Download Culinary Arts Final Exam 2025: Food Safety, Kitchen Management, and Culinary Techniques and more Exams Culinary Arts in PDF only on Docsity!
Culinary Arts Final Exam (Newest Exam 2025) |
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Food services have a responsibility not to cause injury or create an environment that would allow injury to occur ---------CORRECT ANSWER-----------------Anywhere on the premises What would you do if the chocolate becomes grainy or scorched when it is being tempered ---------CORRECT ANSWER-----------------Discard the chocolate Cocoa beans that have been crushed into a paste are called ---------CORRECT ANSWER-----------------Chocolate liquor If 24 ounces of milk is needed for 30 portions how many ounces are needed for 60 portions ---------CORRECT ANSWER-----------------48 ounces The technique that refers to the preparation and assembly of ingredients used before cooking for baking ---------CORRECT ANSWER-----------------Mis en plaz
In a refrigerator a raw package of ground beef should be stored ---------CORRECT ANSWER-----------------Below cooked food If a can of tomatoes has a swollen top or bottom you should ---------CORRECT ANSWER-----------------Return it How many ounces are in a cup ---------CORRECT ANSWER-----------------8 ounces If you had a quart if Milk how many cups of milk would you have ---------CORRECT ANSWER-----------------4 cups A food handler cleans dirty dishes using hot water and the. Puts them away with the rest of the cleans dishes. This is an example of ---------CORRECT ANSWER-------- ---------Poor cleaning and sanitizing A food handler washes their hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is ---------CORRECT ANSWER--------- --------Practicing good personal hygiene In the cooler an item is labeled " fish: use by today" what should the food handler do? ---------CORRECT ANSWER-----------------Don't use it and ask the manager
As a manager, you sometimes have to solve problems that don't have clear what? ---------CORRECT ANSWER-----------------C. solutions What term refers to the ability to monitor personal feelings in a rational way? ----- ----CORRECT ANSWER-----------------D. emotional intalligence Managers in the food service industry have to work extra hard at training, supporting, and inspiring their employees on a regular basis which typically comes from establishing and maintaining a solid what that workers can see and understand? ---------CORRECT ANSWER-----------------D. management structure As a food handler, you have a legal obligation to serve fresh food that meets standards for serving, meaning that time, money, and food should never take priority over what? ---------CORRECT ANSWER-----------------A. safety When your productivity is _____, this is typically a sign that the other pieces of your work ethic puzzle are in place. ---------CORRECT ANSWER-----------------B. high What key leadership skill involves comprehending what those that you're leading want and what is motivating them to do well? ---------CORRECT ANSWER------------- ----A. understanding
if someone doesn't like the way you have handled their food, it does not have to be a reflection of your skills, which has to do with what industry standard? --------- CORRECT ANSWER-----------------A. Never make it personal. Diverse teams need to learn how to commit to the process and go beyond their comfort zone, which is where true what lies? ---------CORRECT ANSWER-------------- ---D. innovation When asking yourself "Am I open, equitable, and free from prejudice?" what area of your personal character are you evaluating? ---------CORRECT ANSWER------------ -----A. fairness If you feel like you're just not getting the job done the way you should, it's possible you need to focus on another area of your _____ for a while. --------- CORRECT ANSWER-----------------B. ethics The professional relationship between an executive chef and who is a special and powerful one because it demands a certain degree of unspoken communication and synchronicity? ---------CORRECT ANSWER-----------------B. sous chef
During the hand washing process, hands and arms should be scrubbed for: --------- CORRECT ANSWER----------------- 10 - 15 seconds Where should a food handler check the temperature of food? ---------CORRECT ANSWER-----------------On the thickest part The transfer of pathogens front one surface to another is called ---------CORRECT ANSWER-----------------Cross contamination Surfaces that touch food must be ---------CORRECT ANSWER-----------------Cleaned and Sanitized The federal agency that creates and enforces safety related standards and regulations in the workplace is called ---------CORRECT ANSWER-----------------OSHA Restaurant and foodservice employees should not wear shoes that are --------- CORRECT ANSWER-----------------Open toed
When carrying hot food, food handlers should ---------CORRECT ANSWER------------- ----Warn others by saying Hot When lifting a load bend from the ---------CORRECT ANSWER-----------------Knees and lift from the leg What is the proper way to pass a knife to another person? ---------CORRECT ANSWER-----------------Set it on a table and then he'll take it Pathogens grow well in food that had a temperature between ---------CORRECT ANSWER----------------- 41 - 135 Chicken, turkey or duck should be cooked to an internal temperature of .......... for at least seconds ---------CORRECT ANSWER----------------- 165 What piece of small equipment should be used to drain liquids from cooked pasta and vegetables ---------CORRECT ANSWER-----------------Colander Why dry heat cooking method without fat cooks the food by surrounding it with hot, dry air in the oven? ---------CORRECT ANSWER-----------------Baking
What term refers to the process of helping people learn a specific skill or type of behavior? ---------CORRECT ANSWER-----------------A. training Judah is steadfast in his professional and personal ethics in that he practices them every single day without fail. He always shows up for work on time, he maintains an organized work station, and whenever a co-worker needs help, he is ready to pitch in and be a team-player. This behavior implies that he has good character and inner integrity and that he is what in his professionalism and ethical behavior? ---------CORRECT ANSWER-----------------B. consistent What do we call basic rules of the food service space that create clear guidelines relating to sanitation, safety, staff scheduling, codes of conduct, and professional expectations for the team? ---------CORRECT ANSWER-----------------C. policies and procedures To properly address the needs and feelings of a group, managers need to understand a bit about business _____ and how it translates into practical skills like communication and delegation. ---------CORRECT ANSWER-----------------A. Organization In addition to simply showing up for work, what term relating to professionalism also includes showing up for work clean, groomed, and dressed for the part? ------ ---CORRECT ANSWER-----------------C. attendance
As someone who deals first-hand with the food people eat, your behavior and decision-making skills must meet certain guidelines, both _____ and _____. --------
- CORRECT ANSWER-----------------A. legal; moral Shane is a restaurant manager and is frequently saying things to his employees like, "Hey, can you please take over the salad station right away?" or "Would you please move these menus over here?" What basic, fundamental piece of strong management is Shane exhibiting when he says things like this? ---------CORRECT ANSWER-----------------D. directing Anything that helps you prioritize your goals, eliminate distractions and clutter, or foster helpful habits is considered what kind of skill? ---------CORRECT ANSWER----- ------------D. organizational skill Managers untangle issues that come up around professional roles and responsibilities which is particularly noticeable in the area of staff hiring and training, where who can make the difference between a successful operation and a disastrous day? ---------CORRECT ANSWER-----------------B. employees When handling food, you have to be honest about your standards and what is acceptable for serving. If you doubt the freshness or integrity of an ingredient, throw it out. What industry standard does this idea relate to? ---------CORRECT ANSWER-----------------C. Never accept risks.
