Culinary Skills and Food Safety Essentials
This content covers a range of culinary knowledge from basic cooking techniques to food safety practices. Topics include culinary terms, measurements conversions, foodborne illnesses, cooking temperatures, kitchen hygiene, and task prioritization. Readers can enhance their cooking skills and learn important information about safe food handling.
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Name: ___________________ LEVEL 1 Foods 2 Q: What is the TERM: To work sugar and fat together until the mixture is soft and fluffy. Q: Describe Julienne cut. Q: What is used to incorporate air into food by beating rapidly? Q: What is the TERM: To cut into various uneven pieces. Q: What is the TERM: To cut or chop food as finely as possible. A: Long slender slices (1/8 x 1/8 x 2 1/2 long) A: Whisk A: Chop A: Mince A: Cream Q: What is the TERM: To mix ingredients by gently turning one part over another. Q: When cutting meat at a meal what is the proper procedure? Q: What is the TERM: To finely divide food in various sizes by rubbing it on surface with sharp projections. Q: What is the TERM: To work dough to further mix the ingredients and develop the gluten. Q: What is the TERM: To cut fat into flour with a pastry blender or two knives. A: Cut and eat one bite at a time A: Fold A: Knead A: Cut In A: Grate Q: What is the TERM: To remove or strip off the skin or rind of some fruits and vegetables. Q: What is the TERM: To cook by the vapor produced when water is heated to the boiling point. Q: The sudden increase of dough volume in the first 10 minutes of baking. Q: What is the TERM: To brown or cook foods with a small amount of fat using low to medium heat. Q: What is the TERM: To cook just below the boiling point. A: Oven Spring A: Simmer A: Peel / Pare A: Steam A: Saut Q: What side does a waiter serve your food to you? Right or Left? Q: Where does the roll plate go? Above the knife and spoon or the fork? Q: Which way does the blade on a knife point towards? Plate or spoon? Q: Where does your napkin go if you are going to be returning to the table? Q: When should gloves be used in food preparation? A: WHEN HANDLING RAW OR PROTEIN FOODS OR WHEN HANDLING FOOD THAT WON T BE HEATED BEFORE SERVING A: Left A: Fork A: Plate A: On the Chair
Name: ___________________ LEVEL 2 Foods 2 Foods 2 Q: 1/4 cup = ______ Tablespoons? Q: 1/2 cup = ______ Tablespoons? Q: ______ cups = 1 pint? Q: ______ Pints = 1 quart? Q: ______ fluid ounces = 1 quart? A: 4 Tablespoons A: 8 Tablespoons A: 2 cups A: 2 pints A: 32 ounces Q: It s more accurate to use (choose one) scale/measuring cups when preparing a recipe? Q: What food bourne illness is associated with not washing hands after using the bathroom (feces)? Q: Improperly canned foods can cause this food bourne illness? Q: This food bourne illness comes from fresh poultry and raw eggs: Q: ______ ounces = 1 pound? A: 16 A: Botulism A: scale A: Hepatitis A A: Salmonella Q: 1 Tbsp. = ______ tsp. Q: 1 c. = _______ Tbsp. Q: 1 gal. = ______ qt. Q: 1 stick of butter = ________ c. Q: 1/8 c. = ______ Tbsp. A: 3 A: 16 A: 4 A: 2 A: 1/2 Q: 1 c. = ______ fluid oz. Q: 1 qt. = ________ c. Q: 5 1/3 Tbsp. = ______ c. Q: What two cups do you use to measure 3/4 c.? Q: What vegetables make up a mirepoix? A: 8 A: 4 A: 1/3 A: 1/2 and 1/4 A: Onions, carrots, & celery
Name: ___________________ LEVEL 3 Foods 2 Q: Where is the best place to insert a meat thermometer? Q: What is the temperature danger zone? Q: What is the correct internal temperature for cooking WHOLE meats, such as seafood, pork, beef veal, or lamb? Q: What temperature should leftovers be reheated to? Q: What is the appropriate temperature for cold storage? A:Thickest part of the meat, away from bone and fat 41-135 BELOW 40 DEGREEES 145 DEGREES 165 DEGREES Q: Explain FIFO. Q: Where in the refrigerator should meat be stored or thawed? Q: What does clean mean? Q: What does sanitize mean? Q: When creating a work plan, which task would be done first? A. Setting table B. Saut ing chicken C. Steaming veggies D. Boiling pasta FIRST IN, FIRST OUT BOTTOM SHELF IN SEALD BAG OR CONTAINER FREE OF VISIBLE DIRT USE MOIST HEAT OR CHEMICALS TO REMOVE PATHOGENTS Saut ing chicken Q: This appliance is used for chopping, mixing, or pureeing foods; little to no liquid required. Q: What are the three energy providing nutrients? Q: What are the three non- energy nutrients? Q: After an intense workout, how soon should you start refueling your body? Q: How many foods should be introduced to a child at a time? CARBS FAT PROTEIN WATER VITAMINS MINERALS ONE FOOD PROCESSOR 15-60 MIN Q: This appliance is used to blend or puree food in the contain in which it is being prepared. The motor is above the blade. Q: Name 4 courses (or categories) of salads Q: True or False: Exercise is an excellent way to lower fat and cholesterol in the body. Q: How many grams of fiber are recommended daily? Q: What is a beverage that is great for refueling after a work out or athletic event? Appetizer Accompaniment Main dish Dessert 20-35 TRUE CHOCOLATE MILK IMMERSION BLENDER
