Workplace & Career
What are 2 examples of career paths in Culiarny?
1. dietician
2. food stylist
3. chef
4. pastry chef
5. food scientist
6. event planner
What is more dangerous than a sharp knife when cutting?
a dull knife
Measurements in the kitchen are done in 2 ways. What are they?
volume or by weight
What is "boiling" consist of?
cooking in liquids at boiling point
How do you start making a stock?
cold water, never boil, never add salt
What are the 3 types of bread?
quick bread and yeast
What is cross contact?
when food item containing allergen comes in contact with another food
Where should handles be turned when cooking on a stovetop?
How long should you wash your hands for with soap and warm water before working in a kitchen/with food?
20 seconds minimum
What is an example of each of the following ways food becomes unsafe?
Physical
Chemical
Biological
physical= fingernail, hair, metal shard, band ait
chemical= cleaning supplies and sanitizers
biological= pathogens (Hep A, Sicknesses, Pathogens)
How does Yeast work in bread
by fermentation, using sugar and producing carbon dioxide and alcohol.
1 lb equals how many ounces
16 ounces
What should you do to a minor cut wound in the kitchen?
clean, apply bandage and wear a glove
What is the correct hand position to use when cutting things in the kitchen?
Claw Cut
teaspoon, tablespoon, cups, pints, quarts, gallons, various ladles and scoops
What is "blanch" mean?
Partially cooking by boiling and immediately cooling.
What 3 mother sauces use a Roux as the thickener?
What does a quick bread not have that a yeast bread does?
yeast/leavening agent
what is cross contaimination?
transfer of pathogens from people, surfaces or food to food
How should you lift hot lids?
Away from you
What are common symptoms of foodborne illnesses?
fever, headache, nausea, vomiting, and diarrhea
1.Frozen food=
2.Refrigerator foods=
3. Holding hot foods=
1. frozen= ZERO degrees
2. refrigerator= 41 degrees F and below
3. 135 degrees F
What are 2 things will cause yeast to die or slow down?
extreme heat and cold temperatures
What is FIFO?
First In First Out
What should you do to severe cuts in the kitchen?
Immediately apply pressure and seek medical attention.
What should you hold onto when cleaning a knife properly?
Handle (NEVER PUT KNIVES IN THE BOTTOM OF THE SINK TO SOAK TO AVOID GRABBING IT IN SOAPY WATER AND CUTTING YOURSELF)
Weight measurement tools include what?
balance/baker scales, spring scales and digital scales
What does it mean to "grill" a food?
to cook food directly above a heat source
What is simmering time based upnon?
type of stock being used.
What does lean dough contain and what is its texture?
-only small amounts of sugar and fat if any
-has a chewier texture and an open crumb
how often do you need to clean and sanitize?
after completing a task or every 4 hours of constant use
What 2 things do you do with a spill on the floor?
1. Immediately clean up spill
2. post caution signs for wet floors
When tasting foods what should you do?
always use a clean spoon and use only once
What is the temperature danger zone?
41-135 degrees
What is an example of a quick bread?
muffin, pancake
What is the correct internal temperature for reheating food?
135 Degrees
What can you use to stabilize a cutting board?
Dishtowel or dishcloth underneath
Give examples of 4 small-ware food preparation equipment?
peeler, micro plane (zester), whisks, spatula, tongs, bench scraper, stock pot, sauce pan, sauté pan
What is a standardized recipe?
describes the exact measurable amount of ingredients and the method of preparation needed to produce a high quality product.
When you sauté or stir fry something what does that mean?
quickly cooking an item in a small amount of hot fat or oil over moderate heat (WOK)
What is one of the things you should you do with stocks when it comes to straining?
1.Skim stock often to remove impurities
2. strain stock
3. cool correctly
4.remove fat after cooling
What does rich dough contain and what is its texture?
fat, dairy, eggs and sugar added
it is a softer and finer texture
How high off the ground should food be stored?
at least 6 inches from the ground
Where should heavy things be stored and how should you lift heavy items?
Heavy things should be stored on lower shelves. Team lift heavy objects or lift with your legs not your back.
Food born illnesses come from eating foods contaminated with what?
pathogens
What temperature should each of the following be cooked internally to:
Seafood, Beef, Pork and Lamb=
Ground Meats=
Poultry (whole or ground)=
Seafood, Beef, Pork and Lamb= 145 degree F
Ground Meats= 155 degree F
Poultry (whole or ground)= 165 degree F
What is an example of yeast bread?
sandwich bread, bagels, baguettes, cinnamon rolls
Give 2 examples of soft skills in a culinary pathway?
