Culinary Arts Review 1

Personal protective equipment includes

Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?

An individual who has studied and continues to study the art of cooking is known as a

The most widely recognized lodging rating service in the United States is the 

TCS food must be thrown out after spending a maximum of how many hours in the danger zone

A 2 quart pitcher is used to measure

What type of oven has a fan that circulates heated air around the food that it cooks?

At a formal dining establishment, who is responsible for service in the whole restaurant?

Chef needs 5# of kohlrabi with a yield factor of 55%, how many pounds should the chef order?

When a first or second degree burn occurs, immediately apply

Before being stored, a stock must be cooled to at least

Which cooking task is best performed in a brazier?

Two organizations that label appropriate equip for use in food service are?

Within the noncommercial segment, food service is typically handled in which two ways?

The primary function of OSHA is to 

What segment of the industry provides food in support of the other establishment' functions

Which is a TCS food?

The primary reason for seasoning a dish is to 

A pan of chicken was cooled to 70 degrees, what is the maximum hours left to cool to 41 deg

Which measurement method is most accurate when measuring solid fats?

Which sauce base acts as a thickener and is made of equal parts of cooked flour and fat?

Which product must have a USDA inspection mark and must comply with the USDA grade standards?

Food handlers should keep their fingernails

Mire poix is made up of what percentage of onions, carrots and celery?

The single most important  part of personal Hygiene for a food handler is 

How many Grand Sauces are there?

Which Grand Sauce is made by mixing veal stock with a white roux

Pieces of broken glass and packaging material are examples of which kind of contamination?

In the kitchen brigade system, which position writes schedules and helps station chefs?

The loss of sales, negative exposure, low employee morale can all be results of a 

Which temperature range allows pathogens to grow most rapidly?

What is the best way to ensure portion sizes are the same from day to day?

Soy, peanuts, and tree nuts are dangerous for people with which condition

A customer on the way to the restroom slips and is injured, who can be held responsible?

Why are babies at a higher risk for foodborne illness?

The best way to thaw food safely is to 

In what type of pan should scrambled eggs for a breakfast buffet be placed?

FAT TOM are the six conditions under which

Which class of fire extinguisher should be used to put out a grease fire?

One of the main external safety treats to an operation is

Which hazards are described in a material safety data sheet

What is the leading cause of foodborne illness?

What kind of contamination happens when copper utensils get mixed with an acidic food?

Which type of knife is also known as a scimitar?

A highly flavored stock made with fish bones is known as

What is the purpose of a bain-marie

A liason is a mixture of

Which facility is designed specifically to house large-scale special events?