40 Questions
How long can food be in the TDZ (temperature danger zone)?
4 hours
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
Auguste Escoffier
What does the acronym FATTOM stand for?
Food Acidity Time Temperature Oxygen Moisture
Which degree of burns causes small blisters to form on the skin?
2nd degree
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
Sous Chef
What should you do if a can of food is rusty around the lid?
Discard it immediately
What is the Food Temperature Danger Zone range?
41-135 degrees F
What is the name of the most used knife in a commercial kitchen?
Chef’s Knife
Which piece of preparation equipment uses an internal fan to rotate the heat?
Convection oven
Which knife is used to trim the peel or skin from smaller fruits and vegetables?
Paring knife
What material is used to make most commercial kitchen equipment?
Stainless steel
What do you say when walking with a knife in a kitchen or lab?
“Walking sharp.”
What is the main purpose of a steel that comes in a knife block set?
Maintains the knife’s sharp edge and hones the blade
What cooking technique is often used to sear foods relatively quickly over an open flame?
Grilling
What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?
Sautéing
When should you chew gum while cooking in a kitchen or restaurant setting?
NEVER
What must be done to any dry ingredient to ensure an accurate measurement?
Level Off
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
Conversion Factor
What temperature must chicken reach to kill Salmonella bacteria?
165 degrees F
What part of a standardized recipe tells the number of servings or portions the recipe produces?
Yield
What smallwares would be used to scrape a mixing bowl thoroughly?
Rubber scraper/spatula
Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?
Sous Chef
What temperature must chicken reach to kill Salmonella bacteria?
165 degrees F
What are the 4 moist heat cooking methods?
Steaming, Poaching, Boiling, Simmering
What must be done to any dry ingredient to ensure an accurate measurement?
Level it off
What online resource shows the recommended proportion of foods you should eat daily from each food group?
MyPlate
What type of knife cut results in a 1/8-inch thick matchstick cut?
Julienne
What does the acronym HACCP stand for?
Hazard Analysis and Critical Control Points
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
True
What temperature must chicken reach to kill Salmonella bacteria?
165 degrees F
1 pint = _2 c.
False
In what direction should you cut when using a chef’s knife. Away from you
True
To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.
True
When is the ideal time to clean during a cooking lab. As you go.
True
How many tablespoons are in 1 ounce?
Two (2)
What is the formula for finding the conversion factor in a recipe?
New Yield divided by the Old Yield
What does the acronym FIFO stand for in the context of food products?
First In, First Out
In the FIFO system, why are the oldest food products used first?
To prevent wastage of food
Which smallware is designed for cutting in fat to flour?
Pastry Blender
What cooking technique uses a closed environment filled with vaporized water?
Boiling
Study Notes
Food Safety and Kitchen Essentials
- Food should not be left in the Temperature Danger Zone (TDZ) for more than 4 hours.
- The TDZ is between 40°F and 140°F (4°C and 60°C).
- Chef Georges Auguste Escoffier is credited with creating the Kitchen Brigade System.
Kitchen Hierarchy and Equipment
- In the Kitchen Brigade System, the Sous Chef is second in command and can fill in for the Executive Chef.
- A Chef's knife is the most used knife in a commercial kitchen.
- A stand mixer is an example of equipment that uses an internal fan to rotate the heat.
- A paring knife is used to trim the peel or skin from smaller fruits and vegetables.
- Most commercial kitchen equipment is made of stainless steel.
- When walking with a knife in a kitchen or lab, say "Behind!" to warn others.
- The steel in a knife block set is used to maintain the sharpness of knives.
Cooking Techniques and Measurements
- Searing foods over an open flame is a cooking technique that quickly cooks the surface.
- Dry heat cooking methods include grilling, broiling, roasting, and sautéing.
- Chewing gum is not allowed while cooking in a kitchen or restaurant setting.
- Dry ingredients must be sifted or aerated to ensure accurate measurements.
- The formula to increase or decrease the yield of a standardized recipe is: (New Yield / Old Yield) × Old Ingredient Quantity.
Recipe and Measurement Essentials
- The yield of a standardized recipe tells the number of servings or portions the recipe produces.
- A rubber spatula is used to scrape a mixing bowl thoroughly.
- 1 pint is equal to 2 cups.
- A chef's knife should be cut away from the body for safety.
Food Safety and Quality Control
- Chicken must reach an internal temperature of 165°F (74°C) to kill Salmonella bacteria.
- HACCP stands for Hazard Analysis and Critical Control Points, a system for ensuring food safety.
- FIFO stands for First-In, First-Out, a system where the oldest food products are used first to maintain quality.
- The ChooseMyPlate online resource shows the recommended proportion of foods to eat daily from each food group.
Measurement Conversion
- 1 ounce is equal to 2 tablespoons.
- The formula for finding the conversion factor in a recipe is: (New Quantity / Old Quantity) × Old Ingredient Quantity.
Test your knowledge of food safety and culinary basics with this study guide for an Intro to Culinary Arts final exam. Topics covered include the FATTOM acronym, temperature danger zone, and examples of time and temperature abuse in food preparation. Perfect for students and aspiring chefs.
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