Culinary Arts Final Study Guide!

Front

Culinary Arts

Back

Final Exam

Front

What are the internal cooking temps for Chicken, Roasts/Steak, Ground Beef/Pork, Seafood, and reheating foods

Back

Chicken-165, Roasts/Steak-145, Ground Beef/Pork-160, Seafood-145, Reheating foods-165

Front

in the refrigerator what is the difference in placement for raw foods versus cooked food

Back

raw on bottom cooked on top

Front

during the cheesemaking process- when the acid is added to warm milk, what is formed (name the solid and liquid)

Back

curds/whey

Front

how would you put out a grease fire?

Back

Turn off the heat and use the silver fire extinguisher

Front

Describe the shape of each cut:

Chop, Slice, Batonnet, Julienne, Julienne, Brunoise, Mince, Chiffonade

Back

Chop: Rough, Irregular cuts

Slice: Thin, uniform cuts

Batonnet: 1/4 in width, 3in length

Julienne: 1/8 in width, 3 in length

Brunoise: 1/8 in width, 1/8 in length

Mince: Very small cut

Chiffonade: Long ribbons by rolling up leaves

Front

What are the temps for

Dangerzone (no more than _ hours)

Refrigerator _

Freezer _

Holding for hot foods _

Holding for cold foods _

Back

4

41

0

100

41

Front

_+=1T

_T=1C

_T=1 stick

_C=1 stick

Back

3

16

8

1/2

Front

what is the formula for a conversion factor

Back

new/ old

Front

if a recipe calls for 12 servings, but need 18 servings whats the conversion factor

Back

18./12=1.5