I'm growing here
Which food best supports the growth of bacteria?
Butter, Cooked rice, Loaf of bread, Chocolate cake
Cooked rice
What is the temperature range for the Danger Zone?
41-135 F
Which is an example of physical contamination? sneezing on food, loose fingernail in food, touching dirty food contact surfaces, cooking tomato sauce in a copper pot
Loose fingernail in food
What does Garde Manger refer to in culinary terms?
Cold kitchen or pantry
Which type of salad typically includes a base of cooked grains? green salad, seafood salad, pasta salad, fruit salad
Pasta salad
Bacteria grows best at which pH level? 2, 7, 0, 12
7
Where is Shiga toxin-producing Escherichia coli found?
Cattle
Which symptom could mean a customer is having an allergic reaction to food? Dehydration, sneezing, coughing, swollen lips
Swollen lips
Which of the following items is typically prepared in the garde? soups, sauces, hot appetizers, charcuterie
Charcuterie
What is the main purpose of salad dressing?
To enhance flavor
Is a vacuum-packed food safe from the growth of bacteria?
No, because some bacteria will grow without oxygen
What is a basic characteristic of a virus?
Requires a living host to grow
In what temperature range does bacteria grow most rapidly? (70°F to 125°F, 0°F to 41°F, 41°F to 70°F, 90°F to 165°F)
70°F to 125°F
What is Charcuterie?
The art of preparing cured meats
What is a common method of preservation used in garde manger?Freezing, Pickling, Baking, Grilling
Pickling
What are the 2 conditions for bacterial growth that you can control? FATTOM
Time and Temperature
Which pathogen is one of the leading causes of foodborne illness? Campylobacter, Listeria, Botulinum, Norovirus
Norovirus
Which is a Big Eight food allergen? (broccoli, grapes, pork, or wheat)
Wheat
Bonus...Name the big 8
Which of the following is NOT a typical task in the garde manger station? Preparing salads, assembling cold platters, making soups, creating dressings
Making soups
Which of the following is a type of cold seafood dish? Shrimp scampi, Sushi, Clam chowder, Beef stew
Sushi
What are the most common symptoms of foodborne illness? D,V,F,N,AC and...jaundice, dizziness, headache, tiredness
Jaundice
Parasites are commonly linked with what type of food? Canned food, poultry, seafood, rice
Seafood
Which is a chemical contaminant? (bones in a chicken filet, tomato juice served in a pewter pitcher, norovirus in shellfish, or metal shavings in a can of peaches)
Tomato juice served in a pewter pitcher
Bonus....WHY?
What is a common garnish used in cold dishes? fresh herbs, hot sauce, bread crumbs, butter
Fresh Herbs
What is the purpose of adding acid to salad dressings? To make them thicker, To enhance flavor and balance richness, To preserve the dressing, To make them sweeter
To enhance flavor and balance richness