Culinary Arts II Study Guide

Culinary Arts I Study Guide

REMEMBER: \1. The semester exam count s 10% of your final grade. 2. THAT YOU CAN USE YOUR Cookbook, notes & portfolio on your semester test. Make sure you have your notebook in order and with you on test day.

1. Careers

a. What are the four areas of opportunities in Food Service?

b. What education do you need for various food service jobs?

c. What is an entry level job? What are some examples of them?

d. Basic skill expected by employers?

e. Be able to identify responsibilities of common food careers

Cook, chef, executive chef, line cook, prep cook, dishwasher, garde manger, food stylist, sous chef, dietitian, baker, host, server, waiter,

f. How do you spell the common name for a place you eat away from home?

2. Types of food services

a. Quick service, full service and fine dinning

b. commercial and non commercial food service

3. Safety

4. Sanitation

a. What are potentially hazardous foods?

b. What is the TDZ (temperature danger zone)? What does it mean and what is the temperature?

c. What temperature should hot and cold foods be held at for serving?

d. Who is most at risk for getting a food borne illness?

e. What are the 2 ways in which food contact surfaces can be sanitized?

f. What temperature should food be reheated to before serving?

g. How should the dishwasher be loaded?

h. What is the manual dishwashing procedure?

i. What temperature should the freezer and refrigerator be?

j. At what temperature is all known pathogenic bacteria killed? Culinary Arts I Study Guide

k. How should food be cooled?

l. How should food be thawed?

m. What is HACCP?

n. What does FIFO mean?

o. Who is most at risk for food borne illness?

p. How should dishes be dried?

5. Equipment

a. What are the different knives and when are they used?

b. What hand equipment can be used to control portions?

c. Be able to identify basic pieces of equipment.

d. How should hand equipment be stored?

e. What does the size of a disher mean?

f. What is the difference in convection, standard, and conventional oven?

6. Measuring & recipe use

a. What dry measuring cups are in a standard set?

b. What measuring spoons are in a standard set?

c. When do you use liquid or dry cups?

d. How do you measure using liquid and dry cups?

e. How and when do you use scales?

f. What food items are packed and which ones are not?

g. How does the temperature and type of fat used in a recipe affect a cookie?

h. What should a recipe include?

i. What is the difference in plain, all-purpose, and self rising flour?

j. What is the difference in the leavening agents; baking powder and baking soda?

k. Why are time and work schedules important?

l. What is mise en place? Culinary Arts I Study Guide

m. Terminology: chop, dice, julienne, slice, Bake, boil, simmer, standardized recipe, parchment, cream, yield, portion, common abbreviations, boil, full boil, tare, pare, peel, grate

7. Equivalents

a. Be able to adjust yield of recipes.

b. Be able to show the best way to measure. (Example 3 tsp. =1 Tbsp.)

c. Do dry, liquid and solid ingredients weigh the same?

8. Table setting

a. How do you do a basic place setting?

b. How far from the edge of table

c. Where are the fork, knife, spoon, napkin, glass and bread and butter plate go on the table?

9. Identify terms and spellings

a. Pare, pair, pear b. Tare, tear

d. Chef d. Restaurant

10. Seasonings, Herbs & Spices

What is the difference in herbs & spices?

How are they used in cooking?

11. Historical influences

How has McDonald’s influenced the food industry?

What is the brigade system?

Culinary Nutrition

a. What are macro & Micro nutrients?

b. What is MyPlate?

12. Recipe Use

What are the parts of a recipe?

What is a standardized recipe?

13. Allergens

Common Allergens Culinary Arts I Study Guide

Why is it important food service workers know what is in menu items &how the food is cooked?

14. Knife cuts

Stick cuts – julienne Dice slice mince Chop wedge