Culinary Careers End-of-Course Exam Study Guide DO NOT LOSE THIS PACKET. THIS IS THE ONLY ONE THAT YOU WILL GET.

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1 Name: Period: Culinary Careers End-of-Course Exam Study Guide DO NOT LOSE THIS PACKET. THIS IS THE ONLY ONE THAT YOU WILL GET. 1. Put the following positions under the correct category: Bus boy, steward, cook, prep chef, Sous chef, Head Chef Entry Level Formal Education - Bus boy - Sous chef - Steward - Head chef - Cook - Prep chef 2. This pathogen is most associated with raw ground beef and can occur if beef is not fully cooked through: E. Coli 3. Mainly associated with raw poultry and eggs, this pathogen can only be killed by pasteurization or cooking thoroughly: Salmonella 4. This pathogen likes to grow in the darkest of places and mainly comes from dented or punctured cans and baked potatoes that are kept warm for long periods of time: Botulism 5. Unlike other pathogens, this one likes cold temperatures and is mainly associated with hotdogs and deli meat: Listeria 6. What is the Temperature Danger Zone and the degrees in which it is found? This is where/when the pathogens quickly multiply. This happens when food is either not hot enough or not cold enough: between 41F F. 7. What does cross contamination mean? How can you prevent it? Pathogens can be transferred from one surface or food to another. This occurs when raw is mixed with ready by accident. Use separate cutting boards for raw vs. ready foods. Clean and sanitize the cutting board, knife, etc. before using on the next food item. 8. What are the proper ways to defrost? In the refrigerator, in cold water, in a microwave or during the cooking process 9. List the proper order in which you are to store food in the refrigerator: Ready top shelf Swim second shelf Walk third shelf Ground fourth shelf Fly bottom shelf

2 10. What does mise en place mean? Everything in its place 11. What tool should you use if you want to measure the following: a. Oils, Water, Milk: liquid measuring cup b. Flour, Sugar: dry measuring cup c. Baking Powders, Salt, Seasonings: measuring spoons 12. When measuring the temperature of meats and other hot dishes, what tool should be used to ensure the proper temperature has been met? Meat thermometer 13. A pastry blender is used to do what? To cut fat into flour (so that it becomes the size of peas) 14. What are the three most common knives used in the kitchen? Chef s, Paring and Serrated 15. How should you wash and store a knife? Wash in hot soapy water, dry and store in a sheath or wooden block (not laying in a drawer unprotected) 16. What should you do to prepare your cutting board for use? Sanitize, use damp towel to prevent movement 17. The purpose of a sifter is to do what? Aerate dry ingredients and to prevent clumps 18. What does a whisk do? Incorporates air into the ingredients 19. Explain the difference between a blender, food processor, and a mixer: Blender purees, liquefies Food Processor chops, grates, slices Mixer beats, whips, creams 20. What is a flat top range? A long flat-top griddle. Think Hibachi 21. Describe a griddle: A portable flat rectangular stainless steel surface used for frying

3 22. What is the difference between a stand mixer and a hand mixer: Stand mixer- cannot be moved, more powerful Hand mixer portable, less powerful 23. What do the following terms mean: a. Bake- dry heat in the oven b. Whip- to mix and incorporate air c. Cream- to beat until smooth, creamy and light d. Knead- to press and fold, working until smooth, to develop gluten ( rubberbands ) e. Boil- moist heat, big bubbles (212F) f. Simmer- moist heat, little bubbles ( F) g. Cut in- to cut fat into flour with a pastry blender h. Pare- to peel and cut with a paring knife i. Saute - to fry quickly with a little fat j. Fold in- to combine two mixtures gently by folding with a spatula (down, over, up & across) 24. Define the following abbreviations: a. c.- cup b. tsp.- teaspoon c. Tbsp.- tablespoon d. oz.- ounce e. pt.- pint f. gal.- gallon g. qt.- quart 25. How many teaspoons are in one tablespoon? How many cups are in a quart? How many ounces are in a pound? This recipe for Sour Cream Pound Cake makes 5 small loaves. You want to make it for your friends and family over Christmas break. You need to double the recipe. Write the doubled amount next to the original amount. Sour Cream Pound Cake 1 1/4 cups sugar 2 ½ cups 8 Tbsp. margarine 16 Tbsp. or 1 cup 4 each eggs, separated 8 eggs 1 1/2 tsp. vanilla 3 tsp. or 1 Tbsp. 2 cups flour 4 cups ¼ tsp. salt ½ tsp. 1/8 tsp. baking soda ¼ tsp. 2/3 cup sour cream 1 1/3 cups

