Food safety/Kitchen safety
Where should raw meats be stored in the fridge?
On the bottom away away from prepared foods.
when butchering a whole chicken, what part do you remove first?
The wings
what happens to yeast when salt is added at the beginning of the blooming process?
It dies
what is the mixture of equal parts of flour and fat called?
Roux
What do you call the mixture of equal parts flour and fat ?
Roux
What temperature should a refrigerator be kept at?
a. 40-50 degrees Fahrenheit
b. 36-38 degrees Fahrenheit
c. 30-32 degrees Fahrenheit
36-38 degrees Fahrenheit
What do you call the layer of skin that runs along the muscle tissue of meat?
Silver skin
What is produced when protein in flour meets water and is kneaded for a long period of time?
Gluten
Should you Sautee or sweat vegetables when making soup?
Sweat
What do you call the mixture of cold water and cornstarch mixed together, used to thicken sauces and soups?
Slurry
What is concidered the temperature danger zone?
a. Between 40 degrees to 140
b. 50 degrees to 180
c. 30 degrees to 165
Between 40-140 degrees
True or False:
Should you slice meat against the grain ?
or
with the grain?
Against the grain
What is the idea temperature for yeast to bloom and activate ?
a. 120
b. 110
c. 150
d. 125
110
What temperature of water should you use when making soup or stock ?
Cold
What do you call the combination of Carrots, Onion and Celery?
Mire poix
What does the 3 sink method consist of ?
a. chlorinated water-degreaser and rinse water
b. iodine solution-warm water and soap
c. Hot soapy water- hot rinse water and sanitizer
d. Hot soapy water- warm rinse water- and sanitizer
Hot soapy water-hot rinse water and sanitizer
True or False
Should you allow meat to rest before slicing into it ?
or
cut it while it is still hot?
Allow it to rest
What is the term to that describes adding a hot liquid to eggs?
a. combining
b. Tempering
c. Thickening
d. Slurry
Tempering
What is the sauce called that consists of Roux, milk, bay leave and ground nutmeg?
Béchamel
What term is used for adding air vigorously to a product in order to make it fluffy up and airy ?
Whisk
What is the internal temperature of Chicken without the bone?
a. 185 degrees Fahrenheit
b. 190 degrees Fahrenheit
c. 170 degrees Fahrenheit
d. 165 degrees Fahrenheit
165 degrees Fahrenheit
When temping steak, what temperature should the meat be when your pinkie finger touches your thumb?
Well done
What is the dough called that consists of flour, water, salt and butter, eggs are added one at a time of the heat?
Pate a choux
Which one of these sauces are not a mother sauce? a
béchamel
veloute
meat sauce
tomato sauce
demi glace
Hollandaise
Meat Sauce
what do you call the term that means to coat a meat or food product in flour prior to frying or sautéing?
A. coated
B. Dredging
C. larding
D. Barding
Dredging