Deck 1: Professionalism

Question 1

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

Answer 1

restaurant

Question 2

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

Answer 2

False

Question 3

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

Answer 3

toque

Question 4

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 5

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

Question 6

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

Question 7

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

Question 8

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

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

Question 11

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

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

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 14

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 15

A pathogen is any organism that causes a disease.

Question 16

The bread baker credited with reintroducing traditional or artisan methods in France in the 20th century was:

A) Lionel Poilâne
B) Gaston Lenôtre
C) Paul Bocuse
D) Antonin Carême

Question 17

Which of the following is NOT a potentially hazardous food?

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

Question 18

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 19

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

Question 20

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

Question 21

Store cooked foods raw foods in the walk-in or refrigerator.