Culinary Arts

Which is not a component of an effective resume?

• career objective
• work experience
• family
• education and accomplishments

•Food handlers often wear gloves to prevent _________________________.

• cross contamination

What is it called when you cook it in water?

• poached

What is it processed called when they make the milk safe to drink.

• pasteurized

This type of restaurant provides simple food including coffee, pastries, and sandwiches.

• Cafe / Bistro
• Casual Restaurant
• Fast-Casual Restaurant
• Fast Food

Bakers refer to weighing as _____.

• scaling

The brown stock is made with ______, veal, and poultry meat and bones.

• Beef

What is the cooking process for a stock?

• Bring ingredients to a boil over high heat, then simmer
• Simmer ingredients over low heat until they reach a boil
• Boil ingredients over high heat the entire time
• Bring ingredients to a boil over low heat, then simmer

•What type of knife do we fabricate meat with?

• clever
• paring
• boning
• chef

Usually marketed as breakfast meals

• cereal
• snack item
• canton
• bihon

Rouille sauce is usually used to flavor ________ stocks and ______

• fish

Identify the herb / spice

• thyme
• sage
• mint
• rosemary

Rio Norte Culinary has a facebook page.

• True
• False

How long do you wash your hands for?

• 10
• 20
• 30
• 60

Chiffon cakes have less saturated fat and cholesterol than any cake except ____ cake.

• angel food

Which one is NOT a guideline to follow during job interviews?

• Thank the interviewer when the interview ends and send a thank-you letter after the interview to the interviewer.
• Think before speaking and do not answer questions inaccurately
• Maintain appropriate eye contact
• Make sure to shake hands or a fist bump.

The difference between a white stock and a brown stock?

• The bones are roasted in a white stock
• Brown stock consists of only meat and water
• The bones are roasted in a brown stock
• White stock consists of meat, vegetables and water

Popular to Westerners and bread-eating countries

• Wheat

When using the one-stage mixing method, all ingredients should be at _____ and accurately measured.

• room temperature

Occurs when a non-contaminated food product comes into contact with an item that is contaminated.

• Cuisine
• Mise en Place
• Contamination
• Cross-Contamination

Chicken or any poultry should reach ____ degrees to be safe to eat.

• 212
• 120
• 165
• 145

•The size of an egg is based on these types of these three grading____________. Check them.

Perishable foods can be stored in the pantry.

• False
• Maybe it depends
• True
• Always

____ __________ is being driven by one's own desires and ambitions.

• Self motivation

A career is...

• An occupation undertaken for a significant period of a person's life and with opportunities for progress.
• Moving swiftly and in an uncontrolled way in a specified direction.
• A dog.
• The quality of being suitable for paid work.

Identify the odd statement below

• made from flakey pastry
• filled with custard
• made from choux
• suitable for dessert

Match the following cuisines with their descriptions

Assigned one menu specialty in which they excel. They direct the prep work of kitchen staff and assistant cooks in their area.

• Cook
• Sous Chef
• Executive Chef
• Senior Chef

White stock is roasted to a golden brown color (burnt bone and mirepoix will ruin the flavor and color of the stock) *

• True
• False

Starch serves as meat to many processed products

• Thickening Agent
• Binding Agent
• Extender
• Coating Agent

Trained to master forms of food preparation, and usually takes close direction from a chef.

• Cook
• Sous Chef
• Executive Chef
• Senior Chef

Explain cross contamination in detail.

Choux pastry is best described as;

• A delicate pastry with egg white as the raising agent
• A delicate pastry with steam as the raising agent
• A delicate pastry with yeast as the raising agent
• A delicate pastry with baking soda a the raising agent

Briefly describe what dish is being prepared by which method of cooking

•Which of these parts of a recipe is the amount of an individual serving?

• portion size
• ingredient quantity
• product name
• yield

Teamwork is not connected with another or with each other; separate.

• True
• False

All of the following are front of house areas, EXCEPT:

• Dining Room
• Restrooms
• Kitchen
• Entry

Which of the steps below does not apply when making choux pastry?

• Dust the pastry board & rolling pin with flour and roll out the dough
• Use hot liquid on medium heat on the hob of the stove
• Stir in flour all at once in the liquid to make a dough
• Cook, stirring with a wooden spoon until a film forms on the bottom of pan.

