Instructor’s Manual to Accompany



SANITATION AND SAFETY

Review

True/False

1. Food containing disease-causing bacteria is likely to smell or taste spoiled.

2. Keeping a supply of insecticides is a good way to avoid cockroach infestation.

3. Removable, immersible parts of large equipment should be cleaned and sanitized like pots and pans.

4. Large stationary equipment such as table tops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.

5. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

6. To prevent trichinosis, pork products should be cooked to an internal temperature of 140°F (60°C) or higher.

7. Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.

8. Most bacteria that cause food-borne disease are spread by food workers.

9. Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures.

10. Silverware should be towel-dried to avoid water spots.

Multiple Choice

11. Pathogens are most specifically __________ bacteria.

a) harmless

b) beneficial

c) undesirable

d) disease-causing

12. All bacteria are __________.

a) harmless

b) beneficial

c) undesirable

d) none of the above

13. Which pair of words or phrases make the following sentence true when they are inserted in the blanks? Pathogens produce __________, and undesirable bacteria produce __________.

a) disease, food spoilage

b) food spoilage, disease

c) detectable odors or tastes, no detectable odors or tastes

d) both a and c

14. Bacteria __________.

a) multiply by splitting in half

b) can double in number every 15 to 30 seconds

c) can multiply to a million in less than 30 minutes.

d) all of the above

15. Which of the following are conditions that can affect the growth of bacteria?

a) food and moisture

b) acidity and alkalinity

c) temperature, air, and time

d) all of the above

16. The temperature range of the Food Danger Zone is _____.

a) between 41°F (5°C) and 140°F (60°C)

b) a factor that affects the growth of only anaerobic bacteria

c) the range of temperature in which bacterial growth is slowest

d) all of the above

17. Which of the following is not one of the three principles of food protection from bacteria?

a) Kill bacteria.

b) Stop bacteria from growing.

c) Keep bacteria from spreading.

d) Promote the locomotion of bacteria.

18. Which pair of phrases make the following sentence true when they are inserted in the blanks? Intoxication is caused by __________, and infection is caused by __________.

a) poisons produced by bacteria, bacteria that attack the body

b) bacteria that attack the body, poisons produced by bacteria

c) physical contamination, metals (e.g., lead, copper, and zinc)

d) metals (e.g., lead, copper, and zinc), physical contamination

19. Which of the following is a disease classified as both anaerobic and an intoxication?

a) botulism

b) hepatitis

c) trichinosis

d) salmonella

20. Which of the following source → food-borne disease combinations is correct?

a) shellfish → trichinosis

b) pork → infectious hepatitis

c) poultry → streptococcal infections

d) food workers → staphylococcus food poisoning

21. Physical contamination may __________.

a) not be toxic

b) cause injury or discomfort

c) result from pieces of glass, metal shavings, stones, soil, insect parts, or hair

d) all of the above

22. Most food-borne diseases are caused by bacteria spread by ___________.

a) insects

b) rodents

c) equipment

d) food workers

23. Which of the following signs does not appear on the walls of Chef Sain's kitchen?

a) Nail Polish Is Not Allowed

b) Hats or Hairnets Are Required

c) Wash Your Hands After You Smoke

d) Sickness Is Not an Excuse to Miss Work

24. Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? __________ food should be kept at a temperature of __________.

a) Hot, 140°F (60°C) or higher

b) Frozen, 40°F (4°C) or lower

c) Refrigerated, 0°F (-18°C) or lower

d) all of the above

25. Which of the following types of food should be refrigerated at the lowest temperature?

a) fish and seafood

b) poultry and meat

c) egg, milk, and cream

d) raw vegetables and fruit

26. Which of the following is a possible source of cross-contamination?

a) food

b) equipment

c) work surfaces

d) all of the above

27. Which pair of phrases makes the following sentence true when they are inserted in the blanks? If equipment is clean, it is __________. If equipment is sanitized it is __________.

