CA3_final_2022

What is the primary cause of food-borne illnesses?

• food service employee

• chemical contamination

• non-refrigereated eggs

• dairy produce

What is the extreme allergic reaction caused by the consumption or contact with peanuts, shellfish or tree nuts called?

• Aneurysm

• Antimony

• Anaphylaxis

• Atherosclerosis

What is the leading cause of accidents in professional food service?

• Slippery floors

• Dull knives

• Grease fires

• Human error

Why do chefs and cooks use portion control tools?

• To make sure the guests get enough food on their plates

• To make the meal balanced nutritionally

• To control portion cost

• To make the food attractive

What is the metal most commonly used for professional knives?

• Damascus steel

• High Carbon Stainless steel

• Ceramic

• Carbon steel

What piece of equipment is used to purée a soft food, soup or sauce directly in the container in which it was prepared?

• Blender

• VCM

• Buffalo chopper

• Immersion blender

Chef Ben is serving Dover sole by slicing the fish nearly in half lengthwise so that it spreads open like a book and stuffing it. What is this cut called?

• Bâtonnet

• Butterfly

• Chiffonade

• Brunoise

What is the term used to describe the process of cutting a larger portion of raw meat, poultry, or fish into smaller portions?

• Fabricating

• Chopping

• Slicing

• Cutting

What is the term for cutting items into small, even cubes?

• Julienne

• Mince

• Dice

• Emincer

Chef Brown is garnishing her pesto linguine dish with finely shredded basil. What is the name of this type of cut?

• Chiffonade

• Dice

• Chop

• Mince