Culinary Arts I REVIEW for CPAS

What is the term for a pierced, metal, cone-shaped strainer?

All foods used in a restaurant or foodservice operation should come from...

Bacteria is which type of contamination?

Which thawing method is NOT a good idea?

A scone is a type of

The top/head chef in charge of the kitchen and possibly the entire restaurant

12 teaspoons would be better measured using...

The organization that sets standards for food-safe equipment

A rich, lightly reduced stock used as a sauce for roasted meats

Rapid cooking method that uses high heat from a source located above the food

What is the minimum internal cooking temperature of roasts of pork or beef?

Why do potatoes turn green?

Baking powder is a form of

These terms should not be used unless you are sure everyone understands the meaning

After which activity should a food handler wash their hands?

Which is a combination cooking method?

Which is the highest grade of fruit as set by the USDA?

Weak stock made from bones that have already been used in another preparation

Clear soup with rich, flavorful broth and a clearmeat mixture

Corn, peas, beans belong to which vegetable category?

Clarified butter is butter that has been heated and the _____ removed

A variation of boiling that is used to partially cook food

At what temperature does water boil?

A sautoir is a pan with...

Who opened the first national chain of restaurants along American railrods?

Which job is responsible for service throughout the dining room or an entire section?

How much notice should a resignation letter include?

A pastry chef is

If a food contact surface is in constant use, it must be cleaned and sanitized...

The more bakers mix, work and knead yeast dough, the more the gluten becomes

The position that is responsible for cold food and buffet arrangements

A ______ is someone who can play the role of a wiser advisor to guide new employees

A thickener made of equal parts flour and fat

The number of servings or the amount a recipe makes is the...

FAT TOM is an acronym for remembering the conditions for bacteria to grow. What is the M?

Sanitizer being sprayed near a food buffet could create a.....

What are seeds, beans, nuts and peas?

When finding baker's percentages, the ____ always has a 100% portion

As purchased amount multiplied by Yield percentage will give you...

Which chef created the brigade system?

An immersion blender is

Method of cooking food for long periods in a vacuum tight bag

The second step to cooling food is taking it from 70 F to 41 F and must be done within ____ hours

Flour and eggs in baking is used as

Which list belongs to the Summer fruit category?

Which of the following is a Big 8 allergen?

When cooling hot food, cool from 135 F to 70 F within ____ hours

Variety of people, their backgrounds, experiences, opinions and abilities

Which person would be in the high-risk population as a concern for serving certain foods

To convert a recipe you use this formula

Employee that is usually the first impression of the operation to guests

Which is a TCS food?

This mother sauce is made from brown stock and brown roux

In baking, what is vanilla extract?

What is the largest part of the grain and contains its source of protein and carbohydrates?

A person who starts and runs a business, taking on financial risk to do so

Bacteria tends to grow best in...

If milk is received at 45 F, what should you do...

Which quickbread method "cuts" the fat into the flour?

Stuffed pasta shells must be cooked to which internal temperature?

Which describes an allergic reaction?

The temperature danger zone - the range where bacteria grows well in

Which operation belongs in the non-commercial segment?

The last step in cleaning food contact surfaces

Back of the house position

Rotate food in storage to where the oldest inventory is used first, this is known as the

Is a bisque a thick or clear soup?

Which potato has a lower starch content?

Bark, roots, seeds, buds or berries of an aromatic plant

Sachet d'epices (sah-SHAY day-PEESE) is...

Live shellfish should be received at an air temperature of...

Segment where menu is chosen by the host of an event for a group of diners

When heat sanitizing with water, the water temperature must be at least ____ and the items soaked for _______

What is the smallest part of the grain and provides fat and thiamin