Culinary I Review

What is the term for a step in food handling at which control can be applied to prevent or eliminate a food safety hazard?

• Critical control point (CCP)

• Hazard Analysis Critical Control Point (HACCP)

• Pest control operator (PCO)

• Sanitary

(a)   is used to describe any surface such as a table, cutting board, or piece of equipment that comes in contact with food.

• Food-contact surface
• Cross-contamination
• Antimicrobial
• Three-compartment sink

What term describes the transfer of harmful microorganisms from one product to another by physical contact?

• Cross-contamination

• Hot holding

• Sanitary

• Pest control operator (PCO)

Which system identifies and manages key steps in food handling where contamination is most likely to occur?

• Hazard Analysis Critical Control Point (HACCP)

• Critical control point (CCP)

• Sanitary

• Antimicrobial

What does the term "yield" refer to in a culinary context?

• The quality or number of portions the recipe will produce.

• The weight of the container that holds the ingredients being measured.

• A list of products and the amounts needed to prepare a dish.

• A multiplier that adjusts the quantity of each ingredient in the original recipe.

What is the term for a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery?

• Mirepoix

• White mirepoix

• Broth

• Bouquet garni

What does "mise en place" refer to?

• Mixing ingredients

• Setting the table

• Preparing all foods and equipment for a specific preparation before beginning

• Cleaning the kitchen

What is the term for the fat portion of butter that has been separated from the water and milk solids?

• Cream

• Whey

• Clarified butter

• Buttermilk

What cooking method involves surrounding food with steam vapor to cook it?

• Broiling

• Steaming

• Frying

• Baking

Cooking food in liquid at a low temperature is called (a)   .

• Sautéing
• Boiling
• Poaching
• Grilling