Culinary Review
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A sous chef supervises other chefs in the kitchen and may fill in for the executive chef when needed. A garde manger is responsible for preparing cold food items like salads, cold meats, cheeses, and sauces. Quaternary ammonium compounds (Quats) are chemicals used to clean and sanitize kitchen surfaces.
Culinary Review
- 1. Advanced Culinary Arts Ms. Quattro
- 2. – “Under” Chef- Reports to the executive chef. Sous chefs supervise and sometimes assist other chefs in the kitchen. They may also fill in for the executive chef when necessary. 1. What is a Sous Chef?
- 3. – Another term for pantry chef, the Garde Manger is responsible for preparing cold food items. These items may include salads, cold meats and cheeses, and cold sauces (Pronounced gahrd-mohn-zhay) 2. What is a Garde Manger?
- 4. – Quats are chemicals used to both clean and sanitize kitchen surfaces 3. What are Quaternary Amnonium Compounds (Quats) ?
- 5. – Point of Sale System- used for ordering food, communicating between BOH and FOH, money transactions, inventory, employee schedules 4. What is a POS?
- 6. – ™ Time/Temperature Control for Safety ™ Acceptable procedures must be used when preparing and storing Foods that require TCS 5. What does TCS stand for?
- 7. – ™ A technique for suggesting a larger size or better quality than the customer’s original order 6. Define upselling.
- 8. – ™ Products that can spoil quickly, even when stored correctly ™ milk, bananas, raw meat, etc. 7. What is a perishable product? Give an example.
- 9. – ™ Used for kitchen ordering to ensure product consistency and inventory control 8. What is a PARSHEET used for?
- 10. – ™ A range of temperatures between 41 and 135 degrees where harmful bacteria can rapidly multiply 9. What is the danger zone?
- 11. – ™ Poaching is a method of cooking an item by submerging in water that is barely simmering, 160-180 degrees 10. What is the temperature of water for poaching?
- 12. – 11. What is a brine? ™ A water and salt solution used to break down protein in meat or to preserve vegetables, cheese, fruits. It also inhibits bacteria growth
- 13. ™ Hazard Analysis Critical Control Point 12. What is a system that identifies specific hazards and measures of control to ensure the safety of food ?
- 14. – F.A.T.T.O.M. explains what allows foodborne pathogens to grow: Food Acidity Time Temperature Oxygen Moisture 13. What conditions allow foodborne pathogens to grow?
- 15. – To the right of the plate with the cutting edge closest to the plate 14. What is the position and placement of the dinner knife in a formal place setting?
- 16. – ™ Number of servings ™ correct division or multiplication of each individual ingredient to ensure consistency in recipe and to increase or decrease servings (SCALING) 15. What does the term "yield" mean and how is it impacted by changing the amount of ingredients in a recipe?
- 17. – ™ Neat, Clean ™ Hair tied back ™ Close-toed shoes ™ No nail polish ™ No face/head jewelry 16. What is acceptable for host person attire and appearance?
- 18. – ™ Polish glasses and silverware ™ Roll silverware ™ Fill condiments (ketchup, mustard, etc) ™ Refill sugar caddy ™ Cut lemons 17. Give examples of typical side work for a server
- 19. – ™ Kosher Salt ™ Sea Salt ™ Table Salt 18. What are the 3 salts found in a professional kitchen?
- 20. – ™ 8 Tablespoons ™ 8 Tablespoons= ½ cup ™ 4 Tablespoons= ¼ cup 4 sticks of butter= 1 lb 19. How many tablespoons are in a stick of butter?
- 21. – Used to finish the dish, add fresh herbs towards the end of cooking 20. When do you add fresh herbs when preparing a dish?
- 22. – Although there are over 100 ways to prepare eggs, they are most commonly fried, scrambled or poached 21. How are eggs typically prepared?
- 23. – ™ Lactose Intolerant- Allergic to lactose in milk products ™ Peanuts ™ Wheat ™ Shellfish ™ Gluten 22. Give examples of food allergies.
- 24. – ™ A mix of coarsely chopped vegetables and herbs; typically carrots, onions, and celery ™ the foundation for Mirepoix is 50% Onion, 25% celery and 25% carrot 23. What is Mirepoix?
- 25. – EGGYolks Oil Lemon Juice 24. What are the main ingredients in mayonnaise?
- 26. – ™ Bechamel (White Sauce) ™ Espagnole or Brown Sauce ™ Veloute Sauce ™ Hollandaise Sauce ™ Tomato Sauce The five sauces are the foundation for many derivatives created by adding or changing ingredients 25. The 5 Mother Sauces are:
- 27. – An ingredient, such as cornstarch, that adds body to the sauce 26. What is a thickening agent?
- 28. – 27. What does HACCP include? HACCP is a management system in which food safety is addressed through the analysis and control of: 1. Biological 2. Chemical 3. Physical Hazards from raw material production, procurement and handling To manufacturing, distribution, and consumption of the Finished product
- 29. – Pronounced roo, a roux is a thickening agent for 3 of the mother sauces made from equal parts of fat and flour by weight 28. What is a roux?
- 30. – ™ Requistion- form that must be submitted to get approval before making a purchase ™ Invoice- itemized list of goods shipped- usually specifying the price and the terms of the sale 29. What is the difference between a requisition and an invoice?
- 31. – ™ Although it varies somewhat between restaurants, the standard amount is 18% for large groups 30. How much gratuity (tip) is added to a check for a party of 6 or more guests?
- 32. – Sour cream, buttermilk, parsley, chives, garlic powder, dill weed, onion powder, salt, pepper 31. What are the main ingredients of Ranch dressing?
