Final Exam Review Fall 2017

Matching

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Laceration	f.	Puncture	
b.	Cardiopulmonary resuscitation	g.	Abrasion	
c.	Flammable	h.	OSHA	
d.	Avulsion	i.	Lockout/tagout	
e.	Heimlich maneuver	j.	EP	

____	1.	Enforces workplace standards.

____	2.	Requires foodservice operations to track how they handle and dispose of hazardous materials.

____	3.	Quick-to-burn.

____	4.	A scrape or minor cut.

____	5.	Cuts or tears in the skin that can be deep.

____	6.	A portion of the skin is partially or completely torn off.

____	7.	The skin is pierced with a pointed object leaving a deep hole in the skin.

____	8.	Used on someone who is conscious and choking.

____	9.	Emergency-care that is performed on people who are unresponsive or unconscious.

Read each definition carefully. Match each description with the correct key term.. Use each term only once. Check your answers before turning in your paper.
a.	Hepatitis A	i.	Bacteria	
b.	Pesticides	j.	Parasites	
c.	sanitary	k.	Hazard	
d.	Molds	l.	Direct-contamination	
e.	Toxins	m.	Sanitation	
f.	Sanitizing	n.	Cross-contamination	
g.	Fungi	o.	Foodborne illness	
h.	Contaminated	

____	10.	Free from harmful levels of microorganisms.

____	11.	Food that is unfit to be eaten.

____	12.	Raw foods that are exposed to toxins.

____	13.	Harmful organisms or substances.

____	14.	The movement of chemicals or microorganisms from one place to another.

____	15.	Healthy and sanitary conditions and effective sanitary practices.

____	16.	Source of danger.

____	17.	When two or more people become sick after eating the same food.

____	18.	Tiny and single-celled microorganisms.

____	19.	Disease that causes inflammation of the liver and is transmitted to food by workers.

____	20.	Larger than bacteria and viruses and must live in or on a host to survive.

____	21.	Found in soil, plants, animals, water, and air.

____	22.	Fuzzy-looking spores that grow at nearly any temperature.

____	23.	Reducing the number of microorganisms on the surface.

____	24.	Used in food storage and preparation areas to control pests.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Pasteurized	f.	Receiving	
b.	Dry storage	g.	Perishable	
c.	FDA	h.	Refrigerated storage	
d.	FIFO	i.	Frozen storage	
e.	Holding	j.	Storing	

____	25.	The acceptance of deliveries.

____	26.	The placement of food in a location for later use.

____	27.	Storage area for foods with a long shelf life.

____	28.	Food products that need to be kept at temperatures between 36°F and 40ºF.

____	29.	An inventory method of stock rotation used in foodservice.

____	30.	Food products that need to be stored at a maximum temperature of 0ºF.

____	31.	Organization that oversees the shipping of shellfish.

____	32.	Food products that have been heat-treated to kill bacteria.

____	33.	Products that spoil quickly.

____	34.	The process of keeping food warm until someone orders it.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Work station	f.	Parallel, face-to-face arrangement	
b.	Work sections	g.	Work flow	
c.	Cooking line	h.	Mise en place	
d.	Single, straight-line arrangement	i.	Work simplification	
e.	L-shaped arrangement	j.	Range of motion	

____	35.	Performing a task in the most efficient way possible.

____	36.	Allows foodservice establishments to separate equipment into two major work stations.

____	37.	Using the fewest body movements without unnecessary stress or strain.

____	38.	An arrangement of the kitchen equipment.

____	39.	The orderly movement of food through the kitchen.

____	40.	Similar stations grouped into larger work areas.

____	41.	An area that contains the necessary tools and equipment to prepare certain types of foods.

____	42.	Equipment placed along a wall.

Put the letter of each piece of equipment in the space provided to the left of each photo. Check your answers before turning in your paper.
a.	Salamander	i.	Microwave oven	
b.	Steam-jacketed kettle	j.	Griddle	
c.	Flat-top range	k.	Convection oven	
d.	Blender	l.	Tilting skillet	
e.	Deck oven	m.	Steamer	
f.	Trunnion kettle	n.	Food processor	
g.	Open-burner range	o.	Bench mixer	
h.	Slicer	

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____	57.	

Place the letter of each piece of equipment in the appropriate space provided to the left of each photo. Check your answers before turning in your paper.
a.	Hotel pan	f.	Airpot	
b.	Coffee system	g.	Steam table	
c.	Chafing dish	h.	Bain marie	
d.	Proofing/holding cabinet	i.	Portion scoop	
e.	Utility cart	j.	Insulated carrier	

____	58.	

____	59.	

____	60.	

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____	62.	

