Culinary Arts Fundamentals Quiz

False (B)

heat, light, and safety

<p>cross contamination</p> Signup and view all the answers

<p>White Towels = Clean Chef's Uniform Color Towels = Daily Kitchen Use Sponge = Cleaning Liquid Detergent = Cleaning</p> Signup and view all the answers

<p>Food preparation, cooking, and presentation (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>culinary artist or culinarian</p> Signup and view all the answers

<p>cooked</p> Signup and view all the answers

<p>A space where food is prepared and cooked (C)</p> Signup and view all the answers

<p>Culinary Arts = Arts of food preparation, cooking, and presentation Kitchen = Space where food is prepared and cooked Chef = Person who works in culinary field Culinarian = Another term for a culinary artist</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>To have a basic foundation for a culinary career (B)</p> Signup and view all the answers

<p>Green (B)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>chef's jacket</p> Signup and view all the answers

<p>cleanliness</p> Signup and view all the answers

<p>Green = Salad preparations, fruits and vegetables Yellow = Raw poultry Blue = Fish and seafoods Red = Raw meat</p> Signup and view all the answers

<p>They improve back posture (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>processing and preserving</p> Signup and view all the answers

<p>$115 billion (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>HACCP</p> Signup and view all the answers

<p>microbiological</p> Signup and view all the answers

<p>At least once a year (A)</p> Signup and view all the answers

<p>Staff hygiene = Maintaining personal cleanliness and health Transport and storage = Preventing contamination during movement and keeping items Cleaning and disinfection = Using the TACT technique for cleaning Pest control = Managing and eliminating pests Waste management = Storing food waste outside of production and handling.</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>The text mentions the TACT technique, but does not explain what the acronym stands for.</p> Signup and view all the answers

<p>Improved mental acuity (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>To ensure that every chef has a clear role.</p> Signup and view all the answers

<p>army</p> Signup and view all the answers

<p>Food Safety Law = Establishes general principles for food safety Preservatives = Extend the shelf life of foods Kitchen Organization = Assigns tasks so they can be done efficiently Brigade de Cuisine = System of hierarchy in restaurants</p> Signup and view all the answers

<p>Designing and developing new food products (B)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>George Auguste Escoffier</p> Signup and view all the answers

A well-maintained kitchen adds property value and enhances living.

Kitchens began with open fires, evolving through history for cooking.

The design of ovens evolved due to economics and technology changes.

Chefs must wear clean uniforms, hairnets, and appropriate footwear.

Separating food and non-food waste promotes recycling and recovery.

Used for disposing of food waste.

Designed for recycling paper and cardboard.

Used to collect glass, plastic, and metal waste.

Used for salad preparations, fruits, and vegetables.

Designated for handling raw poultry.

Tall hat worn by professional chefs, symbolizes cleanliness.

Essential uniform designed to withstand heat and spills.

Involves processing, preserving, and serving food and beverages.

The art of preparing, cooking, and presenting food.

A professional cook, especially a chief cook in a restaurant.

A space equipped for food preparation and cooking.

A well-designed kitchen that enhances quality of life.

An area in the kitchen that fosters bonding and relaxation.

Tools such as stoves and microwaves used for cooking.

Practices that promote nutritious food preparation and consumption.

The ability to experiment and express personal taste in meals.

A major sector employing 156,000 people and generating $115 billion.

Includes customer satisfaction, safety, product information, and commercial viability.

A management system addressing food safety through hazard analysis and control points.

Health checks and cleanliness protocols for food industry staff.

Rules ensuring safe transport of food to prevent contamination.

Regular cleaning using TACT techniques to maintain hygiene.

Study of chemical reactions to improve food products and safety.

Substances used to improve food preservation, taste, and appearance.

Substances used to extend shelf life of foods, often with health risks.

Potential adverse health effects from consuming industrial preservatives.

Establishes conditions for safe production and marketing of food.

Method of assigning tasks for efficiency and clarity among staff.

A hierarchical kitchen system for clear role allocation among chefs.

Influential chef who developed the Brigade de Cuisine System.

Assigning specific responsibilities to kitchen staff for efficiency.