eop Flashcards
(138 cards)
1
Q
Most problems develop in the preparation of pie dough during the…
A
scaling
2
Q
When served on a breakfast buffet, scrambled eggs should be placed in a…
A
hotel pan
3
Q
A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41?
A
4
4
Q
Ground beef is made out of all of the following except…
A
ground beef
5
Q
You have just been hired in a fast food restaurant. You are paired with a coworker who is supposed to train you. Your co worker resents working with you because you are of a different ethnicity and has purposely given you incorrect information several times to make you look bad in front of the supervisor. This is an example of…
A
discrimination
6
Q
Eggs are graded by what US department for quality
A
USDA
7
Q
The definition of cleaning in food service is…
A
removing visible soil
8
Q
Chef produced a gallon demi glaze for $32, what is the cost of a two-ounce portion?
A
0.50
*divide the cost by the oz in a gallon and multiply by 2
9
Q
The proper method for storing knives is to…
A
put them into a specialized knife rack
10
Q
When making a Caesar salad what type of oil is commonly used?
A
neutral oil like canola
11
Q
The first step in cleaning a dish washing machine is to…
A
turn off the electric gas or steam heaters
12
Q
Chef wants to make a bearnaise sauce. The chef should begin with which mother sauce?
A
hollandaise
13
Q
Youa re preparing browning for a group. Your original recipe serves eight people. If you need to serve 24 people what do you need to do to adjust her recipe?
A
multiply each measurement by three
14
Q
Starting a large roast at a high temp will…
A
-produce a well-browned, crusted surface
-caramelize the natural fats
-seal in its juices
15
Q
What is the proper way to hone a knife?
A
use steel
16
Q
What is the nationally recognized temp danger zone?
A
41-135
17
Q
The recommended simmering time for chicken stock is…
A
3-4 hours
18
Q
Which of the following has the highest milk fat content?
A
whipping cream
19
Q
A 23 1/2 lb of turkey steaks costs $3.36 per pound. How much does a seven-ounce serving cost?
A
$1.47
*divide the cost by the amount of ounces in a pound and multiply by 7
20
Q
what is combining fat a sugar called?
A
creaming
21
Q
When making rice pilar, the rice is _______ then _______.
A
sauteed, baked
22
Q
What oven used forced circulating air?
A
convection
23
Q
Previously prepared sauces should be reheated to a minimum internal temp of ______ degrees for 15 seconds within two hours.
A
165
24
Q
What term is used for ingredients that helps foods thicken and maintain their shape?
A
stabliziers
25
When making a turkey how should you portion the turkey to insure proper food cost?
pre-weigh the meat slices
26
The manager wants 25% food costs. The cost of raw ingredient is 1.20, what should the final menu price be?
4.80
*1.20/0.25
27
The blade of the can opener should be cleaned and sanitized how often?
after each use
28
In order for food to taste the same and remain consistent each time, what should cooks follow?
Use standardized recipe
29
When making cut out sugar cookies it is possible to eliminate or reduce excess dough scraps by all of the following except...
randomly cutting different shapes
30
Carrots have a 90% yield. After trimming 10 lbs to use in a stock there are ____ lbs of carrots left.
9
31
Chef KP purchases a case of chicken tenders, 20 lbs for 25.00. He uses one lb to make 4 portions for coffee shop. What is the cost for each serving?
0.31
32
How many times should a marinade should be used for raw chicken?
once
33
The purpose of OSHA is to...
be responsible for the development and enforcement of occupational safety and health standards
34
Three gallons of brown stock when reduced by half will yield
6 quarts
35
What term would be used in a recipe calling for the addition of fresh carrots and yellow onions about 1/4 in in size?
dice
36
The conversion factor used to change a recipe that makes 12 lbs of pasta into a recipe that makes 30 lbs of pasta is?
2.5
37
The recipe states, saute onions and peppers. This means...
Cooking over high heat in small amount of fat
38
The serving size for one portion of milk is...
8 oz
39
The proper way to store quick breads after baking is...
to cool, wrap and freeze
40
What does FATTOM stand for?
food, acidity, temperature, time, oxygen, moisture
41
What food items is potentially life threatening to people who are allergic to them?