a) free from visible soil, free from disease-causing bacteria

b) free from disease-causing bacteria, free from visible soil

c) both a and b

d) neither a nor b

28. Bacteria can be killed by __________.

a) heat

b) freezing

c) chemicals

d) both a and c

29. The most effective method to control rodent and insect pests is to __________.

a) build them out

b) exterminate them

c) eliminate their food supply

d) eliminate their harborage and breeding places

30. The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to __________ any dangers of food contamination.

a) control

b) identify

c) monitor

d) all of the above

31. The purpose of double-breasted jackets is to __________.

a) give a stylish, professional appearance to food workers

b) protect the wearer from spilled or splattered hot foods or fat

c) give food workers extra buttons on which to hang small utensils

d) both b and c

32. On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.

a) John: "When I drop a knife, I try to catch it before it can land on my foot and cut it."

b) Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water."

c) Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one."

d) Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife."

33. Which of the following is a potential hazard in the kitchen?

a) loose, untucked apron strings

b) lifting with back muscles instead of leg muscles

c) plugging in a piece of equipment with its switch "on"

d) all of the above

34. Which of the following combinations of types of fires is paired correctly with its possible sources?

a) Class A — wood, paper, cloth, and ordinary combustibles

b) Class B — switches, motors, and electrical equipment

c) Class C — grease, oil, gasoline, and solvents

d) all of the above

TOOLS AND EQUIPMENT

Review Questions

Fill in the blanks

1. A _______________ is a type of oven with a fan that circulates the hot air.

2. A _______________ is a small broiler used to brown the tops of some items.

3. A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath.

4. A _______________ is used for slicing breads.

5. A _______________ is a sword-shaped tool used for maintaining knife edges.

6. A _______________ is a cone-shaped strainer.

7. A _______________ is a round, broad, shallow, heavy-duty pot with straight sides, used for braising meats.

8. A _______________ is a large perforated bowl, used to drain such items as salad greens and vegetables.

9. The _______________ is used for the same cooking operations as the overhead broiler, except the heat source is below the food.

10. The _______________ has a shallow rotating bowl that carries food to a pair of spinning blades.

For each of the following operations, name the tool or equipment you would use.

11. Turning pancakes on a griddle. _______________

12. Holding Swiss steaks in a steam table. ________________

13. Portioning gravy. _________________

14. Draining and serving portions of canned corn from a steam table. _______________

15. Carving roast beef. _______________

16. Simmering stock. _______________

17. Trimming small vegetables. _______________

18. Filleting fish. _______________

19. Cutting salami into thin, even slices. _______________

20. Measuring portions of sliced ham for sandwiches. _______________

21. Grating cheddar cheese. _______________

22. Straining stocks. _______________

23. Removing thin strips of peel from a lemon. _______________

24. Measuring out equal portions of potato salad onto salad plates. _______________

25. Testing the temperature of a boiling sugar syrup. _______________

26. Removing the froth floating on a simmering stock. _______________

27. Cutting a boneless beef strip loin into steaks. _______________

Multiple Choice

28. A basic difference between a conventional oven and a convection oven is that a convection oven __________.

a) cooks more slowly

b) must be set at a higher temperature

c) simply heats the air in an enclosed space

d) distributes heat more rapidly throughout its interior

29. One of the students in Chef Kinkade's class baked a cake that appeared to have ripples on its top. The most likely cause of this problem was that he __________.

