Culinary Arts Study Guide
MICROWAVE COOKING PRINCIPLES
1. How do microwave ovens produce heat to cook food?
Microwaves cause food molecules to vibrate, creating friction, producing heat that cooks the food.
2. What materials are safe to use in microwave ovens?
Glass, china, pottery, paper and certain plastics (marked "microwave safe").
3. What is standing time in microwave cooking?
Completion of cooking after food is no longer being microwaved (molecules continue to vibrate until food starts to cool).
4. What is the most effective arrangement of food in a microwave oven and why?
In a ring, because food should be positioned so that microwaves can enter from as many sides as possible.
5. Why should you cover food when cooking it in a microwave oven?
Moisture is retained and food cooks more evenly.
6. Is every microwave oven the same? If not, how can you be sure that you are using and caring for it properly?
No. Read the instruction manual.
7. How should you prepare foods with a skin for microwave cooking?
Pierce the skin in several places.
8. Should eggs in the shell be microwaved? Why or why not?
No. The pressure will build up inside the egg and may cause it to explode.
9. What is a "hot spot" in the microwave oven?
Fats, sugar and salt in the food absorb microwaves more efficiently than other foods which may create some parts of the food to be hotter than others.
10. What is arcing?
Electrical sparks that can damage the oven - caused by a metal in oven during microwaving.
Microwaves cause food molecules to vibrate, creating friction, producing heat that cooks the food.
2. What materials are safe to use in microwave ovens?
Glass, china, pottery, paper and certain plastics (marked "microwave safe").
3. What is standing time in microwave cooking?
Completion of cooking after food is no longer being microwaved (molecules continue to vibrate until food starts to cool).
4. What is the most effective arrangement of food in a microwave oven and why?
In a ring, because food should be positioned so that microwaves can enter from as many sides as possible.
5. Why should you cover food when cooking it in a microwave oven?
Moisture is retained and food cooks more evenly.
6. Is every microwave oven the same? If not, how can you be sure that you are using and caring for it properly?
No. Read the instruction manual.
7. How should you prepare foods with a skin for microwave cooking?
Pierce the skin in several places.
8. Should eggs in the shell be microwaved? Why or why not?
No. The pressure will build up inside the egg and may cause it to explode.
9. What is a "hot spot" in the microwave oven?
Fats, sugar and salt in the food absorb microwaves more efficiently than other foods which may create some parts of the food to be hotter than others.
10. What is arcing?
Electrical sparks that can damage the oven - caused by a metal in oven during microwaving.
QUICK AND YEAST BREADS
11. What are some examples of yeast breads?
Pizza crust, pretzels, white or rye bread - leavened with yeast.
11 (a) Quick breads?
Muffins, biscuits, scones, pancakes - leavened with baking soda and/or baking powder.
12. Why is there often a range for the amount of flour used in yeast breads?
Flour will absorb slightly different amounts of liquid, depending on the humidity.
13. Why do you knead yeast bread dough?
To develop the gluten.
14. What is the proper environment/temperature for yeast bread dough to rise?
In a covered bowl in a warm place (75 to 85 degrees is ideal)
15. What happens if the yeast is stirred into very hot water? It will die.
What happens if the yeast is stirred very cold water? Its growth will be inhibited.
16. What does yeast need to thrive?
Water, oxygen and food (sugar)
17. Why should you not overmix quick bread batters?
To avoid developing the gluten
18. Describe the muffin method.
Combine the dry ingredients in one bowl, the liquid ingredients in another bowl, and then mix them together.
19. What are some types of flour, and which provides the strongest structure?
All purpose, cake, bread, self-rising, whole wheat.
Pizza crust, pretzels, white or rye bread - leavened with yeast.
11 (a) Quick breads?
Muffins, biscuits, scones, pancakes - leavened with baking soda and/or baking powder.
12. Why is there often a range for the amount of flour used in yeast breads?
Flour will absorb slightly different amounts of liquid, depending on the humidity.
13. Why do you knead yeast bread dough?
To develop the gluten.
14. What is the proper environment/temperature for yeast bread dough to rise?
In a covered bowl in a warm place (75 to 85 degrees is ideal)
15. What happens if the yeast is stirred into very hot water? It will die.
What happens if the yeast is stirred very cold water? Its growth will be inhibited.
16. What does yeast need to thrive?
Water, oxygen and food (sugar)
17. Why should you not overmix quick bread batters?
To avoid developing the gluten
18. Describe the muffin method.
Combine the dry ingredients in one bowl, the liquid ingredients in another bowl, and then mix them together.
