culinary online exam
restaurants must operate within the law
Chefs must know and understand the laws affecting the food service industry because _______________________.
spritz
Cookies shaped as three dimensional rosettes are classified as what type of cookie?
OSHA
Occupational Safety and Health Administration
28
One ounce = ______ g.
all the sides are not equal
Paysanne is technically not a dice because ____________.
PASS (fire extinguisher)
Pull, Aim, Squeeze, Sweep
rolled
Sugar cookies are a popular variety of ___________ cookies.
administering professional certification for cooks and chefs
The US Department of Labor has charged the American Culinary Federation with __________________.
chef
The ultimate responsibility for sanitary conditions and the safety of the food products falls on the ____________.
emptied into dumpsters outside the restaurant
When garbage containers in the kitchen are full, they should be ____________.
certification
____________ is confirmation that a culinarian possesses certain knowledge, skill level, and experience.
heat stroke
a condition marked by fever and often by unconsciousness, caused by failure of the body's temperature-regulating mechanism when exposed to excessively high temperatures.
heat exhaustion
a form of physical stress on the body caused by overheating
recipe
a list of products and the amounts needed to prepare a dish, followed by preparation instructions
AED
automated external defibrillator
facultative bacteria
bacteria that can grow with or without oxygen
anaerobic bacteria
bacteria that thrive without oxygen
CPR
cardiopulmonary resuscitation
Class K extinguisher
commercial food service extinguisher for grease and oil fires
biological hazard
harmful organisms that cause foodborne illness
ABC extinguisher
multipurpose extinguisher with inspection tags; found in schools
foodborne illness
sickness caused by eating unsafe food
safe way to thaw frozen food
thaw it under cold running water
water activity
the amount of water available for microbial growth in a product
contamination
the presence of unsafe substances or levels of dangerous microorganisms in food
tare weight
the weight of the container that holds the ingredients being measured
chef strategies to offset the higher cost of sustainable food products
- Passing the cost onto the customers through higher menu prices - Sourcing produce when it is in season, fresh, and cheap - Serving smaller, more healthful portion sizes
safety precautions to prevent chemical contamination
- Store chemicals in clearly marked containers or leave them in their original containers - Do not store food in containers that previously held chemicals - Use chemicals according to the manufacturer's instructions
ingredients of standardized recipe
- They are separate from the preparation instructions - The recipe might indicate if an ingredient requires time and temperature control for safety (TCS) - They often include size, cut, and type of product
pathogen
an organism that causes illness in humans
false
*T or F?* According to the EPA, restaurants use three to four times more energy than office buildings or retail stores
false
*T or F?* Appearance, posture, gestures, and facial expressions are all part of nonverbal communication
false
*T or F?* Bacteria reproduce slowly in the temperature danger zone
false
*T or F?* Biscuits should be baked on an ungreased, unlined baking sheet because of their moisture content
true
*T or F?* Chef's rely on the standardized recipe to create a dish that is uniform each time it is prepared
true
*T or F?* Every professional kitchen should have a supervisor who is familiar with basic first aid
false
*T or F?* Foodservice workers can prevent pathogen contamination of food by controlling either exposure time or temperature of the environment
false
*T or F?* For quick checking, ingredients in a recipe are arranged in alphabetical order
true
*T or F?* If a person is experiencing symptoms of heat exhaustion, have them rest in a cool location
false
*T or F?* Product specification include size, grade, but never brand
true
*T or F?* Self-rising flour is a ready made mixture of flour and baking powder
false
*T or F?* Sustainability makes good sense for the environment, but does little to improve the profitability of business
false
*T or F?* The US system of measurement has two basic units of weight, ounces and grams
true
*T or F?* The amount of water available for microbial growth in a product is called water activity
true
*T or F?* The difference between measuring packed flour one time and sifted flour another can be enough to ruin the final product in a recipe using flour
true
*T or F?* There is no one definitive flavor or texture that characterizes cookies as a whole
true
*T or F?* Volatile organic compounds, often found in furniture and floor coverings, are dangerous chemicals that diffuse into the air at room temperature
false
*T or F?* Waffles and cream puffs are examples of quick breads that begin as dough
false
*T or F?* When the chef delegates authority for any event or task, the person delegated--not the chef--is then ultimately held accountable for the performance of that task or event
true
*T or F?* Without a cell host, viruses can survive, but cannot reproduce
correct way to grip a boning knife
- All the fingers grip the handle of the knife, as if shaking someone's hand - All the fingers except the index finger grip the handle; the index finger rests on the back of the blade - All the fingers wrap around the handle with the blade pointing down
areas that the foodservice industry can have a meaningful impact
- Food waste - Purchasing - Obesity
workload of the foodservce staff
A factor that helps determine the frequency of health inspections at a foodservice establishment is the ____________.
one-thousandth
A millimeter is ____________ of a liter
so the food doesn't fall into the temperature danger zone
Food in a steam table should be stirred frequently _______________.
4 hours
Food prepared from ingredients at room temperature must be cooled to 41*F within ____________.
