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Hospitality 1 Final Exam Review



1. When you are cutting vegetables with a chefs knife you put your hand that holds the vegetable in place in a special hold, this hold is called?  Why do we do this?
The claw

2. What is the "stabilization cut"?
Taking an edge off a round object like an onion or a carrot to make it lay flat.  


3. What is the most common cause of food borne illness?
Mishandling of food by people


4.  Why do we use hairnets in the kitchen?
Keep hair out of food, protect hair from burns
 

5.  What are the food danger temperature zones?
40-140
 
6.  In what part of a stove do you bake?
oven
 

7. What part of the stove is the best for sautéing?
stovetop, burners, range top
 

8. List four types of cooking pans and what they are used for;


            1.  cookie sheet

            2. saute pan

            3.sauce pan

            4.stock pot


9. What is the purpose of preheating the oven?
Bring temperature up to produce a recipe.
 

10. Define;

            slice thin cut of even width

            cube cut sides of equal lengths

            chop rough cut of vegetables

            mince fine cut of vegetables for soups and sauces

 

 

11. What is the difference between shredding and zesting?
zesting- fine grater for fruit skin to add taste to food
 Shredding -wider side of grader to rip pieces of cheese for 

12. What knife do we use to peel an apple? 
paring knife


13.  Why do you knead yeast bread dough? 
Release the gluten in the dough
 

14. What is a “pinch” in a recipe referring to?

 less than 1/8 of a teaspoon

15. How do you carry a knife across a kitchen?

 facing down with blade facing behind

16. When do you have to wear gloves in the kitchen?

 when you are handling food that will be served and not coked like salads

17. What is a CSA?

 Community sustained agriculture

18. What measuring tool do you use to measure milk?

 liquid measuring cup

19. What measuring tool do you use to measure flour?

 dry measuring cup

20. What is flatware?

 knives, forks, spoons

21. What is the difference between mixing bowls and serving bowls?

 mixing bowls have high edges and serving bowls are for table serving and they are lower and flatter for ease of service.

22. What is an easy way to prevent heart disease?

 Eat a plant based diet

23. What is the difference between grass fed beef and beef raised in a CAFO?
Concentrated Animal Feeding OPeration

 Grass fed cows are healthier and do not require growth hormones or daily antibiotics.  CAFO cows are raised in small contained areas with no grass, they are fed corn until it makes them sick and the quality of meat they produce is poor.

24. What is a CAFO?
Concentrated Animal Feeding Operation
 

25. What are battle cages?

Chicken cages stacked 4 high with 12 chickens in each, chickens never see light and their beeks are cut to prevent pecking.
26. What is the difference between free range and cage free chickens?
Free Range means that the chickens are able to roam free on the farm.  Cage free may mean that they are still kept in big wearhouses but they are not kept in cages.
 

27. Name three spices; what foods are they most commonly used with?

            1. nutmeg-eggnog,coffee,baking

            2.cinnamon- cake, rolls

            3.cloves- pumpkin pie

 

28. Name three herbs; what foods are they commonly used with?

            1.oregano -Italian 

            2.basil - tomato sauce

            3.dill- fish

29. How does the color of an eggshell affect its nutritional value? 

 it doesn't

30. Is it possible to get all of your nutrients through a plant based diet?

 yes

31. What is the worst carbon producer of our food system?

 CAFOS and Industrial farms

32. Is water in danger? Explain?
Yes because we use so much for agriculture which runs into streams, rivers and eventually the ocean.
 

33. What is desalinization?

 The removal of salt from water

34. How can changing your diet change your health?

 Food choices will determine whether or not you are obese, get diabetes and also some cancers

35. What foods are associated with cancer growth according to the book The China Study, by T. Colin Campbell PHD, and Thomas M. Campbell ll MD
Animal based foods
 

36. Define the following:

                                     sift - put air in flour by putting through a screen

                                    fold in put a flour like substance into an airy mixture without bringing it down.

                                    knead hand over palm pressing action on dough to release gluten.

 

37. According to Jamie Oliver what is the biggest problem children face in America today?
Diet-Obesity


38.  Who is Dr. Esselstyn?  What does he advocate?
Heart Surgeon-Plant Based Diet
 

39. What are the benefits of a plant based diet?
All your nutrients are supplied without the health destroying aspects of meat and dairy.
 

