Culinary 11 Unit 1
recipe order
How should ingredients be organized for correct mise en place?
blender; food processor
a ---- is used to liquify ingredients while a ----- is used for chopping vegetables
small; fruits and vegetables
a ---- plate should be used for meals and half should be covered by -------
first degree burn
a burn that is red and painful that should heal in 3-6 days is what type of burn?
3 drops
a dash is around the equivalent of how many drops of liquid ingredient?
socioeconomic
a personal profile of nutritional information is based on all of the following except what?
slightly less than the actual standard measurement
a scant is not a standard measurement. what is the rule of thumb when measuring a "scant" of an ingredient?
5
according to the U.S. of Agriculture, how many food groups are there?
unplugged
electrical appliances should be ----- and removable parts detached before cleaning
at least 10 days old
for best results, how old should eggs be before they are hard-boiled?
13 minutes
for best results, what is the exact time that eggs should sit covered, in the pan, after boiling?
equipment; ingredients
for standardization, the recipe must produce good results each time the dish is made using the same type of ----- and the same quality and quantity of -----
set the measuring cup on a flat surface while pouring the ingredient, and then crouch to eye level to make certain of the amount
how can one ensure the proper measurement of liquids?
lump sum
how is the cost of goods sold, and calculated in a physical inventory?
once or twice a year
how often should knives be sharpened?
every other day
how often should trash be emptied?
cleaned daily and put on at the workplace
in a commercial kitchen, how are uniforms properly worn?
stove; cutting board
in an efficiently organized kitchen, the spatulas and slotted spoons would be kept near the ----- and the knives would be close to the countertop and -----
cooking temperature
in order to know what degree a food item should be cooked, what is listed on a standard recipe?
table setting
ingredients and equipment readied are only part of mise en place. what is another aspect of proper mise en place?
serving; portion
listed on the recipe is the yield, which includes ----- and ----- sizes.
1/8 teaspoon
measuring spoons typically come in a set of four. which of the following is not usually a measurement found in the set of four?
preparation and total time
most standard recipes provide two times. what are they?
once every 6 months
other than when it is dirty, how often should a refrigerator be cleaned?
2.5-3 inches
strip cutting is defined by width, but how long are these pieces?
The United States of Agriculture
the 4 basic principals of Clean, Sanitize, Cook, and Chill have been set by who?
verification procedures
the 6th step including the HACCP plan to ensure the system is operating according to plan. these are called what?
vertically; 20
the hone, the steel rod is held, ----- and the knife is held at a ----- degree angle.
165 degrees
the internal temperature of poultry should be at what temperature when done and the juices will run clear as an indication of doneness?
hazard analysis
the list that is developed which outlines potential hazardous that are likely to cause injury or illness is called a what?
parmentier
the medium dice cube cut has sides measuring about 1/2 inch. what is this cut called?
5 minutes
the removal of egg shells will be easier after a shock bath. How long should eggs remain in an ice water bath before peeling?
ingredients; instructions
the standard format of a recipe gives all of ----- and step by step ------
electrocution
there are 3 basic areas of common workplace injuries. which of the following is not a common workplace injury?
non-food chemicals
these items should be properly labeled, stored, and used as instructed to prevent contaminating food
microwave
this appliance is not essential to a kitchen, but it quickens the heating and thawing of foods.
boning knife
this knife is used to separate meat from bone, but can also be used to peel and trim vegetables.
freezer
this piece of equipment is sometime stand-alone and sometimes combines with the refrigerator
batonnet
this strip cut, translated to "little stick" is about 1/4 inch by 1/4 inch by 2-2 1/2 inches in length and is the starting point for a diced cut.
3rd degree burn
this type of burn is a medical emergency where all layers of the skin are burned through and may result in nerve damage
down the drain with running water
though one should always give careful attention to the instructions, how are most household cleaners disposed of?
mince
to achieve this small fine chop, keep the tip of the knife in one spot, rock the knife and move in an arc around the cutting board
edges off, planks, strips, and cubes
to execute a proper dice, what is the proper order of cutting?
cover eggs with at least 2 inches of water and add one tablespoon of salt to the pan
to keep the whites intact and the yolks yellow, what procedure should be followed when hard-boiling eggs
United States of Agriculture
what agency determines if a recipe has standardization?
20 degree angle
what angle should the knife be held to sharpen the blade?
physical and perpetual
what are the 2 systems of keeping inventory?
strips; cubes
what are the two main categories of cuts?
baking soda
what can be used to clean and deodorize the dishwasher?
complex carbohydrates
what food makes a person feel fuller, longer?
occupational safety and health administration
what government administration sets and enforces safety standards by providing training and education to employees?
keeping workplace clean
what is a preventative measure that can be taken that will allow workflow to be smooth and efficient?
taste variation
what is not an advantage of using a standard recipe?
