ProStart I Final

Study Guide

Use the Culinary Essentials book.

Chapter One Safety and Sanitation Principles

  1. Who should you not perform the Heimlich maneuver on?
  1. What is E. coli?
  1. Which food borne illness has a vaccine?
  1. How often should kitchen tools and surfaces be sanitized?
  1. What is a physical hazard?
  1. How far should food be stored from the floor?
  1. When using a knife, in which direction should, you cut?

8. Describe the appropriate growing environment for bacteria.

Chapter Two HACCP Applications

  1. What is HACCP?
  1. What is the main source of cross contamination?
  1. What protective clothing must you wear in the kitchen?
  1. What is minimal internal temperature?
  1. If hot foods are not held at 135F or above, after how many hours must they be discarded?
  1. What type of food has a safe internal temperature of 165F?
  1. How often should internal temperature of foods be taken?
  1. What is a critical control point?
  1. What should you do first if you spot a potential problem at a control point?
  1. What is the danger zone and why is it considered dangerous?
  1. What is FIFO?

Chapter Six The Dining Experience

  1. Draw a correct table setting.
  1. What is flatware?

Chapter Ten Knives and Smallwares

  1. What is the most commonly used kitchen tool?
  1. Where is your index finger placed when using a French knife?
  1. Describe the following cuts.
  2. Chiffonade
  1. Julienne
  1. Which knife is used for general work in a professional kitchen?
  1. What type of knife is used to trim the peel or skin from fruits or vegetables?
  1. Which cookware material has the highest heat transfer rate?

Chapter Eleven Culinary Nutrition

  1. What is fiber?
  1. What is a source of essential amino acids?
  1. What is cholesterol and describe the functions of HDL and LDL.
  1. Define the following.
  2. Major Mineral
  1. Trace Mineral
  1. Iron

d. Fat

6. Identify how nutrients can be lost during cooking.

7. What mineral helps the blood carry oxygen?

8. Which phytochemical may function as an antioxidant?

9. What cooking technique involves gently simmering food in just enough liquid to cover the item?

10. What nutrient supplies the body with its main source of energy?

Chapter Thirteen Using Standardized Recipes

  1. When should you convert a recipe, before or after preparation?
  1. What are the parts of a recipe?

Chapter Fifteen Cooking Techniques

  1. What is moist cooking?
  1. What are carotenoids? What effect do they have on food?
  1. How do you know when fried foods are finished cooking?
  1. What is the boiling point of water?
  1. What is the process by which proteins turn from a liquid to a solid state?
  1. Where do fruits and vegetables get their color?
  1. Describe the following cooking techniques.
  2. Blanching
  1. Parboiling
  1. Braising
  1. Stewing
  1. Poaching
  1. Caramelization
  1. pan-fry
  1. simmering

8. What is a roux?

Chapter Sixteen Seasonings and Flavorings

  1. What is the most widely used spice in the world?
  1. What is the most used seasoning?
  1. Which is stronger is flavor, fresh or dried herbs?
  1. Which spice is used in baking more than any other spice?

5. What is zest?

Chapter Seven-Teen Breakfast Cookery

  1. Describe the appearance of an egg’s yolk as it ages.
  1. What occurs when it is time to flip pancakes?
  1. Which form of egg is best for making poached eggs?

4. What percentage of an egg is yolk vs. albumin?

Chapter Eight-Teen Cheese

  1. Describe veined cheeses.
  1. Which types of cheeses are aged?
  1. Which type of cheese goes through the cheddaring process?

Chapter Nine-Teen Sandwiches

  1. Describe the following types of sandwiches.
  2. Grilled sandwiches
  1. vegetarian sandwiches
  1. salad sandwiches

Chapter Twenty-Seven Yeast Breads and Rolls

  1. Is all yeast sensitive to temperature?
  1. Describe the fermentation process of yeast.
  1. Which ingredient of yeast dough contains gluten?

Chapter Twenty-Eight Quick Breads

  1. What are quick breads?
  1. What type of leavening agent cause quick breads to rise?
  1. What type of batter is very thick?
  1. What can happen to quick bread mixture with too much gluten?
  1. Describe the following
  2. biscuit method
  1. creaming method
  1. muffing method