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WorksheetsCulinary Hospitality review first quarter
Total questions: 51
Worksheet time: 26mins
Placing raw chicken on a cutting board with raw ready to eat vegetables is an example of
cross cullture
cross contamination
cross species
cross stitch
an example of a chemical hazard is
hair
mice
insecticide
nails
an example of a physical hazard is
hair
detergent
bacteria
bleach
an example of a biological hazard is
hair
nails
virus
bleach
a three compartment sink actually has ____________ stages of cleaning
3
4
5
6
FATTOM translates to mean:
fat,atom,thomas, timothy,oscar,mary
fret,always,the,tiny,obvious,mice
friendly,aloof,troubled,terrible,osso buco, merrily
fat,acidity, time, temperature, oxygen, moisture
FIFO refers to
five in five out
first in first out
four in five out
four in four out
temperature danger zone is
35-135
45-145
41-135
30-130
a common food allergy is
shellfish
rice
apples
lettuce
MOP refers to
mothers operation program
mom often prays
method of preparation
merry oaf presents
baking time is ususally listed in a span of minutes because
all ovens are the same
all ovens are different
all ingredients are the same
all ingredients are different
In a recipe T refers to
thumbnail
teaspoon
tablespoon
time
in a recipe t refers to
thumbnail
teaspoon
tablespoon
time
in a recipe c refers to
collander
crumb
cookie
cup
to measure liquids the vessel must be
opague
metal
clear
ceramic
a standard measuring cup set includes
1/2 cup, 3/4 cup, 1/8 cup, pinch
1 cup, 1/2 cup, 1/3 cup, 1/4 cup
2 cup, 1 cup, 12/3 cup, 1/3 cup
4 cups, 3 cups. 2 cups, 1 cup
internal temperaure of fully cooked chicken is
135
145
155
165
a sanitized surface is free of:
insects
microscopic bacteria
grease
dirt
a clean surface is free of
virus
dirt
bacteria
ecoli
a standard measuring spoon set usually has
1 cup, 1 T, 1t, 1/2T
1/3 cup, 1/2 cup. 1/4t, 1/8 t
1t, 1/2t/1/4t,1/3t
1T,1t,1/2t,1/4t
Misenplace is important in the culinary kitchen because
it keeps you searching for ingredients as you go along
it keeps you organized and makes sure everything is in place before you start
it keeps the eggs at room temperature
it divides the recipe for you
Tare weight refers to
the weight of the vessel used to scale an ingredient
a rip in the ingredient
a type of scale
an improper measurement
yield in a practical culinary application means
let the others cook before you
stay away from the oven when hot
the amount a recipe makes
the number of servings in a recipe
It is important that products made in a commercial kitchen be uniform because
everyone gets exactly the same quality , quantity and value
everyone gets different quality quantity and value
everyone gets the same culinary shirt
everyone gets different culinary shirts
of the following which group would be considered in a highly susceptible population
infants
elderly
those with weaked immune systems
all answers are correct
One basic difference between a commercial kitchen and a consumer or home kitchen is
the soap may differ
the equipment may be larger, more powerful
the ingredients used are different
the measuring equipment is different
The long tables used for prepping foods in a commercial kitchen are generally called
flats
wheelies
lines
grills
to measure 3/4 of a cup with a standard measuring cup set use
1/3 and 1/3 cup
1/2 and 1/2 cup
1/2 and 1/4 cup
3/4 cup
To double a recipe just measure everything with this equation
1x
2x
3x
4x
First stage in cleaning is
wash
scrape
rinse
air dry
A recipe is usually written:
with no directions
so the cook has to be experienced
in random order
in the order the ingredients are used
very common food allergy is
watermelon
oranges
pineapples
peanuts
The ideal conditions in which pathogens grow to contaminate food is generally referred to as
FIFO
HACCP
OSHA
FATTOM
To measure dry ingredients properly make sure the top of the cup is
level
heaping
uneven
overflowing
to properly store and put away equipment you should:
wipe with a towel
put alway wet
let them airdry
leave them in the sink
when cleaning the lab for inspection always clean
from top to bottom
from bottom to top
order doesnt matter as long as it is clean
always sweep the floor first
per safety regulations if your hair is shoulder length or longer you should
secure it in the back of your apron
don't worry about it as long as it doesn't get into the food
secure it with a band off and away from your shoulders and face
braid it and tuck in your shirt
you must wear closed toed shoes in the lab because
they are more fashionable
they are more comfortable
they are heavier
they help guard against and protect from serious injury
using your phone in the lab is prohibited because
it distracts from the job at hand
it may easily contaminate food
it prevents full attention
all of these responses are correct
wash your hands in the following circumstances
before handling garbage
before cleaning dishes
before cooking
before sanitizing
proper attire in the lab consists of
apron
apron, side towel
apron, side towel ,shoes
apron side towel shoes and restrained hair
the green bucket in the lab is used for
sanitizing
cleaning visible dirt
cleaning microscopic bacteria
none of these apply
the red bucket in the lab is used for
sanitizing
cleaning visible dirt
cleaning grease
none of these apply
Double the following common measurement: 3/4 c
2 T
1.5c
2c
2/3c
time management: which statement is true?
is a critical element of teamwork
ensures the product is ready on time
helps maintain food safety
all options are true
Avoid wear loose dangling jewelry in the lab
true
false
wash hands for at least at 15-20 seconds
true
false
A highly susceptible population would probably include healthy people between the ages of 20-30
true
false
Cross contaminations occurs when one food surface comes into contact with another food surface and the spread of pathogens is transferred
true
false
always use standard measuring equipment when preparing misenplace
true
false
A/p flour refers to:
all peoples
all problems
all purpose
all personalities
