Culinary Arts Review part 1

What is the proper way to cool a cooked item?

• Cool to 70 F within 2 hours, then to 41 or below in 4 hours

• Cool to 90 F within 2 hours, then 41 or below in 2 hours

• Cool to 70 F within 2 hours, then 41 F or below in 2 hours

• Cool to 90 F within 2 hours, then 41 or below in 2 hours

The temperature danger zone is?

• 40 - 140 F

• 41 - 140 F

• 41 - 135 F

• 40 - 120 F

When cooling several gallons of sauce, which method would work to effectively cool it down properly?

• Place into an ice-bath with an ice wand

• Pour into several shallow hotel pans

• Place pot into freezer

• Use ice as an ingredient to add at the end, then place in an ice-bath

What function does the well have when making fresh pasta (where we added the egg and oil in the flour)?

• Serves to bring out our inner child volcano

• To hold the ingredients and gradually add in the flour

• To stop the egg and liquid from running all over the table

• For visual appeal

Why was a chef's coat traditionally white?

• They wanted to look nice when they talked to guests

• It showed cleanliness and skill

• It was the only color available

• So they could stand out in a crowd

Which of the following contains one of the major eight allergens?

• Apple Pie

• fruit salad

• Ribeye Steak

• Buck Wheat Pancakes

Which of the following does not contain a major eight allergen?

• Trail mix

• Quiche

• Ice cream

• Orange Juice

Which of the following are part of the major eight food allergens?

• Bambo

• Beef

• Tamari

• Soy Sauce

True or False

Perfect knife cuts help cook food evenly

• True

• False

True or False

A honing steel sharpens your knife?

• True

• False