Culinary Review


Published on

Review Questions for End-of-Program Assessments

Published in: Education
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Culinary Review

  1. 1. Advanced Culinary ArtsMs. Quattro
  2. 2. –“Under” Chef- Reports to the executive chef.Sous chefs supervise and sometimes assistother chefs in the kitchen. They may also fill infor the executive chef when necessary.1. What is a Sous Chef?
  3. 3. –Another term for pantry chef, the Garde Manger isresponsible for preparing cold food items. These itemsmay include salads, cold meats and cheeses, and coldsauces (Pronounced gahrd-mohn-zhay)2. What is a Garde Manger?
  4. 4. –Quats are chemicals used to both cleanand sanitize kitchen surfaces3. What are Quaternary AmnoniumCompounds (Quats) ?
  5. 5. –Point of Sale System- used for orderingfood, communicating between BOH andFOH, money transactions, inventory,employee schedules4. What is a POS?
  6. 6. –™ Time/Temperature Control for Safety™ Acceptable procedures must be usedwhen preparing and storing Foods thatrequire TCS5. What does TCS stand for?
  7. 7. –™ A technique for suggesting a larger size or betterquality than the customer’s original order6. Define upselling.
  8. 8. –™ Products that can spoil quickly, evenwhen stored correctly™ milk, bananas, raw meat, etc.7. What is a perishableproduct? Give an example.
  9. 9. –™ Used for kitchen ordering to ensureproduct consistency and inventorycontrol8. What is a PARSHEET used for?
  10. 10. –™ A range of temperatures between41 and 135 degrees where harmfulbacteria can rapidly multiply9. What is the dangerzone?
  11. 11. –™ Poaching is a method of cooking an item bysubmerging in water that is barelysimmering, 160-180 degrees10. What is the temperature ofwater for poaching?
  12. 12. –11. What is a brine?™ A water and salt solution used to breakdown protein in meat or to preservevegetables, cheese, fruits. It alsoinhibits bacteria growth
  13. 13. ™ Hazard Analysis Critical Control Point12. What is a system that identifies specifichazards and measures of control to ensure thesafety of food ?
  14. 14. –F.A.T.T.O.M. explains what allows foodbornepathogens to grow:Food Acidity Time Temperature OxygenMoisture13. What conditions allowfoodborne pathogens to grow?
  15. 15. –To the right of the plate with thecutting edge closest to the plate14. What is the position and placement ofthe dinner knife in a formal place setting?
  16. 16. –™ Number of servings™  correct division or multiplication of each individualingredient to ensure consistency in recipe and toincrease or decrease servings (SCALING)15. What does the term "yield" mean and howis it impacted by changing the amount ofingredients in a recipe?
  17. 17. –™ Neat, Clean™ Hair tied back™ Close-toed shoes™ No nail polish™ No face/head jewelry16. What is acceptable for hostperson attire and appearance?
  18. 18. –™ Polish glasses and silverware™ Roll silverware™ Fill condiments (ketchup, mustard, etc)™ Refill sugar caddy™ Cut lemons17. Give examples of typical side workfor a server
  19. 19. –™ Kosher Salt™ Sea Salt™ Table Salt18. What are the 3 salts found in aprofessional kitchen?
  20. 20. –™ 8 Tablespoons™ 8 Tablespoons= ½ cup™ 4 Tablespoons= ¼ cup4 sticks of butter= 1 lb19. How many tablespoons are in a stickof butter?
  21. 21. –Used to finish the dish, add fresh herbstowards the end of cooking20. When do you add fresh herbswhen preparing a dish?
  22. 22. –Although there are over 100 ways to prepareeggs, they are most commonly fried, scrambledor poached21. How are eggstypically prepared?
  23. 23. –™ Lactose Intolerant- Allergic to lactose in milkproducts™ Peanuts™ Wheat™ Shellfish™ Gluten22. Give examples of food allergies.
  24. 24. –™ A mix of coarsely chopped vegetables and herbs;typically carrots, onions, and celery™ the foundation for Mirepoix is 50% Onion,25% celery and 25% carrot23. What is Mirepoix?
