1). Give the correct abbreviation for teaspoon Tsp 2). Baking would be used in which cooking method Dry heat 3). The yellow or yolk of an egg is high in Fat and Cholesterol 4). A large, flat solid slab of steel often found on a range would be called a Griddle 5). HAACP means Hazard Analysis Critical Control Point 6). The Temperature Danger Zone is 41F-135F 7). When starch is cooked it Gelatinizes 8). What color cutting board should be used for raw red meats Red 9). How many teaspoons are in a tablespoon 3 teaspoons 10). Sifting means to Put flour through a sieve to reduce to finer particles 11). A deficiency of which vitamin can cause scurvy Vitamin C 12). How many liquid ounces in a cup? 8 Ounces 13). When cleaning pots in a pot sink, what is the correct order of washing Wash, Rinse, and Sanitize 14). FATTOM means Food, Acidity, Tim, Temperature, Oxygen, and Moisture 15). What nutrient is found in milk, yogurt, and cheese Calcium 16). What sugar should be packed when measuring? Brown sugar17). BMI refers to your Body Mass Index 18). What knife cut measures ¼ x ¼ x 2 inch Battonet 19). To cook in small amount of fat or hot oil, making the food “jump” Sauté 20). What protein in flour develops structure and framework for breads? Gluten 21). Poaching is in which cooking method Moist Heat 22). When a carrot is cut into 1/8 x 1/8 x 2 inch sticks, the knife cut is called a Julienne 23). Leaves, stems and roots from various plans to give flavor to dishes Herbs 24). Dehydration can result from a lack of which mineral? Sodium 25). What is the normal ratio of oil to vinegar to make a salad dressing 3:1 26). The Chef normally under a Chef Sous Chef 27). What is the name for a chemical leavener Baking Powder 28). Approximately what percentage of your body weight is water? 80% 29). What Vitamin does the body make when exposed to sunlight Vitamin D 30). A Food Borne illness associated with chicken is Salmonella 31). The building blocks of proteins are called Amino Acids 32). FDA stands for Food and Drug Administration 33). Sugars, candy and syrup are all called simple Carbohydrates34). A white “Mother” sauce is called Bechamel 35). This is a creamy rice dish typically made with Arborio rice, a short grain rice. Risotto 36). What is the name when you wrap spices and herbs in cheese clothe Sachet 37). Cake flour is softer than All Purpose flour because it has less what? Protien 38). What mineral helps build and replace red blood cells Iron 39). Whole wheat bread would be a very good source for Fiber 40). In order for dry yeast to activate and begin fermentation, it needs water and Sugar or Honey 41). Milk contains high levels of Calcium 42). In order for Parasites to survive, they need a Host 43). When proteins are cooked, they Coagulate 44). All gas ranges are required to have which safety device and one you should know how to light Pilot Light 45). What is the typical temperature of oil for deep frying 350 F 46). What is a common foodborne illness found in ground beef? E-Coli 47). Pasta is an example of which type of carbohydrate Complex 48). Too much fat in the diet could result in high Cholesterol 49). The most versatile knife in the kitchen is called a Chefs knife or French knife 50). Heimlich maneuver should be used when Choking51). What parasite is associated with pork? Trichinosis 52). This is a rich biscuit that sometimes contains raisins and is served with butter, jam or thick cream. Scone 53). When drying your hands after washing, what is the best method Single Use Disposable Paper Towels 54). When you cook vegetables just to the point that they still have a slight crunch is called Al dente 55). Yield refers to the: Portion Size or Number of Servings 56). To take basil leaves and role them tightly and cut across into thin strips, is called Chiffonade 57). Chicken should be cooked to what internal temperature 165 Degrees 58). When you mix ice and cold water together, to drop hot food into it, it is called Shocking 59). The measurement of levels of acid within food is called the PH value 60). When you mix fat (usually butter) and flour together and use it to thicken a liquid, it is called a Roux 61). How many cups are in a pint 2 Cups 62). A Pastry Chef is called a Patissier 63). What is the size for a medium dice cut ½ x ½ x ½ inch 64). Creaming method means to: mix together sugar and shortening until cream smooth and sugars are dissolved into the fat 65). Which vegetables contain the pigment carotene? Carrots 66). The white of an egg is high in what Protein 67). All green vegetables and herbs contain this pigment Chlorophyll68). What is the knife cut called, when you skin, de-seed and dice a tomato Concassee 69). Light golden brown color from cooked proteins is called Carmelization 70). If you use the same knife to cut raw chicken then without washing it cut a piece of lettuce, this would be called Cross Contamination 71). What color cutting board should be used for cutting fruits and vegetables Green 72). The fire suppression system in commercial kitchen hoods is called Ansul 73). Zero degrees Celsius is equal to how many degrees Fahrenheirt? 32 Degrees 74). Rickets is a medical disease resulting from a deficiency of vitamin Vitamin D 75). Enzymatic browning of cut apples can be stopped by using Absorbic Acid 76). A recipe that is specifically designed for a restaurant, so any employee could make it is called a Standardized Recipe 77). Ovens that use heat and a fan to cook foods quickly are called Confection Ovens 78). This type of flour is high in protein and is often used when making pasta. Semolina Flour 79). A piece of broken glass in a soup, would be called what hazard Physical hazard 80). What is a major sauce made from ½ brown stock and ½ Espangol sauce and reduced by ½ Demi Glaze 81). A special box used in baking that helps doughs to rise. Proofer 82). Liquids are measured using what kitchen equipment Liquid Measuring Cup or Measuring Spoons 83). FIFO stands for First In First Out 84). When food is defrosted in the microwave It should be cooked right away85). The grading of the best quality of beef is called Prime 86). Chemicals should be stored Away From All Food Items 87). Sanitary, refers to Reduction of disease causing micro