Culinary Arts Quiz Bowl Knowledge

According to the FDA Aug. 2003.what temperature range is known as the temperature danger zone?

What cooking method uses both conduction and convection?

What term is used when referring to any herbaceous plant that can be partially or wholly eaten?

In 1938, this Act was passed to protect workers from unfair treatment by employers.

What is butter sauce made with white wine, butter, and shallots?

A thickener made of equal parts flour and soft, whole butter

What is Beurre Noisette?

What is a simplified grande cuisine, relies on culinary principles and techniques?

Who is the Texas SkillsUSA State Director?

What is the minimum amount of time recommended for lathering a soaping when washing oneshands?

In terms of vegetarianism,who's a person that eats both eggs and dairy + a vegetable only diet?

If the purchase price for onions is $1/lb with a 90% yield,what is the actual cost of 2lbs?

What does the acronym Fat Tom stand for?

What protein found in connective muscle tissues are converted to gelatin when cooked?

Who opened first restaurants and had a menu?

In Egg Benedict, how are the eggs cooked?

What are the dimensions of a Medium Dice?

What are 4 classes or most susceptible people to FBI?

What does FDA stand for?

What is the main difference between a pot and a pan?

These sauces are used to create many other sauces

At what minimum internal temperature do should Poultry be Cooked?

Protein, Lipids, Carbohydrates, water, vitamins and minerals are?

Where is the Texas SkillsUSA State Office located?

To properly hold "grasp" a Chef knife you start with .....

What type of rice is traditionally used to make risotto?

What is the name of the system that helped streamline and simplify work in hotel kitchens

Into how many SkillsUSA regions is the United States divided?

What class of fire extenguisher is used to put out fires involving wood, paper, or plastic?

When boiling water what does adding salt do?

Straighten a knife edge with this;doesn't sharpen it,& should be used after every use of knife.

According to Oxfam, what country was ranked first as having the most plentiful, healthy food?

What does USDA stand for?

What is tying the legs and wings against the body to make a compact, solid unit of a chicken?

What does NRA stand for?

What is another name of pathogen?

What symbol on the SkillsUSA emblem represents the industrial society?

Mixture of egg whites,ground meat,mirepoix,herbs & spices,and a acidic used to make consommé?

What is the clear portion of an egg, commonly referred to as egg white, also known as?

What do you call a castrated male chicken?

How many Tablespoons are in 3 cups?

What SkillsUSA officer serves as a consultant to the president on procedural matters?

What soups should never be boiled?

Two spicebundles to introduce flavoring,seasoning,and aromatics into stock,sauce,soup and stew?

A grand sauce made from milk and white roux

What is a compound sauce made from a demi-glace?

What is glacage?

What heat transfer method refers to the transfer of heat through a fluid?

Some knives have these and some do not - separates the blade from the handle

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

The dark color of dark meat is due to a protein called?

A vegetarian chooses not to eat....

A thickener made from a mixture of cream and egg yolks

Federal agency that creates & enforces safety-related standards & regulations in the workplace.

Squid are usually referred to on menus by their Italian name...?

What is a recipe that produces a know quality and quantity of food for a specific operation?

Trans Fat are?

As yeast ferments, two byproducts are yielded. What are those products?

Person in Charge in the Front of the house?

Brown stock and brown roux are used to make this sauce

What is the ratio of standard ingredients included in a standard mirepoix (MEER-pwah)?

A dish made with shellfish

What is a half brown sauce plus half brown stock, reduced by half?

On the SkillsUSA emblem, what item represents knowledge?

What are the four basic tastes?

What herb is the main ingredient in a traditional pesto?

What type of menu,offers the food & beverage item priced individually and ordered separately?

Monounsaturated Fats are?

A stock made from simmering poultry, beef, veal or game bones that have been browned first.

There are four parts to a composed salad. Name three of the parts.

What does ACF stand for?

What does ACFE stand for?

Process in which milk products are heated to kill microorganisms that could contaminate milk

Milk and white roux are the 2 main ingredients in this sauce

A pepper's heat.....What is the name of the scale used to measure a pepper's pungency?

This liquid is used to make stock

Name the five leading or mother sauces.

What does the acronym HACCP stand for?

This sauce is the base for bernaise

What is a derivative sauce of tomato sauce?

Person in Charge in the Back of the house?

What stage of cooked sugar is achieved by reaching 300°F & separates into a hard,brittle sheet?

Name the cookware item that's large round vessel w/straight sides and 2 loop handles....

What is the process of storing meats, usually large cuts, under carefully controlledconditions?

What are small puff pastry cases with a savoury filling, usually served as an Hors d'Oeuvre?

What is the browning of sugars?

What does TCS stand for?

A sauce made from the juices of cooked meat and brown stock

What is the row of intramuscular bones running the length of round fish fillets called?

What size is a small dice

What is the meaning "to the tooth" a bit chewy?

