Matching
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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. | EPA-Enviromental Protection
Agency |
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1.
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Enforces workplace standards.
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2.
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Requires foodservice operations to track how they handle and dispose of
hazardous materials.
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3.
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Quick-to-burn.
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4.
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A scrape or minor cut.
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5.
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Cuts or tears in the skin that can be deep.
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6.
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A portion of the skin is partially or completely torn off.
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7.
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The skin is pierced with a pointed object leaving a deep hole in the
skin.
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8.
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Used on someone who is conscious and choking.
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9.
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Emergency-care that is performed on people who are unresponsive or
unconscious.
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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 |
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10.
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Free from harmful levels of microorganisms.
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11.
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Food that is unfit to be eaten.
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12.
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Raw foods that are exposed to toxins.
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13.
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Harmful organisms or substances.
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14.
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The movement of chemicals or microorganisms from one place to another.
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15.
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Healthy and sanitary conditions and effective sanitary practices.
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16.
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Source of danger.
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17.
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When two or more people become sick after eating the same food.
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18.
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Tiny and single-celled microorganisms.
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19.
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Disease that causes inflammation of the liver and is transmitted to food by
workers.
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20.
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Larger than bacteria and viruses and must live in or on a host to
survive.
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21.
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Found in soil, plants, animals, water, and air.
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22.
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Fuzzy-looking spores that grow at nearly any temperature.
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23.
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Reducing the number of microorganisms on the surface.
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24.
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Used in food storage and preparation areas to control pests.
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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 |
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25.
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The acceptance of deliveries.
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26.
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The placement of food in a location for later use.
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27.
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Storage area for foods with a long shelf life.
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28.
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Food products that need to be kept at temperatures between 36°F and
40ºF.
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29.
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An inventory method of stock rotation used in foodservice.
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30.
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Food products that need to be stored at a maximum temperature of
0ºF.
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31.
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Organization that oversees the shipping of shellfish.
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32.
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Food products that have been heat-treated to kill bacteria.
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33.
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Products that spoil quickly.
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34.
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The process of keeping food warm until someone orders it.
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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 |
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35.
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Performing a task in the most efficient way possible.
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36.
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Allows foodservice establishments to separate equipment into two major work
stations.
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37.
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Using the fewest body movements without unnecessary stress or strain.
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38.
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An arrangement of the kitchen equipment.
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39.
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The orderly movement of food through the kitchen.
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40.
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Similar stations grouped into larger work areas.
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41.
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An area that contains the necessary tools and equipment to prepare certain
types of foods.
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42.
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Equipment placed along a wall.
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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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43.
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44.
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45.
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46.
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47.
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48.
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49.
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50.
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51.
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52.
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53.
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54.
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55.
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56.
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57.
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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 |
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58.
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59.
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60.
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61.
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62.
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63.
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64.
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65.
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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 |
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66.
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A blade that is toothed like a saw.
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67.
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A round slice.
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68.
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A knife used to remove bones from meat, fish, and poultry.
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69.
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The metal pieces that fasten the handle to the tang.
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70.
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A very small dice.
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71.
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A silicon carbide or stone with up to three sides.
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72.
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A knife used to trim off a thin outer layer or peel from fruits and
vegetables.
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73.
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To shred leafy vegetables.
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74.
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A shank or collar.
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75.
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A French knife.
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76.
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A knife used to cut meat.
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77.
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An elongated slice.
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78.
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To cut into very small pieces.
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79.
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To use a steel.
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80.
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An 8-9 in. blade with a pointed tip.
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81.
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To cut into cubes.
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82.
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A knife that is smaller, but similar in shape to a Chef's knife.
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83.
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The part of the blade that continues into the knife's handle.
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84.
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To cut into matchstick-shaped pieces.
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85.
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A knife with a curved blade.
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86.
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A long thin blade ideal for cutting large food.
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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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87.
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88.
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89.
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90.
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91.
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92.
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93.
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94.
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95.
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96.
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97.
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98.
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99.
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100.
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101.
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102.
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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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103.
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104.
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105.
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106.
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107.
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108.
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109.
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110.
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111.
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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 |
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112.
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A food that has been mashed, strained, or finely chopped into a smooth
pulp.
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113.
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Purified butterfat.
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114.
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A thickened brown sauce.
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115.
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An emulsified sauce of egg yolks and clarified butter.
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116.
