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?