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CA1 Final Exam Review Fall 2017 Study Guide



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.
EPA-Enviromental Protection Agency
 

 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
 

 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
 

 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
 

 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
 

 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
 

 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
 

 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.
 



 
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