Midterm  Exam                                                                                  Name______________________

Hospitality Management Program

 

 

 

  1. Describe four cuts that you are aware of?

 

 

 

  1. What does HACCP mean?

 

 

  1. Describe cross contamination and provide an example.

 

 

 

  1. How many teaspoon to a tablespoon?

 

  1. How many ounces in a gallon?

 

  1. How many cups to a quart?

 

  1. How many ounces in a pint?

 

  1. A pint of liquid weighs how much?

 

  1. What does a Sous chef do? For example, main responsibilities.

 

 

 

 

  1. When you a pan sear a chicken breast, what is actually happening to the chicken breast?

 

 

 

  1. What is food borne illness and how might a person get sick?

 

 

 

 

 

 

 

 

 

 

 

 

  1. How do you know that you have an outbreak of foodborne illness?

 

 

 

 

 

 

 

  1. Describe two knifes that you are familiar with in the kitchens?

 

 

 

 

 

Now, provide an example of  how you would use either one of both?

 

 

 

 

 

 

  1. Describe at least two grades of eggs.

 

 

 

 

15.What is a colander used for?

 

 

 

 

 

  1. Lettuce should be refrigerated between what temperatures?

 

 

 

  1. What does the word tang mean in relation to kitchen cutlery?

 

 

 

 

 

 

 

 

  1. What does the word charbroiler and grill mean as we have discussed in class?

 

 

 

 

 

 

 

 

 

 

 

 

  1. What are the best cooking metals for the transfer of heat?

 

 

 

 

 

 

  1. Describe four different hotel pans that we use in the department and what they are used for?

 

 

 

 

  1. List three types of fires that your book describes.

 

 

 

 

 

 

 

  1. What is the difference between a saucepot and saucepan?

 

 

 

  1. Discuss the aspects of the food temperature control zone.

 

 

 

 

  1. What is another name for hotel pans?

 

 

 

 

 

  1. Hamburger patties should be cooked to what temperature before they are considered done? Now,  apply the same question to a roast?

  

 

 

 

 

 

 

 

 

  1. What does FIFO mean?

 

 

 

 

 

 

 

 

 

 

27.Give an example of fifo?

 

 

 

 

28 List three primal cuts of beef you are familiar with and a sub primal cut of each one?

 

 

 

29. What is the butterfat content of butter?

 

 

 

 

 

 

 

 

 

30 The butterfat content of manufacturing cream?

 

 

 

 

 

 

31. Explain the difference between a convection and conventional oven.

 

 

 

32. NSF stands for _______________________________________? Discuss the importance of this.

 

 

 

 

 

 

 

 

 

 

 

 

33. Explain the brigrade system?

 

 

 

34. What type of cooking method is the char-broiler?

 

 

35. Who is the Earl of Sandwich?

 

 

 

 

 

 

 

 

 

 

 

 

Mise  en Place

 

Sous Chef

 

Pastuerization

 

Ultra-pastueriztion

 

Emulsification

 

Saute

 

Direct Heat Source

 

Aioli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Equipment Identification

 

Write down what the piece of equipment is next to the numbers below.

 

 

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15.