dvc – culn 105: intro. to the kitchen final exam study guide
TRANSCRIPT
DVC – CULN 105:
Intro. to the Kitchen
FINAL EXAM Study Guide
MULTIPLE CHOICE SECTION
QUESTION 1
The way a kitchen is organized
depends least upon
QUESTION 1
The way a kitchen is organized
depends least upon
the type of customers served
QUESTION 2
Although the chef is in charge of
the kitchen, the ________ is directly
in charge of production.
QUESTION 2
Although the chef is in charge of
the kitchen, the ________ is directly
in charge of production.
sous chef
QUESTION 3
If you have been hired as an executive
chef, you are responsible for
QUESTION 3
If you have been hired as an executive chef, you are responsible for
menu planning, costing and purchasing, AND work schedule planning
QUESTION 4
Which one of the following
combinations is correct?
QUESTION 4
Which one of the following
combinations is correct?
garde manger-cold foods
QUESTION 5
If you were hired as a working
chef, you would
QUESTION 5
If you were hired as a working chef, you would
be in charge of the kitchen AND cook at one of the production
stations
QUESTION 6
A chef is someone who
QUESTION 6
A chef is someone who
Is in charge of a kitchen or a part
of a kitchen
QUESTION 7
An executive chef must have
_______________ knowledge and skills.
QUESTION 7
An executive chef must have
_______________ knowledge and skills.
Supervisory, management, AND food
production
QUESTION 8
A bain marie is
QUESTION 8
A bain marie is
a tall, cylindrical stainless steel
container
QUESTION 9
This pan can be called a counter
pan, steam table pan, or a service
pan
QUESTION 9
This pan can be called a counter
pan, steam table pan, or a service
pan
hotel pan
QUESTION 10
A cook’s judgment is based on his/her
QUESTION 10
A cook’s judgment is based on his/her
experience, knowledge of basic
cooking principles, AND understanding
of the raw materials available
QUESTION 11
Food can be heated by
QUESTION 11
Food can be heated by
radiation, convection, AND
conduction
QUESTION 12
Conduction occurs when heat is transferred
QUESTION 12
Conduction occurs when heat is transferred
directly from one item to something
touching it AND from one part of an item to
an adjacent part of the same item
QUESTION 13
Place these methods of cooking
from highest temperature to lowest
temperature
QUESTION 13
Place these methods of cooking
from highest temperature to lowest
temperature
boil, simmer, poach
QUESTION 14
If a very delicate food is cooked in
water or a seasoned and flavored
liquid, it should be _________ so
that it doesn’t fall apart.
QUESTION 14
If a very delicate food is cooked in water or a seasoned and flavored
liquid, it should be _________ so that it doesn’t fall apart.
poached
QUESTION 15
I am a blanched green bean. This
means that I have been
__________.
QUESTION 15
I am a blanched green bean. This
means that I have been
__________.
partially cooked in boiling water
QUESTION 16
Which of the following is a
combination of both moist and dry
heat cooking?
QUESTION 16
Which of the following is a
combination of both moist and dry
heat cooking?
braising
QUESTION 17
To __________ means to cook with
heat from __________.
QUESTION 17
To __________ means to cook with
heat from __________.
NOT grill, above…AND NOT broil,
below
QUESTION 18
Which of the following terms is
associated with broiling?
QUESTION 18
Which of the following terms is
associated with broiling?
tender food items
QUESTION 19
A salamander is a special type of
__________.
QUESTION 19
A salamander is a special type of
__________.
broiler
QUESTION 20
Weight is used most often for measuring
__________, whereas volume is used most
often for measuring __________.
QUESTION 20
Weight is used most often for measuring
__________, whereas volume is used most
often for measuring __________.
solid, liquid
5 STEPS IN HAND/MANUAL DISHWASHING
5 STEPS IN HAND/MANUAL DISHWASHING
5 STEPS IN HAND/MANUAL DISHWASHING
1. Scrape/Rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
TOOL IDENTIFICATION
TOOL IDENTIFICATION
TOOL IDENTIFICATION
1. hotel pan
2. sheet pan
3. straight spatula, flat spatula
4. offset spatula
5. colander
6. wire whip
7. chinois
8. liquid measuring cup
9. french or chef’s knife
10. skimmer
MATCHING
MATCHING
#1-5 Match the food safety information below:
______ food danger zone a. yellow cutting board
______ poultry bacteria b. brown cutting board
______all cooked foods c. 41-135 degrees F.
______raw poultry products d. Salmonella
______food safety system e. HACCP
f. 45-145 degrees F.
MATCHING
#1-5 Match the food safety information below:
___c___ food danger zone a. yellow cutting board
___d___ poultry bacteria b. brown cutting board
___b___all cooked foods c. 41-135 degrees F.
___a___raw poultry products d. Salmonella
___e___food safety system e. HACCP
f. 45-145 degrees F.
