Podcast
Questions and Answers
How long can food be in the TDZ (temperature danger zone)?
How long can food be in the TDZ (temperature danger zone)?
- 8 hours
- 2 hours
- 4 hours (correct)
- 6 hours
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
What famous Chef in history is credited with creating the Kitchen Brigade System still used today?
- Gordon Ramsay
- Anthony Bourdain
- Julia Child
- Auguste Escoffier (correct)
What does the acronym FATTOM stand for?
What does the acronym FATTOM stand for?
- Food Acidity Time Temperature Olfactory Moisture
- Food Acidity Time Temperature Oxygen Moisture (correct)
- Food Acidity Time Texture Oxygen Moisture
- Food Acidity Taste Temperature Oxygen Moisture
Which degree of burns causes small blisters to form on the skin?
Which degree of burns causes small blisters to form on the skin?
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
In the Kitchen Brigade System, who is second in command and can fill in for the Executive Chef?
What should you do if a can of food is rusty around the lid?
What should you do if a can of food is rusty around the lid?
What is the Food Temperature Danger Zone range?
What is the Food Temperature Danger Zone range?
What is the name of the most used knife in a commercial kitchen?
What is the name of the most used knife in a commercial kitchen?
Which piece of preparation equipment uses an internal fan to rotate the heat?
Which piece of preparation equipment uses an internal fan to rotate the heat?
Which knife is used to trim the peel or skin from smaller fruits and vegetables?
Which knife is used to trim the peel or skin from smaller fruits and vegetables?
What material is used to make most commercial kitchen equipment?
What material is used to make most commercial kitchen equipment?
What do you say when walking with a knife in a kitchen or lab?
What do you say when walking with a knife in a kitchen or lab?
What is the main purpose of a steel that comes in a knife block set?
What is the main purpose of a steel that comes in a knife block set?
What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?
What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?
What cooking technique is often used to sear foods relatively quickly over an open flame?
What cooking technique is often used to sear foods relatively quickly over an open flame?
When should you chew gum while cooking in a kitchen or restaurant setting?
When should you chew gum while cooking in a kitchen or restaurant setting?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What is the name of the formula used to increase or decrease the yield of a standardized recipe?
What part of a standardized recipe tells the number of servings or portions the recipe produces?
What part of a standardized recipe tells the number of servings or portions the recipe produces?
What smallwares would be used to scrape a mixing bowl thoroughly?
What smallwares would be used to scrape a mixing bowl thoroughly?
Three examples of food hazards
Three examples of food hazards
Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?
Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?
What are the 4 moist heat cooking methods?
What are the 4 moist heat cooking methods?
How many ounces in a pound
How many ounces in a pound
What online resource shows the recommended proportion of foods you should eat daily from each food group?
What online resource shows the recommended proportion of foods you should eat daily from each food group?
What must be done to any dry ingredient to ensure an accurate measurement?
What must be done to any dry ingredient to ensure an accurate measurement?
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
Standardized recipes help to control costs, quality, and consistency of a product. True or False.
What type of knife cut results in a 1/8-inch thick matchstick cut?
What type of knife cut results in a 1/8-inch thick matchstick cut?
What does the acronym HACCP stand for?
What does the acronym HACCP stand for?
What temperature must chicken reach to kill Salmonella bacteria?
What temperature must chicken reach to kill Salmonella bacteria?
1 pint = _2 c.
1 pint = _2 c.
To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.
To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.
In what direction should you cut when using a chef’s knife. Away from you
In what direction should you cut when using a chef’s knife. Away from you
When is the ideal time to clean during a cooking lab. As you go.
When is the ideal time to clean during a cooking lab. As you go.
What is the formula for finding the conversion factor in a recipe?
What is the formula for finding the conversion factor in a recipe?
How many tablespoons are in 1 ounce?
How many tablespoons are in 1 ounce?
What does the acronym FIFO stand for in the context of food products?
What does the acronym FIFO stand for in the context of food products?
In the FIFO system, why are the oldest food products used first?
In the FIFO system, why are the oldest food products used first?
What cooking technique uses a closed environment filled with vaporized water?
What cooking technique uses a closed environment filled with vaporized water?
Which smallware is designed for cutting in fat to flour?
Which smallware is designed for cutting in fat to flour?
Flashcards
Temperature Danger Zone (TDZ)
Temperature Danger Zone (TDZ)
The temperature range where bacteria multiply rapidly, making food unsafe to eat.
TDZ Time Limit
TDZ Time Limit
The maximum time food can safely be in the Temperature Danger Zone.
Kitchen Brigade System
Kitchen Brigade System
A hierarchical system used in kitchens to organize and manage staff.
Sous Chef
Sous Chef
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Chef's Knife
Chef's Knife
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Batonnet Knife
Batonnet Knife
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Pastry Brush
Pastry Brush
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Convection Oven
Convection Oven
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Pint
Pint
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Tablespoon
Tablespoon
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Sifting
Sifting
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Conversion Factor
Conversion Factor
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Knife Warning
Knife Warning
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Steel
Steel
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FATTOM
FATTOM
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Standardized Recipe
Standardized Recipe
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Recipe Yield
Recipe Yield
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HACCP
HACCP
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FIFO
FIFO
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Second-degree Burn
Second-degree Burn
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ChooseMyPlate.gov
ChooseMyPlate.gov
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Study Notes
Food Safety and Handling
- Food can be in the TDZ (temperature danger zone) for 4 hours maximum.
- The TDZ range is between 40°F and 140°F (4°C and 60°C).
Kitchen Hierarchy and Systems
- The Kitchen Brigade System was created by famous Chef Georges Auguste Escoffier.
- In the Kitchen Brigade System, the Sous Chef is second in command and can fill in for the Executive Chef.
Cooking Techniques and Tools
- The most used knife in a commercial kitchen is the Chef's Knife.
- A Batonnet knife is used to trim the peel or skin from smaller fruits and vegetables.
- A Pastry Brush is a type of smallware used to cut in fat to flour.
- A Convection Oven uses an internal fan to rotate the heat.
Measurement and Conversion
- 1 pint is equal to 2 cups.
- There are 16 tablespoons in 1 cup.
- To accurately measure dry ingredients, they must be sifted or aerated before measuring.
- The formula for finding the conversion factor in a recipe is: (New Yield ÷ Original Yield) × Original Quantity.
Kitchen Safety and Etiquette
- When walking with a knife in a kitchen or lab, say "Behind you!" or "Knife!" to alert others.
- The main purpose of a steel in a knife block set is to hone and realign the knife's edge.
- It is not recommended to chew gum while cooking in a kitchen or restaurant setting.
Recipes and Ingredient Management
- The acronym FATTOM stands for Fat, Acid, Temperature, Time, Oxygen, and Moisture, which are the six factors that affect the safety and quality of food.
- A standardized recipe helps to control costs, quality, and consistency of a product.
- The yield of a recipe tells the number of servings or portions the recipe produces.
- HACCP stands for Hazard Analysis and Critical Control Points, a system for ensuring food safety.
- FIFO stands for First-In, First-Out, a system for managing food products where the oldest products are used first.
- Chew gum is not recommended while cooking in a kitchen or lab.
Burns and First Aid
- Second-degree burns cause small blisters to form on the skin.
Online Resources
- The online resource that shows the recommended proportion of foods you should eat daily from each food group is ChooseMyPlate.gov.
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Description
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.
