Culinary Final

what federal agency ensures consumers have truthful and informative labeling of products

FDA

what does OSHA stand for

Occupational Safety and Health Administration

judys supervisor asks her to monitor the temperature of the refrigerator. which prove should she use

air

what are the basic types of salads

appetizer, accompaniment, main course, separate course, dessert

which greens are commonly used for cold salads

arugula and bibb

how should hot TCS food be displayed on a self-service bar

at 135 or hotter

when assembling a main-course salad, all ingredients should be

attractively arranged

who is responsible for parties and receptions and works closely with the catering department

banquet chefs

torn romaine or shredded iceberg are examples of which part of the salad

base

an upscale hotel is setting up a wedding buffet. fresh fruit, roast beef, grilled vegetables, mashed potatoes, a garden salad, assorted breads, an beverages will be served. what items will be a dining room attendant most likely serve

beverages and bread and butter

what knife has a thin, curved blade with a straight edge used for removing meat from the carcass

boning knife

which factor has the least effect on cleaning

brand of sanitizing solution

what type of knife is used for slicing tomatoes, lettuce wedges, and cutting cakes or sandwiches

bread knife

a salamander is best used to

brown the top of french onion soup

a vegetable cut best identified as an extra-small dice with even sides is...

brunoise

which food is usually cut into rondelle shapes

carrots

what long, two-pronged fork do people use to hold roast meat while they cut it into serving slices with a knife

carving fork

what type of container can be used when cooking in the microwave

ceramic bowl

what is a light fine mesh gauze used for straining liquids such as stocks and for bundling herbs

cheesecloth

which knife is used to chop vegetables

chef's

which salad requires the most precaution to prevent salmonella contamination

chicken salad

an example of a tea or finger sandwich is

chicken salad on a small closed sandwich

when serving a table full of guests who should be served first

children

what type of knife is used for splitting heavy bones and joints

cleaver knife

prepared horseradish, chili sauce, seafood cocktail sauce, Worcestershire sauce, and soy sauce are examples of

condiments

sneezing or coughing while preparing cuisine will

contaminate the food

what type of oven uses a fan to force hot air throughout the oven in a circular flow

convection oven

which product was most likely prepared using the creaming method, where shortening and sugar are beat together, eggs are added gradually, and then dry ingredients are added

cookies

which is likely to be a critical control point for beef bound for immediate service

cooking

what spice adds heat and is used in making gazpacho, szechwan cuisine, cornbread, pickles, and tomato sauces

crushed red pepper

what spice has a warm, earthy flavor and is used in a variety of cuisines, such as indian, mexican, and middle eastern. common dishes include chili, empanadas, fajitas, and curry

cumin

what is a thick durable tool that comes in a variety of colors, widths, and sizes, and is used as a place for material to be separated with a knife

cutting board

which piece of equipment cooks food at a constant temperature, which is controlled by a thermostat, and may automatically lower and raise food baskets in and out of the cooking container at a preset time

deep-fat fryer

which vegetable cut is a bias-cut

diagonal

what herb is used in cheese dips, cole slaw, fish and egg dishes, and in making pickles

dill

what tool is used to measure dry ingredients in various increments and can be leveled off to ensure accurate measurements

dry measuring cup

what ingredient is used as an emulsifier to make dressing

egg yolks

what is a suspension of oil droplets in a liquid

emulsion

which system for placing orders is the most efficient and future oriented

entering orders into a computerized device

a main course salad replaces the...

entree

if a food handler is diagnosed with a foodborne illness, such as norovirus, a manager must

exclude the food handler from the operation

what is a concentrated oil of an ingredient, used to enhance the taste and aroma of a dish, called

extract

an expediter is a...