4 29. Your grandma s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Grandma s Chocolate Cake 2 cups sugar 1 cup 2 teaspoons baking soda 1 tsp. ½ cup butter ¼ cup 4 chocolate squares 2 sq. 2 eggs 1 egg 1/2 teaspoon salt ¼ tsp. 1 cup buttermilk ½ cup 2/3 cup warm water 1/3 cup 2 ½ cups cake flour 1 ¼ cup 1 Tablespoon vanilla extract 1 ½ tsp. 30. Draw the MyPlate food guide and list the key nutrients in each group: Grain carbohydrates Protein protein Fruits vitamins and minerals Vegetables vitamins and minerals Dairy - calcium (largest serving) (largest serving) 31. If a recipe calls for an ingredients that is not currently in season, what alternatives should you consider? (Think fruits and vegetables!) Use a frozen or canned version or a substitute that is similar in flavor. 32. List three trends currently in the restaurant industry: 1. Being vegetarian 2. Being gluten-free 3. Eating clean (organic) 33. What are seasonal foods? These are foods that are grown only at a certain time of the year. 34. What effects do cultural influences have on restaurants? As we become more multicultural, we learn to eat different foods as they are introduced, i.e. more Curry Houses in England than in India. Restaurants being open for celebrate holidays. 35. Define Fusion Cuisine- Blending one or more styles of cooking into a new style (i.e. Asian Fusion) 36. A restaurant is going to make a seafood chowder as their daily special. Lobster is currently priced at $12.99 a pound and shrimp is priced at $8.99 a pound. Which item should the chef use for the soup if he wants to increase his profits without lower the quality of the food? The $8.99 choice would taste similar to the lobster. It would be cheaper and just as tasty.

5 37. The seafood chowder costs $2.00 per serving. What should the restaurant charge in order to generate a profit and cover their overhead cost (labor, electricity, gas, etc.)? Multiply by 3 rule of thumb 38. Chef Irvine wants to help his clients make a profit in their restaurants. Currently their food cost for a Reuben Sandwich is $4.00. What should the restaurant charge the customer in order to generate a profit and cover their overhead cost (labor, electricity, gas, etc.)? Multiply by 3 rule of thumb 39. What does it mean to be gluten free? No wheat 40. What does lactose intolerant mean? No dairy 41. If a person has heart disease, what type of foods should they avoid? Low fat, low sodium 42. Sheila has been diagnosed with type 2 diabetes. Her doctor informed her that she needs to be careful with what food item(s)? Carbohydrates 43. Explain the process of mincing: Cut into flake-like pieces 44. Explain the process of chopping: Cut into small pieces 45. Explain the process of dicing: Cut into squares (smaller than cubing) 46. What does it mean to cut rounds: Circles or ovals, rondelle 47. Aunt Charlene wants to make peanut butter pie and each pie serves 8 people. She wants to make enough pies to serve her entire family of 32. What should Aunt Charlene multiply each of her ingredients by to make the desired number of pies? Blake is making fried rice for his friends when they come over to watch the big game. His recipe yields 4 servings. He needs to make 12 servings total. What should he do to ensure that he prepares enough food for all of his guests? 3