a) cooked it too slowly

b) cooked it in a convection oven

c) opened the oven while it was cooking

d) placed it in the oven before the batter stopped moving from the mixer

30. A damaged quartz tube would be a problem associated with a(n) __________ oven.

a) infrared

b) revolving

c) convection

d) microwave

31. Chef Brun usually uses his __________ if he wants to brown or glaze the top of items.

a) reel oven

b) salamander

c) infrared oven

d) barbecue oven

32. When using a griddle, it is essential to __________.

a) clean it after every use

b) condition it after each cleaning

c) both a and b

d) neither a nor b

33. Which of the following is the correct order of operations for conditioning a griddle?

a) apply a thin layer of oil → wipe clean → heat to 400°F (204°C)

b) heat to 400°F (204°C) → wipe clean → apply a thin layer of oil

c) wipe clean → heat to 400°F (204°C) → apply a thin layer of oil

d) apply a thin layer of oil → heat to 400°F (204°C) → wipe clean

34. When using a deep fryer, it is important to __________.

a) keep the kettle filled to the fill line

b) check the accuracy of the thermostat regularly with a thermometer

c) when filling the kettle with solid fat, set the thermostat to 250°F (120°C) until the fat has melted enough to cover the heating elements

d) all of the above

35. A __________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.

a) rotisserie

b) tilting skillet

c) steam cooker

d) steam-jacketed kettle

36. I heat my contents from both the bottom and the sides; I provide quicker, more uniform, and more controllable heat than pots on the range; and my capacity can be as much as 400 gallons. I am a __________.

a) deep fryer

b) tilting skillet

c) steam cooker

d) steam-jacketed kettle

37. Steam cookers are ideal for cooking __________.

a) soups

b) meats

c) vegetables

d) breads and cakes

38. Which of the following is not one of a mixer's main attachments?

a) paddle

b) agitator

c) wire whip

d) dough arm

39. A food cutter (or buffalo chopper) with its attachments can be used to __________ food.

a) grind

b) chop or dice

c) shred or slice

d) all of the above

40. A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the home kitchen.

a) blender

b) electric mixer

c) food processor

d) none of the above

41. Hot food handling equipment (e.g., steam tables, bain maries, or overhead infrared lamps) __________.

a) often encourage the growth of bacteria

b) are designed to maintain food at above 180°F

c) continue to cook food as it is being held for service

d) all of the above

42. If Chef Gifle told you to put the chicken in the "box," then you should put it in the __________.

a) oven

b) freezer

c) refrigerator

d) none of the above

43. Which of the following is a factor that affects a pan's ability to cook evenly?

a) the kind of metal of from which it was made

b) the thickness of the metal from which it was made

c) both of the above

d) none of the above

44. Which of the following is not an advantage that anodized aluminum pots have over standard aluminum pots?

a) less expensive

b) more resistant to acids

c) more corrosion-resistant

d) food is less likely to stick to them

45. The most likely reason why Etienne's (Chef Gifles's apprentice) béchamel sauce is discolored is because he __________.

a) used clarified butter

b) made his roux in a teflon pan

c) used an anodized aluminum pan

d) prepared it with a metal whip in an aluminum pan

46. The health department would be most likely to close Chef Bêtise's kitchen if they discovered that he used __________ pots and pans to prepare his food.

a) cast iron

b) earthenware

c) porcelain enamel-lined

d) stainless steel-line copper

47. Which of the following has a different type of handle?

a) brazier

b) stock pot

c) saucepan

d) sauce pot

48. A __________ would be most valuable when steady, even heat is needed for pan frying.

a) brazier

b) cast-iron skillet

c) slope-sided sauté pan

d) straight-sided sauté pan

49. A bain marie is __________.

a) used to store food

b) a tall, cylindrical stainless steel container

c) used to keep foods hot in a hot water bath

d) all of the above

50. I have many names. Some people call me a counter pan, others call me a steam table pan, and still others call me a service pan. I am a __________.

a) bake pan

b) hotel pan

c) bain marie

d) roasting pan

51. Which pair of words or phrases make the following a true sentence when inserted in the blanks? Because most recipe ingredients are measured by __________, accurate __________ are very important.

a) weight, scales

b) quarts, scoops

c) fluid ounces, ladles

d) volume, measuring cups

52. __________ thermometers can read the highest temperatures.

a) Oral

b) Meat

c) Instant-read

d) Fat and candy

53. The main advantage of carbon steel knives is that they can be honed to an extremely sharp edge. Their disadvantage(s) is/are that they __________.

