sauce. Some examples: Béchamel- Cheddar, Mornay Velouté- Supreme Brown or Espagnole sauce- bordelaise Tomato sauce-puttanesca or bolognese Hollandaise- Béarnaise or Maltaise
Who is credited with developing the kitchen brigade system
Escoffier
Describe ethics in the workforce
Ethics are a set of moral values that a society holds. They are typically based on the principles of honesty, integrity, and respect for others. An organization's code of ethics may include employee treatment, wages, benefits, working conditions, behavior of employees with reference to the use of company resources, acceptance of gifts from guests/vendors/suppliers, and other issues that impact organizational operations.
According to federal, state, and local guidelines, the acceptable time range for replacing sanitizing solutions is?
Every four hours
List the round and flat fish.
Flatfish: Flounder, Halibut,Lemon Sole Round fish: (F = Fatty, L = Lean) Black sea bass-L Catfish-L Cod-L Grouper-L Haddock-L Mackerel-F Monkfish-L Ocean perch-L Perch-L Pike-L Pompano-F Red snapper-L Salmon-F Shark-F Striped bass-L Swordfish-L Trout-L Tuna-F Whitefish-L
Which is the highest cost in liquid dairy product?
Heavy cream.
Which first aid procedure is used on a choking victim?
Heimlich maneuver
How do you make chocolate sauce?
In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth. Turn heat on stove to medium and stirring occasionally, bring to a boil. Stir in butter and continue to boil until sauce thickens, about 5 minutes. Remove from heat, stir in vanilla and salt. Don't mix alcohol with chocolate sauce.
What is the creaming method in baking?
In the creaming method, beat the fat and sugar together, then add eggs and liquids, then dry ingredients.
Doing mise en place refers to?
In the restaurant and foodservice industry, getting ready to cook is called mise en place. Mise en place is French for "to put in place." It refers to the preparation and assembly of ingredients, pans, utensils, and equipment.
What are the ingredients and ratio of a mirepoix?
Mirepoix is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock.The mixture is usually 50 percent onions, and 25 percent each of carrots and celery.
What types of leaveners are used in baking?
Leaveners fall into three categories: chemical, organic (natural), and physical. Chemical:Baking powder (poof or rise and tenderness),baking soda (spread and crispness) Physical leaveners:creaming method,foaming method Yeast is an organic (natural) leavener.
What is a brigade and some of the positions ?
Looking at the Brigade PowerPoint here will help
What are the steps in making pie dough?
Making Pie Dough 1 Dissolve the salt in water. 2 Cut the fat into the flour.. 3 Add the cold water and mix together. 4 Chill the dough. 5 Turn the dough out onto a floured work surface. 6 Roll out the dough. 7 Cut the dough and fill the pie pan. 8 Bake or fill, add a top crust, and bake.
Restaurant customers most often have an allergic reaction to?
Milk and dairy products, Eggs and egg products, Fish, Shellfish (crab, shrimp, lobster), Wheat, Soy and soy products, Peanuts, Tree nuts, such as pecans and walnuts
What ways can you thaw foods and which is best?
Never thaw food at room temperature because pathogens in the food will begin to grow. Thaw TCS food in one of these ways: ■ Thaw food in a cooler, at a product temperature of 41°F or lower. ■ Submerge food under running water at 70°F or lower. Make sure the water is potable—safe to drink. ■ Thaw food in a microwave oven if it will be cooked immediately after thawing. ■ Thaw food as part of the cooking process.
What is the best type of fish for broiling?
Oily fish and meatier fish cooks best with a dry-heat tech-nique, such as grilling or broiling. Salmon, Tuna, Swordfish, Mackeral. Fatty fish cut into fillets or steaks are the best cuts to bake, broil, and grill.
What is the nationally recognized temperature danger zone?
Pathogens grow well in food that has a temperature between 41°F and 135°F. This range is known as the temperature danger zone.
Concassé
Peeled, deseeded, and diced TOMATOES
What meat needs to be tenderized the most?
Pound tougher meats (cheaper steaks), and meats of uneven thickness (chicken breasts) must be tenderized. Avoid pounding the bones in the meat. Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly Tenderize,pound tougher meats.Tough cuts of meat are chuck roast, brisket, hanger steak, and flank steak.
What are the grades of beef?
Prime, Choice,Select. Lower grades for beef: Standard,Commercial, Utility, Cutter, or Canner.
