Exam (elaborations)
CULINARY PRECISION EXAM QUESTIONS AND ANSWERS
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CULINARY PRECISION EXAM QUESTIONS AND ANSWERS
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CULINARY PRECISION EXAMQUESTIONS AND ANSWERS
Chef's Knife - Answer-All purpose large knife used to slice, mince, chop, cube and dice.
Boning knife - Answer-A 6-inch knife used to separate raw meat from the bone. The
blade is thin, flexible, and shorter than the blade of a chef's knife.
Paring knife - Answer-a small knife used mainly for peeling fruits and vegetables.
Serrated knife - Answer-knife that has a carved or hollowed out blade edge for use in
cutting foods that are firm on the outside yet soft inside
Knives - Answer-Sharp-edged utensils
Mandoline - Answer-A device used to slice food by pushing the food onto and across a
sharp metal blade.
Piping tools - Answer-Include piping bags (canvas, plastic, disposable), decorative tips
(metal, plastic, of varying shapes), and presses (cylinders with a handle on one end that
force dough through a metal cutout).
Parisian Scoop - Answer-small spoon-like tool used to cut round- or oval-shaped
sections of melon
Scales - Answer-instrument for weighing
Batonnet - Answer-foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6
millimeters x 6 millimeters x 5 centimeters)
Julienne - Answer-Cut into long thin strips 1/8 inch square, 2 inches long.
Brunoise - Answer-1/8 x 1/8 x 1/8
Dice - Answer-To cut into very small cubes (1/4 x 1/4 x 1/4 inch)
Chiffonade - Answer-To stack and roll leafy herbs and cut into ribbon like strips
Diagonal - Answer-Cut on 45 degree angle.
Rondelle - Answer-straight cut across a cylindrical vegetable (coin cut).
Mince - Answer-Cut it chop into small pieces
, Chop - Answer-To cut food into small, irregular pieces
Mise en place - Answer-everything in its place; organizing equipment, preparing
ingredients, measuring, and knife cuts before you begin.cooking.
Flow of Food - Answer-The path that food takes in an operation. It begins when you buy
the food and ends when you serve it.
Purchasing - Answer-The buying of goods and services for a business.
HAACCP - Answer-a systematic plan to identify and correct potential microbial hazards
in the manufacturing, distribution, and commercial use of food products
Washing hands - Answer-Wet hands then scrub soap and warm water (for at least 20
secs.) And then dry with paper towel.
Gloves - Answer-Use for only one task, and discard when damaged or when
interruptions happens in the operation.
FIFO - Answer-first in first out
Three compartment sink - Answer-1. Sink One: detergent with 110 degree water
2. Second sink: clean water
3. Third sink: water and sanitizer
Washing and sanitizing dishes - Answer-Rinse and scrape, wash, rinse, sanitize and air
dry (stored upside downed).
Cross-contact - Answer-The transfer of allergens from food containing an allergen to the
food served to a customer.
Cross-contamination - Answer-the process by which bacteria or other microorganisms
are unintentionally transferred from one substance or object to another, with harmful
effect.
Food bore illness - Answer-Eating food contaminated with pathogens.
Bacterial growth - Answer-include food, acidity, time, temperature, oxygen, moisture
(FAT TOM).
Contaminated food - Answer-does not always have an off odor or flavor, so it may look
and smell normal.
Physical contamination - Answer-hair, glass, metal shards, fingernails
Chemical contamination - Answer-cleaning supplies and pesticides
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