a) corrode easily

b) discolor easily

c) discolor some foods

d) all of the above

54. The most frequently used knife in the professional kitchen is the __________ knife.

a) chef's

b) utility

c) paring

d) butcher

55. I am a heavy, broad knife with a slightly curved blade, and I am used to cut, section, and trim raw meat. I am a(n) __________ knife.

a) utility

b) chef's

c) boning

d) butcher

56. If you are concerned about the accuracy with which you cut steaks, then you should use a __________.

a) cleaver

b) scimitar

c) boning knife

d) butcher knife

57. Chef Azzip is most likely to use a __________ to cut his famous pizza.

a) pie server

b) dough knife

c) pastry wheel

d) channel knife

58. Which of the following does not have the same basic function as the other three?

a) strainer

b) colander

c) food mill

d) china cap

59. If Chef Glabre wants to produce a sauce with the greatest smoothness possible, she will use a __________ to strain it.

a) sieve

b) chinois

c) food mill

d) China cap

STOCKS AND SAUCES

True/False

1. Chicken and fish bones must be blanched before being used to make stock.

2. When blanching bones for stock, you should first rinse the bones, then place them in cold water.

3. It is OK to add tomatoes when you are making brown stock.

4. The major difference between making brown stock and making white stock is browning the bones and mirepoix.

5. Gelatin extracted from bones is an important component of a good stock because it gives the stock body.

6. When you are making stock, it is all right to let it boil as long as you have skimmed it carefully.

7. Bones to be used in brown stocks should be rinsed or blanched before being used.

8. Strained, hot stock should be placed in the refrigerator immediately, so that it will cool.

9. Most vegetable stocks should be cooked for 1 1/2 to 2 hours.

10. If properly refrigerated, stocks will keep for 2 to 3 weeks.

11. Some of the herbs most frequently used in a sachet for stocks include:

a) Thyme, parsley, bay leaf.

b) Parsley, basil, sachet.

c) Thyme, tarragon, bay leaf.

d) Sage, cloves, peppercorns.

e) All of the above.

12. Recommended simmering time for beef and veal stock is:

a) 1-3 hours.

b) 3-4 hours.

c) 6-8 hours.

d) 10-12 hours.

13. Recommended simmering time for fish stock is:

a) 15-20 minutes.

b) 30-45 minutes.

c) 1-2 hours.

d) 2-3 hours.

14. Chicken stock should be simmered for about:

a) 30-60 minutes.

b) 1-2 hours.

c) 3-4 hours.

d) 6-8 hours.

e) none of the above.

15. The technique used to make meat glaze from stock is called:

a) straining.

b) viande.

c) reduction.

d) dilution.

e) tempering.

16. Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects?

a) The French word for stock is fond, which means foundation or base.

b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks.

c) A good stock is the foundation of soups, sauces, and most braised foods and stews.

d) Stock production is as important today in American kitchens as it was 100 years ago in French kitchens.

17. Stock preparation has lost much of its importance in modern kitchens because __________.

a) more food today is served without sauces

b) the reliance on portion-cut meat has made bones a rarity in many modern kitchens

c) stock preparation requires extra labor, which most modern restaurants are unable to provide

d) all of the above

18. The definition of a stock contains all of the following components except __________.

a) liquid

b) thickened

c) clear and thin

d) flavored by soluble substances

19. A stock may be flavored by cooking __________.

a) vegetables

b) seasonings

c) meat, poultry, fish, and their bones

d) all of the above

20. Which of the following statements is true about stock ingredients?

a) All stocks derive their flavor from bones.

b) Bones from lean white fish make the best fish stock.

c) Fumet is a flavorful veal stock often made with wine.

d) The color of a brown stock comes from a well cooked roux.

