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Safety/
Sanitation
HACCP
Cooking Equipment
Standard Recipes
Cooking Techniques
100
41 to 135 degrees
What is the temperature danger zone
100
Receiving & Storing
What is the first critical control point?
100
Zester.
What is a micro plane?
100
Equals 1 tablespoon
What is three teaspoons?
100
Uses a wok
What is stir-frying?
200
In the refrigerator, running under cold water
What is The correct method for thawing foods.
200
Dropping food onto the floor.
What is an example of a potential hazard during the control point serving?
200
Ice Pot.
What is a bain marie?
200
16 oz is equal to
What is one pound?
200
Cooking technique is often used for tender foods that cook quickly.
What is grilling?
300
When soilded or at least every four hours
What is When should foodservice workers change their gloves
300
Soup sitting out to long and goes bad.
What is an example of the control point holding?
300
Sharpens knives.
What does a knife steel do?
300
4 cups equals ______ quarts
What is 1 quart
300
Long slow process where food is first seared then cooked in a small amount of stock.
What is braising?
400
20 seconds
What is How long you should wash your hand.
400
HACCP
What is Hazard Analysis of Critical Control Points?
400
Chinese Strainer.
What is a chinois?
400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400
Cooking technique that requires longer cooking time than baking.
What is roasting?
500
Developed for NASA
What is HACCP
500
Cracked egg.
What is a potential hazard during receiving and storing?
500
small glazed ceramic or glass serving bowl
What is a Ramankin?
500
128 oz is equal to ___________
What is 1 gallon
500
Food cooked in water that is 185 to 200 degrees.
What is simmering?