Culinary 1
Culinary 2
Culinary 3
Culinary 4
Culinary 5
200
Fruit sauce can be made by simmering fresh fruits or dried fruits in a sugar syrup
What is Compote?
200
These are three basic parts of all cheeses
What is water, fat, and protein?
200
What are the 3 parts of the whole grain?
Bran, Germ, Endosperm
200
Regularly run out of a menu item, there is a failure in which step of the purchasing cycle
What is Determining how much needs to be purchased?
200
What is the proper title for the larger cuts of meat that animals are broken into when first fabricating before arriving at grocery stores in smaller cuts?
Wholesale/Primal Cuts
400
A French term that means “to put in place.”
What is Mise en place?
400
Must be based on the amount of food people typically consume.
What is Serving Size?
400
Softening the fibers of meat with a mallet
What is tenderizing?
400
What is the purpose of controlling all 9 steps in the flow of food?
To maintain food safety and avoid safety hazards
400
What does PASS stand for when using a fire extinguisher?
Pull-Aim-Squeeze-Sweep
600
What is butter not a dairy product?
Contains more fat than calcium content (cream cheese as well!)
600
The first step in preparing vegetables
What is cleaning?
600
True/False
Sprig of rosemary on scalloped potatoes is a non-functional garnish
What is True?
600
Poultry stuffing must reach an internal temperature
What is 165oF?
600
What is the first thin layer of frosting applied to cakes before the next/final coat and decorations are applied called?
Crumb coat
800
This is a wet cooking method involving cooking meats in gently simmering liquids.
What is poaching?
800
The body's main source of energy
What is carbs?
800
An ingredient, such as cornstarch, that adds body to a sauce.
What is a Thickening Agent?
800
What percentage should your food cost be when determining menu pricing?
30%
800
This cooking technique involves quickly submerging fruits and vegetables in boiling water and then quickly submerging in an ice bath to stop the cooking process?
What is blanching?
1000
A federal agency to protect public health.
What is the CDC
1000
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
What is Bacteria?
1000
What does dredging mean with regard to meat/vegetables?
Dusting/coating with flour prior to cooking
1000
Organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
What is OSHA?
1000
An illness caused by contaminated foods or beverages.
What is Food-borne illness?
1400
This measurement contains 4 quarts
What is 1 gallon?
1400
1 cup of butter equals this many sticks of butter or ounces of butter
What is 2 sticks of butter or 8 ounces?
1400
1 cup contains this many tablespoons
What is 16 tablespoons?
1400
1 tablespoon equals this many cups and teaspoons
What is 1/16 cup or 3 teaspoons?
1400
1 cup equals this many pints and ounces
What is 1/2 pint & 8 ounces?