1st semester culinary

Question 1

what 3 components are required on a plate? What other 2 things should be on the plate

Answer 1

Meat, Veggie, and Starch should have sauce and edible garnish too

Question 2

What is the temp range of the danger zone?

Answer 2

41-135 cold holding 41 and below, hot holding 135 and above

Question 3

What are the 4 populations most susceptible to food borne illness?

Answer 3

Young, old, pregnant, and immune compromised

Question 4

4 rules to washing your hands

Answer 4

1. wash hands often
2. do not use hand sanitizer in place of hand washing
3. use warm water and plenty of soap
4. only wash hands in a handwashing sink

Question 5

3 ways to keep food safe from FBIs

Answer 5

Time and temp control
Prevent cross contamination
Good personal hygiene

Question 6

Temp to cook seafood at

Answer 6

145

Question 7

Temp to cook ground beef at

Answer 7

158

Question 8

Temp to cook poultry at

Answer 8

165

Question 9

Foods more likely to cause FBI in highly susceptible populations

Answer 9

undercooked meat, fish, or eggs
raw oysters
raw sprouts
unpasteurized milk or juice

Question 10

temp to cook veggies at

Answer 10

135

Question 11

What is the correct way to take internal temp for food?

Answer 11

Use a thermometer on the thickest part of the food

Question 12

What is the time and temp control monitor process of cooling cooked food?

Answer 12

Cool food from 135-41 in 6 hours. Cool food to 70 in first 2 hours. 4 hours to cool from 70-41

Question 13

how to order a fridge

Answer 13

ready to eat food
fruits and veggies
seafood
whole raw red meat/pork
sausages and ground meat
poultry

Question 14

3 Different contaminations

Answer 14

Biological
physical
chemical

Question 15

Examples of ready to eat foods?

Answer 15

washed fruits and veggies that won’t get cooked
breads and bakery items
cooked food

Question 16

What are ready to eat foods?

Answer 16

Foods that need no further preparation

Question 17

3 ways to keep food safe from chemicals

Answer 17

store chemicals below food
do not spray chemicals near food
only use containers safe for food

Question 18

Define cross contamination

Answer 18

When harmful substances transfer from one food to another

Question 19

2 examples on how to prevent cross contamination

Answer 19

1 Clean and sanitize after you prepare raw meat
2 Order fridge correctly
3 Wash fruits and veggies

Question 20

2 rules for using gloves

Answer 20

1 never reuse
2 wash hands before and after
3 change if ripped or contaminated
4 use when hand is cut

Question 21

3 ways to defrost food

Answer 21

1 submerged under cold running water
2 microwave
3 refrigerator

Question 22

Never put __________ on a grease fire use ________________ instead

Answer 22

Water. baking soda

Question 23

Top 9 allergens

Answer 23

shellfish, fish, dairy, eggs, treenuts, peanuts, wheat, soy, sesame

Question 24

Define mis en place

Answer 24

Everything in its place. When you have all your ing. and equipment ready before you start the recipe.

Question 25

What are the components of a mirepoix?

Answer 25

25% carrot, 25% celery, 50% onion

Question 26

Definition of a stock

Answer 26

An unthickened flavorful liquid that is the base for soups sauces and other dishes

Question 27

What are the 5 characteristics a stock is judged by?

Answer 27

flavor, mouth feel, aroma, clarity and color

Question 28

How long do you cook a veggie stock?

Answer 28

2-4 hours

Question 29

How long do you cook a poultry/chicken stock?

Answer 29

4-6 hours

Question 30

How long do you cook a beef/veal stock

Answer 30

6-8+ hours

Question 31

How long do you cook a fish stock

Answer 31

no more than 30 minutes

Question 32

What are the differences between mirepoix and white mirepoix

Answer 32

Remove carrot and replace with other white veggies

Question 33

3 Differences in fish stock and other stocks

Answer 33

1 uses white mirepoix 2 acidic components added 3 never make brown fish stock

Question 34

Differences between brown and white stocks

Answer 34

Roast the bones Caramelize the mirepoix Pince of tomato paste

Question 35

What is a court bouillon?

Answer 35

Quick veggie stock with an acidic component used for poaching

Question 36

3 classifications of soup and 2 subcategories

Answer 36

1 Clear broth 2 Thickened: pureed and cream 3 non-conforming/ traditional

Question 37

3 types of emulsifications

Answer 37

1 permanent 2 semi-permanent 3 Temporary

Question 38

3 ways to break an emulsification

Answer 38

1 too hot 2 add fat too fast 3 add too much fat

Question 39

What is a liason

Answer 39

A thickening agent you use to start a recipe

Question 40

What are the three standards of soup?

Answer 40

Taste, Texture, and Thickness

Question 41

What are three liasons?

Answer 41

1 Roux 2 Slurry 3 Burre maine

Question 42

What is a slurry?

Answer 42

cornstarch and cold water added at end

Question 43

What is a burre maine?

Answer 43

Room temp butter and a small amount of flour added towards end

Question 44

What is clarified butter?

Answer 44

Butter fat remove water and milk solids

Question 45

What are the five mother sauces?

Answer 45

1 Bechamel 2 Voulote 3 Hollandaise 4 Tomato 5 Espagnole

Question 46

What is a derivative sauce?

Answer 46

Sauce base on a mother sauce

Question 47

What is a double boiler? Why do we use it?

Answer 47

Indirect heat used for delicate items and procedures

Question 48

What is tomato concasse?

Answer 48

The method of peeling and deseeding a tomato

Question 49

What is the difference between baking soda and baking powder?

Answer 49

Baking powder is baking soda + cream of tartar

Question 50

What are the different types of yeast?

Answer 50

Active, instant, fresh (Wild also)

Question 51

What is the optimal blooming temperature?

Answer 51

95-110 but really 110 as it cools

Question 52

What is in a white stock?

Answer 52

Bones, Mirepoix, sachet, and cold water

Question 53

What is in a brown stock?

Answer 53

Roasted bones, caramelized mirepoix, Pince of tomato paste, sachet, cold water

Question 54

What is in a clear broth?

Answer 54

Aromatics, white stock, salt and pepper, garnish

Question 55

What is in a pureed soup?

Answer 55

Starchy main ingredient, aromatics, stock, salt and pepper, garnish

Question 56

What is nappe?

Answer 56

Thin enough to pour thick enough to hold a line