Food Science
Units of Measure
Food Safety
Formulas
Miscellaneous
100

The red pigment found in red cabbage is?

Anthocyanin

100

How many ounces in 2 Gal of stock?

256oz

100

What is the minimum internal temperature for Pork according to serve safe?

145 f


100

What is the oil: vinegar ratio of a basic vinaigrette?

3:1

100

Which grand sauce is  "Mornay" a derivative of?

Béchamel 

200

What are the three types of heat transfer?

Convection, Conduction, Radiation

200

How many Tablespoons in 2 cups of broth?


32 Tbsp

200

What is the temperature danger zone?

41-135f

200

What is the formula for 1 Gallon of Vegetable Stock per the CIA ratio guide?

Vegetables- 5lb

Water- 5 qts

Sachet- 1 ea

200

What is the cooking time for basic stocks? 

Vegetable/ Chicken/ Veal 

45min-1hr, 3-4hr, 6-8hr

300

What two proteins create what we know as gluten?

Glutenin and Gliadin 

300

What are the two types of units of measure?

Imperial and Metric 

300

What is the recommended minimum internal cooking temperature for ground veal?

155 degrees

300

What is the formula for 1lb Fresh Pasta?

4 eggs, 1 lb. flour

300

At what temperature does water boil?

212 f

400

What cellular structure do plants have that is NOT found in animal cells ?

Cellulose 

400

How many pints in 10 quarts?

20 pints

400

What are the two methods of calibrating a thermometer?

Ice Water & Boiling Water 

400

What is the recommended amount (by weight) needed per gallon of stock for Medium Nappe using Brown Roux?

18 oz.

400

What causes a green ring around a cooked egg yolk? Name the reaction.

Ferrous sulfide, over cooking/improper cooling

500

Phenolic compounds are responsible for what in vegetables?

Enzymatic browning

500

How many cups of liquid are there in 4 Gallons of beef broth?

64 cups

500

Hot TCS foods may be held without temperature control for a maximum of how many hours?

4 hours

500

What is the Egg yolks: Oil ratio for 1 quart of Mayonnaise?

4 egg yolks: 32 oz. oil

500

What are the CIA 5 Core Values?

Excellence, leadership, professionalism, ethics, respect for diversity