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DVC – CULN 105: Intro. to the Kitchen FINAL EXAM Study Guide MULTIPLE CHOICE SECTION QUESTION 1

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DVC – CULN 105: Intro. to the Kitchen FINAL EXAM Study Guide MULTIPLE CHOICE SECTION QUESTION 1 DVC – CULN 105: Intro. to the Kitchen FINAL EXAM Study Guide MULTIPLE CHOICE SECTION QUESTION 1 The way a kitchen is organized depends least upon QUESTION 1 The way a kitchen is organized depends least upon the type of customers served QUESTION 2 Although the chef is in charge of the kitchen, the ________ is directly in charge of production. QUESTION 2 Although the chef is in charge of the kitchen, the ________ is directly in charge of production. sous chef QUESTION 3 If you have been hired as an executive chef, you are responsible for QUESTION 3 If you have been hired as an executive chef, you are responsible for menu planning, costing and purchasing, AND work schedule planning QUESTION 4 Which one of the following combinations is correct? QUESTION 4 Which one of the following combinations is correct? garde manger-cold foods QUESTION 5 If you were hired as a working chef, you would QUESTION 5 If you were hired as a working chef, you would be in charge of the kitchen AND cook at one of the production stations QUESTION 6 A chef is someone who QUESTION 6 A chef is someone who Is in charge of a kitchen or a part of a kitchen QUESTION 7 An executive chef must have _______________ knowledge and skills. QUESTION 7 An executive chef must have _______________ knowledge and skills. Supervisory, management, AND food production QUESTION 8 A bain marie is QUESTION 8 A bain marie is a tall, cylindrical stainless steel container QUESTION 9 This pan can be called a counter pan, steam table pan, or a service pan QUESTION 9 This pan can be called a counter pan, steam table pan, or a service pan hotel pan QUESTION 10 A cook’s judgment is based on his/her QUESTION 10 A cook’s judgment is based on his/her experience, knowledge of basic cooking principles, AND understanding of the raw materials available QUESTION 11 Food can be heated by QUESTION 11 Food can be heated by radiation, convection, AND conduction QUESTION 12 Conduction occurs when heat is transferred QUESTION 12 Conduction occurs when heat is transferred directly from one item to something touching it AND from one part of an item to an adjacent part of the same item QUESTION 13 Place these methods of cooking from highest temperature to lowest temperature QUESTION 13 Place these methods of cooking from highest temperature to lowest temperature boil, simmer, poach QUESTION 14 If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be _________ so that it doesn’t fall apart. QUESTION 14 If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be _________ so that it doesn’t fall apart. poached QUESTION 15 I am a blanched green bean. This means that I have been __________. QUESTION 15 I am a blanched green bean. This means that I have been __________. partially cooked in boiling water QUESTION 16 Which of the following is a combination of both moist and dry heat cooking? QUESTION 16 Which of the following is a combination of both moist and dry heat cooking? braising QUESTION 17 To __________ means to cook with heat from __________. QUESTION 17 To __________ means to cook with heat from __________. NOT grill, above…AND NOT broil, below QUESTION 18 Which of the following terms is associated with broiling? QUESTION 18 Which of the following terms is associated with broiling? tender food items QUESTION 19 A salamander is a special type of __________. QUESTION 19 A salamander is a special type of __________. broiler QUESTION 20 Weight is used most often for measuring __________, whereas volume is used most often for measuring __________. QUESTION 20 Weight is used most often for measuring __________, whereas volume is used most often for measuring __________. solid, liquid 5 STEPS IN HAND/MANUAL DISHWASHING 5 STEPS IN HAND/MANUAL DISHWASHING 5 STEPS IN HAND/MANUAL DISHWASHING 1. Scrape/Rinse 2. Wash 3. Rinse 4. Sanitize 5. Air Dry TOOL IDENTIFICATION TOOL IDENTIFICATION TOOL IDENTIFICATION 1. hotel pan 2. sheet pan 3. straight spatula, flat spatula 4. offset spatula 5. colander 6. wire whip 7. chinois 8. liquid measuring cup 9. french or chef’s knife 10. skimmer MATCHING MATCHING #1-5 Match the food safety information below: ______ food danger zone a. yellow cutting board ______ poultry bacteria b. brown cutting board ______all cooked foods c. 41-135 degrees