Name: ___________________ LEVEL 4 Foods 2 Q: How many calories per gram do proteins provide? Q: Name two foods that could provide protein in a salad. Q: What is the function of liquid in bread? Q: What is the bone disease caused by lack of calcium? Q: What is the disease caused by lack of iron? BINDER/Moisture 4 ANY MEAT, EGGS, NUTS/SEEDS ANEMIA OSTEOPOROSIS Q: What kinds of snacks are appropriate throughout the day? Q: If a label says Juice it is 100% juice. T or F Q: Give 2 benefits of convenience foods. Q: Give 3 drawbacks of convenience foods? Q: How are ingredients listed on a nutrition label? FAST, PORTABLE, ON-THE- GO, CONVENIENT EXPENSIVE HIGHER FAT HIGHER SUGAR HIGH SODIUM IN DESCENDING ORDER BY WEIGHT TRUE FRUITS & VEGGIES Q: What constitutes a main dish salad? Q: How should soup be stored? Q: What ingredient provides structure in yeast breads? Q: What is the function of fat in a pastry? Q: What temperature of water should be used when making pastry? IT HAS PROTEIN SHALLOW CONTAINERS FLOUR CREATES FLAKINESS/ Tenderness ICE COLD Q: What happens if pastry dough is over handled? Q: What types of pies need to be refrigerated? Q: Give 3 examples of dry cooking methods. Q: Give 2 examples of moist cooking methods. Q: What is it called when yeast bread has time to rise before baking? ROAST, BROIL BAKE,STIR- FRY, GRILL, SAUTE SLOW COOKING BRAISE It becomes tough CREAM/CUSTARD SAVORY PROOFING
Name: ___________________ LEVEL 5 Foods 2 Q: Define Mise en Place Q: Define Al Dente Q: Define Yield Q: The last meal before participating in an intense sporting event should contain mostly __________. Q: Name a food source that provide fats in a salad. GATHERING AND PREPARING OF INGREDIENTS BEFORE BEGINNING TO COOK (PUT IN PLACE) COOKED SO AS TO NOT BE TOO SOFT; FIRM TO THE BITE THE NUMBER OF SERVINGS PRODUCED BY A RECIPE CHEESE, DRESSING CARBOHYDRATES Q: This type of dough contains relatively small amounts of fat and sugar. Q: This type of dough has added fat, sugar, and eggs. Q: What food-borne illness is associated with unpasteurized dairy products &/or contaminated water? Q: What is the best way to prevent food-borne illnesses? Q: Which mother sauce is white, is made with milk or cream, and is thickened with a roux? LEAN ENRICHED WASH HANDS PROPERLY AND OFTEN BECHEMEL CAMPYLOBACTER Q: Define fermentation Q: What mother sauce would be used to create marinara sauce? Q: A pie crust that is cooked before filling. Q: What are two classifications of salad dressings. Q: Liquid created by cooking meat, bones, or vegetables. A CHANGE BROUGHT ON AS YEAST CONVERTS SUGAR CREATING CO PIE SHELL VINAIGRETTE MAYONNAISE BASED STOCK TOMATO Q: What ingredient does yeast feed on? Q: What kills yeast? Q: What is a roux? Q: What is a roux used for? Q: The best place to thaw meat. HOT WATER (salt retards growth of yeast) A MIXTURE OF FAT AND FLOUR THICKENING FRIDGE SUGAR
Name: ___________________ LEVEL 6 Foods 2 Q: What temperature should ground meat be cooked to? Q: What is the term for foods that contain high amounts of vitamins, minerals and other nutrients, but few calories? Q: What temperature should poultry be cooked to? Q: A place setting for one on the table is called a ____________________? Q: 1/2 cubes are called ___________? 165 DEGREES MEDIUM DICE 155 DEGREES COVER NUTRIENT DENSE Q: 1/4 cubes are called ___________? Q: Adult onset diabetes Q: List one lean cooking method. Q: When buttering a roll what is the proper procedure? Q: What are the Aesthetic Guidelines? SMALL DICE TYPE 2 ROAST, BROIL, GRILL, or SAUTE SHAPE/SIZE TEMPERATURE COLOR TEXTURE FLAVOR PRESENTATION BUTTER ONE PIECE/BITE AT A TIME Q: A batonnet cut is approximately how big? Q: Name 3 good time-management tips for working in the kitchen. Q: Which mother sauce is brown and is made with stock and veggies? Q: In a salad, what nutrients do fruits and vegetables provide? Q: What is the order for using flatware? 1/4 x 1/4 x 2.5 USE FROM THE OUTSIDE IN DECIDE WHAT WILL TAKE LONGEST TO COOK MULI TASK/ DOVETAIL MAKE SHOPPING LISTS ESPAGNOLE VITAMINS & MINERALS Q: List two grocery shopping strategies. Q: What is the ratio of oil to vinegar in a vinaigrette salad dressing? Q: What are the two categories of soups? Q: What cooking method is great for poultry? Q: Less tender cuts of meat should be cooked with what cooking method? CREATE A SHOPPING LIST TAKE A CALCULATOR DON T SHOP HUNGRY OR TIRED SHOP ALONE STOCK CREAM 3:1 ROASTING MOIST
