Culinary Arts Fundamentals: Techniques, Tools, and Food Safety, Exams of Nursing

Download Culinary Arts Fundamentals: Techniques, Tools, and Food Safety and more Exams Nursing in PDF only on Docsity!

fbs

PREPARATION OF FOOD FOR CONSUMPTION. - correct answer cookery To cook food until just firm, usually referring to pasta, but can include vegetables - correct answer al dente To cook food in an oven using dry heat - correct answer to bake To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out. - correct answer baste To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. - correct answer beat To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. - correct answer braise To expose food to direct heat on a rack or spit, often used for melting food like cheese. Brown - correct answer broil To cook over high heat (usually on the stove-top) - correct answer brown

• To heat sugar until it liquefies and becomes a syrup. - correct answer caramelize To cut vegetables into large squares, usually specified by the recipe - correct answer chop

Like chopping, it is to cut food into small cubes, usually about 1/2 inc - correct answer cubes 1/8 teaspoon - correct answer dash To cut into small pieces, usually 1/4 to 1/8 chunks - correct answer dice A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food - correct answer dollop To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. - correct answer dredge To coat foods with a sauce, such as salad - correct answer dress To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate - correct answer drizzle To coat lightly with a powdery ingredients, such as confectioners' sugar or cocoa. - correct answer dust To cut the bones from a piece of meat, poultry, or fish - correct answer fillet To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving. - correct answer flambé To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a overand-under motion. - correct answer fold To coat foods with mixtures such as jellies or sauces - correct answer glaze

To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking - correct answer grease Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long - correct answer julienne The process of mixing dough with the hands or a mixer - correct answer knead To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish - correct answer marinate To cut as small as possible, most commonly used with garlic - correct answer mince IS NOT THE MOST IMPORTANT ELEMENT IN CULINARY ARTS, BUT IS STILL VITAL TO HAVE IN YOUR DISHES. - correct answer color IS THE MOST VITAL ELEMENT IN CULINARY ARTS. - correct answer taste ARE FOUND IN TYPES OF SAUCE. - correct answer flavors IS AN IMPORTANT ELEMENT. YOU WANT TO HAVE AT LEAST CRUNCHINESS, CRISPNESS, TENDERNESS, CHEWINESS - correct answer texture

IS ALSO NECESSARY TO HAVE IN YOUR DISH - correct answer aroma VERY IMPORTANT FOR CHEFS. IN OTHER WORDS, IT' HOW THEY SERVE THEIR DISH TO THEIR CUSTOMERS - correct answer style IS THE PRINCIPLE OF THE ELEMENT STYLE. I T' BASICALLY HOW YOU PUT THINGS ON THE TABLE. - correct answer plating IS THE MAIN KEY POINT IN CULINARY ARTS. - correct answer balance IT'S GOOD TO HAVE A GOOD ________ OF ALL THE INGREDIENTS YOU PUT IN TO YOUR DISH. - correct answer contrast IS SOMETHING THAT MAKES YOUR DISH REALLY TASTY. - correct answer emphasis

YOU WANT A VARIETY OF INGREDIENTS IN EVERY

SINGLE DISH - correct answer variety IS JUST PUTTING EVERYTHING (THE ELEMENTS) TOGETHER. - correct answer unity to produce clean, sanitary food, all food handler must maintain high standards of personal cleanliness and hygiene - correct answer good grooming is the physical removal of visible dirt and food from one surface. - correct answer cleaning refers to the creation and maintenance of conditions that will prevent food contamination or food-borne illness. - correct answer sanitizing refers to the presence, generally unintended of harmful organisms or substances. - correct answer contamination a danger to the safety of food caused by disease-causing micro-organisms such as bacteria, molds, yeasts,

viruses or fungi - correct answer biological a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals. - correct answer chemical a danger to the safety of food caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter. - correct answer physical is the contamination of raw foods or the plants or animals from which they come, in their natural settings or habitats. - correct answer direct contamination food handler (people), rodents or insects transfer biological, chemical and physical contaminants to food while processing, preparing, cooking

or serving it. - correct answer cross contamination Food can be contaminated by insects and rodents - correct answer pests a small arthropod animal that has six legs and generally one or two pairs of wings - correct answer insects

• a persistent mammal of an order that includes rats, mice, squirrels, hamsters, porcupines, and their relatives, distinguished by strong constantly growing incisors and no canine teeth. - correct answer rodents the HACCP system - correct answer hazard analysis critical control points process of dividing garbage and waste products in an effort to reduce, reuse and recycle materials. - correct answer waste segregation can be defined as the production of new products or materials from used materials or scrap - correct answer recycling

are substances (usually liquids, powders, sprays, or granules) used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. - correct answer cleaning agent penetrates quickly and softens soil so the soil can be scrubbed and rinsed away. - correct answer detergent special type of detergent that - contains a grease-dissolving agent, also known as solvent cleaners. - correct answer degreaser used to remove mineral build- up coffee-makers, steam tables and dishwashing machines. - correct answer acid cleaner used to carefully scour dirt or grease that has baked or burned into pots and pans. - correct answer abrasive cleaner removes food and grease, designed to be used in dishwashing machine. - correct answer dishwashing detergent designed for sanitizing hand washed items, chemical sanitizers kill micro- organisms. - correct answer sanitizer sanitizing agent that can be used on most items - correct answer chlorine commonly known as "quats", this sanitizer kills micro-organisms as is designed to sanitize food. contact surfaces such as food reparation tables. - correct answer QUARTERNARY AMMONIUM COMPOUNDS is renowned for being an excellent all-round cleaner, particularly for the kitchen, because its high acidity levels mean that most germs simply cannot survive when they come into close contact. - correct answer vinegar The acidity of ______ means that they are excellent kitchen cleaners and great at killing germs. - correct answer lemon

is an easy and effective way of demonstrating all equipment is regularly cleaned. It - correct answer cleaning schedule used to measure an amount of an ingredient, either liquid or dry when cooking. - correct answer measuring cups and spoons used to measure the weight of ingredients and other food. - correct answer weighing scale used to measure heat intensity - correct answer thermometer A device that can be set for a number of minutes. - correct answer timer Often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots. - correct answer knife practical for opening food packages, cutting tape or string to package foods or simply remove labels or tags from items - correct answer kitchen shear is a wooden or plastic board where meats and vegetables can be cut. - correct answer chopping board BLUE

Raw Fish RED Raw Meat YELLOW Cooked Meat and Poultry GREEN Wash Fruits and Salad Vegetables WHITE Diary and Bakery Items BROWN Unwashed root Vegetables - correct answer. used for simmering or boiling and generally have one long handle. - correct answer sauce pans or skillet is a flatbottomed pan used for frying, searing, and browning foods. - correct answer frying pan kitchen appliance designed for the purpose of cooking food. - correct answer stoves Are also called vegetable strainer. - Clean vegetables - Strain pastas or tin contents - correct answer colanders Used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods - correct answer ladle It enables you to more easily grab and

transfer larger food items, poultry or meat portions to a serving platter. - correct answer serving tongs used to transfer a little or much cooked pasta to a waiting plate, without mess. - correct answer pasta server is used to open a food tin preferably with a smooth operation, and comfortable grip and turning knob. - correct answer cans, bottle opener is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such as apples, pears, etc. - correct answer peeler is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. - correct answer grater Used for whipping eggs or batter, and for blending gravies, sauces, and soups. - correct answer wire whisk or oven mitt, is an insulated glove or mitten usually worn in the kitchen to easily protect the wearer's hand from hot objects such as ovens, stoves, cookware, etc. - correct answer gloves mitten