6 49. Chef Alexander arrives to his restaurant at 8:00am. When he arrives he compiles a list of tasks that need to be accomplished for the day. Review the following items and place in order by priority. Keep in mind the amount of time each task will take! 2 - Prepare and proof (let rise) yeast rolls for dinner (requires almost 3 hours) 4 - Peel and dice vegetables for soup 3 - Make a batch of strawberry ice cream 5 - Prepare sauce demi sauce for steak entrée 1 - Sanitize kitchen 7 - Toss dressing into salad 6 - Steam your green beans 50. Your mom has asked you to prepare a taco dinner as soon as you get home from school. You must cook the beef, set table, warm the tortillas, place the cheese and salsa in bowls, heat up the refried beans, cut the lettuce, chop tomatoes, put food on table, dish up ice cream for dessert, place sprinkles and peanuts bowls, eat and clean up. Evaluate the tasks above and analyze how much time it would take for each task. Once you have figured out how much time each task takes, place those tasks in order of which they need to be completed. 1. cook the beef (20 min) 2. set the table (10 min) 3. heat refried beans (15 min) 4. place cheese and salsa in bowls (5 min) 5. cut lettuce (5 min) 6. chop tomatoes (5 min) 7. place sprinkles and peanuts in bowls (5 min) 8. warm tortillas (10 min) 9. put food on table (5 min) 10. eat meal (30 min) 11. dish up ice cream (10 min) 12. eat dessert (15 min) 13. clean up (30 min) 51. Define Back of the House and list 5 BOH jobs and responsibilities of each: Kitchen Chef de Cuisine, sous chef, steward, prep chef, expediter, pastry chef 52. Define Front of the House and list 5 FOH jobs and responsibilities of each: Dining room Maitre d, hostess, sommelier, server, busser 53. Draw a proper place setting: FORKS BMW or B and D

7 54. When working as a server in the Front of the House, explain the importance of taking customer requests and orders. Why is it important? Treat them well and then they will come back (respect, flexibility, promptness, courtesy) 55. Serve from the left, pull from the right. 56. Ryan s bill at Chili s was $ He wanted to tip the server 20% for his good service. What amount should Ryan tip? $2.30 x 2 = $ What are the responsibilities of the Maitre d? Mastermind the seating, put out fires, oversee the dining room 58. Annaliese is a server at an upscale restaurant. She was running late and did not have time to shower and wash her hair. She simply grabbed her wrinkly shirt out of the dryer without taking time to iron it. When she arrived to work, her manager sent her home due to her unprofessional appearance. Why do you think the manager sent Annalise home? Her appearance was unprofessional. Her personal hygiene was poor. She needed to shower, iron her shirt and fix her hair (put it up.) 59. Andy and his girlfriend just broke up. Andy arrived at work, being a few minutes late. The head server gave Andy extra chores to do based on his late arrival. As Andy was taking orders from this customers, he was constantly sighing and rolling his eyes. At the end of the meal, he left the bill and did not return to thank his customers. What impact do you think that his attitude and actions will have on customer satisfaction? Explain. His guests would understandably be unhappy. Andy was rude, inattentive, ungrateful and selfabsorbed. He needed to leave his problems at the door. He did not practice common courtesy and professionalism. As a result, he may have lost a customer and possibly his job. 60. List the main factors to consider when menu planning? Color, variety of shapes, flavors and temperatures Your budget, the time you have to prepare, number of guests, allergies, preferences/trends, season, purpose of the meal (casual vs. formal), help available and equipment available, 61. What are some ways that culinary and technology are working together? Reordering screens tableside, drive through, ordering meals on phone from home, POS System, etc.

8 62. Compare a Need vs. Want: a. Need - clothes, food, shelter b. Want - new games, hair styled, nails done, new Nike tennis shoes 63. What is the purpose of a personal budget? It sets limits on your money. It allows your money to go further. You accomplish your goals by setting priorities. 64. What is an ordering system and a cashier system used for in a restaurant? Ordering system taking and keying in food orders Cashier system charging and collecting money 65. What does FCCLA stand for? The acronym stands for Family, Career, Community Leaders of America. a. The purpose is to help students become more community minded and consumer conscious. b. This organization prepares you for life after graduation: Community Home Work c. It s the only organization in school that focuses on family life.