Food Science
The red pigment found in red cabbage is?
Anthocyanin
How many ounces in 2 Gal of stock?
256oz
What is the minimum internal temperature for Pork according to serve safe?
145 f
What is the oil: vinegar ratio of a basic vinaigrette?
3:1
Which grand sauce is "Mornay" a derivative of?
Béchamel
What are the three types of heat transfer?
Convection, Conduction, Radiation
How many Tablespoons in 2 cups of broth?
32 Tbsp
What is the temperature danger zone?
41-135f
What is the formula for 1 Gallon of Vegetable Stock per the CIA ratio guide?
Vegetables- 5lb
Water- 5 qts
Sachet- 1 ea
What is the cooking time for basic stocks?
Vegetable/ Chicken/ Veal
45min-1hr, 3-4hr, 6-8hr
What two proteins create what we know as gluten?
Glutenin and Gliadin
What are the two types of units of measure?
Imperial and Metric
What is the recommended minimum internal cooking temperature for ground veal?
155 degrees
What is the formula for 1lb Fresh Pasta?
4 eggs, 1 lb. flour
At what temperature does water boil?
212 f
What cellular structure do plants have that is NOT found in animal cells ?
Cellulose
How many pints in 10 quarts?
20 pints
What are the two methods of calibrating a thermometer?
Ice Water & Boiling Water
What is the recommended amount (by weight) needed per gallon of stock for Medium Nappe using Brown Roux?
18 oz.
What causes a green ring around a cooked egg yolk? Name the reaction.
Ferrous sulfide, over cooking/improper cooling
Phenolic compounds are responsible for what in vegetables?
Enzymatic browning
How many cups of liquid are there in 4 Gallons of beef broth?
64 cups
Hot TCS foods may be held without temperature control for a maximum of how many hours?
4 hours
What is the Egg yolks: Oil ratio for 1 quart of Mayonnaise?
4 egg yolks: 32 oz. oil
What are the CIA 5 Core Values?
Excellence, leadership, professionalism, ethics, respect for diversity