  25. 25. –EGGYolksOilLemon Juice24. What are the mainingredients in mayonnaise?
  26. 26. –™ Bechamel (White Sauce)™ Espagnole or Brown Sauce™ Veloute Sauce™ Hollandaise Sauce™ Tomato SauceThe five sauces are the foundation for many derivativescreated by adding or changing ingredients25. The 5 Mother Sauces are:
  27. 27. –An ingredient, such as cornstarch, that adds body to thesauce26. What is a thickening agent?
  28. 28. –27. What does HACCP include?HACCP is a management system in which food safety isaddressed through the analysis and control of:1.  Biological2.  Chemical3.  PhysicalHazards from raw material production, procurement and handlingTo manufacturing, distribution, and consumption of theFinished product
  29. 29. –Pronounced roo, a roux is a thickeningagent for 3 of the mother sauces madefrom equal parts of fat and flour byweight28. What is a roux?
  30. 30. –™ Requistion- form that must be submitted to get approvalbefore making a purchase™ Invoice- itemized list of goods shipped- usually specifyingthe price and the terms of the sale29. What is the difference between arequisition and an invoice?
  31. 31. –™ Although it varies somewhatbetween restaurants, the standardamount is 18% for large groups30. How much gratuity (tip) is added to acheck for a party of 6 or more guests?
  32. 32. –Sour cream, buttermilk, parsley,chives, garlic powder, dill weed,onion powder, salt, pepper31. What are the mainingredients of Ranch dressing?
  33. 33. –™ First in, First out™ POS (point of sale system)™ Parsheet™ Physical Inventory32. Give examples of inventory procedures/methods for tracking inventory
  34. 34. –Cooking temperature, cooking time, pansize, and seasonings must be taken intoconsideration when scaling (changing theyield of the recipe)33. What should be taken intoconsideration when scaling a recipe?
  35. 35. –A combination cooking method using both moist anddry heat; typically the food is first seared at a high tempand then finished in a pot with liquid34. Define Braise
  36. 36. –color and appearance, flavor, and texture35. What sensory properties of foodaffect how people perceive food?
  37. 37. –10:136. What is the ratio for bones to mirepoix forstock?
  38. 38. –™ Sweet™ Salty™ Sour™ Bitter™ Savory (stimulating and full of flavor) is sometimesincluded37. What are the four basictastes?
  39. 39. –™ A dining-room attendant who is in charge of thewaiters and the seating of customers™ The maître d writes down reservations and makesthe restaurant experience ideal for the patron38. What is a Maître D?
  40. 40. –“soup of the day”Soupe du jour is the soup featured by restaurant on agiven day39. What is Soupe du jour?
  41. 41. –a preparation of finely chopped raw meat or fishoptionally with seasonings and sauces40. Define Tartare
  42. 42. –™ First In, First Out™ FIFO is a system of rotation to ensure food used inthe order it arrived to prevent waste and spoilage41. What does FIFO standfor?
  43. 43. –™ The process of evaporating part of a stock’s waterthrough simmering or boiling™ Example: A glaze is a stock that is reduced andconcentrated42. Define reduction
  44. 44. –™ Salmonella™ E. Coli™ Botulism™ Listeriosis™ Trichinosis43. Give an example of afood-borne illness
  45. 45. –With knives, it’s all about control.A dull knife is more likely to slip rather thancut. (think about cutting a firm, slippery object such as anapple. When the smooth edge of a knife is applied to the slicksurface, one of two things will happen: either the blade willskid along the surface or it will cut into the flesh of the apple.Once the knife has slipped, it’s a matter of luck & reflexes wherethe sharp end goes)A sharp knife requires much less pressure to cutinto an item. When combined with a reducedtendency to slip, this gives greater control overthe blade.44. Why are sharp knives considered saferthan dull knives?
