Intro to Culinary

For proper cleaning of equipment, the operator should...

• make sure the equipment is unplugged first before servicing.

• make sure teh equipment is plugged in before serviceing.

• check the equipment for proper cleaning by running the equipment.

• make sure the equipment is sanitized only.

How a food taste, smells, looks describes the ____________________ of food

• flavor
• cent
• taste

Our _____________________ _________________ on our tongue allow us to taste food.

• flavor bumps
• taste buds
• tiny buds

What is a safe procedure when connecting or disconnecting an electrical appliance to prevent electrical shock?

• use dry hands and hold onto the cord
• use dry hands and hold onto the plug
• wear an apron and closed-toed shoes
• wear an apron and open-toed shoes

What is a safe procedure for preventing cuts?

• keep using chipped or craked glasses and dishes
• discard open cans and their lids at the end of your shift
• sweep up broken glass or dishes immediately
• pick up broken glass or dishes with your hands

Which describes a second-degree burn?

• skin partly destroyed, blisters forming
• skin partly destroyed, charring present
• skin reddened, blisters formed
• skin reddened, but unbroken

Which describes a first-degree burn?

• skin partly destroyed, blisters forming
• skin partly destroyed, charring present
• skin reddened, blisters formed
• skin reddened, but unbroken

What oven may be used for both steaming and baking food?

• combination steamer/oven

• deck oven

• microwave oven

• convection oven

Foods native or traditional to a particular geographic region or ethnic population

• indigenous foods
• nouvelle cuisine
• fusion cuisine
• classic cuisine

The merging of two or more ethnic cuisines into one cooking style

• Grade Cuisine
• Eclectic Cuisine
• Fusion Cuisine
• Nouvelle Cuisine