Culinary Arts Semester Test Study Guide
Chapters: 9, 18, 19, 20, 21, 24, 25, 30, 31, 34, 35, 44, 45, and 46
Please be familiar with all vocabulary terms that are present in these chapters.
Fruits/Vegetables:
* What are cruciferous vegetables?
* How do you store fruits and veggies?
* What is enzymatic browning?
* How do you slow down enzymatic browning?
* # of servings of each (fruits/veggies)/day
* Why is color important when looking at phytochemicals?
* Categories of each (bulb, stem, drupe, pomes)
*Selection of fruits and vegetables
Food Safety:
* Name the common food-borne illnesses
* What are the danger zones of food safety?
Ingredients:
* Functions of each of the 7 main ingredients
* Storage of these ingredients
* What does hydrogenation mean? (deals with fats)
-Adding hydrogen to a liquid fat and making it into a solid form-shortening, margarine
* What is gluten?
* Saturated vs. unsaturated fats
What is a saturated fat?
What is an unsaturated fat?
Abbreviations/Equivalents:
* Common abbreviations (cup, teaspoon)
* Basic equivalents (3 tsp=1 T., etc)
Quickbreads:
* Biscuits:
* Why do you knead biscuits?
* Is it a batter or a dough?
* Characteristics of well made biscuit
* Examples
* Muffins:
* What happens if you overmix?
* Is it a batter/dough?
* Characteristics of well made muffin
* Examples
* Crepes:
What is a crepe?
Is it a batter or a dough?
Examples
* Pancakes:
What type of batter are pancakes?
What should the batter look like?
Characteristics of well made pancake?
Eggs:
* Parts of egg
* What are the 3 grades and what is the highest?
* What does USDA stand for?
* How should you store eggs?
* Identify ways in which to prepare eggs
* What food group do eggs belong in?
* # of servings per day
* What determines color of shell and yolk?
* Functions of eggs
* What are the different sizes of eggs?
Dairy:
*Terms: Homogenization, pasteurization, scorching, ect...)
* Types of cheeses and categories:
1. Cheddar 4. Provolone 7. Fresh-uncured
2. Swiss 5. Blue Veined 8. Parmesan
3. Dutch 6. Surface Ripened 9. Whey
* What is a roux?
* What are 2 things you can do to prevent milk from scorching, curdling, and forming a skin?
Kitchen Utensils:
* Be able to define what the following utensils do:
- colander, rubber scraper, grater, mixing bowl, tongs, veggie peeler, pastry blender, flour sifter, dry measuring cups, measuring spoons, liquid measuring cups, pancake turner, double boiler, Dutch oven, cooling rack, cutting board, etc
Mixing terms:
* Poach, simmering, boiling, folding, mixing, beating, whipping, blending, stirring, etc…
Cookies:
* What are the 6 types of cookies
* What are characteristics of quality cookies
* Ingredients used to make cookies
Etiquette:
* Why is good etiquette important?
* What are some things you should do to show good etiquette while eating out?
Serving Food:
* Table setting
* Different styles of meal service (family service, plate service, buffet, etc.)
Kitchen Safety:
· Be familiar with safe practices in the kitchen:
o How do you wash knives?
o How do you prevent falls?
o How do you prevent burns?
o How do you prevents fires?
o How do you put out grease fire?
o Where do you store chemicals?
Chapters: 9, 18, 19, 20, 21, 24, 25, 30, 31, 34, 35, 44, 45, and 46
Please be familiar with all vocabulary terms that are present in these chapters.
Fruits/Vegetables:
* What are cruciferous vegetables?
* How do you store fruits and veggies?
* What is enzymatic browning?
* How do you slow down enzymatic browning?
* # of servings of each (fruits/veggies)/day
* Why is color important when looking at phytochemicals?
* Categories of each (bulb, stem, drupe, pomes)
*Selection of fruits and vegetables
Food Safety:
* Name the common food-borne illnesses
* What are the danger zones of food safety?
Ingredients:
* Functions of each of the 7 main ingredients
* Storage of these ingredients
* What does hydrogenation mean? (deals with fats)
-Adding hydrogen to a liquid fat and making it into a solid form-shortening, margarine
* What is gluten?
* Saturated vs. unsaturated fats
What is a saturated fat?
What is an unsaturated fat?
Abbreviations/Equivalents:
* Common abbreviations (cup, teaspoon)
* Basic equivalents (3 tsp=1 T., etc)
Quickbreads:
* Biscuits:
* Why do you knead biscuits?
* Is it a batter or a dough?
* Characteristics of well made biscuit
* Examples
* Muffins:
* What happens if you overmix?
* Is it a batter/dough?
* Characteristics of well made muffin
* Examples
* Crepes:
What is a crepe?
Is it a batter or a dough?
Examples
* Pancakes:
What type of batter are pancakes?
What should the batter look like?
Characteristics of well made pancake?
Eggs:
* Parts of egg
* What are the 3 grades and what is the highest?
* What does USDA stand for?
* How should you store eggs?
* Identify ways in which to prepare eggs
* What food group do eggs belong in?
* # of servings per day
* What determines color of shell and yolk?
* Functions of eggs
* What are the different sizes of eggs?
Dairy:
*Terms: Homogenization, pasteurization, scorching, ect...)
* Types of cheeses and categories:
1. Cheddar 4. Provolone 7. Fresh-uncured
2. Swiss 5. Blue Veined 8. Parmesan
3. Dutch 6. Surface Ripened 9. Whey
* What is a roux?
* What are 2 things you can do to prevent milk from scorching, curdling, and forming a skin?
Kitchen Utensils:
* Be able to define what the following utensils do:
- colander, rubber scraper, grater, mixing bowl, tongs, veggie peeler, pastry blender, flour sifter, dry measuring cups, measuring spoons, liquid measuring cups, pancake turner, double boiler, Dutch oven, cooling rack, cutting board, etc
Mixing terms:
* Poach, simmering, boiling, folding, mixing, beating, whipping, blending, stirring, etc…
Cookies:
* What are the 6 types of cookies
* What are characteristics of quality cookies
* Ingredients used to make cookies
Etiquette:
* Why is good etiquette important?
* What are some things you should do to show good etiquette while eating out?
Serving Food:
* Table setting
* Different styles of meal service (family service, plate service, buffet, etc.)
Kitchen Safety:
· Be familiar with safe practices in the kitchen:
o How do you wash knives?
o How do you prevent falls?
o How do you prevent burns?
o How do you prevents fires?
o How do you put out grease fire?
o Where do you store chemicals?