19. What are some types of flour, and which provides the strongest structure?
All purpose, cake, bread, self-rising, whole wheat.
ETIQUETTE AND MANNERS
20. What is flatware?
Knives, forks, spoons
21. The fork and napkin go on the left. The knife and spoons go on the right.
22. What should you do with your napkin quickly after being seated?
Place it on your lap.
What should you do with your napkin finished with the meal?
Folded, to the left of the plate
23. What is a gratuity?
A tip
How do you figure the tip amount out?
Multiply the pretax bill by 10% (move the decimal one position to the left) and double it to get 20%. For 15%, add the 10%
amount and half of that amount.
Knives, forks, spoons
21. The fork and napkin go on the left. The knife and spoons go on the right.
22. What should you do with your napkin quickly after being seated?
Place it on your lap.
What should you do with your napkin finished with the meal?
Folded, to the left of the plate
23. What is a gratuity?
A tip
How do you figure the tip amount out?
Multiply the pretax bill by 10% (move the decimal one position to the left) and double it to get 20%. For 15%, add the 10%
amount and half of that amount.
EGGS AND BREAKFAST
24. What is the albumen of the egg?
The white.
24. (a) The chalazae?
The two thick twisted strands of albumen that anchor the yolk in the center of the egg
25. What are the sizes and grades of eggs?
Peewee, small, medium, large, extra large and jumbo. AA, A and B
26. What is candeling?
Using light to check eggs for freshness
27. How do you properly store raw eggs, and how long are they fresh?
In their carton in the refrigerator for up to four weeks
28. Define "coagulate." Give an example of something you prepared in class that illustrates coagulation.
Egg becomes firm when cooked due to change in structure of proteins.
29. How does the color of an eggshell affect its nutritional value?
It doesn't
30. Define "emulsify."
To hold two liquids together that normally won't stay mixed, like oil and water
31. Why is breakfast considered to be the most important meal of the day?
It gives you energy after a long "fast" and helps you to stay alert throughout the day.
32. How can you tell if an egg is raw or cooked while it is still in its shell?
You can spin a cooked egg, not a raw one.
33. Name three nutrients in eggs.
Protein, Vitamin A, Vitamin D, B vitamins, iron
34. What are the pros and cons of egg substitutes?
No cholesterol, lower in fat and calories, but may contain less protein and many additives
35. In which group of the Food Pyramid would eggs be included?
Meats and beans (a protein food)
The white.
24. (a) The chalazae?
The two thick twisted strands of albumen that anchor the yolk in the center of the egg
25. What are the sizes and grades of eggs?
Peewee, small, medium, large, extra large and jumbo. AA, A and B
26. What is candeling?
Using light to check eggs for freshness
27. How do you properly store raw eggs, and how long are they fresh?
In their carton in the refrigerator for up to four weeks
28. Define "coagulate." Give an example of something you prepared in class that illustrates coagulation.
Egg becomes firm when cooked due to change in structure of proteins.
29. How does the color of an eggshell affect its nutritional value?
It doesn't
30. Define "emulsify."
To hold two liquids together that normally won't stay mixed, like oil and water
31. Why is breakfast considered to be the most important meal of the day?
It gives you energy after a long "fast" and helps you to stay alert throughout the day.
32. How can you tell if an egg is raw or cooked while it is still in its shell?
You can spin a cooked egg, not a raw one.
33. Name three nutrients in eggs.
Protein, Vitamin A, Vitamin D, B vitamins, iron
34. What are the pros and cons of egg substitutes?
No cholesterol, lower in fat and calories, but may contain less protein and many additives
35. In which group of the Food Pyramid would eggs be included?
Meats and beans (a protein food)
STIR FRIES AND CASSEROLES
36. Define the following:
mise en place-
(all foods prepared and arranged ahead in cooking order)
casserole-
(a one-dish meal containing a main ingredient, vegetables, starches for thickening, a binder, seasonings and toppings)
bias cut-
(cut on the diagonal - usually refers to vegetables in a stir fry)
au gratin-
(describes a casserole with a topping of buttered bread crumbs or grated cheese)
binder-
(a liquid that helps hold the mixture together)
37. During what era were casseroles popular and why?
Mid-20th century: Families needed nourishing meals that were easy to prepare and used whatever ingredients were on hand.
38. What purpose do casserole toppings provide?
add flavor, color and texture and prevent the mixture from drying out
Name two ingredients that may be used as casserole toppings.
buttered breadcrumbs, grated cheese, crushed chips, mashed potatoes
39. What are the advantages of preparing a casserole?
economical, easy to prepare, use up leftovers, tasty, nutritious
40.At what point in preparing a stir fry would you add cooked meat?
