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Culinary 1 ProStart Final Exam Review
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The leaves, stems, or flowers of an aromatic plant are
 
herbs
 
spices
 
seasonings
 
flavors
What is the meaning of the French term Mise en Place?
 
To Put in Place
 
To work smart
 
To place on a dish or plate
 
To listen carefully
The cooking method that cooks food quickly, uncovered in a very small amount of fat, high heat
 
Sauteing
 
Stewing
 
Pan-frying
 
Simmering
What is the Dietary Food Guideline for Americans called as of 2010?
 
My Plate
 
My Pyramid
 
Nutrition
 
Nutrition Labels
The measurement of an item's resistance to gravity.
 
weight
 
pounds
 
grams
 
volume
A (n)______ oven is a type of oven in which 2 to 4 shelves are stacked on top of each other
 
deck
 
rotary
 
combi
 
convection
The process that removes lumps from an ingredient
 
sifting
 
blending
 
whipping
 
mixing
The amount of a product before it has been trimmed and cut for use in a recipe is called
 
As purchased
 
yield
 
edible portion
 
Excess trim
This judges the level of safety in an operation
 
General Safety Audit
 
HACCP
 
Safety plan
 
Safety review
Medical treatment given to an injured person for light injuries until help arrives.
 
First Aid
 
EMT
 
Bandaids
 
Doctors
The deliberate and malicious burning of property
 
Arson
 
Burnt
 
Accident
 
Mistake
Small living organism that can be seen only through a microscope.
 
Microorganisms
 
Foodborne Illness
 
Bacteria
 
Viruses
A (n) ________________ is a disease transmitted to people by food
 
foodborne illness
 
virus
 
bacteria
 
microorganism
_____________________ cater to guests looking for quaint accomodations with simple amenities.
 
Bed and breakfast properties
 
Upscale properties
 
Mid proced properties
 
Budget properties
In a restaurant, who oversees the entire kitchen?
 
Executive chef
 
Manager
 
Owner
 
General manager
Who is responsible for the kitchen team in the exectuive chef's absence?
 
Sous chef
 
Dietitian
 
Manager
 
Station chef
The act of identifying with the feelings, thoughts, or attitudes of another person is called
 
empathy
 
pity
 
sympathy
 
compassion
What piece of small equpment should be used to drain liquids from cooked pasta and vegetables?
 
Colander
 
Chinois
 
China cap
 
Cheesecloth
Which type of knife is used to separate raw meat from the bone?
 
Boning
 
Fillet
 
Tourne
 
Butcher
What is the top part of a knife called?
 
Spine
 
Heel
 
Tang
 
Scales
A deck and convection are types of
 
ovens
 
broilers
 
griddles
 
cteamers
A catering service is serving 396 guests. If each table seats 9, how many tables are needed?
 
44
 
40
 
48
 
50
Of 200 customers, 55% ordered salad. How many ordered salad?
 
110
 
103
 
36
 
180
Lima beans have a 40% yield,after trimming 3 lbs, how many lbs. are left?
 
1.2
 
1.5
 
1
 
5
Knives and measuring tools are examples of ________________equipment.
 
pre-preparation
 
storage
 
holding
 
receiving
In a traditional dining room brigade, who is responsible for clearing plates?
 
Back waiter
 
Captain
 
Headwaiter
 
Front waiter
How many employees trained and certified in first aid should be in a restaurant?
 
One for every shift
 
One for every 10 people
 
One manager and one kitchen employee
 
All employees
All aisles in serving and dining areas should be at least ___________ feet wide.
 
4
 
2
 
6
 
8
When lifting a load, an employee should look for handholds that can be gripped with
 
the whold hand.
 
the arms.
 
the fingers.
 
the forearms.
 The first step in the PASS system for using fire extinguishers is
 
Pull the pin
 
Position the extinguisher
 
Push the pin
 
Pass the extinguisher
What is the maximum acceptable receiving temperature for fresh beef?
 
41 degrees
 
50 degrees
 
45 degrees
 
35 degrees
A fire that consists of burning paper is considered a _____________ fire.
 
Class A
 
Class B
 
Class C
 
Class D
How often should a professional contractor clean a hood ventilation system?
 
Every 6 months
 
Once a month
 
Every 3 months
 
Once a year
A restaurant is required to report an accident resulting in death to OSHA within ___hours.
 
8
 
4
 
12
 
16
Which class of fire involves live electrical equip. and occurs in motors, cords, and wiring?
 
Class C
 
Class A
 
Class B
 
Class D
An event in which property damage or injury is narrowly avoided is called a(n)
 
near miss
 
accident
 
incident
 
health hazard
Which type of pathogen needs to live in a host organism to grow?
 
Parasites
 
Fungi
 
Viruses
 
Bacteria
The spread of pathogens from one surface or food to another is called
 
cross-contamination
 
time-temperature abuse
 
decontamination
 
cross-contact
The best way to dry utensils after they have been cleaned and sanitized is
 
by air drying
 
with a dry cloth
 
blowing them dry
 
with a clean paper towel
Cool TCS foods from 135 F to 41 F or lower within ________ hours.
 
6
 
2
 
4
 
8
Chicken, turkey, or duck should be cooked to an internal temperature of ___for at least 15 sec.
 
165 F
 
145 F
 
155 F
 
175 F
The minimum internal cooking temperature for beef roasts is _____________ for 4 minutes.
 
145 F
 
175 F
 
155 F
 
165 F
Pathogens grow well in food that has a temperature between
 
41 F- 135 F
 
32 F- 40 F
 
0 F-32 F
 
140 F-165 F
Who developed the kitchen brigade system, which assigns responsibilities to kitchen staff?
 
Escoffier
 
Apicius
 
Careme
 
Boulanger
What scientific technique did Nicolas Appert develop?
 
Canning foods to keep them fresh and safe to eat
 
Heating milk to remove harmful bacteria
 
Discovering vitamins to promote better heatlh
 
Wrapping food in vacuum-sealed plastic to preserve it
Type of restaurant; serving staff takes order while you're seated, costs $25 or more per person
 
Fine dining full service
 
Quick-casual
 
Casual dining
 
Family dining full service
When using only water to sanitize objects, the water temperature should be at least
 
180 degrees
 
260 degrees
 
220 degrees
 
100 degrees
The biological hazards found in or on foods that can make us sick are
 
All of the above
 
bacteria
 
viruses/parasites
 
fungi (molds)
What types of hazards can contaminate foods?
 
All of the above
 
Physical
 
Biological
 
Chemical
The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
 
True
 
False
As long as you wear gloves, it is not necessary to continually wash your hands.
 
False
 
True
If a critical limit has not been met, you must take a corrective action.
 
True
 
False
Hospitality is the services that people use and receive when they are away from home.
 
True
 
False
After cleaning & sanitizing kitchen tools & equipment, you should dry them with a clean towel.
 
False
 
True
A culinarian is one who has studied and continues to study the art of cooking.
 
True
 
False
Water boils at 100 F.
 
False
 
True
Freezers should maintain temperatures of 10 F to -10 F.
 
True
 
False
A successful team leader needs to listen,be consistent, & provide direction to be a team player
 
True
 
False
The greeter provides guests with 1st impressions in appearance, friendliness, attentiveness.
 
True
 
False
Good manners are the basis for business etiquette.
 
True
 
False


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