Knife skills, Food Safety
What is 2 examples of educational opportunities in Culinary?
1. college
2. tech school
3. work based learning
4.CTE internships
What are the 3 main types of knives we use?
chef, pairing, and serrated
What should you do for a first and second degree burn?
What should you do for a third degree burn?
1st and 2nd= immerse in cool water or cold compress for 10-15 minutes
3rd= seek immediate medical treatment
What is the difference between pan fry and deep fat fry?
Pan fry is in moderate amount of hot fat or oil and deep pat fry is to completely submerge food in hot fat or oil
What is the ratio of flour to fat in a "roux"?
Flour 50%
Fat-50%
Give an example of a Lean dough food item.
Give an example of a Rich dough food item.
Lean=Hard rolls, soft pretzels, French bread
Rich= sandwich bread, sweet rolls, soft rolls
What are 3 ways to safely cool TCS foods?
1. shallow containers or reduce portion size in refrigerator
2. ice bath
3, blast chiller
What are three things you should wear or not wear in the kitchen?
1. jelwery (only gold band)
2. open toed shoes
3. wear non slip shoes
4. clean apron
5. hair pulled back
6. gloves
What 3 things should you wash your hands before and after in the kitchen?
1.handling raw poultry,
2.meat
3.eggs
What 4 ways are safe to thaw frozen foods?
1. microwave
2. in refrigerator
3. in a sink of cold water (change every 30 minutes)
4. as part of the cooking process
What does kneading do to yeast dough?
combines liquid and flour to form the gluten. As the dough is kneaded the gluten strands line up creating a structure trapping carbon dioxide, allowing the dough to rise.
Give 2 examples of hard Skill in a culinary career?
Collaboration, critical thinking
What are 2 of the 6 "C" professional work behaviors and employability skills?
1. communciation
2. collaboration
3. Creativity
4. Critical thinking
5. Citizenship
6. Character
What is 2 examples of common food preparation and service equipment?
scale, immersion blender, food processor, microwave, sheet pan, speed rack, hotel pan.
What are 3 of the 6 components of a standard recipe?
1. title
2. yield (how much)
3. list of ingredients
4. step by step instructions
5. equipment
6. temperature and time
What do you do to cook the following ways? Get at least 2
simmer=
poach=
steam=
simmer= cooking just below boiling point
poach= cooking in flavorful liquid below simmering
steam= cooking food in closed environment
What is the ratio of a "Mire Poix" with onion, carrot and cerlery?
50% onion, 25% carrot, 25% celery
What stays the same even if you double a recipe of bread?
Temperature of the oven
What are the 5 steps to cleaning and sanitizing?
1. scrape and rinse
2. wash
3. rinse
4. sanitize
5. air dry
What 3 things should you NEVER put on a grease fire to extinguish?
Water, Flour or Sugar
What 4 things should you always wash AFTER doing?
1. using restroom
2. sneezing
3. coughing
4. changing diapers
What are the 4 ways that pathogens can cause illness in food?
bacteria
virus
parasite
fungi
What is the process of fermentation?
Steam, poach, simmer, blanch
What are the 2 industry certifications you can get?
1. National Restaurant Association
2. American Culinary Federation
"Mise en place" means what?
"to put in place": organizing equipment and preparing ingredients (measuring, doing knife cuts) before you begin cooking.
What are the correct answers for these abbreviations?
T/TBSP=
t/tsp=
gal=
qt=
pt=
c=
lb/#=
oz=
fl. oz.=
T/TBSP= Tablespoon
t/tsp= teaspoon
gal=gallon
qt= quart
pt= pint
c= cup
lb/#= pound
oz= ounce
fl. oz.= fluid ounce
What are at least 2 examples of the 6 dry heat cooking methods?
1. Bake/roast
2. Broil
3. Grill
4. Saute/Stir Fry
5. Pan Fry
6. Deep Fat Fry
What is mixing mire poix, herbs and spices called?
Aromatics
what in the bread is considered a living organism?
the yeast
What are the BIG 8 allergens?
1. tree nuts
2. eggs
3. soy
4. milk/dairy
5. wheat
6. peanuts
7. fish
8. shell fish
What 3 ways can you safely extinguish a grease fire?
