Midterm

Question 1

What are examples of chemical contamination?

Answer 1

Cleaning products, pest control chemicals, heavy metals, etc.

Question 1

When you drop a knife, what should you never try and do?

Answer 1

Catch it

Question 1

Kitchen floors, and floors in high traffic area, should be kept ____ at all times.

Answer 1

Dry

Question 2

Which groups of people are NOT considered a high-risk group for foodborne illness?

Answer 2

Teenagers

Question 3

How should cleaning agents and food products be stored?

Answer 3

Away from each other

Question 4

What are examples of physical contamination?

Answer 4

Taking food out of the packaging and putting it away into safe containers, hair should be tied back, fingernails should be cut short, unpolished, and clean

Question 5

Salmonella is a foodborne illness is caused by

Answer 5

Beef, poultry, seafood, egg, and milk

Question 6

Moldy food is caused by

Answer 6

Fungus

Question 7

Hepatitis A is an illness that is caused by what?

Answer 7

A virus caused by eating or drinking something contaminated with fecal matter

Question 8

What is the food ‘danger zone’

Answer 8

41F-135F

Question 9

Hot food must be held at a minimum internal temperature of

Answer 9

135F

Question 10

What temperature must cooked vegetables reach to be safely hot-held for service?

Answer 10

135F

Question 11

To measure surface temperature without touching the object, you would use what type of thermometer?

Answer 11

Infrared Thermometer

Question 12

How would you calibrate a bimetallic stemmed thermometer?

Answer 12

Ice water going at 32F

Question 13

What is the minimum internal temperature of the chicken?

Answer 13

165F

Question 14

What is the minimum internal temperature hot foods must be held at?

Answer 14

135F

Question 15

Cold foods should be held below what temperature at all times?

Answer 15

41F

Question 16

List the order food should be stored on shelves from top to bottom and which products should be first to last

Answer 16

Top to Bottom: Ready to eat food, whole cuts of beef and pork, ground meats and fish, and whole ground poultry

Question 17

What is the definition of cross-contamination?

Answer 17

Bacteria/microorganisms are unintentionally transferred from one substance/object to another

Question 18

When washing your hands, the water should be minimum of what temperature?

Answer 18

100F

Question 19

If you have a wound on your hand, you must do what to the wound?

Answer 19

Bandage it and cover it with a glove

Question 20

What is a toque as part of the chef’s uniform?

Answer 20

Hat

Question 21

What is the process called when properly cooling down stock

Answer 21

Venting

Question 22

The 2nd compartment in a 3-compartment sink is used for what?

Answer 22

Rinsing

Question 23

The 3rd compartment of a 3-compartment sink is used for what?

Answer 23

Sanitizer

Question 24

What is the difference between leavened and unleavened bread?

Answer 24

Leavened: yeast Unleavened: no yeast

Question 25

The deck oven is also known as:

Answer 25

The pizza oven

Question 26

You would use a proof box/proofer for?

Answer 26

proofing

Question 27

What are the standard attachments to commercial mixers?

Answer 27

Hook, Whisk, and Paddle

Question 28

What is the commercial version of the conventional food processor?

Answer 28

Robo Coupe

Question 29

What is the process when a chef marks a portion of the bread with a knife, light pressure w/o cutting

Answer 29

scoring

Question 30

What is the best way to cool hard crust bread?

Answer 30

Wired rack

Question 31

Mise en place means:

Answer 31

to put into place

Question 32

Fermentation converts glucose into alcohol and what else?

Answer 32

CO2

Question 33

What mixing attachment would you use for straight dough

Answer 33

hook attachment

Question 34

When proofing straight dough, how long should it be proofed?

Answer 34

until it doubles in size

Question 35

Which knife is best to separate rib meat from the bones?

Answer 35

Boning knife

Question 36

Which knife would you use for slicing and dicing a large volume of vegetables?

Answer 36

Chef's knife

Question 37

Where should the blade of the knife make contact with your guide's hand cutting?

Answer 37

knuckles

Question 38

Which knife cut is defined as being a cut that is 2 inches in length and 1/4 inch, squared?

Answer 38

Fine Julienne

Question 39

By cutting a Julienne perpendicularly ( into smaller cubes), you will get what dice?

Answer 39

Brunoise

Question 40

The larget egg size is called

Answer 40

Jumbo

Question 41

Overy-easy

Answer 41

Flipped, yolk is runny, and egg white runny

Question 42

Over-medium

Answer 42

Flipped, yolk somewhat runny, and egg white is firm

Question 43

Over-hard

Answer 43

Flipped, yolk is firm, and egg white is firm

Question 44

A fried egg that is not flipped is called what?

Answer 44

Sunnyside

Question 45

What should be added when doing a poached egg?

Answer 45

Distilled White Vinegar

Question 46

Overcooking scrambled eggs will result in what?

Answer 46

Becomes rubbery loses the texture of what it should be

Question 47

What should you di after cleaning lettuce?

Answer 47

Dry it with a lettuce dryer

Question 48

Salad greens should be washed at what temperature of the water?

Answer 48

Cold water bath