Sanitation
The three hazards that affect food safety?
What is Biological
Physical
Chemical
The creaming method is used for.
What is cookies, quick breads, and some cakes.
Conduction occurs in two ways.
What is heat moving from one item ans the heat source and when heat moves from one part of the food to another.
The balanced diet according to the Food Guide Pyramid.
What is vegetables, nutrients, excercise.
The greatest chef of his time.
Who is Escoffier.
The correct internal temperature for poultry.
What is 165 degrees for 15 seconds.
Accuracy in the bake shop.
What is weighing (scaling each item), and correct measurements according to the formula.
Cooking temperatures.
What is the temperature of the inside of oven, grill, or other cooking equipment.
Foods with empty calories.
What is sugars, sweets, simple carbohydrates.
Four major developments changed the food industry.
What are, TV, airplanes, microwaves, cooling and freezing.
The correct way to wash hands.
What is under 100 degree water, soap hands rub vigorously for 20 seconds.
Sugars and sweeteners have purposes in the bakeshop.
What is flavor, tenderness, color, moistness.
Moist cooking methods include.
What is boiling, poaching simmering, steaming, and blanching.
Nutrient balanced diets.
What is determined by age, weight, exercise.
The father of modern cuisine.
Who is Escoffier.
Potentially hazardous foods according to the FDA.
What is all TCS foods.
Controlling gluten in the bakeshop.
What is selection of flours, fats and liquids.
Hot cooking methods include.
What is saute, deep frying, pan-frying, roasting, and baking.
Cooks can reduce caloric intake by.
What is reducing fats, and sugars when cooking.
First chef to write recipes and methods.
Who is Careme.
There are seven steps to the HACCP program.
What is, Assess, identify, CCP, monitoring, corrective actions,record keeping, verification.
Calculate percentages in the bakeshop.
What is weight of ingredient divided by weight of flour X 100%.
General cooking concepts in flavor building.
What is the ingredients working by harmonizing and contrasting with each other.
Fat soluble vitamins are needed in bodily functions.
What is A, D, E, and K.
Microwaves work through random waves.
What is radiation.