Culinary Arts

Match the following FOH foodservice position with description

Name the image in the picture

• sage and thyme wrap
• herb bundle
• bouquet garni

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

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

• Peanuts
• Rice
• Corn
• Seafood

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

• Self motivation

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

Describe the method of cooking in the picture

• deep frying a dry method of cooking

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

• Salary
• Rent
• Utility Bills
• All of these

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

• front

Bakers refer to weighing as _____.

• scaling

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

• Chowders
• consommé
• vegetable soup
• cold soup

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

• flour

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

• Chef
• Waitress
• Dishwasher
• Host

Danish pastries have a higher percentage of ______ than croissants.

• sugar

The goal of rice cookery (culinary term)

• Al dente

CORRIANDER IS THE MOST EXPENSIVE SPICE / HERB

• TRUE
• FALSE

What is the All-purpose knife called?

• Chef knif

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

• Triticum durum

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.

A croissant should have a(n) _____ texture.

• flaky

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

• reference employer

Combination method of cooking includes 2 methods of cooking namely;

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

Cereals may be used to introduce a main course

• Entree

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

• homogenization

Used to bind ingredients in food processing like sausages

• Binding Agent

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

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

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

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

A chef works in the back of the house.

• True
• False

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

• pasteurized

What is your Culinary teacher's email address?

• [email protected]

Starch serves as meat to many processed products

• Thickening Agent
• Binding Agent
• Extender
• Coating Agent

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

• bottom

Bacteria, parasites, viruses, & Fungus are examples of

• Chemical Hazards
• Physical Hazards
• Biological Hazards
• Toxins

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

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.

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

• True
• False

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

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

• portion size
• ingredient quantity
• product name
• yield

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

• True
• False

Where can the class calendar be located?

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

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

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

• eggs

Can you explain what do you know about stock ?

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

How long do you sanitize dishes for?

• 10
• 20
• 30
• 40

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

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

• True
• False

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

• Hollandaise

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

This is the actual amount that a recipe called?

• portion size
• actual yield
• yield
• total amount

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

• 1 Day
• 2 Days
• 1 Week
• Never

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

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

All of these are sources of starch, EXCEPT:

• Cereals
• Legumes
• Root Crops
• Sugar

What is it called when you cook it in water?

• poached

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

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

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

A carbohydrate in granular form that came from certain plants

• Starch

Identify the herb / spice

• thyme
• sage
• mint
• rosemary

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

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

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

Starch used as breading station

• Coating Agent

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

• Dining Room
• Restrooms
• Kitchen
• Entry

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

• Rice

Explain cross contamination in detail.

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

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

• angel food

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

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

• 212
• 120
• 165
• 145

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

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

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

• Welcome

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

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

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

• True
• False

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

• do not
• do

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.

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

• 6 away

What is buffet service?

• food on table and you self serve

THE BASIC INGREDIENTS FOR CHOUX PASTRY;

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

Dining habits are similar between cultures and countries.

• True
• False

_____________ is the quality of being ________ for paid work.

• Employability suitable

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

• menu

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

• True
• False

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

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

• True
• False

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

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

Mise en place means

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

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

• Professionalism

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

• sous

Identify the odd method of cooking below

• Braising
• Roasting
• Baking
• Pan frying

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

• pork
• meat
• poultry
• fish

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

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

• True
• False

Match the following cuisines with their descriptions

Pasta needs to be cooked to ____________________.

• El Dante

Choux pastry requires rolling and folding the dough

• TRUE
• FALSE

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

• False
• True

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

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

The seed for a new plant

• Germ

How long do you wash your hands for?

• 10
• 20
• 30
• 60

Match the following descriptions with the type of service

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

• A1
• B7
• C3
• MPR

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.

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

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

• back

•Which of these scale gives the most accurate readout?

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

Protective outer shell

• Bran

Perishable foods can be stored in the pantry.

• False
• Maybe it depends
• True
• Always

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

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

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.

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

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

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.

Describe 2 ways to achieve guest satisfaction?

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

•What type of knife do we fabricate meat with?

• clever
• paring
• boning
• chef

Is this cake done?

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

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

• True
• False

What is the first topic listed in the Syllabus

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

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

• Cereal Grains

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.

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

Which is not a component of an effective resume?

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

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

• cover letter

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

• cost

Welcoming guests and satisfying their needs.

• Cuisine
• Food Service
• Culinary Arts
• Hospitality

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

• productive

Which of the following are products made from choux pastry?

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

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

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

Popular to Westerners and bread-eating countries

• Wheat

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

• True
• False

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

• oil

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

• Mold growth

Rio Norte Culinary has a facebook page.

• True
• False

Usually marketed as breakfast meals

• cereal
• snack item
• canton
• bihon

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

• 6

How many people determine a foodborne illness outbreak?

• 2
• 3
• 6
• 10

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

• 165 15

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.

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

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

• True
• False

Basic unit of carbohydrate

• Simple Sugar

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

• Beef

Contains starch, protein, and some vitamins and minerals

• Endosperm

Match the following communication forms with their description

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

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

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

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

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

• Work readiness trait skills

The temperature danger zone is ______ to ______.

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

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

• Cook
• Sous Chef
• Executive Chef
• Senior Chef

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

• 1/3
• 1/2
• 3/4
• 1/4

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

Is there a Google class calendar for Culinary Arts?

• Yes
• No

What is the danger-zone.

• 41 to 135

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.

Rouille sauce is usually used to flavor ________ stocks and ______

• fish

Staple food of Central America

• Corn

Identify the odd statement below

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

•Food handlers often wear gloves to prevent _________________________.

• cross contamination

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

• room temperature