Safety & Sanitation
Flow of Food
Classical Knife Cuts/Baking Fundamentals
Weights and measurements
Cooking Application
100
An Illness that results from eating contaminated foods
Food-borne Illness
100
When Pathogens grow between 41 degrees to 135 degrees Fahrenheit this refers to the_________?
Temperature Danger Zone
100
What are the mixing methods that are utilized in quick bread preparations?
Creaming, Well and cut in/rub in method
100
How many ounces are in one pint
16 ounces
100
Identify the three cooking methods that are uses in the foundations of cooking.
Dry heat, moist heat and combination cooking.
200
How long should you wash your hands for?
20 Seconds
200
When foods that is safe and ready to eat comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served this is called?
Cross Contamination
200
Explain the purpose of rotating baked goods in the oven?
To rotate baking of goods to assure even color and baking of the product. Also to identify the hot spot in the oven.
200
How many cups are in 1 quart
4 cups
200
1. Identify the 5 mother sauces and the corresponding thinking agents that are used to produce the classical sauces.
Béchamel white roux, Veloute blonde roux, Tomato tomato pasta, Espagnole brown roux and Hollandaise clarified butter.
300
Finding a strand of hair in your food is an example of what type of hazard?
Physical Hazard
300
Define what FIFO means and explain why this is a common practice in food service operations?
First In First Out
300
Preparing a cream cake, list the following ingredients in order to create the finish cake batter.
Ingredients- eggs, sugar, butter, vanilla extract, cake flour, chocolate chips, baking powder, salt, milk
butter, salt, sugar, eggs, vanilla extract, flour mix with baking powder, alternating with milk, chocolate chips.
300
How many quarts are in 1.5 gallons
6 quarts
300
Identify three common emulsifying agents used to prepare emulsified dressings.
Mustard, Mayonnaise and Egg yolk
400
Name the four types of Biological Hazards?
Bacteria, Fungi, Viruses, Parasties
400
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
400
Identify the knife cut and dimension in the photo provided.
Julienne Cut 1/8x1/8x2-2 1/2 inches
400
How many ounces are in 3.5 pounds?
56 ounces
400
Identify all dry heat cooking techniques.
Baking, roasting, grilling, broiling, sautéing, stir fry, shallow frying, deep frying.
500
What does FAT TOM stand for?
Food Acidity Temperature Time Oxygen Moisture
500
What do you include on a food label when storing prepped foods?
Use-by date and time
Reheating and service instructions
500
Identify the knife cut and dimension in the photo provided.
Batonnet 1/4x1/4x2-2 1/2 inches
500
How many ounces are 1 gallon
128 ounces
500
1. Identify the 5 classic stocks that are used to prepare soups and sauces.
2. Explain the sequence to prepare a stock pot one of the 5 stocks that are identify in question 1. (Groups choice)
White, brown, vegetable, Fish and Shellfish