Culinary 1 Review

When all the _____ is sucked out of plastic packaging before it is sealed, either manually or automatically, all bacteria and contaminants are as well.

• air

• water

• oil

• dust

People can't follow your lead if they don't know what you want or where you are going, which is why ____ is one of the important key leadership skills.

• empathy

• communication

• understanding

• attention

What term encompasses a variety of people and requires an openness and willingness to accept and appreciate that which is different?

• diversity

• team-building

• compliance

• innovation

Improper food storing and labeling is what kind of health issue?

• a non-health issue

• an unimportant health issue

• a private health issue

• a public health issue

Meat cooked at low heat uses up all of the moisture very quickly.

• True

• False

Alan has a home garden, and this summer, he had an abundance of green beans. He has decided to preserve them in a shelf-stable format that still maintains their juiciness and original flavor. What method would be best for Alan?

• canning

• fermenting

• drying

• freezing

What food preservation method uses edible liquids like brine and vinegar to create a hostile environment for bacteria, thereby extending the life of food?

• pickling

• curing

• spicing

• emulsifying

What great chef took his culinary craft one step further by also becoming a restaurant owner and a writer, in addition to taking the art of French cooking into the modern age, according to many in the industry?

• Napoleon Bonaparte

• Marie-Antoine Carême

• Julia Child

• Georges Auguste Escoffier

What title does the second in command to the executive chef have who is basically the hands-on leader of the kitchen brigade?

• sous chef

• sauté chef

• poissonnier

• chef de cuisine

Cooking large pieces of food in some kind of fat, like butter or oil, is a dry cooking method that is referred to as what?

• baking

• roasting

• panfrying

• sautéing