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