Chemicals should be stored ____ inches off the ground and ______________ from all food.

• 6 away

What type of food has a safe internal cooking temperature of 165°F (74°C)?

• pork
• meat
• poultry
• fish

What is a portfolio?

• The position and duties of a minister of state or a member of a cabinet.
• A large, thin, flat case of loose sheets of paper such as drawings or maps; A set of pieces of creative work collected by somsone to display their skills, especially to a potential employer.
• A range of investments held by a person or organization.

Two of the four traits of an ethical employee are ​ ​ ​ (a)

• ahonest and trustworthy
• honest and smart
• responsible and judgemental

_____________ is the quality of being ________ for paid work.

• Employability suitable

What is the first topic listed in the Syllabus

• Measuring
• Food and Kitchen Safety
• Nutrition
• Recipe reading/development

Hand sanitizer is just as effective as washing my hands for 20 seconds.

Name the image in the picture

• sage and thyme wrap
• herb bundle
• bouquet garni

An emulsion is a special type of mixture made by combining two liquids that normally ... mix.

• do not
• do

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

• Cook
• Sous Chef
• Executive Chef
• Senior Chef

THE BASIC INGREDIENTS FOR CHOUX PASTRY;

• EGGS, FLOUR, BUTTER
• BUTTER, LIQUID,FLOUR
• MARGARINE, EGGS, LIQUID,FLOUR
• BUTTER, SUGAR, LIQUID, FLOUR

How long do you sanitize dishes for?

• 10
• 20
• 30
• 40

Choux pastry requires rolling and folding the dough

• TRUE
• FALSE

Basic unit of carbohydrate

• Simple Sugar

Refers to cultivated grasses that produce edible or starchy seeds and grains

• Cereal Grains

The goal of rice cookery (culinary term)

• Al dente

CORRIANDER IS THE MOST EXPENSIVE SPICE / HERB

• TRUE
• FALSE

Building customer loyalty by providing promotions and discounts is one way to ensure customer satisfaction.

• True
• False

A _________ is a letter from a previous _________ testifying to someone's ability or reliability, used when applying for a new job.

• reference employer

What is buffet service?

• food on table and you self serve

Networking is the linking of computers to allow them to operate interactively.

• True
• False

Danish pastries have a higher percentage of ______ than croissants.

• sugar

Food i is safe to serve how many days after the expiration date?

• 1 Day
• 2 Days
• 1 Week
• Never

Sauce made from egg york and butter is called a ___________.

• Hollandaise

This is the actual amount that a recipe called?

• portion size
• actual yield
• yield
• total amount

Combination method of cooking includes 2 methods of cooking namely;

• moist heat & steaming
• dry heat & stewing
• dry heat & moist heat
• stewing & moist heat

A resume is a brief account of a person's education, qualifications, and previous experience, typically sent with a job application.

• True
• False

What is the danger-zone.

• 41 to 135

It is acceptable to wear just your undies and lay in bed while on Zoom with your Culinary class.

• True
• False

Describe 2 ways to achieve guest satisfaction?

• quality meals , good food , polite service, efficient service, good service

Why is it important for BOH staff to have food knowledge?

• So they know ingredients and cooking methods to effectively enhance the flavor of each dish
• So they can relate to the FOH staff
• So they know what to order when they have food there themselves

Being __________ is defined as achieving or producing a significant amount or result.

• productive

If cared for properly, baking powder and baking soda can have a shelf life of ______ months.

• 6

Cereals may be used to introduce a main course

• Entree

Describe the method of cooking in the picture

• deep frying a dry method of cooking

McDonalds would be an example of what type of foodservice operation?

• Fine dining
• Casual dining
• Quick service
• Quick-casual service

What is a goal?

• A pair of posts linked by a crossbar and often with a net attached behind it, forming a space into or over which the ball has to be sent in order to score.
• Things I want to accomplish.
• A point marking the end of a race.
• The destination of a journey.

Pasta needs to be cooked to ____________________.

• El Dante

Is this cake done?

• yes
• no
• yes because it didn't spring back
• no because it didn't spring back

When using the restaurant ranking system, the more dollar signs the higher the _____. (4 Letters)

• cost

What is the term for the chef who is second in command in the kitchen? (4 Letters)

• sous

What is the best way to extinguish a grease fire?

