1. Bellwork:
In the bellwork section of your binder, write
three things you learned in last year’s Culinary
Arts class. What skill or knowledge do you
most want to gain out of this year’s class?
Be prepared to share your response!

2. First Week of Culinary… Day 3
• Pre-Knowledge Check
• CTSO Opportunities
• Culinary Standards

3. Announcements:
• Please have a three-ring binder and dividers by
next class
• FCCLA Elections: Monday during Conference
• Culinary Handbook: Signature sheets due
Friday
• Jted paperwork MUST be turned in by the end
of the week (Form, Birth
Certificate, Immunization Records)

4. Objectives:
• Students will be able to:
• Demonstrate understanding of key culinary
principals.
• Identify student organization opportunities in
advanced culinary art classes
• Assess culinary standards and rate personal
competencies.

5. Culinary Pre-Knowledge
Check
• Write on a separate sheet of paper.
• Please do not share your answers, this is to
assess your prior knowledge. You will be
graded on your participation and effort, not on
the number of correct answers.

6. Pre- Knowledge
Check:
Culinary Arts

7. 1. What is a Sous Chef?
“Under” Chef- Reports to the executive chef.
Sous chefs supervise and sometimes assist
other chefs in the kitchen. They may also fill in
for the executive chef when necessary.

8. 2. What is the abbreviation for pound? How many ounces are in a
pound? What is the abbreviation for cup? How many ounces are in a
cup?
• lb
• 16 oz=1 lb
•c
• 8 oz=1 c

9. 3. What does it mean to
cross-train?
• Provide work experience in a variety of tasks.
Employees will have fairly separate functions in
the kitchen, yet be trained in more than one of
these positions making them more marketable
to the foodservice operation

10. 4. What is a POS?
• Restaurant POS refers to point of sale (POS) software that runs
on computers, usually touch screen terminals or wireless
handheld devices. Restaurant POS systems assist businesses to
track transactions in real time.
• Typical restaurant POS software is able to print guest
checks, print orders to kitchens and bars for preparation, process
credit cards and other payment cards, and run reports. In
addition, some systems implement wireless pagers and electronic
signature capture devices.

11. 5. Define bon appetit.
• French term, good appetite
• The phrase means, “Enjoy Your Meal”

12. 6. Define upselling.
• A technique for suggesting a larger size or
better quality than the customer’s original
order

13. 7. What is a perishable product?
Give an example.
• Products that can spoil quickly, even when
stored correctly
• milk, bananas, raw meat, etc

14. 8.What is the difference
between clean and sanitized?
• Clean is simply free of debris but sanitized is
free of harmful bacteria

15. 9. What is the danger
zone?
• A range of temperatures between 40 and 140
degrees where harmful bacteria can rapidly
multiply

16. 10. List the six nutrients.
• Carbohydrates
• Protein
• Fats
• Vitamins
• Minerals
• Water

17. 11. What are the six food groups in the
current USDA Food Guide Pyramid.
• Grain Group
• Fruit Group
• Vegetable Group
• Milk Group
• Meat & Bean Group
• Fats & Oils

18. 12. What does HACCP
stand for?
• Hazard Analysis Critical Control Point

19. 13. What does FATTOM
mean?
• F.A.T.T.O.M. explains what allows foodborne
pathogens to grow.
• (Food Acidity Time Temperature Oxygen
Moisture)

20. 14. What is a toque?
• a type of hat with a narrow brim or no
brim at all. Today the toque is known as the
chef’s hat

21. 15. Who is Marie-Antoine
Careme?
• a popular French chef, is credited with
developing the current chef’s uniform.

22. 16. Give an example of a
food-borne illness
• Salmonella
• E. Coli
• Botulism
• Listeriosis
• Trichinosis

23. 17. What does FIFO
stand for?
• First In, First Out
• FIFO is a system of rotation to ensure food
used in the order it arrived to prevent waste
and spoilage

24. 18. How many teaspoons
are in a tablespoon?
3

25. 19. How many
tablespoons are in a stick
of ?
• 8 Tablespoons
• 8 Tablespoons= ½ cup
• 4 Tablespoons= ¼ cup
4 sticks of butter= 1 lb

26. 20. What is a ladle used
for?
• To portion liquids such as sauces and soups
• It’s long handle enables you to reach to the
bottom of a deep pot or pan.

27. 21. What is a spec?
• Specification
• A written description of the products a
foodservice operation needs to purchase

28. 22. Give examples of
food allergies.
• Lactose Intolerant- Allergic to lactose in milk
products
• Peanuts
• Wheat
• Shellfish

29. 23. What is Mirepoix?
• A mix of coarsely chopped vegetables and
herbs; typically carrots, onions, and celery
• the foundation for Mirepoix is 50%
Onion, 25% celery and 25% carrot

30. 24. What is a stock?
Liquids that form the foundation of sauces and
soups. Simmering various combinations of
bones, vegetables, and herbs extracts their
flavors to create this foundation.
Good stock makes wonderful sauces and
soups!

