What Is
Mirepoix
50% Onion 25% Carrot 25% Celery
In a busy sandwich workstation, each ingredient must be
A. Counted and Weighed
B. Counted, but not weighed
A. Counted and Weighed
Temperature danger zone__-__
41-135
food is transported in insulated containers
true
what is stewing?
combination cooking method
Coulis
A sauce pureed vegetables or fruit
What is the purpose of an intermezzo salad
A. Colon Cleanser
B. Palate Cleanser
B. Palate Cleanser
North African semolina in granules made from crushed durum wheat refers to______
couscous
pairing knife is used to section a grapefruit
false
what is blanching
Appetizer
Dish served as first course
One way to minimize holding times when serving veggies is to par cooking?
A. Cover in warming water
B. Submerge in warm water
B. Submerge in warm water
The flow of food begins when ingredients are______ and_______
purchased and served
blanching takes longer to boil than par boiling
false
what is braising?
combination cooking method
Ceviche
Salsa with seafood
What is the most important thing to check on a measuring device?
A. volume
B. tare
B. tare
In order to insure that a recipe is prepared correctly the food handler must_____________
measure ingredients correctly
vitamins repairs body tissue
true
what is roasting?
dry cooking method
Pate
Well seasoned ground meat, fish, poultry,or vegetable mixtures that has been baked and served cold. Ex. Spam
When we soak tea bags in hot water it is called?
A. steeping
B. soaking
A. steeping
Nutrient that provides energy refers to___________
carbohydrates
the leading cause of food borne illness is vermin contamination
false, improper preparation
what is a double boiler?
dry cooking method