• Pour baking soda on it
• Turn the heat off, place lid on the pot, and smother the fire
• Turn off the heat and leave the kitchen
• Leave the kitchen and scream

The seed for a new plant

• Germ

In the restaurant industry, which word means to be able to maintain operation at a certain rate or level?

• 'A la Carte
• Staticity
• Mise en Place
• Sustainability

Which food item is the Midwest region of the United States best known for?

• Peanuts
• Rice
• Corn
• Seafood

What is your Culinary teacher's email address?

• [email protected]

What is the term used to describe a culinarian working in a restaurant?

• Chef
• Waitress
• Dishwasher
• Host

_______________ is the skill, good judgment, and polite behavior that is expected from a person in any environment.

• Professionalism

Once we get back to school on campus, which classroom is the Culinary classroom?

• A1
• B7
• C3
• MPR

A carbohydrate in granular form that came from certain plants

• Starch

Time management is the ability to use one's time effectively or productively, especially at work.

• True
• False

Used to bind ingredients in food processing like sausages

• Binding Agent

•Which of these soups is often thickened with a roux?

• Chowders
• consommé
• vegetable soup
• cold soup

Is there a Google class calendar for Culinary Arts?

• Yes
• No

How many people determine a foodborne illness outbreak?

• 2
• 3
• 6
• 10

Bacteria and microorganisms that live and breed in the food we eat.

• Cuisine
• Mise en Place
• Contamination
• Cross-Contamination

Rice, wheat and corn are the three isn't most cultivated cereal in the world.

• False
• True

Match the following descriptions with the type of service

A Three Compartment Sink has 3 sinks. The first one is ______________, the second one is for ______________________, and the third sink is for _______________________.

• wash, rinse, sanitize

Mise en place means

• to misplace something
• to have forgotten a place setting
• to put in place
• to miss your place at dinnertime

If I wanted to find something to bake at home, I would click on which link on the class website?

• Calendar
• Learning Guide
• Recipes
• Photos

When checking the temperature of chicken be sure to insert the thermometer in the thickest point. What is the safe internal temperature of chicken?

• 165

All of these are sources of starch, EXCEPT:

• Cereals
• Legumes
• Root Crops
• Sugar

What type of shoes should you wear in a commercial kitchen?

• Steel toe Boots
• Slides
• Sandals and nonslip
• Closed toe and nonslip

The danger zone, which is the temperature where bacteria grows rapidly, is located between which two temperatures?

• 140 to 165 degrees
• 40 and 140 degrees
• 0 to 40 degrees

Hair, fruit pits, metal shavings, and glass are all examples of

• Chemical Hazards
• Biological Hazards
• General Hazards
• Physical Hazards

What is the equation for calculating the menu price of an item?

• Tax / Sales
• Food Cost / Total Sales
• Food Cost / Food Cost Percentage
• None of these answers are correct.

Match the following FOH foodservice position with description

What is next to moisture absorption if the proper storage of cereals and starches is not followed?

• Mold growth

What type of dining is when a server at the table takes your order and brings you your food while the menu items are moderately priced and restaurant may have a theme reflected in decor, music, menu, and staff uniforms?

• Quick-casual service
• Casual dining
• Quick service
• Catering and Banquest

The term _____ of house refers to all the behind-the-scenes restaurant areas that customers do not see. (4 Letters)

• back

French word for "kitchen," but in English it means a style of cooking.

• Cuisine
• Mise en Place
• Contamination
• Cross-Contamination

The term _____ of house refers to the areas of a restaurant that are open to public view. (5 Letters)

• front

Protective outer shell

• Bran

Starch used as breading station

• Coating Agent

It is an important source of semolina flour utilized in making various types of pasta.T____ d____

• Triticum durum

Contains starch, protein, and some vitamins and minerals

• Endosperm

To achieve a golden yellow crumb in a bread, you should add many _____ to the dough.

• eggs

Staple food of Central America

• Corn

Briefly state what the image is used for & why it is wrapped up with a piece of cord

• used to flavor soups & sauce, tied for easy removal

•Eggs need to be kept on the _________________________ shelf of the fridge.

• bottom

If someone chooses a restaurant or food product based upon location, ethnicity, religion or family history, they are making food choices based upon what?