40. What is a GMO?
Genetically modified organism
 

41. How much food do Americans throw away?

40% monthly
 

42. How do you ensure that your employees are being responsible about their personal hygiene in the kitchen? 

 supervision and training

43. What is the danger zone for bacterial growth? 

 40-140

44. How long is it safe to leave foods out of the refrigerator? 
      
 2 hours

45. What should you do to a cutting board after you have used it to cut raw meat? 

 wash and rinse thouroughly

46. What is an inexpensive, effective disinfectant? 

 bleach

47. What are the safest methods of extinguishing a fire in a skillet on the stove? 

 turn off the stove cover the pot use a fire extinguisher if necessary

48. Define: cross-contamination when a bacteria from one food gets on to another due to mishandling and lack of cleaning procedures.

                 food poisoning - illness caused by foods tainted or contaminated by human handling

                 salmonella -common food borne illness associated with Chickens and eggs 

                 E-coli - common food borne illness associated with feces, manure and poor hygiene.

 

49. Explain the proper order of dishwashing. 

 Hot soapy water, warm rinse, dry,  
clear glass, dishes, flatware, and then pots and pans

50. Why should you wear closed-toe shoes in the kitchen lab? 
To avoid injury


51. Why is it important to clean and disinfect all kitchen work surfaces after cooking? 
To prevent the spread of food borne illness

 

52. What are three kitchen safety rules and why are they important? 
         Wipe up spills
         Use Oven Mitts
         Open boiling pots away from face

53. Explain the difference between dry and liquid measuring cups.  
dry are usually plastic and are individual for each measure. 1/8,1/4,1/2,3/4,1
liquid are either clear plastic or glass with measurements on the side.
                           
54. What would you use the following for? 


                                                                 rubber scraper:  scrape batter from bowl

                                                                 whisk: put air into a substance

                                                                 paring knife: peel potatoes, apples...

                                                                 spatula: flip pancakes

                                                                 chef knife - cut and prepare vegetables

 

55. How do you clean a flour sifter?
Shake extra flour over garbage, wipe and residue.  DO NOT PLACE IN WATER  
 

56. Why should you never use metal utensils in a non-stick pan? 
The non stick surface will peal off and get into your food


57. Why should wet oven mitts never be used?                                     
They are not effective and your hands will get burned.
 

58. How many teaspoons are in a tablespoon? 
3 tsp in a T
 

59. How many tablespoons are in a cup? 

 16 T = 1 C

60. How many fluid ounces are in a cup? 

 8 ounces = 1 cup

61. How many cups are in a stick of butter? 

 1/2 C

62. How do you measure a pinch of a spice? 

 with your fingers

63. What is the difference between baking and broiling? 

 baking uses uniform heat surrounding the item, broiling uses intense heat from above only.

64. Define "saute."  
To fry in a small amount of fat

65. Define "yield." 

 How much you can get from a recipe

66. Define "recipe." 

 A list of directions, ingredients and measurements that tell you how to produce a food item.

67. Define what the term  “substitution” means in a recipe.

 This is when you use a different ingredient as a replacement.  Usually done as a more healthy alternative.

68. Define "preheat." 
Starting the oven early to make sure it reaches the correct temperature that the recipe requires.
 

69. What are the main categories within a recipe? 

Measuring,ingredients, directions.

70. Why should you not eat raw cookie dough?  

Because of the eggs, they may cause you to get sick.

71. Why is it important to place baked cookies on a wire rack to cool?     

The wire rack will stop them from cooking

72. What are cookie sheets lined with so that the cookies do not stick to the pan? 

parchment paper

73. What is industrial farming?

Corporate owned farms

 74. What are the problems with Industrial farming?

Lose track of where our food comes from, profits over quality.

75.  What kind of diet can produce the most food?
plant based


76.  How does our daily consumption of food and the choices we make concerning them impact the environment?

Every purchase you make sends a direct message to the food markets about what is important to you as a consumer.  It is your vote

77.  What is convective cooking?  Example

This is direct heat cooking

78. What is conductive cooking? Example

This is indirect heat cooking

79. What is the recipe for a basic béchamel sauce?

milk, flour, butter

80. What are the basic three vegetables used when making a brown sauce?
carrot,onion,celery
 
 Essay Question

Pick one of the 10 Lexicon of Sustainability videos and write a three paragraph essay.  Use the format we used in class.

            What is the film about?

            Three facts?

            What you learned?

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