Question 1

List four classes of fire extinguishers. For each one, describe its designating symbol, and identify the type or types of fire it should be used to extinguish.

Accepted Answer

Class A: green; wood, paper, cloth or plastic 
Class B: red; oil, grease or chemicals
Class C: blue; electrical fire
sClass K: white; cooking oil, fat and grease

Question 2

Assume that you have been asked to select a new oven for a small commercial bakery. You must research the industry and find a bakery oven supplier who can provide you with specialized equipment for your establishment. Find a few Internet sites of companies who can assist you with this research. List the

Accepted Answer

Vendor sites include:Bread Equipment Manufacturers' Association, HYPERLINK "http://www.bema.org/" http://www.bema.org APV Baker, HYPERLINK "http://www.apvbaker.com/" http://www.apvbaker.com HYPERLINK "http://www.blodgett.com/" Blodgett, http://www.blodgett.com Baxter, HYPERLINK "http://www.baxtermeg.com/" http://www.baxtermeg.comEmpire Bakery Equipment, HYPERLINK "http://www.empirebake.com/" http://www.empirebake.com Hobart Manufacturing Company, HYPERLINK "http://www.hobartcorp.com/" http://www.hobartcorp.com Montague, HYPERLINK "http://www.montaguecompany.com/" http://www.montaguecompany.comWoodstone Cooking Equipment, HYPERLINK "http://www.woodstone-corp.com/" http://www.woodstone-corp.com

Question 3

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.

Accepted Answer

A) True 
 B)False  True

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A)  The Greeks 
B)  The French 
C)  The Egyptians 
D)  The Romans 
A)  The Greeks 
B)  The French 
C)  The Egyptians 
D)  The Romans

Question 6

Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

Accepted Answer

A)  the farm-to-table movement 
B)  cuisine classique 
C)  grand cuisine 
D)  nouvelle cuisine 
A)  the farm-to-table movement 
B)  cuisine classique 
C)  grand cuisine 
D)  nouvelle cuisine

Question 7

A pathogen is any organism that causes a disease.

Accepted Answer

A) True 
 B)False

Question 8

Describe the types of equipment used to mix ingredients in the bakeshop.

Accepted Answer

Whisks and spatulas for hand m

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

A saucepan can be sanitized after preparing a custard sauce by

Accepted Answer

A)  using a mechanical dishwasher only. 
B)  scraping and spraying with hot water to remove soil. 
C)  washing by hand in a three-compartment sink, including immersion in 170ºF water for at least 30 seconds. 
D)  using a brush to remove all visible soil. 
A)  using a mechanical dishwasher only. 
B)  scraping and spraying with hot water to remove soil. 
C)  washing by hand in a three-compartment sink, including immersion in 170ºF water for at least 30 seconds. 
D)  using a brush to remove all visible soil.

Question 12

Explain the relationship between work sections and work stations and the kitchen brigade system discussed in Chapter 1, Professionalism.

Accepted Answer

A work section is composed of work stati

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Bacteria thrive at temperatures between 41ºF (5ºC) and 135ºF (57ºC), what is referred to as the______,____ ,______.

Accepted Answer

temperatur

Question 15

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

Accepted Answer

The answer of A system of staffing in professional kitchens...

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

The answer of Monsieur Boulanger remains famous among the French...

Question 18

Which of the following is NOT a potentially hazardous food?

Accepted Answer

A)  Crackers 
B)  Ice cream 
C)  Cheesecake 
D)  Rice pudding 
A)  Crackers 
B)  Ice cream 
C)  Cheesecake 
D)  Rice pudding

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

The answer of A(n)_____ is the tall white hat worn...

List four classes of fire extinguishers. For each one, describe its designating symbol, and identify the type or types of fire it should be used to extinguish.

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.

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

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

Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

A pathogen is any organism that causes a disease.

Describe the types of equipment used to mix ingredients in the bakeshop.

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

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

A saucepan can be sanitized after preparing a custard sauce by

Explain the relationship between work sections and work stations and the kitchen brigade system discussed in Chapter 1, Professionalism.

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

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

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

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

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

Which of the following is NOT a potentially hazardous food?

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

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

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 1: Professionalism

List four classes of fire extinguishers. For each one, describe its designating symbol, and identify the type or types of fire it should be used to extinguish.

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.

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

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

Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a style of cooking referred to as:

A pathogen is any organism that causes a disease.

Describe the types of equipment used to mix ingredients in the bakeshop.

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

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

A saucepan can be sanitized after preparing a custard sauce by

Explain the relationship between work sections and work stations and the kitchen brigade system discussed in Chapter 1, Professionalism.

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

Bacteria thrive at temperatures between 41ºF (5ºC) and 135ºF (57ºC), what is referred to as the______,____ ,______.

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

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

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

Which of the following is NOT a potentially hazardous food?

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

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

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

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