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INTRO TO CULINARY ARTS FINAL EXAM REVIEW Q&A
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INTRO TO CULINARY ARTS FINAL EXAM REVIEW Q&A
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INTRO TO CULINARY ARTS FINAL EXAMREVIEW 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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