Fall Semester Final Exam - Culinary Terminology - December 2020

A severe, potentially life-threatening allergic reaction. The reaction can occur within seconds or minutes of exposure to an allergen. Symptoms include a skin rash, nausea, vomiting, difficulty breathing, and shock. If not treated right away, usually with epinephrine, it can result in unconsciousness or death.

Microscopic organisms. Some have beneficial properties; others can cause food-borne illnesses when contaminated foods are ingested. A type of biological cell that constitutes a large domain of prokaryotic microorganisms. Typically a few micrometers in length and have a number of shapes, ranging from spheres to rods and spirals.

An inventory management system. This accounting method is used in managing inventory and financial matters involving the amount of money a company has to have tied up within inventory of produced goods, raw materials, parts, components, or foods. They are used to manage assumptions of costs related to inventory, stock repurchases and various other accounting purposes.

First aid for choking, involving the application of sudden, upward pressure on the upper abdomen to force a foreign object from the windpipe.

A series of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." Personal hygiene refers to maintaining the body's cleanliness.

An instrument used to measure the temperature of a food to determine if it has been cooked and stored at its proper minimum temperature. This gauge provides results in a relatively short amount of time. There are many different analog & digital varieties. One example is the Bimetallic Stemmed Thermometer

A refrigeration unit, or set of units, with pass-through doors. They are often used in the pantry area for storage of salads, cold hors-d’oeuvre, and other frequently used items i.e. cold desserts and canned or bottled beverages.

The maintenance of a clean food-preparation environment by healthy food workers.

To kill pathogenic organisms by chemicals and/or moist heat.

A refrigeration unit large enough to walk into. It is occasionally large enough to maintain zones of varying temperature and humidity to store a variety of foods properly. Some have reach-in doors as well. Some are large enough to accommodate rolling carts as well as many shelves of goods.

Sweet, thick opaque sugar paste used for glazing pastries such as napoleons or making candies. An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.

A type of sponge cake made with egg whites that are beaten until stiff.

A fried pastry usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients. Fritters are prepared in both sweet and savory varieties. A type of fritter made with pieces of apple deep-fried in batter and often served covered with powdered sugar, honey or cinnamon.

A loaf of bread shaped into a long cylinder. It is a thin loaf of French bread that is commonly made from basic lean dough and is distinguishable by its length and crisp crust. A baguette has a diameter of about 2”– 2⅓” and a usual length of about 26”, although a baguette can be up to 39 inches long.

Ice cream set on a layer of sponge cake and encased in meringue then baked until the meringue is warm and golden.