Deck 1: Professionalism

Question 1

Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.

Answer 1

True

Question 2

A system of staffing in professional kitchens so that each worker is assigned a set of specific tasks is called a(n)______ .

Answer 2

brigade

Question 3

A culinary education ensures that the student will develop into a well-rounded professional.

Answer 3

False

Question 4

A saucepan can be sanitized after preparing a custard sauce by

A) using a mechanical dishwasher only.
B) scraping and spraying with hot water to remove soil.
C) washing by hand in a three-compartment sink, including immersion in 170ºF water for at least 30 seconds.
D) using a brush to remove all visible soil.

Question 5

Monsieur Boulanger remains famous among the French because, it is claimed, he opened the first modern _______in 1765.

Question 6

Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.

Question 7

Honey was one of the earliest sweeteners used by humans until the process of refining sugar cane was discovered.

Question 8

Bacteria thrive under which of the following conditions?

A) A protein food is between 60ºF and 120ºF
B) Moisture is present
C) Neutral PH (acid/alkali balance)
D) All of the above

Question 9

The term master baker refers to which of the following?

A) The head baker in a bread factory
B) A baker who has reached a high level of achievement
C) A baker of high achievement recognized by his or her country or a baking industry organization
D) A baker who has graduated from a culinary program and has worked in the industry for many years

Question 10

A(n)_____ is the tall white hat worn by the professional chef.

Question 11

Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

A) the farm-to-table movement
B) cuisine classique
C) grand cuisine
D) nouvelle cuisine

Question 12

To whom do historians credit the discovery of yeast bread dough?

A) The Greeks
B) The French
C) The Egyptians
D) The Romans

Question 13

Pastry chefs should wash their hands immediately after handling raw foods.

Question 14

The French Revolution advanced the restaurant industry because many chefs, formerly employed by the aristocracy, opened restaurants to the public when they were no longer needed.

Question 15

Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.

Question 16

Describe the types of equipment used to mix ingredients in the bakeshop.

Question 17

Which of the following is NOT a potentially hazardous food?

A) Crackers
B) Ice cream
C) Cheesecake
D) Rice pudding

Question 18

A pathogen is any organism that causes a disease.

Question 19

Bacteria thrive at temperatures between 41ºF (5ºC) and 135ºF (57ºC), what is referred to as the______,____ ,______.

Question 20

Chilling foods below 40ºF (4Cº) kills most bacteria that can cause food-borne illnesses.

Question 21

Explain the relationship between work sections and work stations and the kitchen brigade system discussed in Chapter 1, Professionalism.

Question 22

Assume that you have been asked to select a new oven for a small commercial bakery. You must research the industry and find a bakery oven supplier who can provide you with specialized equipment for your establishment. Find a few Internet sites of companies who can assist you with this research. List the

Question 23

List four classes of fire extinguishers. For each one, describe its designating symbol, and identify the type or types of fire it should be used to extinguish.