MATCHING
#6-15 Match the knife cut with the best description:
_____brunoise a. perfect cubes g. waffle cut
_____batonnet b. very fine even cut h. 1/8” X 1/8” X 2”
_____tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges
_____gaufrette d. ¼” X ¼” X 2” j. pea shapes
_____julienne e. football shapes k. melon ball
_____paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry)
_____chiffonade
_____allumette
_____parisienne
_____mincing
MATCHING
#6-15 Match the knife cut with the best description:
__a___brunoise a. perfect cubes g. waffle cut
__d___batonnet b. very fine even cut h. 1/8” X 1/8” X 2”
__e___tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges
__g___gaufrette d. ¼” X ¼” X 2” j. pea shapes
__h___julenne e. football shapes k. melon ball
__c___paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry)
__f___chiffonade
__l___allumette
__k___parisienne
__b___mincing
SHORT ANSWER
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
1. Chef de partie
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
1. Chef de partie
= line cook
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
2. Sous chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
2. Sous chef
= second (or assistant) to executive chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
3. Chef saucier
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
3. Chef saucier
= sauté chef + sauces
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
4. Chef poissonier
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
4. Chef poisonier
= fish chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
5. Chef rotisseur
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
5. Chef rotisseur
= roast chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
6. Chef grillardin
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
6. Chef grillardin
= grill chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
7. Chef entremetier
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
7. Chef entremetier
= vegetable chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
8. Chef garde manger
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
8. Chef garde manger
= pantry chef/cold food
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
9. Chef patissier
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
9. Chef patissier
= pastry chef
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
10. Tournant
SHORT ANSWER
Briefly describe the responsibilities of the following
stations and/or positions in the kitchen:
10. Tournant
= relief cook, replaces others, substitute chef
SHORT ANSWER
Briefly define the following culinary terms:
11. mise en place
SHORT ANSWER
Briefly define the following culinary terms:
11. mise en place
set up/organize station before cooking
SHORT ANSWER
Briefly define the following culinary terms:
12. bouquet garni
SHORT ANSWER
Briefly define the following culinary terms:
12. bouquet garni
= mix of herbs wrapped in a pouch
SHORT ANSWER
Briefly define the following culinary terms:
13. sweat
SHORT ANSWER
Briefly define the following culinary terms:
13. Sweat
= cook slowly in fat, no browning, liquid released
SHORT ANSWER
Briefly define the following culinary terms:
14. caramelize
SHORT ANSWER
Briefly define the following culinary terms:
14. Caramelize
= sugar cooked to very brown + syrupy
SHORT ANSWER
Briefly define the following culinary terms:
15. zest
SHORT ANSWER
Briefly define the following culinary terms:
15. Zest
= colored skin of citrus fruit
SHORT ANSWER
Briefly define the following culinary terms:
16. breading procedure
SHORT ANSWER
Briefly define the following culinary terms:
16. breading procedure
= flour, eggwash, crumbs
SHORT ANSWER
Briefly define the following culinary terms:
17. tomato concasse
SHORT ANSWER
Briefly define the following culinary terms:
17. tomato concasse
= peeled, seeded, diced tomatoes
SHORT ANSWER
Briefly define the following culinary terms:
18. parisienne scoop
SHORT ANSWER
Briefly define the following culinary terms:
18. parisienne scoop
= melon baller
SHORT ANSWER
Briefly define the following culinary terms:
19. mandoline
SHORT ANSWER
Briefly define the following culinary terms:
19. Mandoline
= fruit + vegetable slicing tool with several blades
SHORT ANSWER
Briefly define the following culinary terms:
20. rub
SHORT ANSWER
Briefly define the following culinary terms:
20. Rub
= dry seasoning mixture to season meat, fish, poultry
SHORT ANSWER
21. List 3 of the 4 different types of heat
transfer:
SHORT ANSWER
21. List 3 of the 4 different types of heat transfer:
Convection
Conduction
Radiation
SHORT ANSWER
22. List 3 methods of moist heat cooking:
SHORT ANSWER
22. List 3 methods of moist heat cooking:
Poach
Steam
Braise
SHORT ANSWER
23. List 3 methods of dry heat cooking WITH fat:
SHORT ANSWER
23. List 3 methods of dry heat cooking WITH fat:
Saute
Pan Fry
Deep Fry
SHORT ANSWER
24. List 3 methods of dry heat cooking
WITHOUT fat:
SHORT ANSWER
24. List 3 methods of dry heat cooking
WITHOUT fat:
Roast or bake
Broil
Grill