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Questions and Answers
To select fresh whole ______________, you need to follow certain guidelines.
To select fresh whole ______________, you need to follow certain guidelines.
shellfish
There are two main types of ______________: beef and poultry.
There are two main types of ______________: beef and poultry.
meat
There are 8 common cuts of ______________, including CRSSRBPF.
There are 8 common cuts of ______________, including CRSSRBPF.
beef
There are 9 types of ______________, including ribeye and sirloin.
There are 9 types of ______________, including ribeye and sirloin.
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When cooking a steak, you can choose from different levels of ______________, such as rare or well-done.
When cooking a steak, you can choose from different levels of ______________, such as rare or well-done.
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There are 12 main parts to a chicken, including the ______________ and drumsticks.
There are 12 main parts to a chicken, including the ______________ and drumsticks.
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The _______ of cooking involves the history of cooking.
The _______ of cooking involves the history of cooking.
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A professional chef should have the trait of being _______ to work on odd hours.
A professional chef should have the trait of being _______ to work on odd hours.
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The classical dish _______ is a well-known dish in French cuisine.
The classical dish _______ is a well-known dish in French cuisine.
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The chef's uniform consists of 7 parts, including the _______ and the hat.
The chef's uniform consists of 7 parts, including the _______ and the hat.
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The kitchen brigade is a system of organization that originated in _______ cuisine.
The kitchen brigade is a system of organization that originated in _______ cuisine.
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The term _______ refers to the process of cooking food at a high temperature for a short period of time.
The term _______ refers to the process of cooking food at a high temperature for a short period of time.
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Food safety involves preventing _______ contamination, which occurs when harmful bacteria are transferred from one food to another.
Food safety involves preventing _______ contamination, which occurs when harmful bacteria are transferred from one food to another.
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The FDA advises consumers to cook food to a minimum internal temperature of _______ degrees Fahrenheit to prevent foodborne illness.
The FDA advises consumers to cook food to a minimum internal temperature of _______ degrees Fahrenheit to prevent foodborne illness.
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A _______ is a type of cooking range that uses gas or electricity to heat up.
A _______ is a type of cooking range that uses gas or electricity to heat up.
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Milk is a type of ingredient that comes from an _______ origin.
Milk is a type of ingredient that comes from an _______ origin.
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Study Notes
History of Cooking
- Cooking has a rich history that dates back to ancient civilizations.
- The history of cooking is closely tied to the development of agriculture and the domestication of animals.
Traits of a Professional Chef
- A professional chef should possess the following traits: HHHLCPR (Honesty, Hard work, Humility, Leadership, Creativity, Patience, Respect) and Never Whines and be Willing to Work on Odd Hours.
Important Personalities
- There are several important personalities in the culinary world who have made significant contributions to the development of cooking.
History of Restaurants
- The history of restaurants dates back to ancient times, with evidence of restaurants in ancient civilizations such as Greece and Rome.
- Restaurants have evolved over time, with changes in menu, service, and ambiance.
Classical Dishes
- Classical dishes are traditional dishes that have been passed down through generations and are considered to be fundamental to a particular cuisine.
- Examples of classical dishes include Coq au Vin, Bouillabaisse, and Risotto.
Chef's Uniform
- A chef's uniform typically consists of 7 parts: a hat, jacket, trousers, apron, necktie, shoes, and scarf.
Kitchen Brigade
- The kitchen brigade is a system of organization in the kitchen that divides tasks into stations, with each station having a specific role.
- The kitchen brigade is led by the Executive Chef, who is responsible for overseeing the entire kitchen operation.
Common Culinary Terms
- There are several common culinary terms that are used in the kitchen, including:
- Baste: to moisten food with a liquid, such as butter or sauce.
- Chop: to cut food into small pieces.
- Dice: to cut food into small, uniform cubes.
- Julienne: to cut food into thin strips.
- Mince: to cut food into very small pieces.
- Sear: to cook food quickly over high heat to create a crust.
Food Safety
- Food safety is a critical aspect of cooking, as it involves handling, preparing, and storing food in a way that prevents contamination and foodborne illness.
- The key elements of food safety include:
- Cleanliness: maintaining a clean kitchen and washing hands regularly.
- Separation: separating raw and cooked foods to prevent cross-contamination.
- Cooking: cooking food to the correct internal temperature to kill bacteria.
- Chilling: storing food at a safe temperature to prevent bacterial growth.
- Handling: handling food safely and hygienically.
Kitchen Tools and Equipment
- There are several essential tools and equipment in the kitchen, including:
- Knives: used for cutting and chopping food.
- Cutting boards: used for preparing ingredients.
- Pots and pans: used for cooking and heating food.
- Oven: used for baking and roasting food.
- Refrigerator: used for storing food at a safe temperature.
Food from Animal Origin
- Food from animal origin includes:
- Milk: a liquid produced by mammary glands of female mammals.
- Cream: a thick and rich liquid made from milk.
- Cheese: a solid food made from milk.
- Butter: a solid fat made from milk.
- Eggs: a reproductive cell produced by female birds.
- Fish and seafood: a source of protein from aquatic animals.
Meat
- Meat is a source of protein from land animals.
- There are several types of meat, including:
- Beef: meat from cattle.
- Pork: meat from pigs.
- Lamb: meat from sheep.
- Poultry: meat from birds.
Poultry
- Poultry is a source of protein from birds.
- There are several types of poultry, including:
- Chicken: a domesticated bird.
- Turkey: a large bird.
- Duck: a waterbird.
- Goose: a large waterbird.
Stock
- Stock is a liquid made from bones, meat, and vegetables.
- There are several types of stock, including:
- Chicken stock: made from chicken bones and meat.
- Beef stock: made from beef bones and meat.
- Fish stock: made from fish bones and meat.
- Vegetable stock: made from vegetables and aromatics.
I hope this helps! Let me know if you need any further assistance.
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Description
Explore the history of cooking, restaurant history, and classical dishes, as well as the traits of a professional chef and their uniform. Take this quiz to test your knowledge of the culinary arts!
