Intro to Culinary Arts Final Exam Study Guide Quiz

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By SatisfactoryZebra

Quiz

Flashcards

40 Questions

How long can food be in the TDZ (temperature danger zone)?

What famous Chef in history is credited with creating the Kitchen Brigade System still used today?

What does the acronym FATTOM stand for?

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?

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 name of the most used knife in a commercial kitchen?

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?

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 is the main purpose of a steel that comes in a knife block set?

What cooking technique is often used to sear foods relatively quickly over an open flame?

What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly?

When should you chew gum while cooking in a kitchen or restaurant setting?

What must be done to any dry ingredient to ensure an accurate measurement?

What is the name of the formula used to increase or decrease the yield of a standardized recipe?

What temperature must chicken reach to kill Salmonella bacteria?

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?

Who is second in command in the Kitchen Brigade System and can fill in for the Executive Chef?

What temperature must chicken reach to kill Salmonella bacteria?

What are the 4 moist heat cooking methods?

What must be done to any dry ingredient to ensure an accurate measurement?

What online resource shows the recommended proportion of foods you should eat daily from each food group?

What type of knife cut results in a 1/8-inch thick matchstick cut?

What does the acronym HACCP stand for?

Standardized recipes help to control costs, quality, and consistency of a product. True or False.

What temperature must chicken reach to kill Salmonella bacteria?

1 pint = _2 c.

In what direction should you cut when using a chef’s knife. Away from you

To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale or the measurements on the package.

When is the ideal time to clean during a cooking lab. As you go.

How many tablespoons are in 1 ounce?

What is the formula for finding the conversion factor in a recipe?

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?

Which smallware is designed for cutting in fat to flour?

What cooking technique uses a closed environment filled with vaporized water?

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.

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