Introduction to Culinary Arts---Midterm Exam Review
1. Define the following:
a. Causal restaurant A casual dining restaurant is a restaurant that serves moderately-priced
food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants
typically provide table service.
b. Fine-dining restaurant elegantly prepared food served by highly trained wait staff at a
table with linen napkins, fine china, and crystal.
c. Quick-service restaurant Quick-service restaurants: customers typically place orders at
counter; offer speed, convenience, and reasonable prices; often called fast-food
restaurants
d. Sous Chef second in command
e. Executive chef Chef in charge of the kitchen (name in modern kitchens today)
f.
Chef de cuisine means chief of the kitchen, supervises all the positions in the kitchen
g. Chef de garde The night chef
h. My Plate The current food guidance system developed by the USDA to help people
follow dietary guidelines
i.
OSHA-federal agency that creates and enforces safety-related standards and regulations
in the workplace
j.
Sustainability-The practice of meeting current resource needs without compromising the
ability to accommodate future needs
k. Conservation-practice of limiting the use of a resource
Introduction to Culinary Arts---Midterm Exam Review
l.
Repurposed-food that customers did not eat, but that back of the house staff prepared,
cooked, cooled, and held safely
m. Reusen. Reduce-printing on both sides of paper
o. Recycling-waste management effort transforms waste into valuable resources
p. Conservation- turning off power when leaving a room
q. Composting a natural form of recycling that occurs when organic material decomposes to
form organic fertilizer
2. What is teamwork and why is it important in the culinary kitchen?
Working together to achieve a common goal. Efficiency, job satisfaction, and improved
relationships.
3. Explain the hand washing process
wet hands with water as hot as you can stand it, add antibacterial soap, scrub for 10-15 seconds,
rinse under water as hot as you can stand it, dry hands with a single use towel.
4. What jewelry can be worn while in the kitchen
a plain metal band
5. What can be done to prevent slips, trips, and falls in the kitchen?
Keeping floors dry and wiping spills immediately after each occurrence.
6. If you have a cut on your hand what should you do before you start work in the kitchen?
Bandage the wound and wear a single use glove.
7. What is the PASS technique? What is it used for?
A four-step technique used to put out fires with a fire extinguisher.
8. What are the 3 best ways to thaw meat?
In the refrigerator, in the microwave, as part of the cooking process
9. How do you properly check the internal temperature of meat?
in the center or thickest part
10. What roles does a chef typically fulfill?
Cook and leader, manager, teacher, mentor, and artistic innovator
Introduction to Culinary Arts---Midterm Exam Review
11. What is the best way to taste food?
With a disposable spoon
How do most chefs achieve their positions?
Combination of formal training and on the job training
12. What is the student organization associated with culinary arts?
FCCLA
13. What is the only piece of jewlery that can be worn in the kitchen?
Plain band
14. Chili must be reheated to _165__for __15__ seconds, within__2 hours__.
15. What is the 1st step in cleaning and sanitizing items in a 3 compartment sink?
Rinse, scrape, soak
Introduction to Culinary Arts---Midterm Exam Review
16.
Find as many hazards as you can and circle each using a colored pencil.