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WorksheetsCulinary Arts 1 Final Study Guide
Total questions: 70
Worksheet time: 44mins
Which of the following are not good job skills?
Patience, Flexible, and Good Attitude
Problem Solving, Organizational, and Detail Oriented
Team Player, Resilience, and a Strong Work Ethic
Inattentive, Procrastination, and Negative
Which of the following is a topic that is acceptable to talk about during an interview?
Work Ethic
Age
Religion
Medical Information
What do resumes entail?
A one-page summary of skills, education, and experience
A brief explanation of the type of job you are seeking.
Essay format that introduce yourself and to highlight the qualities that make you suitable for the position.
Is a letter that thanks the interviewer and reiterate your interest in the job.
What do cover letters entail?
A one-page summary of skills, education, and experience
A brief explanation of the type of job you are seeking.
Essay format that introduce yourself and to highlight the qualities that make you suitable for the position.
Is a letter that thanks the interviewer and reiterate your interest in the job.
What are your objective in a resume?
A one-page summary of skills, education, and experience
A brief explanation of the type of job you are seeking.
Essay format that introduce yourself and to highlight the qualities that make you suitable for the position.
Is a letter that thanks the interviewer and reiterate your interest in the job.
How long should you wait before you send your thank you email?
Between1 - 2 hours after
Between 4 - 6 hours after
Between 12 - 24 hours after
Between 1 - 2 days after
What color cutting board do you use for fruits and vegetables?
(a)
What color cutting board do you use for raw chicken?
(a)
What color cutting board do you use for raw pork and beef?
(a)
What color cutting board do you use for raw fish/seafood?
(a)
What color cutting board do you use for bread?
(a)
What color cutting board do you use for cooked meats?
(a)
What color cutting board do you use for dairy?
(a)
Who is most at risk for a food-borne illness?
Infants
Teens
Young Adults
Mild Age Adults
Food Security
The state of being able to access a reliable source of nutritious, healthy and affordable food
The state of not being able to access a reliable source of nutritious, healthy and affordable food
The same as food insecurity
Food Stamps
What does HACCP stand for?
Hazard Analysis and Control Critical Pests
Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Pests
Hazard Analysis and Control Critical Positions
How many steps are in HACCP?
3
4
5
7
How does freezing food help to reduce food spoilage?
Low temperature kills the microbes.
Low temperature stops the growth of microbes
Low temperature slows down the microbes.
None of the following
Which of the following is NOT a guideline for receiving a shipment?
Only accept food shipments from approved sources.
Accept it without checking the food
Ensure that chemicals have been stored separately from food and food containers on the vehicle
Check that the delivery vehicle is clean.
FIFO
First Invite, First Out
Weighted average cost of inventory
First Inventory, Find Out
First In, First Out
Temperature Danger Zone
41° - 135°
0° - 100°
35 ° - 141°
40° - 100°
What temperature does your freezer need to be at?
0°
10°
-10°
41°
What does OSHA stand for?
Occupational Safety and Health Administration
Operational Safety for Healthy Adults
Operational Safety and Health Administration
Occupational Safety for Healthy Adults
The importance of OSHA at workplace includes
Provide Harmful Environment
Health and Safety Hazards
Personal Responsibility
Healthy Lifestyle
What is the most common type of material used for baking pans?
Copper
Iron
Stainless Steal
Aluminum
What type of material holds heat for an extended amount of time?
Copper
Aluminum
Cast Iron
Lead
1 Tablespoon = (a) Teaspoons
1/4 Cup = (a) Tablespoons
2 Cups = (a) Pint
1 Quart = (a) Pints
1 Gallon = (a) Quarts
1/4 peck = (a) Quarts
1/2 peck = (a) Quarts
1 Peck = (a) Quarts
1/2 Bushel = (a) Pecks
1 Bushel = (a) Pecks
When fabricating a chicken how many pieces do you cut out?
4
6
8
10
Hollandaise Sauce
This is made from butter and egg yolks.
This is made from flour, milk, and butter.
This is made with a white stock (usually chicken) and a roux
This is made with a brown stock (beef) and a roux
This is made with tomato sauce and a roux.
Béchamel Sauce
This is made from butter and egg yolks.
This is made from flour, milk, and butter.
This is made with a white stock (usually chicken) and a roux
This is made with a brown stock (beef) and a roux
This is made with tomato sauce and a roux.
Espagnole Sauce
This is made from butter and egg yolks.
This is made from flour, milk, and butter.
This is made with a white stock (usually chicken) and a roux
This is made with a brown stock (beef) and a roux
This is made with tomato sauce and a roux.
Velouté Sauce
This is made from butter and egg yolks.
This is made from flour, milk, and butter.
This is made with a white stock (usually chicken) and a roux
This is made with a brown stock (beef) and a roux
This is made with tomato sauce and a roux.
Tomate Sauce
This is made from butter and egg yolks.
This is made from flour, milk, and butter.
This is made with a white stock (usually chicken) and a roux
This is made with a brown stock (beef) and a roux
This is made with tomato sauce and a roux.