food dispatcher

a batonnet cut is most similar in shape to a

french fry

which item is responsible for the structure within cookies

gluten

sharp knives should be washed and dried by

hand

what is a systematic, proactive approach to identify, evaluate, and contain food safety hazards that are likely to cause illness or injury if regulatory measures fail to be used

hazard analysis critical control points

who is the first contact for guests in full service restaurants

host or hostess

cooked foods in a steam table are held in what type of pan

hotel

when should a soup be garnished

immediately before service

Bobby is cooking a pot of soup. which probe should be used to monitor the temperature of the soup

immersion

convenience cereals that require only the addition of boiling water or milk are classified as

instant cereals

which is the best practice when preparing omelets

keeping eggs in their shells and refrigerated until time to use them

most recipes were developed to use what size of egg

large

what term means to be legally responsible

liable

what is the least safe place to store knives

loose in drawers

a julienne cut is most similar in shape to a

matchstick

what type of oven cooks food faster by circulating heated air around the food

microwave oven

what knife cut should be used to prepare garlic for spaghetti sauce

mince

what is a mixture of onions, celery, and carrots called

mirepoix

peanut butter cookies are an example of which type of cookie

molded

which professional organization is most likely associated with foodservice establishments

national restaurant association

kathy is ordering equipment for her restaurant that will come in contact with food. she should order equipment certified by which organization

national standards foundation

adding pasteurized eggs to a vinaigrette dressing causes

oil and vinegar to emulsify

which duty is least likely required of a foodservice employee

ordering supplies

what is the most important safety precaution when using large equipment

perform proper maintenance and cleaning

ken routinely seals cracks and replaces the screens in vents. which safe facilities principle is he exhibiting

pest prevention

a deck oven should be used to prepare

pizza

shaniya used a tablet to record a customer's order, automatically send it to the kitchen staff, and calculate the bill. what is this system called

point of sale

jamie and jesse decided that for their wedding they would like the entree to be served using modern american plated service. this means food is

portioned, prepared, plated, and garnished in the kitchen

which food should be cooked to 165

poultry

blanching, browning, and sweating are procedures used to

prepare bones for stock

dough that must be soft enough to be extruded through a machine, but stiff enough to hold shape is an important consideration for which type of cookie

pressed

which precaution is least appropriate for the storage, usage, and/or disposal of pesticides

refilling small containers from large containers

barry washed the prep table with a cloth towel and cleaning solution. which step should he do next

rinse the surface

what is used before cutting and baking to easily flatten or spread dough to a uniform thickness

rolling pin

what herb is used in stocks and focaccia bread, on roasted potatoes, and with meats

rosemary

the tool used for folding is a /an

rubber spatula

what is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups

sachet

what herb is used in making stuffing and pairs well with chicken and pork

sage

which knife is used to cut breads and cakes

serrated slicer

the kitchen has finished erica's order and is ready for becky to deliver it to the table. what is the correct order and method that becky should use to serve food and tea to erica

serve the plate to the left of erica by sliding it into place, and then refill her tea from the right

which classic vegetable cut is a 1/4 cube

small dice

which can be defined as equipment used to prepare and cook food, such as pots and pans

smallwares

which breakfast meat is served cold

smoked salmon

scones and doughnuts most likely use which method

soft dough

which are examples of hand tools in a commercial kitchen

spatulas, tongs, knives

what is the best pan for baking a cheesecake

springform pan

curt accepted a shipment of eggs for his establishment. based on the flow of food, what should he do next

store the eggs at 41 or lower

mike and susan tell their waiter they would like something to warm them up, so the waiter recommends they try beef stew. what is the waiter doing

suggestive selling

lisa weighs the container and adjusts the scale until it reads zero beforee adding food or items to be weighted. what is this process called

taring

spices include...

the bark of aromatic plants

jesse is the headwaiter at a fine dining restaurant. what is his responsibility

the overall management of service

what is the purpose of the material safety data sheets

to inform employees of hazards associated with chemicals

after sharpening knives, a steal is used to make sure the blade is straight and to smooth out irregularities. this is called

truing

to cool stock properly, the chef can

use an ice bath

what is the safest practice when cutting with a knife

using a sharp knife

what is the least safe practice when using a knife

using any type of surface when performing cutting tasks

which practice prevents cross-contamination during food prep

washing and sanitizing a cutting board between preparation of raw meats and cooked foods

many of angel's food orders were prepared incorrectly because the cooks were unable to accurately read her orders. what skill should angel practice

written communication