HACCP principles break into three groups:
Principles 1 and 2 help identify and evaluate hazards. ■ Principles 3, 4, and 5 help establish ways for controlling those hazards. ■ Principles 6 and 7 help maintain the HACCP plan and system, and verify its effectiveness.
What is roasting, poaching and simmering, braising, broiling, saute?
Roasting:It is a dry-heat cooking method. A technique that cooks food by surrounding the items with hot, dry air in the oven. Broiling: It is a dry-heat cooking method.Broiling is a rapid cooking method that uses high heat from a source located above the food. Sauteing: It is a dry-heat cooking method.The sautéing method cooks food rapidly in a small amount of fat over relatively high heat. Poaching: It is a moist-heat cooking method.When poaching, cook food between 160°F and 180°F. Simmering:It is a moist-heat cooking method.When simmering, completely submerge food in a liquid that is at a constant,moderate temperature. Braising: It is a combination-cooking method.Primarily used for larger cuts of meat.In braising, first sear the food item in hot oil, and then partially cover it in enough liquid to come halfway up the food item.
What are the cuts called such as fresh carrots and onions about 1⁄4 inches in size?
Small dice, Small dice, Batonnet-foods, Medium Dice, Baton, Brunoise, Julienne, Chiffonade, Concassé-Peeled.
What are types of thickening agents in soups, sauces?
Some examples of sauce thickeners are roux, beurre manié, slurry, and liaison.
What can you do with the small pieces of fish that have been trimmed off a whole fish?
Stock, Mousse, Stuffing
Which is the best way to store a knife correctly?
Store knives in knife kits, racks, or sheaths.
Which of the following would be the proper type of eggs for buffet line and how to preserve them from oxidation?
Sunny-side up eggs buffet style,hard boiled eggs (yolk isn't exposed to oxygen, the destruction is limited.) Eggs will oxidize against aluminum and metal pans when cooking and serving. You can avoid this by adding a little bit of vinegar to the pan when cooking.
What term is used for warming a cold liquid or egg mixture in order to add to a soup or sauce?
Tempering
What is the purpose of OSHA?
The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace. OSHA has specific standards and forms for investigating and reporting accidents, injuries, and illnesses. OSHA establishes requirements for using chemicals.
How to store bread?
The best way to keep bread at its best is to keep it at room temperature for a day or two, then wrap it up and freeze it for longer-term storage.
What is ground beef made of?
The higher priced cuts like T-bone steaks, rib steaks, sirloin steaks are cut off and sold for higher prices. There is some demand for other cuts; chuck steak, chuck roasts, short ribs, round steaks, etc; but there is usually more product than there is demand, so usually much of those cuts goes in to Ground Beef
How is prepared food properly labeled for storage in the refrigerator or freezer?
The label must include the name of the food and the date by which it should be sold, eaten, or thrown out.
What is the correct ratio for making one gallon of stock?
The standard ratio (8 lbs of bones : 1lb of mirepoix : 6 qts water : 1 sachet => 1 gallon of W/B Stock)
What temperature should a stock be cooked at?
The temperature of the water should be SIMMERING between 185° and 205°F (boiling is 212°F).
What are types of steaks from most tender to toughest cut?
The tenderest cuts of meat come from those muscle groups that receive the least amount of exercise. These cuts also have more marbling, or fat, which builds up between the muscle fibers. The most tender cut is the tenderloin. The amount of connective tissue in a muscle increases as the animal ages and with the amount the animal is exercised. This tissue makes the meat tougher but also more flavorful: shoulder, butt, shanks are tougher cuts
What are types of cooking methods and what product goes best with each method?
The three general types of cooking methods are dry-heat cooking, moist-heat cooking, and combination cooking. Broiling (heat from above) Grilling (heat from below) Roasting (oven) Baking (oven) Rendering (slowly cook out the fat) Sweating (to cook without adding color) Sautéing (thin coat of fat on the bottom of the pan only) "To jump" Pan-frying (fat comes ½ way up the food) Deep-frying (fat completely covers the food) II. Moist-heat cooking methods include the following: ■ Simmering (185-205 degrees) ■ Poaching and shallow poaching (160-180 degrees) ■ Boiling (212 degrees) ■ Steaming (> 212 degrees) III. Combination-cooking methods include the following: ■ Braising: Primarily used for larger cuts of meat ■ Stewing: Cubed meats
Describe proper hand-washing
The whole process should take about 20 seconds. Food Handlers should wash their hands only in a designated handwashing sink. If they are not careful, they can contaminate their hands again after washing them. Using a paper towel to turn off the faucet and to open the door when leaving the restroom can prevent this.
