TFJ1O Study Guide for Hospitality Final Exam
Safety and Sanitation
Knife Safety and Knowledge
Chef Knife/French Knife- Chicken breasts, sliced carrots
Serrated Knife Bread, buns
Food Safety
Eggs- use only refrigerated, uncracked eggs.
Ground Beef- on the bottom shelf of the fridge.
General Culinary Knowledge
Brownies for individual sale- so that each customer receives the same portion and that food cost is maintained
Fruit Salad- aesthetic appeal (foods should look pleasing)
Buttermilk- milk plus either lemon juice or plain white vinegar
A flat tasting soup- add boullion (soup base)
Carbohydrate- Bread, potatoes, pasta, rice
Fat- butter, shortening, oil, egg yolks
Sugars-sugar (icing, white, brown), molasses, honey, corn syrup
Starches
Terminology
Baste- to moisten foods during cooking to add flavour (e.g. bbq sauce)
Whip- to mix rapidly in order to incorporate air into a food product
Blend- to mix two or more ingredients thoroughly
Fold-to combine one ingredient with another by gently turning the mixture with a spatula or a spoon
Cream- a mixing method used to combine fat and sugar
Sauté- cooking with a small amount of fat over high heat for a short period of time
Grease- to coat with a fat to prevent sticking
Peel- to remove the skin from a fruit or vegetable
Yield- the quantity a recipe produces/serves
Mince- to chop finely and then press into a paste
Score- to cut shallow slits on the surface of a food
Tools and Equipment/Measurement
Spring-form pan- Cheesecake
Bench scraper- cuts dough, cleans worktables
Pastry blender- pie dough, tea biscuit mix
Palate knife- butter bread, ice a cake
Funnel- salt/pepper, ketchup, icing, salad dressing
Brown sugar- packed and level in a dry measuring cup
Flour- lightly spooned and leveled into a dry measuring cup
Molasses- poured into a greased dry measuring cup
1 Lb sugar- Scale
4 cups in 1 litre
2.2 Lb. in 1 kg
16 Tablespoons in 1 cup
Salad- Fork, plate, napkin
Sandwich-plate, napkin
Safety and Sanitation
- What does WHMIS stand for? Workplace Hazardous Materials Information System
- What is WHMIS? A program to inform workers about using chemicals safely in the workplace
- Who is responsible for understanding the chemicals found in the workplace? Everyone!
- Describe the steps to properly washing dishes using the three sink method.
- What is the purpose of sweeping the floor? Remove dirt that could come in contact with food, remove slip hazards, pest prevention
- When should you sweep? When needed/Anytime food falls on the floor.
- What are two ways can you use to put out a grease fire? Smother with baking soda or with the pot lid
- Hygiene (including examples)- Maintaining personal cleanliness e.g. shower daily, clean aprons/clothes etc
- Pathogen- a disease causing bacteria
- Clean- to remove visible soil
- Sanitize- To kill 99.9% of bacteria
- What is the most important rule in the kitchen and the most important hygiene rule you must follow? WASH YOUR HANDS!
Knife Safety and Knowledge
- How do you safely hold a knife while walking? Down at your side, point down, blade to the rear
- Provide an example of a food commonly cut by the following knives
Chef Knife/French Knife- Chicken breasts, sliced carrots
Serrated Knife Bread, buns
- How do you safely transport knives from one hospitality kitchen to another? In a bus bin with a lid
- How do you properly treat a minor cut in the hospitality classroom? Tell Teacher, Wash, apply pressure, bandage and glove
Food Safety
- Explain the danger zone. A range of temperatures where bacteria grow quickest
- What is the temperature range of the danger zone? 40-140F or 4-60c
- How do you properly wash you hands? Wet hand, apply soap, scrub for a minimum 20 seconds, rinse hands, dry hands with a paper towel, turn off the taps with a towel.
- How is bacteria spread in the kitchen? Through dirty hands and equipment, improper wrapping and storing of foods
- What does the term cross contamination mean? Transferring pathogenic bacteria from one food to another
- What is the best way to check if meat is cooked? With a probe thermometre
- How do you safely store the following foods?
Eggs- use only refrigerated, uncracked eggs.
Ground Beef- on the bottom shelf of the fridge.
