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Basic Culinary Skills Final Exam Questions with Latest Update
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  • Culinary Arts
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  • Culinary Arts

What does the term brigade refer in a professional kitchen? - Answer-staff organization Which personal qualities is required to become a professional chef? - Answer-Knowledge Skill Taste Judgment Dedication Pride What technological advances have had a profound effect on cooking? - Answer...

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  • October 12, 2024
  • 9
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • basic culinary skills final exam questions with la
  • what does the term brigade refer in a professional

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  • Culinary Arts

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Basic Culinary Skills Final Exam
Questions with Latest Update
What does the term brigade refer in a professional kitchen? - Answer-staff organization

Which personal qualities is required to become a professional chef? - Answer-
Knowledge
Skill
Taste
Judgment
Dedication
Pride

What technological advances have had a profound effect on cooking? - Answer-
Development of clay vessels, rapid transportation techniques, development of reliable
refrigerators

Does a true gourmand understand restraint and enjoy fine food and wine but never to
excess? - Answer-no: gour·mand
one who enjoys eating and often eats too much.
synonyms: glutton, overeater, big eater, gobbler, gorger;
a connoisseur of good food.

Are all professional kitchens in American restaurants today set up according to the
classic
system established by Escoffier? - Answer-brigade

What is a pathogen? - Answer-a bacterium, virus, or other microorganism that can
cause disease.

When is it acceptable to thaw foods under running water ? - Answer-Not acceptable -
Room temperature (on the counter)
Acceptable - Cooler, cooking, slacking, microwave, running water

*Submerge the food under running drinkable water at a temp of 70 degrees F or lower
*The flow of the water should be strong enough to wash loose food into the drain
*Always use a clean and sanitized prep sink when thawing food this way
*Do not let the temp of the food go above 41 degrees F for longer than 4 hours

How should cooked foods be stored around raw foods in the refrigerator? - Answer-Raw
food and cooked food should be stored separately in the fridge. Bacteria from raw food
can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if
the food is not cooked thoroughly again. Always store raw food in sealed or covered
containers at the bottom of the fridge

, What role do food service workers play as a cause of food-borne illnesses? - Answer-if
they come to work sick or do not follow proper hygiene protocols every time they handle
food

What are the proper way(s) to use disposable safety gloves when handing food? -
Answer-Wash hands properly before and after wearing or changing to a new pair of
gloves.
Use gloves before handling ready-to-eat foods such as salads, fruits, sandwiches or
breads.
Use gloves that fit properly and that are designed for the task at hand.

Under what conditions do bacteria thrive? - Answer-moist and warm
when bacteria have plenty of food, the right temperature, and other suitable conditions,
they thrive and reproduce

What should you do immediately when an infestation of cockroaches occurs? - Answer-
Contact a licensed pest control operator

Which are the leading cause(s) of food-borne illnesses? - Answer-Direct contamination
Cross-contamination

What is the range of the temperature danger zone? - Answer-41F-135F

In which circumstances should food handlers wash their hands? - Answer-After smoking
After clearing a table of dirty dishes After handling raw foods

How can you detect if food is contaminated? - Answer-You ultimately cannot tell if food
is contaminated, it may not have visible mold, "off" odors, bitter taste, for this reason
you should label and date all food products, in addition you should also serve hot foods
hot and cold foods cold and always pay close attention to the temperature danger zone.

What type of hazard is pieces of broken glass found in a container of salad dressing? -
Answer-physical hazard

Is volume measurement the best way to measure dry ingredients that may be too small
to weigh accurately? - Answer-yes

Does a typical American meal consists of an appetizer, entrée and dessert? - Answer-
yes

Should an instant-read thermometer be left in foods while they are cooking? - Answer-
NO

Are most cutting and chopping jobs most efficiently done with a machine, such as a
food processor? - Answer-noo

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