Unit #1
Name 3 jobs you can have in food service
Host/Hostess
Janitor
Prep Cook
Chef
Pastry Chef
etc...
What is the TDZ
41-135
15c______qts
3.75qts
What would you use a chef's knife for
Dicing an onion
What is Dry Heat cooking and 3 examples of this cooking method?
Using dry high heat/high pressure to cook an item
Sauté
Pan Fry
Roast
Baking
Grilling
Broiling
What does FCCLA stand for
Family Career Community Leaders of America
All ready-to-eat TCS food that will be stored for longer than ______ hours must be labeled.
24hrs
Name 3 of the 4 types of batters discussed in class and include an example of each one.
Drop: muffins, cupcakes, cookies
Pour: pancakes, waffles, crepes
Pipe: Pate a choux, macarons
Coating: corndogs, onion rings
What are the dimensions to the Julienne carrot cut
1/8in x 2in
What is Mire Poux and what is the ratio?
Carrots:1
Onions:2
Celery:1
What is OSHA and what is it's purpose
Occupational Safety & Health Administration
To ensure safe working environments for employees
What is the MIT for Poultry?
165
Explain what baking soda and baking powder are and what makes them different
Baking soda needs an acid to activate
Baking powder already contains baking soda and an acid. Therefore, it only needs liquid and heat to activate.
What would you use a paring knife for
What is Moist Heat Cooking and 3 examples of this cooking method?
Using a form of liquid and heat to cook an item
Blanching
Poaching (Shallow poaching)
Steaming
Simmering
What does ACF stand for and what is it?
American Culinary Federation
Professional chef organization that promotes individual and professional growth
What does TCS stand for and what does it describe?
Time/Temp. controlled for safety
Refers to groups of food that require time and temperature control to be safe to consume
3gal______pts
24
What are the dimensions to the Batonnet cut
1/4in x 2in
What is Combination Cooking and 2 examples of this cooking method?
Using liquid, high heat, and high pressure to cook an item
Braising
Stewing
Sous Vide
What is a brigade?
A group of people in a kitchen working together in different stations to serve food to others
Name the 4 categories of Pathogens and give one example of
Virus: Hep A
Bacteria: E. coli/ Salmonella
Fungi: Mold
Parasite: Giardia/ Trichinella
Explain the 3 mixing methods for quick breads and how to identify each one.
Muffin= liquid fat
Biscuit= cold fat
Creaming= room temp. fat
What are the dimensions to the Brunoise cut
1/8in cubed
What is a Sachet Bag and what is it’s use?
It is aromatics/seasonings wrapped in a cheese cloth bag that is tied off with string. It is used to flavor liquids without having to fully add in what is used to flavor the liquid