40 degrees to 140 degrees
what is the "danger zone" temperature range?
to be able to reach for similar items quickly
what is the best reason for kitchen equipment to be grouped in an appropriate classification system?
pay attention
what is the best way to avoid a slip or fall?
spreadsheet
what is the easiest method used to track inventory?
take an inventory of everything in the kitchen
what is the first step in organizing kitchen equipment?
read the entire recipe
what is the first step of mise en place?
to prevent accidents altogether
what is the main goal of an injury workplace program?
145 degrees
what is the minimum temperature at which beef, such as steaks and roasts, must be cooked?
keep hands clean
what is the most crucial rule of personal hygiene in the kitchen?
strict attention to food temperatures
what is the primary rule of sanitation?
to cook in the most efficient way without having to stop
what is the purpose of mise en place?
Hazard Analysis Critical Control Point
what is the system calls that provides the framework for monitoring the total food system?
yield
what is the term for the number of servings or portions that the recipe produces?
wooden
what material of cutting board would be best for knives?
taste
what may become inconsistent if ingredients are added or omitted?
saute
what method of cooking finds the culinarian using a small amount of fat?
frying
what method of cooking is not recommended for cooking healthy meals?
mixer
what piece of equipment uses beaters that rotate, which automates repetitive tasks like stirring, whisking, or beating?
peeler
what piece of kitchen equipment can be used to take off the dark green outer skin off of the cucumber?
stove
what piece of large, standard kitchen equipment has 4 burners and is either gas or electrically powered?
read the entire recipe before taking any action
what should a proficient culinarian do first to ensure good results?
wahsh hands
what should be done before starting food preparation, after handling raw meats, eggs, or after using the restroom?
consult a doctor immediately
what should be done if a cut is severe?
water
what should never be used to try and combat a grease fire?
fold
what term is used in recipes to indicate that ingredients should be mixed by gently turning one part over another with a spatula?
nylon
what type of cleaning pad should be used to remove residue from a burned pot or pan?
mince
what type of cut would be used to cop a food item as finely as possible?
closed toe; non slip
what type of shoes should be worn in the kitchen to ensure proper hygiene and safety?
grit
when considering a sharpening stone, one aspect to think about is the ----- which can be fine, medium, or coarse.
in; close to the body
when lifting heavy objects, elbows should be ----- and the load -----
before each use
when should knives be honed?
immediately
when should potential dangers or accidents be communicated?
pairing knife
which knife is small, very pointy, and essential in cutting and peeling fruits ad vegetables?
physcological
which of the following critical limits are not established by the HACCP?
untied shoelaces
which of the following is NOT a main cause of slips, trips, and falls?
stitching the cut
which of the following is NOT included as a proper step for caring a small cut?
wearing an isolation mask
which of the following is not a component of personal hygiene?
using a wet towel to pick up a hot pan
which of the following is not a preventative measure against burns?
Styrofoam cups
which of the following is not a recyclable material?
at room temperature
which of the following is not an acceptable method for thawing frozen foods?
ordering duplicates of kitchen equipment
which of the following is not an advantage of taking an inventory?
full body hazmat suit
which of the following is not part of proper measures of handling chemicals?
pre-preparation
which of the following phrases is closest to the meaning of mise en place?
ease of cutting through paper
which of the following was mentioned as being a good test for sharpness?
utensil holder for all utensils combined
which of the following would not be considered proper knife storage?
piled neatly on top of countertop
which of these is not a common storage solution?
coffee grounds
which of these items could be composted?
fine
which stone should be used to polish the blade after sharpening?
simmer
which type of cooking requires heating a mixture below the boiling point, allowing it to bubble slowly?
dice
which type of cut calls for the culinarian to cut food into very small cubes?
cube
which type of cut produces items with 6 even sides and these items are then defined by their size?
chef's knife
which type of knife is most important in a knife set and is used to cut, dice, slice, and mince?
people with an infected wound
who should be restricted from food-handling area?
it is not necessary to keep a constant inventory in a single family kitchen
why is the physical inventory system sufficient for a home kitchen?
to protect heating elements from the cleaning agents
why should aluminum foil be placed on heating elements before cleaning an oven?
stacking pots and pans increases the likelihood of scratching them
why should pots and pans be stored on hooks or shelves and not stacked?
for optimum efficiency and to eliminate unnecessary trips across the kitchen
why should utensils be kept within arms reach?
2;5
with regard to meat and poultry, chicken, turkey, fish, and ground meat, should be cooked or frozen within ---- days of purchase, while other beef, veal, lamb, and pork should be cooked or frozen by day ----- after purchase.
change aprons at different prepping station
with regard to personal hygiene, what practice should be followed to decrease the risk of cross contamination?