Culinary Study guides, Class notes & Summaries

At what refrigerated temperature should game meats and poultry be stored to gain maximum shelf life? correct answer: 40 degrees F (5ºC) What common name is given to any member of the deer family including elk, moose and white tailed deer? correct answer: venison What famous berry, used more as a spice than a fruit, comes from a vine plant native to Asia? correct answer: pepper What spice is actually the dried fruit from a type of Chinese magnolia tree; it is used to flavor a variety...

1. If diners are looking for elegantly prepared food serviced by highly trained waitstaff at a table with linen napkins, fine china, and crystal, they should look for a restaurant advertised as a restaurant: Fine-dining 2. Although all restaurants try to be efficient, in which of the following is the key to success: A quick service restaurant 3. Which of the following is the best description of an entrepreneur?: Someone who organizes a business and assumes the risk for it. 4. The in a classic...

If diners are looking for elegantly prepared food serviced by highly trained waitstaff at a table with linen napkins, fine china, and crystal, they should look for a restaurant advertised as a _____ restaurant correct answer: Fine-dining Although all restaurants try to be efficient, in which of the following is the key to success correct answer: A quick service restaurant Which of the following is the best description of an entrepreneur? correct answer: Someone who organizes a business ...

What 18th century chef was known as the "King of Chefs and Chef of Kings"? correct answer: Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? correct answer: Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? correct answer: 41F - 135F As yeast ferment...

A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer- Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer- so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer- Arborio What is an example of an open-ended ...

Culinary arts is the art of preparing and cooking food. It is a profession that involves the use of various cooking techniques, ingredients, and equipment to create delicious and visually appealing dishes. Culinary arts encompasses a wide range of skills, including food preparation, cooking, baking, and presentation. It also involves the study of nutrition, food safety, and kitchen management. A culinary arts program provides students with hands-on training in all aspects of cooking, from basic ...

Culinary Arts Final Exam Questions with complete solutions Three types of hazards that make food unsafe are: During the hand washing process, hands and arms should be scrubbed for: Where should a food handler check the temperature of food? The transfer of pathogens front one surface to another is called Surfaces that touch food must be The federal agency that creates and enforces safety related standards and regulations in the workplace is called Restaurant and foodservice employees...

Culinary Arts 1- Final Exam Review Questions and correct Answers The six conditions pathogens need to grow What should be used to dry your hands after washing them? Using bottom to top shelving order and storing foods in proper food containers is a way to prevent At what internal temperature should raw meat, poultry, and seafood be stored? What is the temperature range of the temperature danger zone? Where should chemicals be stored? What is a foodborne illness? If you were chopping...

Culinary Test 1 A method of training in which a person learns a trade under the guidance of skilled tradespeople. - Apprenticeship A cook or someone she prepares food - Culinarian Meals that are consumed at home but professional prepared else where. - Home meal replacements The largest professional organization for culinarians in the United States. - American Culinary Federation (ACF) Confirms that a culinarian possesses certain knowledge, skill level, and experience. - Certificat...

This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? - ANS - Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? - ANS - 41°F to 135°F As yeast ferments, two byproducts are yielded. What are those products? - ANS - Alcohol & Carbon Dioxide What does the acronym HACCP stand for...