1. cover/smother with lid
2. baking soda or salt
3. fire extinguisher
What are 3 of the 5 things to use gloves safely in the kitchen?
1. use disposable gloves only once
2. wash hands before putting gloves on
3. change gloves when they get torn or dirty
4. wear gloves when handling Ready to eat foods
5. wear gloves over bandages or open cuts
What are 5 examples of foods that are susceptible to pathogens and considered TCS Foods (Time/Temperature Control for safety)?
1. Milk/dairy
2. fish
3. eggs
4. poultry
5. shellfish/crustaceans
6. baked potatoes
7. tofu
8. sprouts
9. cooked rice
10. beans and vegetables
11. sliced melons
12. tomatoes
13. lettuce
What is oven spring?
the expansion of carbon dioxide when put into a preheated oven.
What are 2 examples of combination cooking techniques?
Braise, Stew
Jimmy was out of cleaning solution for the public bathroom mirrors and so he went to the utensil rack and got 2 unlabeled chemicals that he thought were the right ones. He put the container on the prep counter and mixed the 2 ingredients together which caused a chemicals reaction that burned his eyes. He decided to go home early to give his eyes a rest. What 4 things did Jimmy do wrong?
1. Storing chemicals on utensil rack
2. mixing wrong unlabeled chemicals
3. Mixing chemicals in food prep area
4. Didn't seek medical treatment or call Poison Control
What are 2 of the 6 types of knife cuts?
1. batonnet
2. julienne
3. brunoise
4. dice, small
5.chiffonade
6. diagonal
What are the following equivalents?
3 t=
16T=
8 fl. oz=
2 c=
4 qt=
1 pound butter=
16 c=
4 c=
16 oz=
3 t= 1 T
16T= 1 c.
8 fl. oz= 1 c.
2 c= 1 pt.
4 qt=1 gal
1 pound butter=2 c.
16 c=1 gal.
4 c= 1 qt.
16 oz= 1 lb.
What are the definitions of the following 2 combination cooking methods?
Braise=
Stew=
Braise= sear food. Add some liquid and cover pan to create a moist cooking environment
Stew= small pieces of food are seared and covered completely with liquid and simmered
What are 3 of the 5 Mother Sauces?
1.Bechamel
2. Veloute
3. Espagnole
4. Tomato
5.Hollandaise
What are the functions of each of the following ingredients in baked goods:
FLOUR=
LIQUID=
LEVENIGN AGENT=
FAT=
SALT=
SUGAR=
FLOUR= structure
LIQUID= moisture and activates leaving agent
LEVENIGN AGENT= makes products rise
FAT= tenderness, richness and some flavor
SALT=flavor and controls yeast
SUGAR= flavor and browning
Candace is in charge of unloading the frozen foods that were just delivered. She forgot to wipe down counters and hurries to put dishes away with containers up and utensils with handles down. She is already 5hours behind schedule from when the food was delivered and doesn't have time to move the raw food to the bottom with the TCS food on top. What 4 things did Candace do wrong?
1. didn't prepare for food delivery
2. utensils handles down and containers upside down
3. 5 hours after delivery food is bad (4 HOUR LIMIT)
4. raw food goes on bottom and TCS foods go above raw
Julia was making homemade cookies after school. She came in the front door and got right to work. She lifted the mixer off the top pantry shelf as she perched on a empty box. She slipped in her flip flop and fell-hurting her ankle. She got a wet cold rag to put on her ankle while plugging in the mixer. What 5 things did Julia do wrong?
1. didn't wash hands
2. mixer on top shelf
3. didn't use a step stool
4. wearing flip flops
5. wet hands with electrical cords
Bob isn't feeling well but needs a paychecks so he comes into work anyways. He has a horrible cough and cant keep from coughing into his glove but pushes through as he is cutting chicken and lettuce together on the same board. He is trying to hurry so he can take a break and has to keep running to the bathroom but doesn't want to keep changing gloves. What 4 things is Bob doing that is unsanitary?
1. going to work sick
2. coughing into food
3. cutting lettuce and chicken on same board and knife
4. not washing hands or changing gloves
Bacteria need certain conditions to grow. What is the Acronym FATTOM stand for when it comes to the growth of bacteria?
F- food
A- acid
T- Time
T- Temperature
O- Oxygen
M
What is proofing?
the final rising of the dough prior to baking.
What is half of 2 2/3 cup?
1 1/3 cup