Basic Culinary 1
Why would different colored cutting boards be used in a commercial kitchen?
Green = Vegetables
Red = Meat/Poultry
What is an example of a tropical fruit?
Dragon fruit, passion fruit, rambutan, acai, jackfruit, mangosteen, lychee, papaya, guava
How long should you wash your hands?
20 seconds
Where should chemicals be stored?
In a secure area away from all the food
Meat is firmest when it is cooked?
Well done
Food, acidity, temperature, time, oxygen, moisture
A person who's in charge of the entire kitchen operations of the restaurant.
Executive Chef
Should you wash all fruit and vegetables after you buy them?
Yes
What is the conversion factor for a recipe with an original yield of 45 and a new yield of 15?
CF=.33
How many inches above the ground does food have to be stored?
6 inches
How long do dishes need to remain in the sanitizer sink before drying?
60 seconds
What's the proper way to hold a knife?
The Pinch Grip is the correct way to hold a knife. Pinch the top of the blade, near the handle, with your thumb and index finger. Wrap your other fingers around the handle
What does a product have to possess to be identified as a fruit?
Seeds
What are thee ways to prevent cross- contamination?
Change gloves between task, wash and sanitize work station and utensils, and use separate sinks for different task
How many ounces is in 5 1/2 fl cups?
44 ounces
At what temperature should raw meat, poultry, and seafood should be stored?
41 degrees and below
180 degrees F
What is the correct temperature to temper chocolate?
88-90 degrees F
When meat is done cooking, should it be cut right away? Why or why not?
No; rest time allows juices to be retained
A paring knife is used for?
Peeling and trimming fruits and vegetables
What is the temperature range of the danger zone?
41-135 degrees
What is the 3 compartment sinks for? In order.
Rinse, wash, and sanitize
What do you call the cook who makes the sauce?
Saucier
When getting a hot tray out of the oven what should you yell?
What is a chef knife for?
For cutting meat, dicing vegetables, slicing herbs, and chopping nuts, etc.