MSG, peanuts and seafood
42
When should cooked grain or pasta be added to a soup?
during serving
43
The most important step when cleaning electric equipment is to...
make sure the machine is unplugged
44
one pound of water equals
16 fl oz
45
Which position requires the highest skill level?
garde manger
46
Which of the following would be the BEST type of egg for a buffet line?
scrambled
47
What can you do with the small pieces of fish that have been trimmed off a whole fish
use the pieces in soup
48
Stock that has been frozen can be held for ______ month
3
49
Which practice can help prevent knife cuts
use a sharp knife for the task
50
You have been purchasing bulk ground beef for 1.50 per lb. Your supplier now offers you pre-pattied ground beef for $2.00 per lb. You use 30 lbs per day. IF you choose pre-pattied, what is the added daily cost?
15.00
51
A stock should be quickly cooled to a temp of _____ to ensure its safety.
below 40
52
Which of the following methods of preparation aids in retaining nutritional value in vegetables?
steaming
53
Sanitation rules of a food service establishment should be written and...
posted in employee areas
54
when making cream puffs, the best way to get consistency is size when piping is to...
draw circle templates on parchment paper
55
Whole herbs and spices for flavoring liquid should be _____ when added
tied loosely in a piece of cheese cloth
56
Which category includes fish that are oval and flat in shape and have both eyes on the same side of head.
flat
57
Which category includes fish that are oval and flat in shape and have both eyes on the same side of head.
0.75
58
The steak that is most in need of tenderizing is ____ steak
round
59
Cheeses should be stored in the refrigerator and...
wrapped in paper
60
The main purpose of dry storage rotation is to...
ensure items purchased first are used first FIFO
61
What is the chef doing when performing mise en place?
Measuring out the ingredients needed to prepare a food
62
When fabricating meat and trimming the silver skin, which knife would be used...
boning
63
The recommended simmering time for beef and veal stock is...
6-8 hours
64
According to federal state and local guidelines, the acceptable time range for replacing sanitizing solution is...
2-4 hours
65
The standard proportions of ingredients in mire poix are...
25% carrots 50% onions 25% celery
66
A 7 pound pork loin is trimmed and 12 ounces are lost. How many 10 oz pork fillets can be cut from the loin?
10
67
Hazard Analysis critical control point (HACCP) is a...
management system that ensures food safety
68
Which of the following is NOT one of the five basic sauces?
pan gravy
69
Which thickening agent will produce a clear sauce or glaze?
cornstarch
70
A 15 lb rib eye roast costs $135.00. If each steak weighs 8 ounces. what is the cost per steak?
$4.50
71
It is important to develop your code of ethics as shown by your understanding of the difference between good and poor business practices; an example of good business ethics would be...
demonstrating honesty with customers
72
What should a server do when a customer has a complain?
What should a server do when a customer has a complain?
73
Because of the danger of food poisoning, hollandaise sauce must be held at ______ or made every two hours.
140
74
The benefits of participating in student and professional associations in the food service industry is
job growth, certification, networking
75
What is the CORRECT way to thaw food?
In the refrigerator
76
What are the steps in ware washing techniques?
scrape, wash, rinse, sanitize, air dry
77
Restaurant customers MOST OFTEN have an allergic reaction to:
nuts
78
To cook an egg or fish in a small amount of water until done is known as:
poaching
79
Which mother sauce and liquid combination is not accurate?
espangole is tomato based
80
Which first aid procedure is used on a choking victim?
abdominal thrust
81
Glenn ate at a local restaurant and became ill with nausea and stomach cramps. He ordered and ate a serving of turkey and dressing, green beans, and fruit salad. He most likely became infected with which food borne illness?
salmonella
82
When working in an operation, a food handler is permitted to wear which item without any additional precautions?
a hairnet
83
At which minimal temperature should hot be held at for a self service buffet?
135 degrees
84
A consumer advisory posting is required if cooking which of the following items?
cooked to order hamburgers
85
Which procedure should be followed when making a sauce that contains raw eggs for high risk groups?
pasteurize
86
during which phase of an operation does food safety control begin?
purchasing
87
Which is an example of a physical hazard?
broken glass
88
foodborne illnesses are
transmitted by people through food
89
The first step in hand washing is to
wet hands
90
A student is using a nylon brush to remove dirt from pans int eh first compartment of a three compartment sink. What is the student doing?
cleaning
91
Running water at hand washing station should be at what degree?
