Intro to Culinary Units 1-5

Unit #1

100

True or False: 

The ACF is only for those who work in the food service field.

FALSE

200

What does FCCLA stand for?

Family, Career, Community Leaders of America

300

What does OSHA stand for and what is it's purpose?

Occupational Health Safety Administration

To maintain a healthy & safe work environment.

400

What does the term "brigade" refer to?

The positions in a kitchen working together to serve food.

500

What is Food Service?

Defined by businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

Unit #2

100

What does TTA stand for.

Time Temperature Abuse

200

What is the TDZ?

41-135

300

List the three (3) Hazards to Food Safety: (3pts)

 B

 C

 P

Biological

Chemical 

Physical 

400

What are the four categories of pathogens?

Virus

Bacteria

Fungi

Parasite 

500

Describe what 2-stage cooling is.

Cool from 135-70 in 2 hours

Then 70-41 within 4 hours

Unit #3

100

2 gal = ____ pts  

16

200

80oz.________c.

10

300

True or False:

Yeast is a natural leavener that is used for doughs.

True

400

Explain what baking soda and baking powder are and what makes them different.

Chemical leavening agents

Baking Soda needs an acid to activate

Baking Powder has baking soda so only needs liquid and heat to activate

500

What are the 3 quick bread mixing methods and how do you identify each one.

Creaming-room temp fat

Biscuit-cold fat

Muffin-liquid fat

Unit #4

100

True or False:

Without adjusting, you can use any measuring tool for dry or liquid ingredients.

False

200

What are the dimensions of the Juliene carrot cut?

1/8 in x 2 in

300

16oz._________lbs.

1

400

What are the dimensions of the Brunoise cut.

1/8 in cube

500

What are the dimensions of the pysanne cut. 

1/8in width (comes in 3 shapes: square, circle, triangle)

Unit #5

100

What is Mire Poux and what is the ratio

2: onion

1: carrot

1: celery 

200

What are 3 examples of dry heat cooking?

Baking

Roasting

Pan frying

etc.

300

What is a Sachet Bag and what is it’s use?

A cheese cloth filled with herbs and spices used to flavor stocks and soups.

400

Give 3 examples of moist heat cooking.

Steaming

Boiling

Blanching

etc.

500

Give 2 examples of combination cooking.

Sous vide

Braising

Stewing