culinary arts final

Even though she was not French and not initially drawn to cooking as a career, who ultimately revolutionized the world of food for Americans living in the twentieth century and became a household name with her cheerful enthusiasm and genuine passion for cooking attracting a wide audience?

Julia Child

Improper food storing and labeling is what kind of health issue?

a public health issue

One way that _____ listening shows up in a kitchen that is different than in other business places is that while you are working at a station, you need to be paying some attention to those working around you.

active

Roles like bussers, who clear tables, dishwashers, cooks, and anyone else who handles the "invisible" parts of food service are all considered to be what part of the kitchen hierarchy?

back of the house

The five mother sauces are not just part of the culinary world, they are the what for most of the dishes that we enjoy today?

building blocks

Ray is having a dinner party and putting together a collection of cold cooked meats laid out with yummy cheeses, breads, jams, or relishes. When his son asks him what kind of platter he is making, what word does Ray most likely use to describe it?

charcuterie

What two areas of specialty food are so honored in the culinary world that they typically have an entirely separate work space from the cold kitchen itself, so as not to introduce more chaos into an already complex art?

charcuterie and cheesemaking

Most failing restaurants find themselves in trouble because they do not understand the what that is associated with what they are doing?

cost

Beef jerky is an example of a popular what?

cured meat

What develops better when meats are cooked at high heats?

flavor

What term refers to the principles guiding human conduct around the production and preparation of edible things?

food ethics

In general, what are the two main parts of a recipe?

ingredients list and what to do with them

Nowadays, the responsibilities of a pantry chef vary according to the needs of the professional kitchen, but in general these responsibilities tend to resemble those of what kitchen role?

line cook

What term best refers to the process of handling individuals and situations?

management

Smoking and spicing are two options for 'curing' the moisture out of foods, while utilizing what food additive is often employed by more modern chefs to cure foods?

nitrates

When looking for consistency and reliability, in cooking and other endeavors, it's far better to rely on what rather than guesswork?

numbers

Jane always uses healthy ingredients with plenty of fruits and veggies included in all of the meals that she prepares, which means she doesn't need to fuss over _____ because it will happen naturally as the foods carry their nutrition into the body

nutrient density

Anything that helps you prioritize your goals, eliminate distractions and clutter, or foster helpful habits is considered what kind of skill?

organizational skill

Salt changes the make-up of food and renders it less prone to spoilage and rot by drawing out the water, blood, and _____ from foods and ingredients.

other impurities

What food preservation method uses edible liquids like brine and vinegar to create a hostile environment for bacteria, thereby extending the life of food?

pickling

One of the five basic, fundamental pieces to strong management has to do with figuring out who needs to do what and when. What management piece is this?

planning

What do we call basic rules of the food service space that create clear guidelines relating to sanitation, safety, staff scheduling, codes of conduct, and professional expectations for the team?

policies and procedures

In the food service industry, recipes are invaluable because they provide a way for cooks, no matter who or where they are, to achieve consistency of _____ and _____.

quality; yield

Isabelle has a recipe for granola that is currently written to make 15 cups. She wants to increase the yield to 50 cups to prepare for family vacation. Isabelle needs to determine the percentage that she will multiply her original quantities by to determine her new measurements. What this percentage is known as?

recipe conversion factor (RCF)

Standardized recipes offer people in food service a guarantee for culinary what?

success

One of the ABCs of eating is making sure to include a good selection of colorful food, which can collectively be referred to as what?

variety

What kind of dressing is not just reserved for salads and can be used to add a zest to steamed veggies or even add some needed fat to a lean cut of meat?

vinaigrette

Typically, since liquids will evenly fill any container they are poured into, they are measured by what?

volume

Individuals who work in this role have no interaction with the kitchen except to communicate orders and pick them up. What role is being described here?

waitstaff

As long as you live by the unspoken kitchen code, you will have the space to eventually spread your own wings and exert your skills and professionalism in a way that commands respect.(true/false)

true

Food service vocabulary has become so well-established over time that the US Department of Labor even created an occupational handbook outlining over 170 of the key terms used today.(true/false)

true

In order to properly preserve any kind of food without bacteria growth, you must make sure there is no food, water, or oxygen for the microorganisms to survive.(true/false)

true

In the professional kitchen environment, it's worth remembering that any emailing, texting, or calling you do should always be done on your own time, when the integrity of your craft is not hanging in the balance.(true/false)

true

Many traditional food storage methods date back to 3000 BCE(true/false)

true

The kitchen line has many moving parts, and there is a clear hierarchy associated with every single job (true/false)

true

The more shearing power used, the thicker the emulsion will become(true/false)

true

When de' Medici joined her new husband in France, she brought with her an army of Florentine chefs, gardeners, and wine experts, who directly influenced the royal kitchen's perspective on things like herbs, vegetables, and flavor profiles.(true/false)

true

Rice grains need a quick bath to remove any dirt or small stones.(true/false)

truee

Sally's favorite dish is grilled chicken with a creamy mushroom sauce, and she makes the dish at least once per week. Which of the five mother sauces is likely the base of Sally's favorite dish?

Velouté

These types of scales are computerized which makes them pricier than their counterparts—but they are easy to read and extremely precise. To work, they use an electrical component called a strain gauge to register the resistance when weight is added. What type of scale is being described here?

digital scales

Kaylee works in a very large kitchen establishment as the sous chef. Which of these is an example of one of her job duties?

ensure all kitchen safety and sanitation standards are met

What term can be used to describe small, sweet bites?

entremets

Any world that has its own history, language, principles, and hierarchy must also have its own spirit of culture, which is also referred to as what?

ethos

When asking yourself "Am I open, equitable, and free from prejudice?" what area of your personal character are you evaluating?

fairness

All five of the mother sauces begin with a basic roux mixture of flour and fat cooked together.(true/false)

false

Home-made mayo is typically made with stabilizers that extend its shelf-life considerably.(true/false)

false

Keeping your own workstation tight and clean is not a great way to communicate your expectations to those working around you, rather, you are better off barking orders at them.(true/false)

false

Meat cooked at low heat uses up all of the moisture very quickly.(true/false)

false

The can opener was invented and became popular at the exact same time that a French chef in the 1700s discovered canning from tinkering with different ways to keep his soup fresh (true/false)

false

When cooking greens, you should always go for a soggy, rather than tender, texture.(true/false)

false

In pre-revolutionary France, people were generally separated into the haves and have nots in a ____ society, and good food was considered a luxury that only the wealthiest citizens could afford.

feudal

What is another way to refer to the hierarchy that exists in the culinary world?

kitchen brigade

Rio has no official or formal training as a chef, but he plays an integral role in the kitchen where he works. His job includes all of the basic prep necessary to make cooking possible, like chopping, organizing, peeling, cleaning—whatever it takes to ensure all the chefs have what they need to be successful. What is Rio's job title?

kitchen porter