Show:
Misc.
Sanitation
Red Meats/Poultry
Fish/Shellfish
Pasta/Soup Prep
100
What does FIFO stand for ?
What is First in First out
100
How many inches from the floor can food be stored ?
What is 6 inches.
100
What are fabricated meats?
What is meats that are cut up and trimmed from primal cuts.
100
The two categories of fish products?
What is fin fish and shellfish.
100
to the tooth or bite ?
What is al dente'.
200
What does HACCP stand for ?
What is Hazard Analysis Critical Control Point.
200
The most important way to prevent a foodborne illness from viruses ?
What is practice good personal hygiene.
200
Why do you truss poultry?
What is for even cooking and a more attractive appearance.
200
The way shrimp is classified when purchased fresh or frozen ?
What is the count per pound. (21/25)
200
You will need these ingredients to make a raft for a consomme' ?
What is lean ground beef,egg whites, white mirepoix, and tomatoes .
300
What does TDZ stand for?
What is Temperature Danger Zone
300
The way a food handler will prevent allergens from being transferred to food ?
What is clean and sanitize utensils after use.
300
The degrees red meats will carry over while resting?
What is 10 degrees.
300
The two classifications of shell fish ?
What are mollusks and crustaceans .
300
1 pound to 1 gallon of water
What is the ratio for cooking pasta.
400
What does a Continental Breakfast consist of?
What is light baked goods, pastries and rolls, coffee and tea with butter and jam .
400
If an uncooked chicken breast is left out at room temperature, what is the risk that could cause a foodborne illness?
What is time and temperature abuse.
400
The 2 ways poultry can be raised ?
What is free-range and commercial.
400
Blank is an example of Mollusks and blank is an example of Crustaceans ?
What are oysters, clams, mussels, or scallops for mollusks and lobster, shrimp, or crabs for crustaceans.
400
Ingredients needed to make fresh pasta?
What is flour, eggs, salt, and oil
500
Explain the anatomy of a cheese plate ?
What is a vehicle, cheese, something sweet and something crunchy.
500
The temperature range for TDZ ?
What is 41 to 140.
500
The cooked internal temperatures for red meats ?
What is Rare 130 to 135, Medium 140 to 145, Well done 160 or higher.
500
The first thing you should do before opening Mollusks ?
What is scrub thoroughly and discard any that are opened.
500
The purpose for the raft in a consomme'?
What is for color and clarity and for the rich flavor