Culinary 2021 Midterm Review

Tang:

runs from the heel of blade to the handle

Brittany's café stuffed pork chops must be cooked to a minimum internal temperature of...

165 degrees f for 15 seconds

1 pint is equal to...

2 cups

A knife should be held at what angle to the whetstone or steel when sharpening or honing.

20-30 degree angle

Oven with a fan that helps circulate the hot air inside the oven should reduce the heat by _____ degrees

25 degrees

One gallon is equal to...

4 quarts

Foodborne microorganisms grow well at temperatures between... hint: the temperature danger zone

41 F to 135 F

Stored ground beef would most likely be unsafe to use at which of these internal temperatures?

60 f

One half (½) gallon equals....

64 ounces

At La Gusto's restaurant where they have prepared tuna salad, it can be stored at 41 F or lower for a maximum of how many days?

7 days

You eat fish that is spoiled with bacteria. This is an example of which contaminate? ....

Biological contamination

Which of the following is an example of physical contamination?

Dirt on a head of lettuce

Which of the following microorganisms is found in cereal crops such as rice?

Bacillus Cereus

Food cut in stick shapes that are 2' x 1/4 x 1/4"

Batonnet

The _____ knife has a thin, pointed blade designed to cut between bones.

Boning knife

Most professional chefs agree the _________ knife is the most important knife in the kitchen

Chef's knife

Oven that uses dry heat and a fan to bake foods

Convection oven

Lorena has a small cut on her finger and is about to prepare chicken salad. How should Lorena's manager respond to the situation?

Cover the cut with a bandage and a glove or finger cot.

Which of the following is not a common characteristic of potentially hazardous food?

Dry

Potentially hazardous food is generally dry, contains protein, and is highly acidic

False

True or False: Cooking can destroy the toxins in toxic wild mushrooms

False

True or False: Employees only need to receive initial training in food safety

False

Which shipment should be rejected?

Fish that arrives with sunken eyes

A polished stainless steel cooktop on which food is cooked directly without pots or pans

Flat top griddle

Range with a heavy cast-iron top that has a heat source located underneath the top. Pots and pans are placed on the top and heated by conduction.

Flattop Range

A hollow, metal box with different size teeth on each side. It's used for shredding vegetables, cheese, chocolate, citrus peel, and spices.

Grater

All of these practices can help prevent time-temperature abuse except...

Holding chicken noodle soup at 120 f.

A one-piece machine consisting of a motorized shaft with blades on the end. The shaft and the blades are immersed in a container of liquid to purée the product.

Immersion blender

Which is the most important factor in choosing a food supplier?

It has been inspected and is compliant with local, state, and federal law

An establishment should do all of the following to prevent contamination except________

Keep high-acid food separate from other types of food

A device used to slice food by pushing the food onto and across a sharp metal blade...

Mandoline

Process of chopping food into very fine pieces is called...

Mincing

You find a piece of glass at the bottom of your ice storage bin. This is an example of which kind of contaminate?...

Physical contamination

Uses a rotating blade to slice foods thinly and evenly.

Slicer

Why is a damp towel placed between a cutting board and the worktable prior to beginning knife work?

Stability

Which hazard has nothing to do with an example of which contaminate?....

Systematic contamination

Josh, the prep cook at Joe's, calls the manager and tells him that he has a bad headache, nausea, and diarrhea. What is the manager required to tell Josh?

Tell him that he cannot come to work and that he should see a doctor

An establishment should do all of the following to guard against a seafood-specific foodborne illness except...

Thaw fish at temperatures higher than 41 F.

The FIFO method helps ensure all _______

The oldest products are used first

True or False: A julienne is smaller than a batonnet

True

True or False: Cooling rice properly can help prevent an outbreak of Bacillus Cereus Gastroenteritis

True

True or False: Highly acidic food typically does not support the growth of food borne microorganisms

True

True or False: It is the manager's responsibility to teach employees the food safety principles and practices learned in the servsafe program

True

True or False: Preschool-aged children may be more likely than adults to become ill from contaminated food

True

True or false. Studies have shown that hard-wood cutting boards will allow bacterial growth more than synthetic boards.

True

In order for a foodborne illness to be considered an "outbreak", how many people must experience the illness after eating the same food?

Two

All of the following can lead to the chemical contamination of food except...

Using a backflow-prevention device on a carbonated beverage dispenser

A smaller version of the chef knife, typically with a blade between 5 and 7 inches long is called...

Utility knife

An employee has just trimmed raw chicken on a cutting board and must now use the board to prepare vegetables. What should the employee do with the board prior to preparing the vegetables?

Wash, rinse and sanitize the cutting board

The correct three ways to store knives are...

Washed, sanitized & dried, placed in a knife case or cabinet.

The _________ is used to sharpen a dull, worn knife blade.

Whetstone

Parisienne Scoop:

called a metal baller

Synthetic:

cutting board made from a man made material

Offset Spatula:

frost a cake

Spider:

removing egg from water

Slotted Spoon:

removing juice from corn

Skimmer:

skim scum from stock

This tool has teeth like a saw and is used for cutting breads and pastries.

slicer/Serrated knife

Bolster: ​​

thick metal collar on a knife

4 Tablespoons equal to...

¼ Cup