Regulations
True or false: The Food Manufacturing Practices should be used as a guide to establish a food safety program
False
Which part of the knife is used for detailed work such as paring, trimming, and peeling?
Tip
Which of the following is a round cut? a)small dice b)medium dice c)diagonal d)julienne
diagonal
What age group is least likely to contract a food borne illness?
Young adults
Mise en place is a French statement which means:
Put in place
HACCP
What are the pegs which hold the handle to the tang called?
Rivets
Which of the following ingredients was added to change the consistency of the mixture of the ingredients for the potato latkes? a)salt b)pepper c)flour d)cornmeal
flour
Which of the following is the most readily absorbed form of iron? a)heme iron b)B6 c)Biotin d)Ferric iron
Heme iron
Which of the following does NOT impact the browning of meat? a)cross contamination b)cooking temperature c)dryness of meat and meat surface d)amount of fat in meat
cross contamination
Which organization sets the withdrawal periods for animal drugs and compounds?
FDA
What should you do with your knife when you leave your work area?
Place the knife beneath the corner of the cutting board
The temperature at which a given oil will begin to smoke?
Smoke point
Which of the following is NOT a meat tenderizer? a)papain b)bromelain c)ficin d)potassium nitrate
Potassium Nitrate
Which of the following is NOT a step in mise en place? a)gather equipment b)gather grocery items c)prepare workstation d)research recipes
research recipes
What act requires nutritional information labels on all food products except single ingredient foods, such as fresh meat?
Nutritional Labeling and Education Act
When using the stone sharpener, which side should you use first?
What is a cooking method which involves searing the food item in hot oil and then partially submerging the food product in enough liquid to come halfway up the food item in a covered pot or pan?
Braising
Which of the following is not a flavoring agent? a)spices b)essential oils c)ascorbic acid d)oleoresins
Ascorbic acid
Which of the following is NOT an appropriate method for defrosting meat? a)in a bowl on the kitchen counter b)in the refrigerator c)in cold water d)in a microwave oven
in a bowl on the kitchen counter
What means antibiotics were administered in small, preventive doses through feed and water?
sub-therapeutic use
A honing steel is used to do what?
Straightening the knife's blade
What do you call inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside?
Larding
What bacteria causes Perfringens food infection
Clostridium perfringens
Which method of defrosting results in the greatest loss of juiciness
microwaving