<p> Culinary Arts I Study Guide</p><p>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.</p><p>1. Careers</p><p> a. What are the four areas of opportunities in Food Service?</p><p> b. What education do you need for various food service jobs?</p><p> c. What is an entry level job? What are some examples of them?</p><p> d. Basic skill expected by employers?</p><p> e. Be able to identify responsibilities of common food careers</p><p>Cook, chef, executive chef, line cook, prep cook, dishwasher, garde manger, food stylist, sous chef, dietitian, baker, host, server, waiter,</p><p> f. How do you spell the common name for a place you eat away from home?</p><p>2. Types of food services</p><p> a. Quick service, full service and fine dinning </p><p> b. commercial and non commercial food service</p><p>3. Safety</p><p>4. Sanitation</p><p> a. What are potentially hazardous foods?</p><p> b. What is the TDZ (temperature danger zone)? What does it mean and what is the temperature?</p><p> c. What temperature should hot and cold foods be held at for serving?</p><p> d. Who is most at risk for getting a food borne illness?</p><p> e. What are the 2 ways in which food contact surfaces can be sanitized?</p><p> f. What temperature should food be reheated to before serving?</p><p> g. How should the dishwasher be loaded?</p><p> h. What is the manual dishwashing procedure?</p><p> i. What temperature should the freezer and refrigerator be?</p><p> j. At what temperature is all known pathogenic bacteria killed? Culinary Arts I Study Guide</p><p> k. How should food be cooled?</p><p> l. How should food be thawed?</p><p> m. What is HACCP?</p><p> n. What does FIFO mean?</p><p> o. Who is most at risk for food borne illness?</p><p> p. How should dishes be dried?</p><p>5. Equipment</p><p> a. What are the different knives and when are they used?</p><p> b. What hand equipment can be used to control portions?</p><p> c. Be able to identify basic pieces of equipment.</p><p> d. How should hand equipment be stored?</p><p> e. What does the size of a disher mean?</p><p> f. What is the difference in convection, standard, and conventional oven?</p><p>6. Measuring & recipe use</p><p> a. What dry measuring cups are in a standard set?</p><p> b. What measuring spoons are in a standard set?</p><p> c. When do you use liquid or dry cups?</p><p> d. How do you measure using liquid and dry cups?</p><p> e. How and when do you use scales?</p><p> f. What food items are packed and which ones are not?</p><p> g. How does the temperature and type of fat used in a recipe affect a cookie?</p><p> h. What should a recipe include?</p><p> i. What is the difference in plain, all-purpose, and self rising flour?</p><p> j. What is the difference in the leavening agents; baking powder and baking soda?</p><p> k. Why are time and work schedules important?</p><p> l. What is mise en place? Culinary Arts I Study Guide</p><p> m. Terminology: chop, dice, julienne, slice, Bake, boil, simmer, standardized recipe, parchment, cream, yield, portion, common abbreviations, boil, full boil, tare, pare, peel, grate</p><p>7. Equivalents</p><p> a. Be able to adjust yield of recipes.</p><p> b. Be able to show the best way to measure. (Example 3 tsp. =1 Tbsp.)</p><p> c. Do dry, liquid and solid ingredients weigh the same?</p><p>8. Table setting</p><p> a. How do you do a basic place setting?</p><p> b. How far from the edge of table</p><p> c. Where are the fork, knife, spoon, napkin, glass and bread and butter plate go on the table?</p><p>9. Identify terms and spellings</p><p> a. Pare, pair, pear b. Tare, tear</p><p> d. Chef d. Restaurant</p><p>10. Seasonings, Herbs & Spices</p><p>What is the difference in herbs & spices?</p><p>How are they used in cooking?</p><p>11. Historical influences</p><p>How has McDonald’s influenced the food industry?</p><p>What is the brigade system?</p><p>Culinary Nutrition</p><p> a. What are macro & Micro nutrients?</p><p> b. What is MyPlate?</p><p>12. Recipe Use</p><p>What are the parts of a recipe?</p><p>What is a standardized recipe?</p><p>13. Allergens</p><p>Common Allergens Culinary Arts I Study Guide</p><p>Why is it important food service workers know what is in menu items &how the food is cooked?</p><p>14. Knife cuts</p><p>Stick cuts – julienne Dice slice mince Chop wedge</p>