Studied by 49 peopleWhat is cinnamon?
Spicy from the bark of a cinnamon tree
What is ground ginger?
Dried, pulverized ginger root
What is molasses?
The byproduct of making sugar
What is the difference between baking powder and baking soda?
Baking powder has acid in it baking soda needs acid to activate
How many ounces in a pound?
16 ounces
How many many tablespoons are in a stick of butter?
8 tablespoons
How many ounces are in a stick of butter?
4 ounces
What is Crisco?
Hydrogenated vegetable oil
What is vanilla extract?
The pulp of the vanilla bean that has been soaked into a liquid
Radiant heat Vs. Convection heat?
Radiant is heat from an element, convection is heat from the air
What is the temperature range in the danger zone?
40-140
What are the 3 main forms of contamination?
Physical contamination, chemical contamination, biological contamination
What is an example of each type of contamination?
Physical: Bone, Band-aid Chemical: Disinfectant sprays Biological: Sneeze into food
What is cross-contamination?
Pathogens that are transferred from one surface to another
What are the three costs associated with a restaurant?
Operating cost, Labor, Food
In what food group do eggs belong?
Protein
What does TCS stand for?
Time, temperature, control, safety (Food that needs to be put in a fridge)
Name three TCS foods
Eggs, meat, cheese (Anything that needs to go in a fridge)
Name one cost of a food-borne illness
Lawsuit, loss of street credit, death, shut down, low morale, employees out of work, loss of customers
What is a ready to eat food?
Food that doesn't require further preparation. (Food that is ready to eat)
What are 2 populations of people that are at a higher risk of food-borne illnesses?
Already compromised people, elderly people, very young children, and pregnant women
What is the most important responsibility of a manager?
Training
What is a colander?
A strainer (Bowls with holes)
What is an outbreak in a food service operation?
2 or more people get the same symptoms from eating the same food
What does it mean to sweat garlic and onion?
Low heat, and a small amount of oil to leech out the flavor
Name the 4 main ways to keep food safe.
Controlling time and temperature, Hygiene, Cross-contamination, Proper Sanitation
Why is alfredo sauce called alfredo?
A guy named Alfredo di Lelio made this sauce for his pregnant wife
Does al dente mean?
To the tooth
What is beef at medium?
140
What are the best uses for extra virgin olive oil?
Anything but cooking
What is marinara?
Tomato sauce made with garlic herbs and onion
What do we add to boiling pasta water?
Salt
Name 3 ingredients in pesto sauce
Basil, garlic, pine nuts, parmesan, olive oil, lemon juice
What does FAT TOM stand for?
Food, acid, time, temperature, oxygen, moisture
Is food more dangerous with high or low acidity
Low
What is pasteurization?
The process by which milk or juice is gently heated to 212
To what temperature do we cook poultry?
165
Where does poultry (chicken) go on out storing rack?
The bottom rack
What is the main difference between viruses and bacteria?
Viruses can't be killed by heat
What is the best way to prevent viruses spread?
Personal hygiene
What are peanuts?
Legumes (Beans)
What is roux?
Equal parts fat and flour
What is Mirepoix?
Diced celery, carrots, onions
What is Mise en place?
A place for everything and everything in its place
Name two reasons it’s important to buy from local vendors:
Food is fresher, supports local farmers, know where it came from, lasts longer
What is the temperature of frying oil for appetizers?
350
What is BTAB?
Bring To A Boil
What does it mean to cut on a bias?
To cut on an angle
What is a crêpe?
A thin French pancake made with flour eggs and milk
To what temperature do we cook pork?
155
What is coulis?
A fruit or vegetable puree used as a sauce or garnish
What does it mean to deglaze?
To dilute bits of meat or sugar using liquid in a hot pan
Why is pork tenderloin so tender?
Because it’s a non-weight-bearing muscle
Where is the tenderloin located on an animal?
Towards the back of an animal on either side of the spine
Do we start boiling potatoes in hot or cold water?
Cold water
What is an M.R.E.?
Meal Ready to Eat
What is gyoza?
Japanese potstickers
What is dim sum?
Very Chinese small appetizers
What is wagyu?
Japanese cow
What are the Angus grades of beef?
Select, Choice, Prime
What are demographics?
A specific group of people
Name 3 quickbreads:
Zucchini bread, cornbread, apple-cranberry bread
What are the 4 main things we look for when costing a recipe?
Recipe cost, portion cost, menu price, and actual food cost percentage
What are the three main costs associated with a restaurant?
Food, operating, and labor costs
Name an example of each restaurant industry costs
Labor cost: Employee Wages
Operating cost: Power, lights
Food: Ingredients
Name a fixed cost in a restaurant industry
Rent, Manager Salary
Name a variable cost in a restaurant industry
Food, Laber, Lights
What is Tonkatsu
Japanese fried pork cutlet
What is another name for sticky rice?
Calrose rice
What is the proportion of water for rice when cooking calrose?
1 to 1
How many cups are in a gallon?
16 cups
How many pints in ¾ of a gallon
6 pints
How many Tablespoons are in an ounce?
2 Tablespoons
What is curry?
A spice blend
What is emulsification?
Making 2 liquids into 1 by force
What is umami?
One of the five tastes being savory
What is the industry standard food cost percentage?
27%
What is the food cost percentage a percentage of?
Sales (Extra point if you say my money)
what should the labor cost percentage be in a restaurant?
30% max
What should the operating cost percentage be in a restaurant?
20-25%
How much should be left over for profit?
20%
What is ganache
Cream and chocolate
What is in lemon curd?
Lemon, egg yolk, sugar, butter
What do we thicken fruit syrups with?
Cornstarch slurry
What is new york cheesecake like?
Tall, light, flaky
What is my favorite color?
Burgundy
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