- What is double dipping? Why is it not allowed? Placing a food in dip twice while eating. This transfers bacteria into the dip
General Culinary Knowledge
- Explain why it is important to cut the following foods consistently
Brownies for individual sale- so that each customer receives the same portion and that food cost is maintained
Fruit Salad- aesthetic appeal (foods should look pleasing)
- How do you incorporate corn starch into a soup? Dissolve in cold water before adding
- What are herbs? Leaves of soft, succulent plants which usually grow in the temperate zone. E.g. include parsley, oregano, basil, thyme
- What are spices? Spices come from the bark, roots, leaves, stems, buds, seeds, or fruit of aromatic plants and trees which usually grow only in tropical countries. E.g.Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger
- What substitution can you use for the following foods
Buttermilk- milk plus either lemon juice or plain white vinegar
- How could you fix
A flat tasting soup- add boullion (soup base)
- What is the purpose of an egg wash? Provide an example of something you egg wash. To brown e.g. tea biscuits
- What is the purpose of parchment paper. Provide an example of an appropriate time to use parchment paper. To prevent sticking, cookies
- What foods are important to the vegetarian diet? Why? Tofu, Beans because they are a good protein source
- List the 7 main components of a recipe Title, measurements, ingredients, instructions, time, temperature, yield
- Provide examples for the following classifications of foods.
Carbohydrate- Bread, potatoes, pasta, rice
Fat- butter, shortening, oil, egg yolks
Sugars-sugar (icing, white, brown), molasses, honey, corn syrup
Starches
- What are the three main crops grown in the world? Wheat, corn, rice
- What are the three main parts of a grain? Endosperm, bran, germ
- What parts of the grain are missing from white wheat flour? Bran and germ
- What do you need to add to the water when cooking starchy foods? Salt
- How do you store peeled potatoes? In cold water in the fridge
- How do you properly cook rice? Boil salted water (2 parts water to 1 part rice). Pour in rice, stir and cover pot. Place on low and continue cooking until all water is absorbed.
- What does the term al dente mean and what food does it describe? To the bite. A term describing how to properly cook pasta without overcooking it.
- What is the difference between cooking fresh and dried pasta? Fresh pasta cooks faster.
- What type of flour is used to prepare pasta dough? Durum Semolina
- What is gluten? A protein found in wheat flour
- What is the only grain that contains gluten? Wheat
- What type of dough requires the development of gluten? Why? Bread dough as it needs to trap the carbon dioxide produced by the yeast.
- List in order from weakest (least) to strongest (most), white flours that contain gluten. Cake and pastry flour, all purpose flour, bread flour, durum semolina
- What must you do to a dough in order to develop gluten? Knead it
- How do you prepare yeast for a pizza dough? Add to warm water and sugar. Allow reaction to occur
- What is a quick batter? A batter that is made quickly and easily
- What products classify as quick batters? How must you properly mix a quick batter? Pancakes, loaves, muffins, crepes, (wet ingredients and dry ingredients are mixed separately and then combined)
- What must you be careful of when mixing a quick batter? Don’t overmix
- What are signs of improperly mixing a quick batter? Tunnels, tough product
Terminology
- Terminology. Describe the terms
Baste- to moisten foods during cooking to add flavour (e.g. bbq sauce)
Whip- to mix rapidly in order to incorporate air into a food product
Blend- to mix two or more ingredients thoroughly
Fold-to combine one ingredient with another by gently turning the mixture with a spatula or a spoon
Cream- a mixing method used to combine fat and sugar
Sauté- cooking with a small amount of fat over high heat for a short period of time
Grease- to coat with a fat to prevent sticking
Peel- to remove the skin from a fruit or vegetable
Yield- the quantity a recipe produces/serves
Mince- to chop finely and then press into a paste
Score- to cut shallow slits on the surface of a food
- Done
- Once graded, what size eggs are available for purchase? Peewee, small, medium, large, extra large, jumbo
- List the parts of an egg and describe them Yolk (high in fat and protein), Albumen (white, low fat, high in protein), Chalazae (holds the yolk suspended in the albumen)
- List in order the milk products with the least to most amount of fat. Skim, 2%, homogenized, ½ and ½, whipping cream
- What is cheese? A coagulated milk product
- What is the best way to serve cheese? At room temperature
- How do you add cheese to a sauce? Grated, at the end of cooking time
- What are the five classifications of cheese? Fresh, Soft, Semi Soft, Firm, Hard
Tools and Equipment/Measurement
- What foods are prepared with the following pieces of equipment?
Spring-form pan- Cheesecake
Bench scraper- cuts dough, cleans worktables
Pastry blender- pie dough, tea biscuit mix
Palate knife- butter bread, ice a cake
Funnel- salt/pepper, ketchup, icing, salad dressing
- What foods are grated? Cheese, carrots, hard boiled eggs
- What foods are portioned using a portion scoop? Muffins, ice cream, mashed potatoes, egg salad, cookie dough
- What is another term for dry measuring cup? Nested measuring cup
- How do you properly measure the following items?
Brown sugar- packed and level in a dry measuring cup
Flour- lightly spooned and leveled into a dry measuring cup
Molasses- poured into a greased dry measuring cup
1 Lb sugar- Scale
- How many
4 cups in 1 litre
2.2 Lb. in 1 kg
16 Tablespoons in 1 cup
- Describe the paper products you would need to provide in order to serve the following foods to a customer.
Salad- Fork, plate, napkin
Sandwich-plate, napkin