F. ______raw poultry products d. Salmonella ______food safety system e. HACCP f. 45-145 degrees F. MATCHING #1-5 Match the food safety information below: ___c___ food danger zone a. yellow cutting board ___d___ poultry bacteria b. brown cutting board ___b___all cooked foods c. 41-135 degrees F. ___a___raw poultry products d. Salmonella ___e___food safety system e. HACCP f. 45-145 degrees F. MATCHING #6-15 Match the knife cut with the best description: _____brunoise a. perfect cubes g. waffle cut _____batonnet b. very fine even cut h. 1/8” X 1/8” X 2” _____tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges _____gaufrette d. ¼” X ¼” X 2” j. pea shapes _____julenne e. football shapes k. melon ball _____paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry) _____chiffonade _____allumette _____parisienne _____mincing MATCHING #6-15 Match the knife cut with the best description: __a___brunoise a. perfect cubes g. waffle cut __d___batonnet b. very fine even cut h. 1/8” X 1/8” X 2” __e___tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges __g___gaufrette d. ¼” X ¼” X 2” j. pea shapes __h___julenne e. football shapes k. melon ball __c___paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry) __f___chiffonade __l___allumette __k___parisienne __b___mincing SHORT ANSWER SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 1. Chef de partie SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 1. Chef de partie = line cook SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 2. Sous chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 2. Sous chef = second (or assistant) to executive chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 3. Chef saucier SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 3. Chef saucier = sauté chef + sauces SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 4. Chef poisonier SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 4. Chef poisonier = fish chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 5. Chef rotisseur SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 5. Chef rotisseur = roast chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 6. Chef grillardin SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 6. Chef grillardin = grill chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 7. Chef entremetier SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 7. Chef entremetier = vegetable chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 8. Chef garde manger SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 8. Chef garde manger = pantry chef/cold food SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 9. Chef patissier SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 9. Chef patissier = pastry chef SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 10. Tournant SHORT ANSWER Briefly describe the responsibilities of the following stations and/or positions in the kitchen: 10. Tournant = relief cook, replaces others, substitute chef SHORT ANSWER Briefly define the following culinary terms: 11. mise en place SHORT ANSWER Briefly define the following culinary terms: 11. mise en place set up/organize station before cooking SHORT ANSWER Briefly define the following culinary terms: 12. bouquet garni SHORT ANSWER Briefly define the following culinary terms: 12. bouquet garni = mix of herbs wrapped in a pouch SHORT ANSWER Briefly define the following culinary terms: 13. sweat SHORT ANSWER Briefly define the following culinary terms: 13. Sweat = cook slowly in fat, no browning, liquid released SHORT ANSWER Briefly define the following culinary terms: 14. caramelize SHORT ANSWER Briefly define the following culinary terms: 14. Caramelize = sugar cooked to very brown + syrupy SHORT ANSWER Briefly define the following culinary terms: 15. zest SHORT ANSWER Briefly define the following culinary terms: 15. Zest = colored skin of citrus fruit SHORT ANSWER Briefly define the following culinary terms: 16. breading procedure SHORT ANSWER Briefly define the following culinary terms: 16. breading procedure = flour, eggwash, crumbs SHORT ANSWER Briefly define the following culinary terms: 17. tomato concasse SHORT ANSWER Briefly define the following culinary terms: 17. tomato concasse = peeled, seeded, diced tomatoes SHORT ANSWER Briefly define the following culinary terms: 18. parisienne scoop SHORT ANSWER Briefly define the following culinary terms: 18. parisienne scoop = melon baller SHORT ANSWER Briefly define the following culinary terms: 19.
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