At the end so it doesn't overcook and dry out
41. How should vegetables be cut for a stir fry?
In uniform pieces
mise en place-
(all foods prepared and arranged ahead in cooking order)
casserole-
(a one-dish meal containing a main ingredient, vegetables, starches for thickening, a binder, seasonings and toppings)
bias cut-
(cut on the diagonal - usually refers to vegetables in a stir fry)
au gratin-
(describes a casserole with a topping of buttered bread crumbs or grated cheese)
binder-
(a liquid that helps hold the mixture together)
37. During what era were casseroles popular and why?
Mid-20th century: Families needed nourishing meals that were easy to prepare and used whatever ingredients were on hand.
38. What purpose do casserole toppings provide?
add flavor, color and texture and prevent the mixture from drying out
Name two ingredients that may be used as casserole toppings.
buttered breadcrumbs, grated cheese, crushed chips, mashed potatoes
39. What are the advantages of preparing a casserole?
economical, easy to prepare, use up leftovers, tasty, nutritious
40.At what point in preparing a stir fry would you add cooked meat?
At the end so it doesn't overcook and dry out
41. How should vegetables be cut for a stir fry?
In uniform pieces
KITCHEN SAFETY
42. How do you ensure personal hygiene in the kitchen?
Wash your hands, cover cuts with a Band-Aid, wear rubber gloves if you have a cut on your hand, tie back long hair
43. What is the danger zone for bacterial growth?
40 - 140 degrees Fahrenheit
44. How long is it safe to leave foods out of the refrigerator
(two hours. If it is a very hot day, use common sense and don't leave it out of the refrigerator!)
45. What should you do to a cutting board after you have used it to cut raw meat?
Clean and sanitize
46. What is an inexpensive, effective disinfectant?
Bleach
47. What are the safest methods of extinguishing a fire in a skillet on the stove?
fire extinguisher, baking soda, salt, cover the skillet. NEVER USE WATER!
48. Define: cross-contamination (when harmful bacteria spread from one food to another)
food poisoning (getting sick from bacteria in food)
salmonella (bacteria that may be found in raw poultry and raw eggs and may cause
food poisoning)
49.Explain the proper order of dishwashing. glasses first, greasy cookware last
50. Why should you wear closed-toe shoes in the kitchen lab? To protect your feet in case anything
sharp or heavy should fall on them
51. Why is it important to clean and disinfect all kitchen work surfaces after cooking? To prevent the spread
of harmful bacteria
52. What are three kitchen safety rules and why are they important? (keep floors clear of clutter so that
you do not trip and fall, clean up spills on the floor immediately to prevent
slipping and falling, use a sharp rather than a dull knife that may slip, do not
put sharp knives into soapy water to soak because you may not be able to
see them and get cut, turn pan handles to the inside of the stove so that
the pan is not accidently knocked off the stove, keep electrical equipment
away from water to prevent shocks, etc. Think and use common sense!)
Wash your hands, cover cuts with a Band-Aid, wear rubber gloves if you have a cut on your hand, tie back long hair
43. What is the danger zone for bacterial growth?
40 - 140 degrees Fahrenheit
44. How long is it safe to leave foods out of the refrigerator
(two hours. If it is a very hot day, use common sense and don't leave it out of the refrigerator!)
45. What should you do to a cutting board after you have used it to cut raw meat?
Clean and sanitize
46. What is an inexpensive, effective disinfectant?
Bleach
47. What are the safest methods of extinguishing a fire in a skillet on the stove?
fire extinguisher, baking soda, salt, cover the skillet. NEVER USE WATER!
48. Define: cross-contamination (when harmful bacteria spread from one food to another)
food poisoning (getting sick from bacteria in food)
salmonella (bacteria that may be found in raw poultry and raw eggs and may cause
food poisoning)
49.Explain the proper order of dishwashing. glasses first, greasy cookware last
50. Why should you wear closed-toe shoes in the kitchen lab? To protect your feet in case anything
sharp or heavy should fall on them
51. Why is it important to clean and disinfect all kitchen work surfaces after cooking? To prevent the spread
of harmful bacteria
52. What are three kitchen safety rules and why are they important? (keep floors clear of clutter so that
you do not trip and fall, clean up spills on the floor immediately to prevent
slipping and falling, use a sharp rather than a dull knife that may slip, do not
put sharp knives into soapy water to soak because you may not be able to
see them and get cut, turn pan handles to the inside of the stove so that
the pan is not accidently knocked off the stove, keep electrical equipment
away from water to prevent shocks, etc. Think and use common sense!)