of his personal character is Michael examining with this question? --------- CORRECT ANSWER-----------------D. citizenship Anthony worked his whole life to be able to afford his own restaurant and to run his own kitchen, so it is no surprise that he takes great pride and pleasure in his professional performance. Based on this, one could describe Anthony as having excellent what? ---------CORRECT ANSWER-----------------A. work ethic Leaders tend to focus on the _____, while managers focus on the _____. --------- CORRECT ANSWER-----------------D. why; how what term refers to the combined action of the entire group from the lowest position to the highest position and everyone in between? ---------CORRECT ANSWER-----------------C. teamwork one part of management is setting up what kind of policies and procedures in order to make work easier and more successful? ---------CORRECT ANSWER---------- -------B. written What term best refers to the process of handling individuals and situations? ------- --CORRECT ANSWER-----------------B. management
Improper food storing and labeling is what kind of health issue? ---------CORRECT ANSWER-----------------D. a public health issue What are some goals of team-building? ---------CORRECT ANSWER-----------------B. manage conflict, build trust, accept differences The ethos of everything in its place also applies to leadership in the kitchen and is referred to as what key skill? ---------CORRECT ANSWER-----------------D. mise en place Portion sizes, ingredients, safety—all of these areas demand consistent attention and should not be compromised for any reason which refers to what industry standard? ---------CORRECT ANSWER-----------------D. Never cut corners A kitchen crew that has been through team training will likely experience what kind of behavior in the workplace? ---------CORRECT ANSWER-----------------A. people listening, people feeling heard, performance improving What term refers to a way of thinking about something that is reflected not only in what you say and do—but in what you actually achieve? ---------CORRECT ANSWER-----------------D. attitude
What is a bouquet Garni? ---------CORRECT ANSWER-----------------A bunch of herbs and spices put in a cheesecloth used for flavoring a stew or a soup Which of the following is not a thickening agent ---------CORRECT ANSWER----------- ------Bulkigarne How many ounces are in 5 1/2 cups ---------CORRECT ANSWER----------------- 44 ounces If you have 12 1/2 pounds and you needed to convert it to ounces, how many ounces is that? ---------CORRECT ANSWER-----------------200 oz A paring knife is used for ---------CORRECT ANSWER-----------------Peeling and chopping fruits and vegetables An all purpose knife is used for chopping, slicing and mincing is ---------CORRECT ANSWER-----------------Chef's knife or French knife
Which one of these is a combination cook by method ---------CORRECT ANSWER---- -------------Braising To safely cool a five gallon stock of chili, you should ---------CORRECT ANSWER------ -----------Ice bath and divide it into small container and refrigerate it Pot roasting is a form of which cooking method ---------CORRECT ANSWER----------- ------Braising Which of the following is a dry heat cooking method ---------CORRECT ANSWER----- ------------Baking Which unit measures weight ---------CORRECT ANSWER-----------------Pound Which metric measures volume ---------CORRECT ANSWER-----------------Liter Which food is most likely to be measured by volume ---------CORRECT ANSWER----- ------------Olive oil
What are 3 of the most common food allergen ---------CORRECT ANSWER------------ -----Eggs, shellfish, peanut. The common abbreviation for tablespoons is ---------CORRECT ANSWER--------------- --Tbs How many gallons are in 12 quarts ---------CORRECT ANSWER-----------------3 gallons If you use 6 eggs to yield 30 servings in a recipe how many eggs do you use to yield 90 servings ---------CORRECT ANSWER-----------------18 eggs If carrots cost .95 a pound how much do you they cost an ounce. ---------CORRECT ANSWER-----------------. 3 teaspoons = 1 tablespoons ---------CORRECT ANSWER-----------------True Cleaned and sanitized mean the same thing ---------CORRECT ANSWER----------------
A turkey can be safely thawed at room temperature if it is left out no longer than 24 hours ---------CORRECT ANSWER-----------------False When there is a spill you should wait until The area is clear or workers or customers to clean it up ---------CORRECT ANSWER-----------------False A material safety dat sheet (MSDS) will have information on what to do if an employee ingests a cleaner or gets it in their eye ---------CORRECT ANSWER---------- -------True Baton, Julienne, batonnet and brunoise are all forms of ---------CORRECT ANSWER- ----------------Cutting technique Which of these is not a form of attachment for a mixer ---------CORRECT ANSWER-- ---------------Chef's knife You should collaborate your thermometer once a week ---------CORRECT ANSWER- ----------------false
