random 1
which vinegar has a neutral flavor?
the single most important part of personal hygiene for a food handler is?
Hand washing
in baking, a standardized recipe for a bakery product us known as a(n)?
a formula
after a job interview, an applicant should?
which product type must meet grade a standards to be acceptable for receiving.
milk
what is a food safety management system typically designed to prevent?
food-borne illness
what is the decimal equivalent of 1/8?
0.125
TCS food must be thrown out after spending a maximum of how many hours in the temp danger zone?
4 hours
which type of soup is considered a think soup?
cream soup
what is typically cooked in a wood-kiln?
pizza
Bacteria grow especially fast in the temperature range off?
70-125
how many hours will it take a pathogen in the temp danger zone to grow to level high enough to make someone sick?
4 hours
what is the recommended cooking method for bite sized pieces of food?
stir frying
which type of flour has a low gluten content?
cake
in which type of pan should scrambled eggs for a breakfast buffet be placed?
hotel pan
travel and tourism
what are the six conditions that pathogens need to grow?
food, acidity, time, temperature, oxygen, and moisture.
an effective method of denying pests access to an operation is to?
use hinged grates on floor drains
why are preschool-aged children at higher risk for food borne illnesses?
immune systems have not yet fully developed
when referring to "smart" goals, what does M stand for?
measurable
at a formal dining establishment, who is responsible for the overall management of service?
maitre d'hotel
mirepoix is a mixture of chopped vegetables containing?
50% onion, 25% carrot, 25% celery
which ingredient provides stability and prevents baked items from collapsing?
strengthener
when preparing a recipe designed for a conventional oven in a convention oven, the temp should be?
decreased by 25
a recipe calls for 10lbs of trimmed cauliflower. If the yield is 55% how many pounds of cauliflower should be ordered?
18.2 lbs