____	63.	

____	64.	

____	65.	

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Tang	l.	Butcher knife	
b.	Rivets	m.	Chiffonade	
c.	Bolster	n.	Rondelle cut	
d.	Chef's knife	o.	Diagonal cut	
e.	Utility knife	p.	Mince	
f.	Slicer	q.	Dice	
g.	Serrated	r.	Julienne	
h.	Boning knife	s.	Batonnet cut	
i.	Paring knife	t.	Brunoise cut	
j.	Tournée knife	u.	Whetstone	
k.	Fillet knife	v.	Trueing	

____	66.	A blade that is toothed like a saw.

____	67.	A round slice.

____	68.	A knife used to remove bones from meat, fish, and poultry.

____	69.	The metal pieces that fasten the handle to the tang.

____	70.	A very small dice.

____	71.	A silicon carbide or stone with up to three sides.

____	72.	A knife used to trim off a thin outer layer or peel from fruits and vegetables.

____	73.	To shred leafy vegetables.

____	74.	A shank or collar.

____	75.	A French knife.

____	76.	A knife used to cut meat.

____	77.	An elongated slice.

____	78.	To cut into very small pieces.

____	79.	To use a steel.

____	80.	An 8-9 in. blade with a pointed tip.

____	81.	To cut into cubes.

____	82.	A knife that is smaller, but similar in shape to a Chef's knife.

____	83.	The part of the blade that continues into the knife's handle.

____	84.	To cut into matchstick-shaped pieces.

____	85.	A knife with a curved blade.

____	86.	A long thin blade ideal for cutting large food.

Identify the following pieces of equipment. Place the letter of the correct piece of equipment in the space provided to the left of each piece of equipment. Check your answers before turning in your paper.
a.	Bench scraper	i.	Balloon whisk	
b.	Food mill	j.	Offset spatula	
c.	Meat tenderizer	k.	Straight spatula	
d.	Sauté pan	l.	Skimmer	
e.	Sheet pan	m.	Tongs	
f.	Sauce pan	n.	Rubber spatula	
g.	Zester	o.	China cap	
h.	Melon baller	p.	Colander	

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____	101.	

____	102.	

Examine each photo carefully. Place the letter of each piece of equipment in the space provided to the left of the photo. Use each term only once. Check your answers before turning in your paper.
a.	Melon baller	f.	Fluting knife	
b.	Zester	g.	Vegetable peeler	
c.	Tournée knife	h.	Decorating spatula	
d.	Channel knife	i.	Paring knife	
e.	Butter cutter	

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____	110.	

____	111.	

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Sauces	i.	Béchamel sauce	
b.	Thickening agent	j.	Roux	
c.	Gelatinization	k.	Velouté	
d.	Purée	l.	Hollandaise sauce	
e.	Coulis	m.	Salsa	
f.	Mother sauces	n.	Relish	
g.	Sauce espagnole	o.	Clarified butter	
h.	Demi-glace	

____	112.	A food that has been mashed, strained, or finely chopped into a smooth pulp.

____	113.	Purified butterfat.

____	114.	A thickened brown sauce.

____	115.	An emulsified sauce of egg yolks and clarified butter.

____	116.	Half espagnole sauce and half brown stock that has been reduced by half.

____	117.	A sauce made from a fruit or vegetable purée.

____	118.	A sauce that may be cooked or pickled in a seasoned solution of vinegar or in a brine.

____	119.	The leading sauces.

____	120.	Flavored, thickened liquids.

____	121.	A combination of raw vegetables or fruits, spices, onions, and chiles.

____	122.	Equal parts of fat and flour by weight.

____	123.	An ingredient used in the thickening process.

____	124.	A sauce made by thickening a light-colored stock with a light-colored roux.

____	125.	The process in which starch granules absorb moisture when added to liquid.

____	126.	A sauce made by thickening milk with a white roux.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Consommé	f.	Chowders	
b.	Purée soups	g.	Sweating	
c.	Cream soups	h.	Clarify	
d.	Bisques	i.	Raft	
e.	Cold soups	j.	Vichyssoise	