• Culture
• Cost
• Hunger
• Emotional Reasons

The temperature danger zone is ______ to ______.

• 30 to 80
• 40 to 190
• 41 to 135
• 60 to 120

Can you explain what do you know about stock ?

•Before frying chicken you should check the ____________ so the chicken doesn’t come out over/under done.

• oil

The 3 of the 5 guidelines to follow when guests are dissatisfied are ​ ​ (a) , ​ ​ ​ (b) ​ ​ (c) i

What is communication?

• The object of a person's ambition or effort; an aim or desired result.
• A brief account of a person’s education, qualifications, and previous experience, typically sent with a job application.
• The action or process of interacting with others to exchange information and develop professional or social contacts.
• Social contact.

Bacteria, parasites, viruses, & Fungus are examples of

• Chemical Hazards
• Physical Hazards
• Biological Hazards
• Toxins

A ____ _________ _____ is a number of commonly expected, ______ that employers seek from most employees.

• Work readiness trait skills

A chef works in the back of the house.

• True
• False

What is the All-purpose knife called?

• Chef knif

Staple food for more than half of the world's population

• Rice

Welcoming guests and satisfying their needs.

• Cuisine
• Food Service
• Culinary Arts
• Hospitality

What is it called when cram is removed from the milk.

• homogenization

A _____ ______ is sent with an interest of a job in paragraph/letter form.

• cover letter

Even if the food has weird smell it is safe to eat as long as it's not past its expiration date.

When reheating food, it must reach ________ degrees for _____ seconds to be safe to eat.

• 165 15

Match the following communication forms with their description

Works with payroll, food-cost, personnel management, menu creation, and essentially everything that happens in the kitchen falls within their scope of responsibility.

• Cook
• Sous Chef
• Executive Chef
• Senior Chef

During a Zoom, you should mute yourself while the teacher, or another student is talking.

• True
• False

What is the secret word listed on the calendar for the first day in Culinary?

• Welcome

Stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water. *

• True
• False

How much of the food produced for human consumption each year goes to waste?

• 1/3
• 1/2
• 3/4
• 1/4

A _____ is a list of dishes or foods available in a restaurant. (4 Letters)

• menu

Identify the odd method of cooking below

• Braising
• Roasting
• Baking
• Pan frying

French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

• Cuisine
• Mise en Place
• Contamination
• Cross-Contamination

Dining habits are similar between cultures and countries.

• True
• False

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

• Chemical Hazards
• Biological Hazards
• Physical Hazards
• Bacteria Hazards

What costs are included in a restaurant's overhead costs?

• Salary
• Rent
• Utility Bills
• All of these

What does proficient mean?

• The quality of being suitable for paid work.
• A letter from a previous employer testifying to someone's ability or reliability, used when applying for a new job.
• Competent or skilled in doing or using something.
• It's probably A.

All of the following are included on the FDA Nutrition Claims checklist, EXCEPT:

• Evidence of staff awareness
• A standardized recipe
• Cooking time and temperature
• The recipe source

•Which of these knives is used to trim the peel or skin from fruits and vegetables?

• fillet knife
• chef’s knife
• slicer
• paring knife

A croissant should have a(n) _____ texture.

• flaky

Where can the class calendar be located?

• Class website
• Google Classroom
• Both Class website and Google Classroom
• Class calendar does not exist.

Brown stock is used for brown sauces and gravies, braised dishes, and meat glazes

• True
• False

A baker's percentage means that each ingredient is a certain percentage of the weight of the total _____ in the formula.

• flour

•Which of these scale gives the most accurate readout?

• baker’s scale
• portion scale
• electronic scale
• balance scale

Which of the following are products made from choux pastry?

• cream puffs & puddings
• cream puffs & profiterole
• custard & eclairs
• cream puffs & pate a choux

Explain FATTOM. What does each letter stand for and give an explanation of each letter.

•Besides liquid, what are the two main ingredients in a stock? _________________________.

Which of the following are suggestions for creating a sustainable restaurant?

• Offer extensive staff training
• Grow it yourself
• Manage your waste
• All of these answer choices are correct.

What is the name of the group of laws that govern menu descriptions to ensure accuracy?

• Deceitful Claims Ruling
• Health Claims Guidelines
• Menu Declaration Laws
• Truth in Menu Laws