Exam 1: Professionalism

Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.

Which of the following is NOT a potentially hazardous food?

To whom do historians credit the discovery of yeast bread dough?

A system of staffing in professional kitchens so that each worker is assigned a set of specific tasks is called a(n) .

A saucepan can be sanitized after preparing a custard sauce by

A(n) _________ is the tall white hat worn by the professional chef.

Store cooked foods raw foods in the walk-in or refrigerator.

The French Revolution advanced the restaurant industry because many chefs, formerly employed by the aristocracy, opened restaurants to the public when they were no longer needed.

Bacteria thrive at temperatures between 41ºF (5ºC) and 135ºF (57ºC), what is referred to as the _________

Chilling foods below 40ºF (4Cº) kills most bacteria that can cause food-borne illnesses.

Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.

A culinary education ensures that the student will develop into a well-rounded professional.

The term master baker refers to which of the following?

Pastry chefs should wash their hands immediately after handling raw foods.

Honey was one of the earliest sweeteners used by humans until the process of refining sugar cane was discovered.

A pathogen is any organism that causes a disease.

Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.

Monsieur Boulanger remains famous among the French because, it is claimed, he opened the first modern in 1765.

Bacteria thrive under which of the following conditions?

The bread baker credited with reintroducing traditional or artisan methods in France in the 20th century was: