Intro to Culinary Arts Final Exam Study Guide KEY Fall 2021 .docx

Name________ANSWER KEY___________________Date________________Block______ Intro to Culinary Arts Final Exam Study Guide What does the acronym FATTOM stand for? Food Acidity Time Temperature Oxygen Moisture How long can food be in the TDZ (temperature danger zone)? 4 hours Give an example of Time and...

Name________ANSWER KEY___________________Date________________Block______ Intro to Culinary Arts Final Exam Study Guide What does the acronym FATTOM stand for? Food Acidity Time Temperature Oxygen Moisture How long can food be in the TDZ (temperature danger zone)? 4 hours Give an example of Time and Temperature abuse of food? Leaving frozen chicken out on the counter to thaw (answers vary) Give 3 examples of a Biological Hazard found in food: Physical Chemical Biological Give 3 examples of a Chemical Hazard found in food: Cleaning Compounds, Bug Spray and Food additives What famous Chef in history is credited with creating the Kitchen Brigade System still used today? Auguste Escoffier 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 online resource shows the recommended proportion of foods you should eat daily from each food group? MyPlate What piece of smallwares could you use to cut in a fat like shortening to flour? Pastry Blender What cooking technique is often used to sear foods relatively quickly over an open flame? Grilling In what cooking technique is food cooked in a closed environment filled with vaporized water? Steaming What is the main purpose of a steel that comes in a knife block set? Maintains the knife’s sharp edge 1 cup= 8 fl. Ounces. Which system refers to food products that are oldest are used first before newer products so all products are fresh when they are used? FIFO When should you chew gum while cooking in a kitchen or restaurant setting? NEVER What dry heat cooking method is generally done with small cuts of vegetables and meat that cook relatively quickly? Sauteing What must be done to any dry ingredient to ensure an accurate measurement? Level Off What are the 3 main categories of cooking methods: Dy Heat Moist Heat Combination Standardized recipes help to control costs, quality, and consistency of a product. True or False. (circle) What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used? Mise en place 1 pint = ___2__ c. What is the name of the formula used to increase or decrease the yield of a standardized recipe? Conversion Factor 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 What temperature must chicken reach to kill Salmonella bacteria? 165 degrees F What are the 4 moist heat cooking methods? Boiling, Simmering, Steaming, and Poaching When is the ideal time to clean during a cooking lab? As you go What type of knife cut results in a 1/8-inch thick matchstick cut? Julienne You should use a liquid/clear measuring cup for liquid ingredients and a dry/solid measuring cup for dry ingredients. What is the abbreviation for teaspoon? t. or tsp. What part of a standardized recipe tells the number of servings or portions the recipe produces? Yield 3 teaspoons are equal to how many tablespoons? One (1) How many ounces are in 1 pound? 16 How many tablespoons are in 1 ounce? Two (2) Write the formula for finding the conversion factor in a recipe? New Yield divided by the Old Yield An effective team divides all the tasks among the team members. True or False. (circle) 1/2 as a decimal is 0.5. What is the proper way to carry a chef's knife? Down by your side with the blade facing to the back What smallwares would be used to scrape a mixing bowl thoroughly? Rubber scraper/spatula Cutting boards should be secured to your worktable. True or False. (circle)