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Half espagnole sauce and half brown stock that has been reduced by
half.
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117.
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A sauce made from a fruit or vegetable purée.
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118.
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A sauce that may be cooked or pickled in a seasoned solution of vinegar or in a
brine.
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119.
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The leading sauces.
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120.
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Flavored, thickened liquids.
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121.
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A combination of raw vegetables or fruits, spices, onions, and chiles.
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122.
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Equal parts of fat and flour by weight.
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123.
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An ingredient used in the thickening process.
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124.
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A sauce made by thickening a light-colored stock with a light-colored
roux.
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125.
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The process in which starch granules absorb moisture when added to
liquid.
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126.
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A sauce made by thickening milk with a white roux.
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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 |
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127.
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Specialty soups made from fish, seafood, or vegetables.
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128.
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A cold version of potato-leek soup.
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129.
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A floating mass that forms and helps in clarification.
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130.
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Soups that are velvety-smooth thick soups.
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131.
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A concentrated, clear soup made from a rich broth.
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132.
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To remove particles as they float to the top.
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133.
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Specialty soups that are usually made from shellfish and contain cream.
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134.
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The process of cooking vegetables in fat over low heat to allow the release of
moisture.
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135.
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Soups that may be cooked or uncooked.
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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 |
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136.
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Used for decorating cakes.
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137.
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Individual soufflé molds.
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138.
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Has a fan that circulates heated air.
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139.
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An item used to cut dough.
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140.
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An exact science that requires precise measuring and accuracy.
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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 |
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141.
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The internal texture of a baked product.
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142.
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Makes oils solid.
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143.
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A mixture stiff enough to be cut into shapes.
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144.
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A process during which carbon dioxide gas and alcohol form which is necessary
for rising.
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145.
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A firm, elastic substance that affects the texture of baked products.
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146.
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Concentrated liquid flavorings.
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147.
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The process during which moisture is lost, causing a change in the texture and
aroma of foods.
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148.
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A mixture that contains almost equal parts of dry and liquid
ingredients.
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149.
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A substance that causes a baked product to rise by introducing carbon dioxide
or other gases.
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150.
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A solid fat.
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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 |
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151.
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These cookies, such as biscotti, are made from stiff dough with a high ratio of
sugar.
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152.
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Cookie expansion based on sugar content.
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153.
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Cookies that have very little moisture and are made from a stiff dough.
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154.
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An example would be sugar cookies.
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155.
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This technique prevents burning and is especially good for rich dough.
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156.
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The creaming process is used to make this kind of cookie. Examples include
peanut butter, chocolate chip, and oatmeal cookies.
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157.
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This cookie has low amounts of fat and sugar and a high proportion of liquid,
such as eggs.
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158.
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The most common procedure for mixing cookie dough.
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159.
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An ingredient that relaxes the gluten to promote the proper spread.
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160.
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Cookies that have a high ratio of eggs, sugar, and liquid, but a low ratio of
fat.
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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 |
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161.
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Cakes that are leavened from air that is whipped into the egg batter.
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162.
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An ingredient that creates a smooth consistency throughout the cake
mixture.
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163.
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Cakes that are leavened with baking soda.
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164.
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A protective layer around the cake that seals in moisture.
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165.
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Cakes that have no fat and are based on egg-white foam.
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166.
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A European sponge cake.
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167.
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Whipped egg whites that are used to lighten chiffon cakes.
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168.
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Cakes with an airy light texture because of the large amounts of air whipped
into the eggs.
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169.
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Cakes that originated in England and have variations, such as chocolate and
lemon poppy seed.
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170.
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A variation of the genoise, these cakes use a meringue in the mixture and are
cooled upside down.
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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 |
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171.
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Pie based on either cooked fruit or cream filling placed in a prebaked
shell.
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172.
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A basic pie dough that refers to the weight of the flour, fat, and
water.
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173.
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A pie topping made of sugar and stiffly beaten egg whites.
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174.
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The flour is not completely blended with the fat for this type of pie
dough.
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175.
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Forms a gel that allows the filling to hold its shape when sliced.
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176.
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A pie filling made with eggs. When the pie bakes, the egg protein firms the
pie.
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177.
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A baker’s practice of baking pie shells in advance.
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178.
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Pecan pie is an example of this type of pie.
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179.
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This starch is good to use if the fruit does not need to be cooked before
filling the pie shell.
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