Sanitation
Intro to Culinary
Culinary Fundamentals
Conversions
Nutrition
100

When is a foodborne illness an outbreak? 

When 2 or more people have the same symptoms from eating the same food. 

100

What is the first thing you do when you start to prep or cook? 

Wash your hands!!!

100

Why do we steam vegetables 

to preserve flavor, texture color and nutrition

100

How many ounces in 1 cup? 

8

100

An alternative to animal protein this variety of soy protein comes in many stages of firmness. (Silken, Firm, Extra Firm and more)  

Tofu

200

Which types of people are at higher risk for foodborne illnesses? (Name all 3) 

Preschool age, elderly and immune compromised

200

What temp do we cook all chicken and poultry till? 

165

200

Standard Breading Procedure is what? (In correct order) 

Flour Egg Bread crumbs 

200

How many oz in 1 pint 

16

200

What is a kcal?

A kilocalorie that is a unit of energy equal to 1000 small calories, it measures the energy content in food. 

300

What is the temps for the Temperature danger zone?  

70 to 125

300

What is the term we use for "Everything in its place?"

Mise en place 

300

What does Nappe mean? 

It refers to the thickness of a sauce, when you can coat the back of a spoon and drag your finger through. The lines stay visible. 

300

How many cups in a Quart 

4

300

How many calories in Fat, Protein and Carbohydrates? Per Gram 

Fat=9

Protein= 4

Carb= 4

400

What location does chicken or poultry belong in the cooler?

Always on the bottom shelf

400

What are the food percentages for vegetables in Mire Pouix?

50% onion 

25% Carrot 

25% Celery 

400

How many ounces in 1 gallon? 

128

400

How many oz in a Quart 

32

400

Name a natural sweetener that can be used in place of white refined sugar or brown sugar.

Answers will vary. Up to the chefs.

500

What is the minimum internal temp for Seafood

145

500

Name one Menu Style 

A la carte 

Pre fixe 

Table de hote 

500

What is Fond

The particles of food that adhere to the bottom of the pan, they are then deglazed and released into the sauce for added flavor. 

500

How many Cups in a Gallon 

16

500

What is a Water soluble vitamin? What does your body do with the excess vitamins in your body? 

It is a vitamin that is water soluble, your body disposes of the extra in urine. You cannot overdose on these. 

M
e
n
u