What are the 5 mother sauces?
There are five classical grand sauces that are the basis for most other sauces. These are sometimes called "mother sauces." They include the following: ■ Béchamel: This is made from milk and white roux. ■ Velouté: This is made from veal, chicken, or fish stock and a white or blond roux. ■ Brown or Espagnole sauce.This is made from brown stock and brown roux. ■ Tomato sauce: This is made from a stock and tomatoes (roux is optional). ■ Hollandaise: This is an emulsion made from eggs, butter, and lemon
Which mother sauce is tomato based?
Tomato sauce is a French Mother Sauce based on tomatoes.
The most important step when cleaning electric equipment is to?
Turn it off, then Unplug.
Types of cheeses and how to control cost on a banquet tray?
Types of cheeses: 1.Unripened 2. Ripened. 1.Unripened, or fresh, cheeses include cream cheese and cottage cheese. 2/A Some cheeses are ripened by external bacteria put into curds (Brie, bleu, Roquefort, Camembert). 2/B Others are ripened by bacteria naturally in the curds (Swiss, Havarti). The variety of cheese ranges from mild to sharp to pungent (very sharp). To control cost on a banquet tray: They have to cut them into bite size pieces. Also portioning food by weight.
Steps for proper hand-washing
Wet hands and arms with running water as hot as you can comfortably stand (at least 100°F). 2. Apply soap. Apply enough to build up a good lather. 3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly under running water. 5. Dry hands and arms with a single-use paper towel or warm-air hand dryer.
Front of House positions:
Wine steward,head waiter,captains,front waiter,back waiter.
What is Garde Manger? What are they in charge of making?
Workstation in the kitchen- garde-manger: a cook who specializes in the preparation of cold foods (as meats, fish, and salads):salad greens cleaning,salad preparation,cold foods, preparation,sandwich station,showpiece preparation
Dairy can be stored on the top shelf of the refrigerator? Is it true?
Yes, it is a ready to eat item and should be stored on the top shelf. Dairy, such as yogurt and obviously milk, for example, keeps best on the upper shelves where the temperature is most constant
Starting a large roast at high temp will help create a well-browned roast? Is this correct?
Yes, proteins are usually either browned by searing in a hot pan or in a high temperature oven, before they are being roasted in a lower temperature oven.
Bouquet garni
a tied up bouquet of stems= thyme, parsley stems, celery, and a bay leaf tied together.
Because of the danger of food poisoning, Hollandaise sauce ___________ or made every two hours.
can be held for up to an hour over a bath of lukewarm water (>135°F) on the stove. (The stove should be at very low heat, not hot enough to boil the water bath. Refrigerate unused hollandaise for one to two days, or freeze it to keep longer.)
Sanitation rules for food service establishment should be written and...
displayed, employees must be trained to follow it.
Brunoise
foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch
Batonnet
foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2- 2.5 inches
Whole herbs and spices for flavoring stock should be _____________ when added
in a cheesecloth bag (Sachet) or tied together (Bouquet garni)
When served on a breakfast buffet, scrambled eggs should be placed __________ to keep hot foods hot (135° F or higher).
in thermal containers
What is the most expensive cut of a meat?
it costs more to have the product delivered already broken down. So the primal cuts are cheaper (but then the chefs have to break them down into usable smaller cuts for service.
Sanitizing means
reducing pathogens on a surface to safe levels
Cleaning means
removing food and other dirt from a surface
Sachet d'épices
similar to bouquet garni, except it really is a bag of cheesecloth: it has parsley stems, thyme, bay leaf, and peppercorns.
Julienne
to cut foods into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 2-2.5 inches
Baton
½" x ½" by 2-2.5"
Medium Dice
½"x ½" x ½"
What is the proper temperature of the dry storage room and proper way of storing items?
• Keep storerooms cool and dry. The temperature for the storeroom should be between 50°F and 70°F. • Make sure storerooms are well ventilated. Keep temperature and humidity constant during storage. • Store dry food such as flour, sugar, and grains away from walls and at least six inches off the floor. • Keep dry food out of direct sunlight. Place a thermometer on the wall in the dry storage area. Check the temperature of the storeroom daily.
What items must you identify on a menu to avoid food allergies?
■ Milk and dairy products ■ Eggs and egg products ■ Fish ■ Shellfish (crab, shrimp, lobster) ■ Wheat ■ Soy and soy products ■ Peanuts ■ Tree nuts, such as pecans and walnuts
