A Bit of History
Numbers Game
Workplace Safety
Essentials
The Three S's
100
Who defined the art of grand cuisine?
Marie-Antoine Careme
100
What is the correct receiving temp of shell eggs?
air temp of 45F or below
100
Which document describes the hazards of the chemicals in a restaurant or foodservice operation?
MSDS
100
What are the three general types of cooking methods?
dry-heat, moist-heat, combination cooking
100
What are the four essential parts of a stock?
bones, water, mire poix, bouquet garni
200
During which historical period did production and manufacturing markedly increase?
Industrial Revolution
200
What is the correct receiving temp of milk?
41F or lower
200
What is the name of the federal agency that creates and enforces safety-related standards and regulations in the workplace?
OSHA
200
List the 3 ways heat travels in items
conduction, convection, radiation
200
What is the process of removing fat that has cooled and hardened from the surface of the stock called?
degreasing
300
What were the private clubs that offered food to members in ancient Greece called?
Lesche
300
Which temperature probe is used to check the internal temperature of thin foods? (like a hamburger patty)
penetration probe
300
Class A fire extinguishers are used for what type of flammable materials?
wood, paper, cloth, cardboard
300
What are the 4 moist-heat cooking methods?
simmering, poaching, blanching and steaming
300
Which type of stock is highly flavored and made with fish bones?
fumet
400
During the Renaissance period, what culinary contributions did Catherine de Medici make?
She brought haute cuisine, sweet foods, and the use of silverware from Italy to France
400
A whole chicken must be cooked to what minimum internal temperature?
165F for 15 seconds
400
What degree of burn is the most serious?
3rd degree
400
Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat?
flat-top
400
What are the 5 Mother Sauces?
Bechamel, Espagnole, Tomato, Hollandaise, Veloute
500
Who wrote one of the earliest known cookbooks, De Re Coquinaria?
Marcus Apicius
500
If your re-heating beef stew that will be held for service, what temp must it be re-heated to?
165F for 15 seconds within 2 hours
500
Water-based extinguishers are used for which class of fire?
A
500
In which steamer is steam generated in a boiler and then piped to the cooking chamber, where it is vented over the food?
convection steamer
500
What is a sauce made from the juices of cooked meat and brown stock called?
jus-lie
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