- 33. – ™ First in, First out ™ POS (point of sale system) ™ Parsheet ™ Physical Inventory 32. Give examples of inventory procedures/ methods for tracking inventory
- 34. – Cooking temperature, cooking time, pan size, and seasonings must be taken into consideration when scaling (changing the yield of the recipe) 33. What should be taken into consideration when scaling a recipe?
- 35. – A combination cooking method using both moist and dry heat; typically the food is first seared at a high temp and then finished in a pot with liquid 34. Define Braise
- 36. – color and appearance, flavor, and texture 35. What sensory properties of food affect how people perceive food?
- 37. – 10:1 36. What is the ratio for bones to mirepoix for stock?
- 38. – ™ Sweet ™ Salty ™ Sour ™ Bitter ™ Savory (stimulating and full of flavor) is sometimes included 37. What are the four basic tastes?
- 39. – ™ A dining-room attendant who is in charge of the waiters and the seating of customers ™ The maître d writes down reservations and makes the restaurant experience ideal for the patron 38. What is a Maître D?
- 40. – “soup of the day” Soupe du jour is the soup featured by restaurant on a given day 39. What is Soupe du jour?
- 41. – a preparation of finely chopped raw meat or fish optionally with seasonings and sauces 40. Define Tartare
- 42. – ™ First In, First Out ™ FIFO is a system of rotation to ensure food used in the order it arrived to prevent waste and spoilage 41. What does FIFO stand for?
- 43. – ™ The process of evaporating part of a stock’s water through simmering or boiling ™ Example: A glaze is a stock that is reduced and concentrated 42. Define reduction
- 44. – ™ Salmonella ™ E. Coli ™ Botulism ™ Listeriosis ™ Trichinosis 43. Give an example of a food-borne illness
- 45. –With knives, it’s all about control. A dull knife is more likely to slip rather than cut. (think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface, one of two things will happen: either the blade will skid along the surface or it will cut into the flesh of the apple. Once the knife has slipped, it’s a matter of luck & reflexes where the sharp end goes) A sharp knife requires much less pressure to cut into an item. When combined with a reduced tendency to slip, this gives greater control over the blade. 44. Why are sharp knives considered safer than dull knives?
- 46. – True!!! A sharp knife is safer than a dull one; when used correctly, you are less likely to have an injury with a sharp knife. So, keep your knives sharp, practice safe cutting techniques, and your chances of injury in the kitchen will drop significantly “Dull Knife, dull chef” 45. t/f: a sharp knife applied directly to your skin will cause more damage than a dull knife.
- 47. – Toothed like a saw 46. Serrated means:
- 48. – If the food is the cut into pieces of equal size, they cook evenly Also, Uniform sizes also make the finished product more visually appealing 47. Why is it important to cut foods in uniform pieces?
- 49. –When you cut an onion, you break cells, releasing Amino acid sulfoxides, form sulfenic acids. Enzymes that were kept separate now are free to mix with the sulfenic acids to produce propanethiol s- oxide, a volatile sulfer compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away. 48. Why does chopping onions make you cry?
- 50. – ™ lb ™ 16 oz=1 lb ™ 1 lb of butter=4 sticks=2 cups 49. What is the abbreviation for pound? How many ounces are in a pound?
- 51. – pronounced bae’get, a baguette is a long thin loaf of French bread that is commonly made from basic lean dough and is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases 50. What is a baguette?
- 52. – ™ Carbohydrates ™ Protein ™ Fats ™ Vitamins ™ Minerals ™ Water 51. List the six nutrients.
- 53. – 52. What are the six food groups in the current USDA Food Guide (My Plate)
- 54. – ™ a popular French chef, is credited with developing the current chef’s uniform. 53. Who is Marie-Antoine Careme?
- 55. – ™ a type of hat with a narrow brim or no brim at all. Today the toque is known as the chef’s hat 54. What is a toque?
- 56. – ™ To portion liquids such as sauces and soups ™ It’s long handle enables you to reach to the bottom of a deep pot or pan. 55. What is a ladle used for?
- 57. – 3 56. How many teaspoons are in a tablespoon?
- 58. – ™ Specification ™ A written description of the products a foodservice operation needs to purchase 57. What is a spec?
- 59. – The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock. This is usually accomplished by skimming the surface of the liquid as it is heated 58. What is meant by “clarify”
- 60. – ™ Taste buds ™ Nose ™ Skin ™ Eyes 59. We use four out of five sense organs to detect sensory properties. What are they?
- 61. – Pronounced koo-Lee, coulis is a sauce made from fruit or vegetable puree 60. What is a coulis?
- 62. – Liquids that form the foundation of sauces and soups. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Good stock makes wonderful sauces and soups! 61. What is a stock?
- 63. – ™ Pronounced gahz-PAH-choh, gazpacho is a cold Spanish soup commonly served in warm weather 62. What is gazpacho?
- 64. – Pronounced bahr-KEHTS, barquettes are boat-shaped pastry shells that can contain a savory filling when served as an appetizer or a sweet filling when served as a dessert. 63. What are barquettes?
- 65. – pronounced bae’get, a baguette is a long thin loaf of French bread that is commonly made from basic lean dough and is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases 64. What is a baguette?
- 66. – ™ Clean is simply free of debris but sanitized is free of harmful bacteria 65. What is the difference between clean and sanitized?
- 67. – ™ Liquids are measured in a glass or other transparent material and at eye level. Examples: water, milk, juice ™ Solids are measured in graduated measuring cups as well and are sometimes packed to take the form of the measure. Examples: Brown sugar, peanut butter, sour cream, honey ™ Weight- measure amount using an electric or balance scale ™ Volume- measure the amount of space that an ingredient fills 66. Explain the differences between measuring: liquid, dry, solid, weight, and volume