100
92
The minimum temperature for the final rinse on a commercial dishwasher for sanitizing is?
180
93
Floor mats must be designed so that they are...
removable for easy cleaning
94
Which condition must be present in order for food borne illness to be considered an outbreak?
2 or more people get sick from eating the same food and is confirmed from the lab.
95
Which is TCS food?
alpha sprouts
96
Which raw food should be stored above all others to minimize cross contamination?
carrots
97
A beef roast must be cooked to a minimum internal temperature of 145 for how long?
4 minutes
98
What are the types of cheese?
Unripened: external bacterial, cream/ cottage cheese
Ripened: natural bacteria, swiss
99
OSHA
Occupational Safety and Health Administration, chemicals/ investigating
100
To prevent fruits from darkening after slicing, the most common solution is to dip
them in?
acid, lemon juice
101
What is the best type of fish for broiling?
mackerel, fatty fish
102
What term is used for warming a cold liquid or egg mixture in order to add to a
soup or sauce?
Tempering
103
Which category includes fish that are oval and flat in shape, and have both eyes
on the same side of head?
Flatfish
104
Peppers are in which category of vegetable?
Peppers are fruit vegetables
105
Eggs are graded what by the United States department for quality?
AA, A, B
106
How many times should a marinade be used?
once
107
demi-glace
espagnole sauce and veal stock
108
What is another name for a sweet roulade?
Sweet roll or also known as Swiss roll. Think Pumpkin Log
109
Pie Dough
1 Dissolve the salt in water.
2 Cut the fat into the flour..
3 Add the cold water and mix together.
4 Chill the dough.
5 Turn the dough out onto a floured work surface.
6 Roll out the dough.
7 Cut the dough and fill the pie pan.
8 Bake or fill, add a top crust, and bake.
110
Which is the highest cost in liquid dairy product?
Heavy Cream
111
What types of leaveners are used in baking?
chemical, organic (natural), and physical
112
What is roasting, poaching and simmering, braising, broiling, saute?
dry heat
dry heat
dry heat
moist heat
moist heat
combination cooking
113
What is a derivative from a Hollandaise sauce?
Bearnaise: add vinegar, shallot, tarragon, parsley
114
What are the grades of beef?
Prime,
Choice,
Select
Standard,Commercial, Utility, Cutter, or Canner
115
What knife do you use to trim silverskin?
Fillet Knife
116
What Espagnole sauce made from?
Roux/ Brown Roux
117
For how long can you leave a stock in the refrigerator?
3-4 days
118
How do you make Bechamel?
It is made from milk and white roux.
119
What is a submarine sandwich?
cold italian subway
120
Why do not fry lamb shank?
the shank is usually a hard-working muscle and requires long cooking times that breaks the tough meat into tender bites
121
Roulade
slice of steak rolled and filled with cheese/ veg/ non meat
122
Which cheese unit price is about twice as much then the others: Cheddar, Swiss cheese, mozzarella, and blue-cheese?
blue cheese
123
Where do you store a cake in order to cut it evenly?
cooler
124
How much dough do you need to make a 1 lb (pound) loaf of bread
18 oz
125
What is the best type of pot to cook sugar in for decorations?
copper
126
Pate choux “structure” comes from what main ingredient?
flour
127
What is the best way to cut a petit four?
Dip a knife in water and wipe it off with a clean towel after each cut.
128
What happens to the crust of bread if you remove sugar from the recipe?
It will have a lighter color and a hard crust.
129
Where does the flakiness in Danish and Croissant pastry come from?
moisture
130
Low fat diets and high cholesterol diets should avoid what ingredients?
sodium/ fat
131
What thickener will produce a clear sauce?
Cornstarch and arrowroot
an cold water
132
What flour takes longer to rise in baking?
Whole Wheat flour
132
What leavener is used in cake donuts?
b. powder
133
If heavy cream is overwhipped what happens?
butter
134
What is the leavener in Pate au Choux dough?
steam
135
When egg whites are added to souffles how should they be whipped?
under stiff peak
136
What temperature should custard be baked to?
160-165
137
Besides adding sweetness, what else does sugar do in baked goods? (4)
Tenderizer
Aids in browning
Preserves items
Stabilizer
