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Culinary Fundamentals

This document contains 35 questions for a culinary fundamentals midterm exam. The questions cover a wide range of topics including: the history and development of the modern food service industry; key figures who helped professionalize food service; kitchen brigade organization; impacts of technology; food contamination issues; food safety practices like temperature control and pest management; menu types; recipe costing; commercial kitchen equipment; knife skills; flavoring ingredients; and uses of wine in cooking. Responses will require explaining, illustrating, or discussing each topic in detail.

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Sam duarte
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108 views

Culinary Fundamentals

This document contains 35 questions for a culinary fundamentals midterm exam. The questions cover a wide range of topics including: the history and development of the modern food service industry; key figures who helped professionalize food service; kitchen brigade organization; impacts of technology; food contamination issues; food safety practices like temperature control and pest management; menu types; recipe costing; commercial kitchen equipment; knife skills; flavoring ingredients; and uses of wine in cooking. Responses will require explaining, illustrating, or discussing each topic in detail.

Uploaded by

Sam duarte
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Culinary Fundamentals

Midterm Written Activities


Instructions: Below are statements asking for information vital to our subject. Analyze the following
questions and Explain, illustrate or discuss each.
1. Discuss the development of the modern food service industry.
2. Name key historical figures responsible for developing food service professionalism
3. Explain the organization of classic and modern kitchen brigades
4. Using internet search for a well-known Filipino chef. what do you think his/her impact in modern
food service operations?
5. What do you think are the attributes a student needs to become a culinary professional? Briefly
explain each.
6. List and explain three technological advances affecting food preparation.
7. Discuss the societal changes that have contributed to diversification in the modern food service
industry.
8. Identify the causes of foodborne illnesses. Briefly explain each
9. Foods can be contaminated in several ways. Explain the differences between biological, chemical
and physical contamination. Give an example of each.
10. Under what conditions will bacteria thrive? Explain what you can do to alter these conditions.
11. What is the temperature danger zone? What is its significance in food preparation?
12. Explain how improper or inadequate pest management can lead to food-borne illnesses.
13. Define HACCP. How is this system used in a typical food service facility?
14. Describe the four types of menus. Can each type of menu offer foods à la carte, semi à la carte and/or
table d’hôte? Explain your answer.
15. Discuss three factors in food preparation that affect successful recipe size changes.
16. Why is it important to calculate the portion cost of a recipe in professional food service operations?
Why is the full recipe cost inadequate?
17. List several factors, other than kitchen procedures, that a chef should examine when looking for
ways to control food costs.
18. Why is it important for cooks to learn to calculate recipe costs without the aid of a computer?
19. What is NSF International? What is its significance with regard to commercial kitchen equipment?
20. List the parts of a chef’s knife and describe the knife’s construction.
21. List six materials used to make commercial cookware and describe the advantages and disadvantages
of each.
22. Describe six pieces of equipment that can be used to slice or chop foods.
23. List four classes of fire extinguishers. For each one, describe its designating symbol and identify the
type or types of fire it should be used to extinguish.

Culinary Fundamentals
Midterm Examination
Instructions: Below are statements asking for information vital to our subject. Analyze the following
questions and Explain, illustrate or discuss each.
24. Explain the step-by-step procedures for sharpening a knife using a three-sided whetstone.
25. What is the purpose of a steel? How is it used?
26. Why is it necessary to cut vegetables into uniform shapes and sizes?
27. Describe the following cutting procedures: slicing, chopping and dicing.
28. Describe the procedure for making tournéed vegetables.
29. Describe three preparations for which a mandoline would be useful.
30. Describe some factors that can affect our perception of flavors. Discuss how this relates to cooking
certain foods.
31. What is a flavoring? Does every kitchen keep the same flavorings on hand? Explain your answer.
32. What are the differences between an herb and a spice? Give an example of a plant that is used as
both an herb and a spice.
33. If a recipe calls for a fresh herb and you only have the herb dried, what do you do? Explain your
answer.
34. How are condiments used by chefs and by customers?
35. Describe ways in which wines and other alcoholic beverages are used to flavor foods.

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