21. __________ gives body to a stock.

a) Wine

b) Gelatin

c) Mirepoix

d) A bouquet garni or sachet

22. If Chef Knochen wants his stock to have as much body as possible, he will use __________.

a) whole bones

b) knuckle bones

c) bones from older animals

d) all of the above

23. When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico's stock contains less __________ than his classmates' stocks.

a) meat

b) gelatin

c) acid products

d) carrots and more onions and celery

24. If a stock is flavored with meat instead of bones, it is known as a __________.

a) soup

b) broth

c) sauce

d) mirepoix

25. Chef Legume's standard mirepoix contains all of the following vegetables except __________.

a) celery

b) onions

c) carrots

d) potatoes

26. The standard proportions of ingredients in mirepoix are _________.

a) onions, 25% celery, and 25% carrots

b) onions, 50% celery, and 25% carrots

c) onions, 25% celery, and 50% carrots

d) none of the above

27. Which set of words completes the following sentence correctly? When Chef Legume makes a white mirepoix, he substitutes __________ for __________.

a) potatoes, celery

b) mushrooms, carrots

c) light roux, dark roux

d) fish or chicken, beef or veal

28. Which of the following is least likely to be found in a bouquet garni?

a) leek

b) celery

c) cloves

d) parsley stems

29. Which of the following is least likely to be found in a sachet?

a) garlic

b) dried thyme

c) peppercorns

d) bay leaf

30. Which set of words completes the following sentence correctly? The ingredients in a __________ are __________.

a) mirepoix, tied in a bundle

b) bouquet garni, contained in a cheesecloth bag

c) sachet, cut into small pieces and browned before they are added to a stock

d) none of the above

31. When Chef Fond makes a brown stock, he uses all of the following except __________.

a) wine

b) bones

c) mirepoix

d) tomato product

32. When Chef Meade makes a fish stock, she uses all of the following except __________.

a) wine

b) bones

c) mirepoix

d) tomato product

33. If Chef Meade wants her vegetable stock to be as clear as possible, then she should not use __________.

a) potatoes

b) winter squash

c) sweet potatoes

d) all of the above

34. Which of the following statements is true about vegetable stocks?

a) The best times for cooking vegetable stocks are between 30 and 45 minutes.

b) Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor.

c) Unless green, leafy vegetables (e.g., spinach) are cooked for a long time, they develop an unpleasant flavor.

d) Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor.

35. The purpose of blanching bones before using them to make a stock is to __________.

a) kill bacteria

b) rid them of impurities that cause cloudiness

c) soften them so that they will release more flavor

d) all of the above

36. Chef Scarabee was watching his students prepare a basic white stock. To which of his students did the Chef say, "Keep up the good work; you're doing a fine job!"?

a) John, who started his stock with hot water to speed up the extraction process.

b) Yoko, who carefully skimmed the scum that rose to the surface of her stock to keep it clear.

c) Paul, who cooled his stock slowly so it would not become contaminated with bacteria.

d) Linda, who simmered her fish stock for 5 hours to extract the full flavor from the bones.

37. Which set of words completes the following sentence correctly? __________ bones should be simmered for approximately __________.

a) Fish, 6 to 8 hours

b) Chicken, 3 to 4 hours

c) Beef and veal, 30 to 45 minutes

d) none of the above

38. Stock will keep for __________ if properly refrigerated.

a) 2 to 3 days

b) 1 week

c) 2 to 3 weeks

d) indefinitely

39. The difference between brown stocks and white stocks is that __________.

a) the bones and mirepoix in a brown stock are browned

b) the bones in a brown stock are larger and from older animals

c) a brown stock is simmered for a shorter time than a white stock

d) a white stock is started in hot water and a brown stock is started in cold water

40. You would be required to deglaze a pan if you were making a __________ stock.

a) fish

b) white

c) brown

d) all of the above

41. Which of the following statements is true about reduction?

a) Reduction takes place during the venting process.

b) A reduced stock has more body than a nonreduced stock

c) A stock is reduced to decrease the amount of gelatin it contains.

d) Reduction takes place when the flavor of an overly strong stock is reduced by the addition of water or wine.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download