Culinary Arts Final Review BHBL

an example of a hearty soup is...

An appropriate serving size of meat is about how many ounces?

Animal source for pork

the amount of fat in lean portions of meat

this person supervises the kitchen and sometimes assists other chefs in the kitchen

Broiling is an example of a moist cooking technique.

What is the name of the white plastic piece that screws onto the end of an icing bag?

Which is the main ingredient in bisque soups?

comes from older sheep-very tough

Which can be used as a thickening agent in cold soups?

the planned movement of food and kitchen staff as food is prepared

works on food production as well as plating

Muffins are made with a Pate a Choux.

Meat is high in which nutrient, essential for growing and repairing tissue?

structured team in which members of the kitchen staff are assigned specific tasks

To prevent FBI refrigerated food should not be left out for more than 2 hours

Which is NOT a fatty salad dressing?

welcoming guests and satisfying their needs

Entry-level workers in foodservice do not need to know the different types of food hazards.

Refrigerating food below 40 degrees Fahrenheit slows bacteria growth.

a very young beef

necessary in the rising process in products such as bread

Whole, fresh poultry is less expensive than precut or frozen cuts.

a farm raised bird, bred for eating

Quality grading of meat and poultry products is required by federal law.

Butter is responsible for the texture in baked goods

the most important all purpose knife

Roux is a thickening agent used in soups, made of flour and fat.

Global cuisine is a blend of ingredients and cooking techniques from around the world.

responsible for making baked goods, could work early mornings or late nights

poultry must be cooked until the internal temperature reaches what temperature?

Which is the correct translation of ‘hors d’oeuvres’?

the safest way to thaw frozen meat and poultry is:

Which federal agency is responsible for writing workplace health and safety standards?

Appetizers are small, flavorful dishes usually served with a napkin and consumed in 2 bites.

The principle of design when plating food are  referred to as

puff pastry shell is used in making a 

mixture of two liquids that usually do not combine

which is NOT an example of a dry heat cooking method?

A good kitchen work flow requires

Theme and chain restaurants are examples of trends in the foodservice industry

USDA Choice is the most tender, juicy, and flavorful grade of beef

People cause most cases of cross-contamination.

Mirepoix is a combination of celery, carrot and what?

a light flaky leavened pastry containing several layers of fat

The government should inspect all meat and poultry before and after butchering.

substances that cause baked goods to rise by introducing carbon dioxide and other gases

another name for "pantry chef" is

cuisine is the French word for...

the protein that stores oxygen for muscle tissues to use