Food Science
The red pigment found in red cabbage is?
Anthocyanin
How many ounces in 4 quarts of stock?
128 oz
How many inches off the floor should equipment be stored?
6 inches
What is the oil: vinegar ratio of a basic vinaigrette?
3:1
What are the five grand sauces?
Espagnole, Velouté, Tomato, Hollandaise, Bechamel
What are the three types of heat transfer?
Convection, Conduction, Radiation
How many milliliters are there in 1 liter of Consommé?
1000 mil
What does HACCP stand for?
Hazzard Analysis of Critical Control Point
What is the Rice: Water ratio for Jasmine or Basmati Pilaf?
1.5:1
What is the cooking time for basic stocks?
Vegetable/ Chicken/ Veal
45min-1hr, 3-4hr, 6-8hr
What two proteins create what we know as gluten?
Glutenin and Gliadin
How many grams are there in 2oz of Flour?
56.7 grams
What is the recommended minimum internal cooking temperature for ground beef?
155 degrees
What is the formula for 1lb Fresh Pasta?
4 eggs, 1 lb. flour
Name the three types of energy used in the kitchen?
Thermal, Mechanical, Chemical
What cellular structure do plants have that is NOT found in animal cells ?
Cellulose
How many Tbsp in 2 Cup of Oil?
32 Tbsp
How many days can properly prepared and stored TCS food be kept?
7 days
What is the recommended amount (by weight) needed per gallon of stock for Medium Nappe using Brown Roux?
18 oz.
Ferrous sulfide, over cooking/improper cooling
Phenolic compounds are responsible for what in vegetables?
Enzymatic browning
How many cups of liquid are there in 4 Gallons of beef broth?
64 cups
Hot TCS foods may be held without temperature control for a maximum of how many hours?
4 hours
What is the Egg yolks: Oil ratio for 1 quart of Mayonnaise?
4 egg yolks: 32 oz. oil
What are the CIA 5 Core Values?
Excellence, leadership, professionalism, ethics, respect for diversity