  46. 46. –True!!!A sharp knife is safer than a dull one; whenused correctly, you are less likely to havean injury with a sharp knife.So, keep your knives sharp, practice safecutting techniques, and your chances ofinjury in the kitchen will drop significantly“Dull Knife, dull chef”45. t/f: a sharp knife applied directly to your skinwill cause more damage than a dull knife.
  47. 47. –Toothed like a saw46. Serrated means:
  48. 48. –If the food is the cut into pieces of equal size,they cook evenlyAlso,Uniform sizes also make the finished productmore visually appealing47. Why is it important to cutfoods in uniform pieces?
  49. 49. –When you cut an onion, you break cells,releasing Amino acid sulfoxides, formsulfenic acids. Enzymes that were keptseparate now are free to mix with thesulfenic acids to produce propanethiol s-oxide, a volatile sulfer compound thatwafts upward toward your eyes. This gasreacts with the water in your tears toform sulfuric acid. The sulfuric acidburns, stimulating your eyes to releasemore tears to wash the irritant away.48. Why does choppingonions make you cry?
  50. 50. –™ lb™ 16 oz=1 lb™ 1 lb of butter=4 sticks=2 cups49. What is the abbreviation for pound?How many ounces are in a pound?
  51. 51. –pronounced bae’get, a baguette is a long thin loaf ofFrench bread that is commonly made from basic leandough and is distinguishable by its length, crisp crust,and slits that enable the proper expansion of gases50. What is a baguette?
  52. 52. –™ Carbohydrates™ Protein™ Fats™ Vitamins™ Minerals™ Water51. List the six nutrients.
  53. 53. –52. What are the six food groups in the currentUSDA Food Guide (My Plate)
  54. 54. –™ a popular French chef, is credited with developingthe current chef’s uniform.53. Who is Marie-AntoineCareme?
  55. 55. –™ a type of hat with a narrow brim or nobrim at all. Today the toque is known as the chef’s hat54. What is a toque?
  56. 56. –™ To portion liquids such as sauces and soups™  It’s long handle enables you to reach to the bottomof a deep pot or pan.55. What is a ladle used for?
  57. 57. –356. How many teaspoonsare in a tablespoon?
  58. 58. –™ Specification™ A written description of the products a foodserviceoperation needs to purchase57. What is a spec?
  59. 59. –The process of removing impurities from a liquid suchas melted butter, meat stock, or vegetable stock. This isusually accomplished by skimming the surface of theliquid as it is heated58. What is meant by “clarify”
  60. 60. –™ Taste buds™ Nose™ Skin™ Eyes59. We use four out of five sense organs to detectsensory properties. What are they?
  61. 61. –Pronounced koo-Lee, coulis is a sauce made from fruitor vegetable puree60. What is a coulis?
  62. 62. –Liquids that form the foundation of sauces andsoups. Simmering various combinations of bones,vegetables, and herbs extracts their flavors tocreate this foundation.Good stock makes wonderful sauces and soups!61. What is a stock?
  63. 63. –™ Pronounced gahz-PAH-choh, gazpacho is a coldSpanish soup commonly served in warm weather62. What is gazpacho?
  64. 64. –Pronounced bahr-KEHTS, barquettes are boat-shapedpastry shells that can contain a savory filling whenserved as an appetizer or a sweet filling when served asa dessert.63. What are barquettes?
  65. 65. –pronounced bae’get, a baguette is a long thin loaf ofFrench bread that is commonly made from basic leandough and is distinguishable by its length, crisp crust,and slits that enable the proper expansion of gases64. What is a baguette?
  66. 66. –™ Clean is simply free of debris butsanitized is free of harmful bacteria65. What is the difference betweenclean and sanitized?
  67. 67. –™ Liquids are measured in a glass or other transparentmaterial and at eye level. Examples: water, milk, juice™ Solids are measured in graduated measuring cups as welland are sometimes packed to take the form of the measure.Examples: Brown sugar, peanut butter, sour cream, honey™ Weight- measure amount using an electric or balance scale™ Volume- measure the amount of space that an ingredientfills66. Explain the differences between measuring:liquid, dry, solid, weight, and volume