TOOLS AND EQUIPMENT
53. Explain the difference between dry and liquid measuring cups.
Liquid measuring cups have a spout and room above the highest measurement to prevent liquids from spilling over. Dry measuring cups are used to measure dry ingredients and come in a set of several sizes, usually 1/4, 1/3, 1/2 and 1 cup.
54. What would you use the following for?
rubber scraper:
to get the last bit of batter out of the bowl
whisk:
to beat eggs or to stir dry ingredients together
paring knife:
to peel fruits and vegetables
spatula:
to flip pancakes and hamburgers, to remove foods from pans
55. How do you clean a sifter?
Wipe it with a clean cloth.
56. Why should you never use metal utensils in a non-stick pan?
They will scratch the pan.
57. Why should wet oven mitts never be used?
The heat will go through the mitts and may cause you to get burned.
Liquid measuring cups have a spout and room above the highest measurement to prevent liquids from spilling over. Dry measuring cups are used to measure dry ingredients and come in a set of several sizes, usually 1/4, 1/3, 1/2 and 1 cup.
54. What would you use the following for?
rubber scraper:
to get the last bit of batter out of the bowl
whisk:
to beat eggs or to stir dry ingredients together
paring knife:
to peel fruits and vegetables
spatula:
to flip pancakes and hamburgers, to remove foods from pans
55. How do you clean a sifter?
Wipe it with a clean cloth.
56. Why should you never use metal utensils in a non-stick pan?
They will scratch the pan.
57. Why should wet oven mitts never be used?
The heat will go through the mitts and may cause you to get burned.
MEASUREMENTS AND EQUIVALENTS
58. How many teaspoons are in a tablespoon?
3
59. How many tablespoons are in a cup?
16
60. How many fluid ounces are in a cup?
8
61. How many cups are in a stick of butter?
1/2
62. How do you measure a pinch of a spice?
Use as much as you can pinch between your thumb and forefinger
3
59. How many tablespoons are in a cup?
16
60. How many fluid ounces are in a cup?
8
61. How many cups are in a stick of butter?
1/2
62. How do you measure a pinch of a spice?
Use as much as you can pinch between your thumb and forefinger
CULINARY TERMS
63. What is the difference between baking a broiling?
Baking: heat source is from the bottom
Broiling: heat source is from the top
64. Define "saute."
To cook in a small amount of fat
65. Define "yield."
The amount or number of servings that a recipe makes
66. Define "recipe."
Regarding culinary arts, a set of instructions to prepare food
What are the main categories within a recipe?
Ingredients and directions
67. Define "standing time."
The time needed to complete microwave cooking
68. Define "preheat."
To turn on the oven and bring it to the proper temperature for the recipe
Baking: heat source is from the bottom
Broiling: heat source is from the top
64. Define "saute."
To cook in a small amount of fat
65. Define "yield."
The amount or number of servings that a recipe makes
66. Define "recipe."
Regarding culinary arts, a set of instructions to prepare food
What are the main categories within a recipe?
Ingredients and directions
67. Define "standing time."
The time needed to complete microwave cooking
68. Define "preheat."
To turn on the oven and bring it to the proper temperature for the recipe
COOKIES
69. Snickerdoodles are a type of:
Molded cookie (you molded them with your hands and placed them on the cookie sheet)
70. Sugar cookies made with cookie cutters are an example of?
Rolled cookies
71. Why is it important to place baked cookies on a wire rack to cool?
Air can circulate around them and prevent the bottoms from getting soggy.
72. Why is it important to crack the eggs into a separate bowl before adding them to the cookie dough
mixture?
Check for shells or spoilage
73. Why should you not eat raw cookie dough?
It will probably contain raw eggs which can carry salmonella.
74. What are cookie sheets lined with so that the cookies do not stick to the pan?
Parchment paper
Molded cookie (you molded them with your hands and placed them on the cookie sheet)
70. Sugar cookies made with cookie cutters are an example of?
Rolled cookies
71. Why is it important to place baked cookies on a wire rack to cool?
Air can circulate around them and prevent the bottoms from getting soggy.
72. Why is it important to crack the eggs into a separate bowl before adding them to the cookie dough
mixture?
Check for shells or spoilage
73. Why should you not eat raw cookie dough?
It will probably contain raw eggs which can carry salmonella.
74. What are cookie sheets lined with so that the cookies do not stick to the pan?
Parchment paper