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Bakeshop
Hot Foods
Cold Foods
Food Safety
Misc. Classroom
100
This is the proper name for a double boiler which is used for heating gently.
What is a bane marie
100
Briefly explain the purpose of cutting vegetables uniformly.
What is to ensure even cooking and enhance the appearance of the finished product.
100
Name a fruit that benefits from acidulation.
What is an apple
100
Who is responsible for effective implementation and upholding of proper food safety?
Who is everyone!
100
Are cleaning and sanitizing the same thing, if yes in what regard, and if no in what regard.
No they are not the same thing. Cleaning uses soap and warm/hot water to remove surface debris. Sanitizing uses food safe chemicals to kill hazardous bacteria on kitchen/food surfaces.
200
In this cookie method, a scoop is used to portion the dough.
What is the dropped method
200
This is the cooking that occurs after a food is removed from a heat source.
What is carryover cooking
200
Describe the procedure for washing salad greens.
What is fill a sink with tepid water and place the greens in the water. Gently stir the water and greens and remove the greens. Repeat the procedure until no grit can be seen on the bottom of the sink.
200
This is the name for the broad range of temperatures at which bacteria thrive and reproduce best.
What is the danger zone
200
Define a roux.
What is a cooked mixture of equal parts fat and flour, used to thicken sauces/soups
300
Choux paste is used for these 3 products.
What are cream puffs, eclairs and profiteroles
300
This cooking technique is defined "To briefly and partially cook a food in boiling water or hot liquid".
What is blanching
300
What items are often used to make a bound salad that is used as a filling for sandwiches?
What is egg & tuna
300
The transfer of microorganisms to food contact surfaces by humans, rodents or insects is referred to as what?
What is cross contamination
300
Used to introduce flavorings, seasonings and aromatics into stocks, sauces, soups & stews; it is made by tying a selection of herbs and vegetables into a bundle with twine.
What is a Bouquet Garni
400
This is yeast's sworn enemy.
What is salt.
400
A cooking method in which dry heat is transferred by means of conduction. The method is performed by cooking relatively small cuts of food at high temperatures in a small amount of fat or oil.
What is sautéing
400
Name this definition: "To bring together two liquids that do not ordinarily form a stable mixture".
What is an emulsification or to emulsify
400
This bacteria is responsible for the most common food-borne infections.
What is Salmonella
400
These are the SIX classifications of soups.
What are: -clear soups -cream soups -puree soups -bisques -chowders -cold soups
500
This is the type of cake method that utilizes whipped egg whites.
What is the foam or sponge cake method
500
What are the five steps in a standard breading station?
What are select a product to be breaded, flour, egg wash, bread crumbs & a pan to hold the final product
500
This is a cold emulsified sauce consisting of vinegar, egg yolks, oil and flavorings.
What is mayonnaise
500
This item is the leading cause of food-borne illnesses in spite of only being a single-celled microorganism.
What is bacteria
500
These are the FIVE mother sauces.
What are: -béchamel -veloute -hollandaise -espagnole -tomato