Culinary Arts I

Finals Review

JEOPARDY

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Safety Safety And And

SanitationSanitation

ToolsTools and and

EquipmentEquipment

BasicBasicCookingCooking

PrinciplesPrinciples

SandwichesSandwichesEtc. Etc.

SaladsSaladsAndAnd

DressingsDressings

Vegetable Vegetable CookeryCookery

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► ► ► F i n a l J e o p a r d y ◄ ◄ ◄

Question

The temperature range of the Food Danger Zone is _____.

Safety and Sanitation

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A: What is between 41°F (5°C) and 140°F (60°C)

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QuestionA: What is False?

True or False:A dull knife is safer than a sharp one.

Safety and Sanitation200

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Question

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A: What is 41 degrees Fahrenheit?

Refrigerated foods should be kept below what temperature?

Safety and Sanitation300

Question

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A: What is food workers.

Most food-borne diseases are caused by bacteria spread by _______

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A: What is food, acidity, time, temperature, oxygen, moisture?

FATTOM stands for________

Safety and Sanitation

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Question

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A: What is convection?

A_______________ is a type of oven with a fan that circulates the hot air.

Tools and Equipment100

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Question

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A: What is Chef’s or French?

The most frequently used knife in the professional kitchen is the __ knife.

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Question

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A: What is a ladle ?

The tool used for portioning gravy

Tools and Equipment 300

Question

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A: What is a colander ?

A _______________ is a large perforated bowl, used to drain water from such items as salad greens and vegetables.

Tools and Equipment 400

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A: What are whip, paddle, dough arm or dough hook?

Name the three main attachments on a mixer.

Tools and Equipment 500

Question

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A: What is true?

True or False: Measuring solid ingredients by weight is more accurate than by volume.

Cooking Principles

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Question

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A: What is everything in it’s place or prepare ahead.

Mis en Place means _______.

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A: What is cooking?

Cutting food into uniform shapes and sizes is important because it ensures even_____

Cooking Principles 300

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A: What is false?

True or false: To mince means to cut into pieces ¼”by ¼” by 2”.

Cooking Principles 400

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A: What is knife blade?

When you are slicing an onion with a knife, the hand holding the onion also helps to guide the____.

Cooking Principles 500

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A: What is false?

True or false:Most sandwich fillings may be kept on the sandwich station without refrigeration.

Sandwiches, etc.

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A: What is pullman?

What type of bread is most frequently used for making sandwiches?

Sandwiches, etc.

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A: What is 3?

A club sandwich is a multi-decker sandwich made with __ slices of toast

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A: What is sandwiches?

Canapes are bite-sized _______

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A: What is raw veggies?

Crudites are ____usually served with a savory dip.

Sandwiches, etc. 500

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A: Who is True?

Stainless steel knives are best for cutting salad ingredients. True or false?

Salads and Dressings

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Question

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A: What is mayonnaise?

__________ is the most important emulsified dressing.

Salads and Dressings 200

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A: What is border?

Which of the following is not one of the four basic parts of a salad? Base, border,garnish,dressing.

Salads and Dressings 300

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A: What is thick dressing such as mayonaise?

Cooked salads differ from combination and vegetable salads in that they are usually mixed with a(n) __________ during preparation

Salads and Dressings 400

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A: Who is emulsion?

A uniform mixture of two unmixable liquids is known as a(n) __________.

Salads and Dressings 500

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A: What is acid?

If you want your beets and red cabbage to be bright red when you serve them, you should cook them with an ___.

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A: What is white?

Adding lemon juice to cauliflower during cooking keeps the cauliflower ___.

Vegetable Cookery 200

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A: What is true?

Two or more batches of cooked green vegetables should not be mixed together. True or false?

Vegetable Cookery 300

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A: What is firmer?

Adding acids or sugars to vegetables during the cooking process will make their fiber ______

Vegetable Cookery 400

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A: What is submerging them in cold or ice water.?

Vegetables are "shocked" by cooking and draining them, then _______.

Vegetable Cookery 500

QuestionA: What is 1 Tbsp. Bleach to 1 gal. Water ?

This is the correct formula to make a bleach based sanitizing solution.

Final Jeopardy

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