____	127.	Specialty soups made from fish, seafood, or vegetables.

____	128.	A cold version of potato-leek soup.

____	129.	A floating mass that forms and helps in clarification.

____	130.	Soups that are velvety-smooth thick soups.

____	131.	A concentrated, clear soup made from a rich broth.

____	132.	To remove particles as they float to the top.

____	133.	Specialty soups that are usually made from shellfish and contain cream.

____	134.	The process of cooking vegetables in fat over low heat to allow the release of moisture.

____	135.	Soups that may be cooked or uncooked.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Bench scraper	d.	Convection oven	
b.	Ramekins	e.	Pastry bag	
c.	Baking	

____	136.	Used for decorating cakes.

____	137.	Individual soufflé molds.

____	138.	Has a fan that circulates heated air.

____	139.	An item used to cut dough.

____	140.	An exact science that requires precise measuring and accuracy.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Gluten	f.	Leavning agent	
b.	Crumb	g.	Fermentation	
c.	Staling	h.	Extracts	
d.	Shortening	i.	Batter	
e.	Hydrogenation	j.	Dough	

____	141.	The internal texture of a baked product.

____	142.	Makes oils solid.

____	143.	A mixture stiff enough to be cut into shapes.

____	144.	A process during which carbon dioxide gas and alcohol form which is necessary for rising.

____	145.	A firm, elastic substance that affects the texture of baked products.

____	146.	Concentrated liquid flavorings.

____	147.	The process during which moisture is lost, causing a change in the texture and aroma of foods.

____	148.	A mixture that contains almost equal parts of dry and liquid ingredients.

____	149.	A substance that causes a baked product to rise by introducing carbon dioxide or other gases.

____	150.	A solid fat.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	Ice box cookies	f.	Soft cookies	
b.	Crisp cookies	g.	Drop cookies	
c.	Spread	h.	Chewy cookies	
d.	Double pan	i.	Creaming method	
e.	Rolled cookies	j.	Baking soda	

____	151.	These cookies, such as biscotti, are made from stiff dough with a high ratio of sugar.

____	152.	Cookie expansion based on sugar content.

____	153.	Cookies that have very little moisture and are made from a stiff dough.

____	154.	An example would be sugar cookies.

____	155.	This technique prevents burning and is especially good for rich dough.

____	156.	The creaming process is used to make this kind of cookie. Examples include peanut butter, chocolate chip, and oatmeal cookies.

____	157.	This cookie has low amounts of fat and sugar and a high proportion of liquid, such as eggs.

____	158.	The most common procedure for mixing cookie dough.

____	159.	An ingredient that relaxes the gluten to promote the proper spread.

____	160.	Cookies that have a high ratio of eggs, sugar, and liquid, but a low ratio of fat.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	High fat cakes	f.	Genoise	
b.	Emulsified shortening	g.	Chiffon cakes	
c.	Icing	h.	Sponge cakes	
d.	Low fat cakes	i.	Meringue	
e.	Pound cakes	j.	Angel food cakes	

____	161.	Cakes that are leavened from air that is whipped into the egg batter.

____	162.	An ingredient that creates a smooth consistency throughout the cake mixture.

____	163.	Cakes that are leavened with baking soda.

____	164.	A protective layer around the cake that seals in moisture.

____	165.	Cakes that have no fat and are based on egg-white foam.

____	166.	A European sponge cake.

____	167.	Whipped egg whites that are used to lighten chiffon cakes.

____	168.	Cakes with an airy light texture because of the large amounts of air whipped into the eggs.

____	169.	Cakes that originated in England and have variations, such as chocolate and lemon poppy seed.

____	170.	A variation of the genoise, these cakes use a meringue in the mixture and are cooled upside down.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.
a.	3-2-1 dough	f.	Pregelatinized starch	
b.	Flaky pie dough	g.	Meringue	
c.	Mealy pie dough	h.	Custard pie filling	
d.	Baking blind	i.	Soft pie	
e.	Cornstarch	j.	Chiffon pie	

____	171.	Pie based on either cooked fruit or cream filling placed in a prebaked shell.

____	172.	A basic pie dough that refers to the weight of the flour, fat, and water.

____	173.	A pie topping made of sugar and stiffly beaten egg whites.

____	174.	The flour is not completely blended with the fat for this type of pie dough.

____	175.	Forms a gel that allows the filling to hold its shape when sliced.

____	176.	A pie filling made with eggs. When the pie bakes, the egg protein firms the pie.

____	177.	A baker’s practice of baking pie shells in advance.

____	178.	Pecan pie is an example of this type of pie.

____	179.	This starch is good to use if the fruit does not need to be cooked before filling the pie shell.