31. 25. Define reduction
• The process of evaporating part of a stock’s
water through simmering or boiling
• Example: A glaze is a stock that is reduced and
concentrated

32. 26. What is a thickening
agent?
An ingredient, such as cornstarch, that adds
body to the sauce

33. 27. What is a coulis?
Pronounced koo-Lee, coulis is a sauce made from
fruit or vegetable puree

34. 28. What is a roux?
Pronounced roo, a roux is a cooked mixture
made from equal parts of fat and flour by
weight

35. 29. Explain the differences between measuring:
liquid, dry, solid, weight, and volume
• Liquids are measured in a glass or other transparent
material and at eye level. Examples: water, milk, juice
• Solids are measured in graduated measuring cups as well
and are sometimes packed to take the form of the measure.
Examples: Brown sugar, peanut butter, sour cream, honey
• Weight- measure amount using an electric or balance scale
• Volume- measure the amount of space that an ingredient
fills

36. 30. What is gazpacho?
• Pronounced gahz-PAH-choh, gazpacho is a
cold Spanish soup commonly served in warm
weather

37. 31. What is meant by
“clarify”
The process of removing impurities from a liquid
such as melted butter, meat stock, or vegetable
stock. This is usually accomplished by skimming
the surface of the liquid as it is heated

38. 32. What are barquettes?
Pronounced bahr-KEHTS, barquettes are boat-
shaped pastry shells that can contain a savory
filling when served as an appetizer or a sweet
filling when served as a dessert.

39. 33. What is a baguette?
pronounced bae’get, a baguette is a long thin loaf
of French bread that is commonly made from basic
lean dough and is distinguishable by its
length, crisp crust, and slits that enable the proper
expansion of gases

40. 34. Explain sensory
perception
Sensory perception is how a person’s
eyes, nose, mouth, and skin detect and evaluate
the environment. Sensory perception improves
your ability to taste

41. 35. What sensory properties of food
affect how people perceive food?
color and appearance, flavor, and texture

42. 36. We use four out of five sense
organs to detect sensory properties. What
are they?
• Taste buds
• Nose
• Skin
• Eyes

43. 37. What are the four
basic tastes?
• Sweet
• Salty
• Sour
• Bitter
• Savory (stimulating and full of flavor) is sometimes
included

44. 38. What is a Maître D?
a dining-room attendant who is in charge of the
waiters and the seating of customers
Maitre D is also the trademark name for a Point of
Sale (POS) system

45. 39. What is Soupe du
jour?
“soup of the day”
Soupe du jour is the soup featured by restaurant on a
given day

46. 40. Define Tartare
a preparation of finely chopped raw meat or fish
optionally with seasonings and sauces

47. 41. Why are sharp knives
considered safer than dull
knives?
With knives, it’s all about control.
A dull knife is more likely to slip rather than cut. (think about
cutting a firm, slippery object such as an apple. When the smooth edge of a
knife is applied to the slick surface, one of two things will happen: either the
blade will skid along the surface or it will cut into the flesh of the apple. Once the
knife has slipped, it’s a matter of luck & reflexes where the sharp end goes)
A sharp knife requires much less pressure to cut into an item.
When combined with a reduced tendency to slip, this gives
greater control over the blade.

48. 42. t/f: a sharp knife applied directly to your
skin will cause more damage than a dull knife.
True!!!
A sharp knife is safer than a dull one; when used
correctly, you are less likely to have an injury
with a sharp knife.
So, keep your knives sharp, practice safe cutting
techniques, and your chances of injury in the
kitchen will drop significantly

49. 43. Serrated means:
Toothed like a saw

50. 44. Why is it important to cut foods in
uniform pieces?
If the food is the cut into pieces of equal
size, they cook evenly
Also,
Uniform sizes also make the finished product
more visually appealing

51. 45. Why does chopping
onions make you cry?
When you cut an onion, you break cells, releasing their
contents. Amino acid sulfoxides form sulfenic acids.
Enzymes that were kept separate now are free to
mix with the sulfenic acids to produce propanethiol s-
oxide, a volatile sulfer compound that wafts upward
toward your eyes. This gas reacts with the water in
your tears to form sulfuric acid. The sulfuric acid
burns, stimulating your eyes to release more tears to
wash the irritant away.

52. 46. What is a garde
manger?
• Pronounced gahrd-mohn-zhay, the pantry chef is
responsible for preparing cold food items. These
items may include salads, cold meats and
cheeses, and cold sauces
http://culinarytmarts.about.com/od/glossary
/g/Garde-Manger.h

53. 47. Define Emulsify
• Emulsify means combining two liquids together which normally
don't mix easily.
• Examples: oil or a fat like olive oil or egg yolks, and another liquid
like water or broth
• Acidic liquids like lemon juice help the process by changing the
pH of the mixture.
• The liquids are combined very slowly while beating vigorously
• This suspends drops of liquid throughout each other
• Bearnaise, hollandaise, and mayonnaise are examples of
emulsified foods.
http://video.about.com/culinaryarts/How-to-Make-Vinaigrette.htm

54. 48. CTSO Stands for….

55. 49. FCCLA stands for…
http://www.schooltube.com/user/nationalF
CCLA

56. 50. CCAP Stands for….

57. Culinary Standards
• Review the culinary standards and decide
which level of expertise best describes your
knowledge of the standard:
• E: Expert
• U: Understand
• N: Novice

58. Coming Up Next…
• Equipment Review & Kitchen Setup
• Kitchen Safety & Sanitation
• Food Safety
• Preparing to Cater
• Preparing to Compete
• Hors d’oeuvres & Appetizers

59. Closure: Ticket Out The
Door
• What does the acronym CTSO stand for?
• What does the acronym FCCLA stand for?
• What does the acronym CCAP stand for?
• What aspect of FCCLA or CCAP is of the most
interest to you?