Culinary arts study guide - Study guides, Class notes & Summaries

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 is a foodborne illness outbreak? - Answer-when two or more people get the same illness after eating the same food What is TCS food? - Answer-food requiring time and temperature control for safety Why are preschool-age children at a higher risk for foodborne illnesses? - Answer-they have not built up strong immune systems Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries - Answer-C. Sprouts The five common risk factors that can be lead to a foodborne illness a...

Cafes originated in France around what time? - Answer-17th Century The term "restaurant" originated from what food items? - Answer-Hot Soups The first fast-food restaurant in the United States was... - Answer-White Castle Which food service entrepreneur is accredited with discovering an effective way of preserving foods? - Answer-Nicolas Appert (not Louis Pasteur) Which famous chef enjoyed a long professional relationship with Cesar Ritz? - Answer-Auguste Escoffier Which ...

Basic Safety and Sanitation Procedures: - Answer-1. Have closed toes shoes, never cook in loose clothes and in long dangling jewelry- tie long hair back also. 2. Wipe things after usage and spills immediately, keep a clean workspace often. 3. Hold knife downwards when walking etc., store them away in a wooden block or in a drawer, out of reach. 4. Dry hands with separate paper towels and wash hands and forearms before handling food and cooking, especially when you go out of the room and...

Smart PDF Study guide semester 2 final exam culinary arts 1 Questions and Answers (All Correct)

Haute cuisine was also known as petit cuisine. - Answer-true Eating was considered a necessity in ancient times, not a social occasion. - Answer-false In the 1950s, there were no frozen food sections in grocery stores. - Answer-false Which food service entrepreneur is accredited with discovering an effective way of preserving foods? - Answer-Nicolas Appert When adopting food packaging, manufacturers' primary concern is - Answer-food safety The first cafes were places where peop...

The term al dente describes pasta that is ____ to the bite. - Answer-Firm Spaetzle is a type of - - Answer-Pasta The edible seed of grain without its husk or hull is called the - - Answer-Kernel At what temperature range should potatoes be stored? - Answer-45F to 55F Seeds from pod-producing are called - - Answer-Pilaf A collection of samples that showcases a candidate's interests, talents, contributions and starches is known as a - - Answer-Resume "Where do you see your ...

List the steps used when washing Dishes - Answer-Scrape, Wash, Rinse, Sanitize, Dry What does FIFO mean? - Answer-First In, First Out What does FATTOM mean? - Answer-Food, Acidity, Time, Temperature, Oxygen, Moisture all of these items are needed to grow bacteria. List the proper Internal Temperature for Chicken. - Answer-165 When should you change gloves when cooking? - Answer-As soon as they become soiled or torn, before beginning a different task, at least every four hours during ...

The spine is the top of a knife blade, which is non cutting edge of a blade (true or false ) Ans: True Professionalism means being courteous, honest and responsible in one's dealings with customers and coworkers (true or false ) Ans: True Most dining room brigades are led by executive chef( true or false ) Ans: True The chef de cuisine is responsible for handling all daily operations in the kitchen in a large establishment (true or false ) Ans: True Orange drives include peaches , n...

What can you use to extinguish a grease fire? - Answer-Pot lid, flat pan, (smother it) Dull knives are more ____________________ because they require more pressure to cut - Answer-dangerous You should tilt the pot lid toward you so that steam will not _________ you. - Answer-burn You must wash your hands at least ________ seconds each time - Answer-30 _____________________________ occurs when bacteria spreads from infected work areas - Answer-Cross-contamination Leavening agents a...