Transcript CCNA2 v3 Module 9

Culinary Arts I
JEOPARDY
Finals Review
Safety
Tools
Basic
Salads
Sandwiches
Vegetable
And
and
Cooking
And
Etc.
Cookery
Sanitation Equipment Principles
Dressings
►►► Final Jeopardy ◄◄◄
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Safety and Sanitation
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The temperature range of the Food
Danger Zone is _____.
Question
A: What is between 41°F (5°C) and 140°F (60°C)
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Safety and Sanitation
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True or False:A dull knife is safer than a
sharp one.
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Question
A: What is False?
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Safety and Sanitation
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Refrigerated foods should be kept
below what temperature?
Question
A: What is 41 degrees Fahrenheit?
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Safety and Sanitation
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Most food-borne diseases are
caused by bacteria spread by
_______
Question
A: What is food workers.
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FATTOM stands for________
Question
A: What is food, acidity, time, temperature, oxygen, moisture?
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Tools and Equipment
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A_______________ is a type of
oven with a fan that circulates
the hot air.
Question
A: What is convection?
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Tools and Equipment
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The most frequently used knife in
the professional kitchen is the __
knife.
Question
A: What is Chef’s or French?
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Tools and Equipment
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The tool used for portioning gravy
Question
A: What is a ladle ?
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Tools and Equipment 400
A _______________ is a large
perforated bowl, used to drain water
from such items as salad greens and
vegetables.
Question
A: What is a colander ?
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Tools and Equipment
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Name the three main attachments on a
mixer.
Question
A: What are whip, paddle, dough arm or dough hook?
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Cooking Principles
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True or False: Measuring solid
ingredients by weight is more
accurate than by volume.
Question
A: What is true?
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Cooking Principles 200
Mis en Place means _______.
Question
A: What is everything in it’s place or prepare ahead.
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Cooking Principles
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Cutting food into uniform shapes
and sizes is important because it
ensures even_____
Question
A: What is cooking?
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Cooking Principles
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True or false: To mince means to cut
into pieces ¼”by ¼” by 2”.
Question
A: What is false?
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Cooking Principles
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When you are slicing an onion with a
knife, the hand holding the onion also
helps to guide the____.
Question
A: What is knife
blade?
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Sandwiches, etc.
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True or false:Most sandwich
fillings may be kept on the
sandwich station without
refrigeration.
Question
A: What is false?
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Sandwiches, etc.
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What type of bread is most frequently used
for making sandwiches?
Question
A: What is pullman?
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Sandwiches, etc.
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A club sandwich is a multidecker sandwich made with __
slices of toast
Question
A: What is 3?
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Sandwiches, etc.
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Canapes are bite-sized _______
Question
A: What is sandwiches?
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Sandwiches, etc.
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Crudites are ____usually served with a
savory dip.
Question
A: What is raw veggies?
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Salads and Dressings
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Stainless steel knives are best for
cutting salad ingredients. True or
false?
Question
A: Who is True?
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Salads and Dressings
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__________ is the most important
emulsified dressing.
Question
A: What is mayonnaise?
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Salads and Dressings
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Which of the following is not one of
the four basic parts of a salad? Base,
border,garnish,dressing.
Question
A: What is border?
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Salads and Dressings
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Cooked salads differ from combination
and vegetable salads in that they are
usually mixed with a(n) __________
during preparation
Question
A: What is thick dressing such as mayonaise?
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Salads and Dressings
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A uniform mixture of two unmixable
liquids is known as a(n) __________.
Question
A: Who is emulsion?
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Vegetable Cookery
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If you want your beets and red cabbage to
be bright red when you serve them, you
should cook them with an ___.
Question
A: What is acid?
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Vegetable Cookery
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Adding lemon juice to cauliflower
during cooking keeps the cauliflower
___.
Question
A: What is white?
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Vegetable Cookery
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Two or more batches of cooked green
vegetables should not be mixed
together. True or false?
Question
A: What is true?
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Vegetable Cookery
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Adding acids or sugars to vegetables
during the cooking process will make
their fiber ______
Question
A: What is firmer?
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Vegetable Cookery
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Vegetables are "shocked" by
cooking and draining them, then
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Question
A: What is submerging them in cold or ice water.?
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Final Jeopardy
This is the correct formula to make a bleach based
sanitizing solution.
Question
A: What is 1 Tbsp. Bleach to 1 gal. Water ?
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