dvc – culn 105: intro. to the kitchen final exam study … · · 2017-12-15question 12...
TRANSCRIPT
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
menu planning, costing and purchasing, AND work schedule planning
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 7
An executive chef must have
_______________ knowledge and skills.
Supervisory, management, AND food
production
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 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
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
__________.
partially cooked in boiling water
QUESTION 17
To __________ means to cook with
heat from __________.
NOT grill, above…AND NOT broil,
below
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
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
#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
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
set up/organize station before cooking
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
= cook slowly in fat, no browning, liquid released
SHORT ANSWER
Briefly define the following culinary terms:
14. Caramelize
= sugar cooked to very brown + syrupy
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
= peeled, seeded, diced tomatoes
SHORT ANSWER
Briefly define the following culinary terms:
19. Mandoline
= fruit + vegetable slicing tool with several blades
SHORT ANSWER
Briefly define the following culinary terms:
20. Rub
= dry seasoning mixture to season meat, fish, poultry