Paysanne
Rough Cut
Slice it thinly, but according to its natural shape
Cut that’s applied to herbs and leafy vegetables
Matchsticks Cut, 2 to 3 inches long and 1/16- to 1/8-inch thick
Julienne
Rough Cut
Slice it thinly, but according to its natural shape
Cut that’s applied to herbs and leafy vegetables
Matchsticks Cut, 2 to 3 inches long and 1/16- to 1/8-inch thick
Chiffonade
Rough Cut
Slice it thinly, but according to its natural shape
Cut that’s applied to herbs and leafy vegetables
Matchsticks Cut, 2 to 3 inches long and 1/16- to 1/8-inch thick
Steam
Vegetables are placed in a basket (stainless steel or bamboo) and placed over a pot of boiling water.
Cooking an item in rapid boiling water and then putting it immediately in an ice bath.
With this method, vegetables are cooked in a small amount of fat (butter or oil) over a low heat. The idea is that the veggies will cook without browning.
When water reaches 212° F
Boil
Vegetables are placed in a basket (stainless steel or bamboo) and placed over a pot of boiling water.
Cooking an item in rapid boiling water and then putting it immediately in an ice bath.
With this method, vegetables are cooked in a small amount of fat (butter or oil) over a low heat. The idea is that the veggies will cook without browning.
When water reaches 212° F
Blanch
Vegetables are placed in a basket (stainless steel or bamboo) and placed over a pot of boiling water.
Cooking an item in rapid boiling water and then putting it immediately in an ice bath.
With this method, vegetables are cooked in a small amount of fat (butter or oil) over a low heat. The idea is that the veggies will cook without browning.
When water reaches 212° F
Sweat
Vegetables are placed in a basket (stainless steel or bamboo) and placed over a pot of boiling water.
Cooking an item in rapid boiling water and then putting it immediately in an ice bath.
With this method, vegetables are cooked in a small amount of fat (butter or oil) over a low heat. The idea is that the veggies will cook without browning.
When water reaches 212° F
The total weight or amount of a product when bought (before trimming)
Edible Portion
As Purchased
Yield Percentage
.
Is the portion of food that the weight or amount of product after trimming
Edible Portion
As Purchased
Yield Percentage
.
The amount of product that is lost during trimming
Edible Portion
As Purchased
Yield Percentage
.
Food that has a long shelf life and don't require refrigeration to keep them from spoiling
Perishable
Non Perishable
Semi Perishable
.
Foods that do not require immediate refrigeration but will spoil more quickly than non perishable items.
Perishable
Non Perishable
Semi Perishable
.
Food that is highly susceptible to spoilage and must be consumed in a short period of time
Perishable
Non Perishable
Semi Perishable
.
Low-protein; baking powder previously added to flour; best for biscuits and short breads
All Purpose Flour
Self Rising Flour
Almond Flour
Bread Flour
Is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture.
Leavening Agent
Flour
Milk
Water
The number of calories one needs each day is called the __________.
Nutrient requirement
Calorie intake
Calorie requirement
My Plate
A la Carte
A menu on which each food item or beverage is priced and served separately.
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
List food that is served only on a particular day.
Modified A la Carte
A menu on which each food item or beverage is priced and served separately.
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
List food that is served only on a particular day.
California Menu
A menu on which each food item or beverage is priced and served separately.
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
List food that is served only on a particular day.
Du Jour Menu
A menu on which each food item or beverage is priced and served separately.
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
List food that is served only on a particular day.
Table d’hote and prix fixe Menus
Offer complete meals at a set price and a prix fixe menu offers the same including a beverage.
Offers the same items every day.
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Fixed Menu
Offer complete meals at a set price and a prix fixe menu offers the same including a beverage.
Offers the same items every day.
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Cyclical Menu
Offer complete meals at a set price and a prix fixe menu offers the same including a beverage.
Offers the same items every day.
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Limited Menu
Offer complete meals at a set price and a prix fixe menu offers the same including a beverage.
Offers the same items every day.
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Casual Dinning
Attract people who like to eat out, but are not interested in a formal atmosphere or high prices. Enjoy a relaxed environment
Offer limited menus, low prices, and speedy service.
A self-service, pick and choose set up. Usually feature two or three main courses and several options for sides and desserts. Guests travel through a line and pick out their meal from what is offered.
Provide an environment featuring: Excellent food, Elegant décor, and Superior service
Cafeteria and Institutional
Attract people who like to eat out, but are not interested in a formal atmosphere or high prices. Enjoy a relaxed environment
Offer limited menus, low prices, and speedy service.
A self-service, pick and choose set up. Usually feature two or three main courses and several options for sides and desserts. Guests travel through a line and pick out their meal from what is offered.
Provide an environment featuring: Excellent food, Elegant décor, and Superior service
Fine Dining/Formal Dining
Attract people who like to eat out, but are not interested in a formal atmosphere or high prices. Enjoy a relaxed environment
Offer limited menus, low prices, and speedy service.
A self-service, pick and choose set up. Usually feature two or three main courses and several options for sides and desserts. Guests travel through a line and pick out their meal from what is offered.
Provide an environment featuring: Excellent food, Elegant décor, and Superior service
Quick Service
Attract people who like to eat out, but are not interested in a formal atmosphere or high prices. Enjoy a relaxed environment
Offer limited menus, low prices, and speedy service.
A self-service, pick and choose set up. Usually feature two or three main courses and several options for sides and desserts. Guests travel through a line and pick out their meal from what is offered.
Provide an environment featuring: Excellent food, Elegant décor, and Superior service