What size is a Julienne

What are the dimensions of a bâtonnet (BAH-toh-nay) cut?

Spell the word that means to finely slice or shred leafy vegetables or herbs.

A set of three stones used to sharpen a knife.

Used to strain sauce

Which of these is an 18th-century word for flattening chicken for quick cooking?

What"fifth taste",from Japanese word meaning"delicious"is described as savory,meaty,or rich?

What disaccharide is composed of glucose and fructose?

Who wrote some of the first cookbooks and books on ettiquette?

Foie Gras,from both duck and goose,is the fatty,enlarged version of what organ of the animal?

Soups should be cooled to this temperature to ensure safety

What is a thin layer or membraneof connective tissue that often covers the surface of a muscle?

A rich, flavorful broth that has been clarified

Name two fat-soluble vitamins.

What is the smallest size of an egg?

What is NOT the 3 compartments in a 3 compartment sink used for?

What does FCCLA stand for?

What does the acronym VICA mean?

What is a thin mixture of flour and cold water?

Covering meat or poultry with a layer of fat to keep it from drying out during cooking

How many goals are included in Vision 2020?

What is the literal meaning of the French term mise en place (meez ahn plahs)?

What is stuffing that is baked separately usually called?

What do you call  the texture of a saucethat has the right texture to coat foods.?

What are the dimensions of a Fine Julienne?

Sheet for chemical has info about the chemical & what to do if injested or into eye or skin.

Who pioneered the processes/heating milk to a high enough temperature &kill pathogenicbacteria?

What are the 3 Different types of contamination of food?

What does the SkillsUSA color blue represent?

What is a major problem in roasting poultry?

What can I put on a stove top grease fire to put it out?

Which starch vegetable is one of the only native vegetables to the New World?

What term is used to refer to poultry and meat animals normally found in the wild?

What is the name of the knife cut known for its characteristic seven-sided, football shape?

This member of the capsicum family,varies in green,red,yellow,also known as a sweet pepper.

What is a Coquille?

A thickener made of equal parts flour and fat

A solution of salt, water, and seasonings, used to preserve or moisten foods.

A vegan chooses not to eat...

What do you call cold soup with uncooked veggies?

A liquid or semisolid product that adds flavor, moisture and visual appeal to a dish

Term for the unit of energy measured by the amount of heat required raise 1000g of H2O by 1°C?

What 18th Century chef was known as the "King of Chefs and Chef of Kings?"

When a droplet of water enters melted chocolate,it becomes lumpy,what's the term for this?

Traditionally, what cheese is used to top French Onion Soup?

What is Browning a meat on the outside in a small amount of fat, traps in moisture and flavor?

How many amino acids are essential for healthy adults?

Term used for large shrimp, sometimes for langoustines?

What is the meaning of Au sec?

The process of eliminating bones and impurities that can cause cloudiness in stock

What all-purpose knife is most commonly used by cooks?

What is the best know and most widely used herb in the world?

Used to puree food to different consistencies

What is Glace de Viande?

A soup that is thickened by the starch of the main ingredient, such as potatoes.

What's the difference between a convection oven and a conventional oven?

What is the term referring to the elastic network;when wheat flour's moistened and manipulated?

Whats the only vitamin that can be produced in the body using the sun as it's source of energy?

How many teaspoons are in 2 quarts?

Where is the SkillsUSA National Office located?

According to the USDA and in regards to quality, what is the highest grade of egg?

 A Niçoise (NEE-swahz) salad is classified as which salad?

What is the manipulationof food ingredients in new ways by the use of technology?

What are animals with segmented shells and jointed legs?

What book is the official reference on parliamentary procedure?

What is the largest size of an egg?

When fabricating poultry, how many pieces can be harvested from the finished product?

A grand sauce made from veal, chicken, or fish stock and white or blond roux

What is a mixture in which one substance isevenly mixed throughout anothersubstance?

What size is a large dice

This causes bone and mirpoix to release flavor more quickly when liquid is added

What is the process of changing a liquid oil to a solid?

The intramuscular fat found in meat that makes it tender and juicy.

Not to shrimp but to a variety of langoustine from Italian waters?

What are soft sea animals that fall into three main categories called?

What colors represent the individual states and chapters?

What does MSDS stand for?

Used for stockpots,griddles,fry pans, or braziers,this large kitchen equipment...

Storage shelves should be how high off of the ground?

Are the strongly flavored or aromatic portion of plant,bark,root,seeds,buds,or berries called?

 Deer meat is typically called?

A highly flavored stock made with fish bones

What is NOT on of the 3 ways to thaw frozen food correctly?

What's the name of the hat worn by Chefs that shows their level of experience and rank?

What should the temperature of water be when washing your hands?

A mixture of fresh herbs, spices, fruits, and or vegetables

What is the SkillsUSA motto?