organisms 88). If you mixed 50% onion, 25% carrot, and 25% celery you would have Mirepoix 89). When using butchers twine/string to tie together a chicken is called Trussing 90). What is the size of the Brunoise Cut 1/8 x 1/8 x 1/8 inch 91). Sifting means to Putting flour through a sieve to reduce to fine particles 92). What nutrient is found in Citrus fruits Vitamin C 93). Which bacteria group cannot be killed by heat or freezing Spore Forming 94). Ovens that use heat and a fan to cook food quickly are called Convection Ovens 95). Salt made by evaporating sea water Sea Salt 96). Glasses should be placed where for a formal table setting Above the Knife 97). This substance is naturally found in certain fruits and is often used to thicken liquids Pectin 98). If you sneezed into your hand, then mixed salad without washing this would cause which kind of hazard Biological hazard 99). What is the procedure of taking a whole side of a fish off in one piece? Fileting 100). What type of shoes must be worn in the culinary kitchen? Closed toe, non-skid shoe101). To process food until it has a soft, smooth consistency by using a strainer or food processor to chop it very fine Puree 102). Colored outer layer of citrus fruit peel Zest 103). Protein that contains all nine essential amino acids is called a Complete Protein 104). This grain originally is grown in South America and has a complete protein content. Quinoa 105). Heat transferred by rays that come from a glowing, or red hot, heat source such as burning coals or flames. Radiant Heat 106). A baking dish that is round and straight-edged; comes in various sizes Ramekin 107). What is the term given when you bind or suspend two normally unmixable liquids together Emulsification 108). What is the name given to placing hot food into a cooling sink full of ice and water Ice bath 109). What is the appropriate bevel angle you should have on the blade of your knife 20 degrees 110). What is the name when you take two halves of celery and tie basil leaf, herbs and spices together Bouquet Garni 111). A fiber that does not dissolve in water Insoluble Fiber 112). The energy released by food and used by the body is measured in Calories 113). A tool with a bowl and long handle for reaching to the bottom of a deep pot Ladle 114). Legumes shaped like round disks Lentils 115). The temperature of your freezer should be at 0 C/32 F or below 116). What is the correct knife to use if peeling or cutting a hand held food item Paring Knife 117). Italian dumpling Gnocchi118). What color cutting board should be used for raw chicken Yellow 119). Taste, aroma, texture, sound, and appearance of food Flavor 120). A gallon measure has how many cups? 8 Cups 121). Liquid, such as milk or cream, thickened with egg and then baked Custard 122). This is a type of grain cereal made from steamed, dried, and cracked wheat Bulgur 123). What is the main course of a meal? Entree 124). What is the best and safest method of defrosting/thawing food In the Refrigerator 125). If you take a chicken or fish stock and thicken with a roux, you would have a Veloute 126). Fresh whole eggs can be delivered to your kitchen at what maximum temperature 45 F 127). This technique gives pie crusts a decorative edge Fluting 128). Proteins are used by the body for which purpose Rebuild Muscle and Body Tissue 129). Finger foods that are served on a napkin and eaten with fingers Hors d’ oeuvres 130). This is fat is polyunsaturated and is often found in fish reducing the risk of stroke and heart attacks. Omega-3 Fatty Acids 131). A sauce made from citrus juice, oil, aromatic ingredients and other flavorings to help tenderize meat Marinade 132). The most commonly used all purpose fire extinguisher used in a kitchen is an ABC Extinguisher 133). The French style of table service often serves food from Platters 134). A kernel of corn that is processed in lime to remove the hull and make the grain easier to cook and digest. Hominy135). What type of reaction occurs when hydrated yeast is mixed with food and causes dough to rise? Fermentation 136). Yeast will be killed when mixed in water about what temperature 120 F 137). Process of removing the vein in shrimp Deveining 138). Butter that is melted to use as a sauce for shellfish Drawn Butter 139). Who developed and brought about the Brigade system in the modern kitchen Auguste Escoffier 140). What is the safest way to chill rapidly a large amount/batch of food Divide into Smaller Portions 141). The Chefs hat is called a Toque 142). What temperature of water should be used for poaching 160-170 F 143). When measuring a liquid, the measuring vessel should be ______________ Placed on a level surface 144). This is a rice that is par-cooked before it is milled to shorten the cooking time Converted Rice 145). Large dice that is ¾ inch or greater Cube 146). Most bacteria grows rapidly between what temperatures 41-135 F 147). Shortening performs the following functions in biscuits Add Flavor and Moisture 148). When you calibrate a thermometer using ice and cold water it is called the Ice Method 149. What are the seven class cooking methods? Roast, Grill, Pan Roast, Pan-Fry or Saute, Braise, Deep Fry and Poach 150. The degree of coloring depends on what? Cooking Technique, Product, Intensity of the Heat and the Length of Exposure 151. What is the tradition for wearing a white chef jacket? The white jacket is an assurance to the client that the kitchen is clean.152. What is the difference in the height of a toque? The height of the toque indicates your rank in the kitchen. 153. What maintains the cutting edge of a knife? Steel or Sharpening Steel 154. This is used to scrape bowls and clean pans. Rubber Spatula or Dough Scraper 155. In a commercial kitchen, these hygiene practices should be followed. Name 2. • Be dressed in complete and clean uniform • Remove all jewelry or secure it underneath your uniform • Change your jacket, apron and side towel as often as needed • Use the side towel exclusively for handing hot pans and pots • Ensure that hair is enclosed sufficiently, with most of it tucked under a toque, cap or hair net.
Posted on: Sun, 21 Jul 2013 12:26:41 +0000
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