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?
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?
6. In what part of a stove do you bake?
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
9. What is the purpose of preheating the oven?
Bring temperature up to produce a recipe.
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?
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?
2.cinnamon- cake, rolls
3.cloves- pumpkin pie
28. Name three herbs; what foods are they commonly used with?
2.basil - tomato sauce
29. How does the color of an eggshell affect its nutritional value?
30. Is it possible to get all of your nutrients through a plant based diet?
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?
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?
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?
44. How long is it safe to leave foods out of the refrigerator?
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?
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?
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?
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?
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?
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?
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?
What you learned?