What is NATURAL OR CHEMICAL FOOD POISONING, FOOD INTOXICATION, & FOOD INFECTION.
100
THE NUMBER OF DIFFERENT KINDS OF BREADS USED IN THE GM.
What is TWO
100
WHAT FORM SERVES AS A WRITTEN DIRECTIVE FOR PASSING INFORMATION FROM THE LEADING CS TO THE WATCH CAPTAINS AND KEY PERSONNEL IN THE GM?
What is THE NAVSUP FORM 1090
100
A UNIT OF MEASUREMENT FOR ENEGRY OBTAINED FROM FOOD
What is CALORIE
100
FOOD SERVED WITH A RICH CREAM SAUCE USUALLY CONTAINING GREEN PEPPERS AND PIMENTOS AND SOMETIMES ONIONS OR MUCHROOMS
What is A LA KING
200
CAUSED BY EATING FOOD COOKED IN POORLY COATED OR CHIPPED ENAMELED COOKING UTENSILS.
What is ANTIMONY POISONING
200
WHAT ARE THE KINDS OF FLOUR USED IN THE GM?
What is GENERAL PURPOSE FLOUR, BREAD FLOUR, & WHEAT BASE.
200
WHAT IS NECESSARY TO INCREASE OR DECREASE A RECIPE TO OBTAIN A DESIRED NUMBER OF PORTIONS?
What is WORKING FACTOR
200
HOW MANY KNOWN MINERALS ARE THERE?
What is 20
200
TO COOK BY DRY HEAT IN IN AN OVEN EITHER COVER OR UNCOVERED
What is BAKE
300
CAUSED IF CHILLED ACID FOODS OR DRINKS ARE ALLOWED TO STAND IN CADMIUM-PLATED METAL CONTAINERS BEFORE THEY ARE SERVED.
What is CADMIUM POISONING
300
WHAT ARE THE 2 GENERAL TYPES OF SHORTENING?
What is SOLID & LIQUID
300
WHAT ARE THE 3 TYPES OF EGGS USED IN THE GM?
What is FRESH, FROZEN, & DEHYDRATED EGG MIX
300
THE MOST ABUNDENT MINERAL IN THE BODY
What is CALCIUM
300
TO ROAST SLOWLY BASTING WITH A HIGHLY SEASONED SAUCE
What is BARBECUE
400
THE MOST COMMONLY REPORTED FOOD INTOXICATION
What is STAPHYLOCOCCUS
400
WHAT ARE GASES THAT CAUSE DOUGH TO RISE?
What is LEAVENING AGENTS
400
A MIXTURE OF FLOUR AND FAT
What is ROUX
400
WHAT MINERAL IN NECESSARY FOR BUILDING BONES AND TEETH?
What is PHOSPHORUS
400
WHAT ARE THE 5 MOTHER SAUCES?
What is BECHAMEL, ESPAGNOLE, TOMATO, HOLLANDAISE, VOLOUTE
500
COOKED PROTEIN FOODS THAT HAVE BEEN HELD AT TEMPERATURES BETWEEN 40 DEGREES AND 140 DEGREES FOR MORE THAN 4 HOURS WILL BE CONSIDERED UNFIT FOR CONSUMPTION AND MUST BE DESTROYED
What is THE FOUR HOUR RULE
500
FLOUR THAT HAS VITAMINS AND MINERAL SUCH AS THIAMIN, NIACIN, IRON, & RIBOFLAVIN ADDED TO REPLACE THE FOOD VALUE LOST IN THE MILLING PROCESS