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INTRO TO CULINARY ARTS FINAL EXAM REVIEW Q&A $11.49   Add to cart

Exam (elaborations)

INTRO TO CULINARY ARTS FINAL EXAM REVIEW Q&A

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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

INTRO TO CULINARY ARTS FINAL EXAM REVIEW Q&A

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  • October 27, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Culinary Arts
  • Culinary Arts
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biggdreamer
INTRO TO CULINARY ARTS FINAL EXAM
REVIEW Q&A
What does the acronym FATTOM stand for? - Answer-Food, Acidity, Time,
Temperature, Oxygen, Moisture

How long can food be in the temperature danger zone (TDZ) for? - Answer-No more
than 4 hours

Give an example of Time and Temperature abuse of food? - Answer-Food left out
overnight

Give 3 examples of a Biological Hazard found in food? - Answer-Bacteria, Fungi,
Parasite

Give 3 examples of a Chemical Hazard found in food? - Answer-Bug-spray, Cleaning
Compounds, Chemicals

What famous chef in history is credited with creating the Kitchen
Brigade System still used today? - Answer-Escoffier

Which degree of burns causes small blisters to form on the skin? - Answer-Second-
degree

In the Kitchen Brigade System, who is second in command and can fill in for the
Executive Chef? - Answer-Sous Chef

What should you do if a can of food is rusty around the lid? - Answer-throw it out

What is the Food Temperature Danger Zone range? - Answer-41-135 degrees
Fahrenheit

What is the name of the most used knife in a commercial kitchen? - Answer-Chefs knife

Which piece of of preparation equipment uses an internal fan to rotate the heat? -
Answer-Convection Oven

Which knife is used to trim the peel or skin from smaller fruits and vegetables? -
Answer-Pairing knife

What material is used to make most commercial kitchen equipment? - Answer-stainless
steel

What do you say when walking with a knife in a kitchen or lab? - Answer-walking sharp

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