You are responsible for purchasing a steak for a five-star high end restaurant which serves only the best. What quality grade of beef would you purchase for the restaurant?
USDA Prime
100
What is a disease causing organism?
Pathogen
100
Which vegetable should NOT be used in a stock?
Potatoes
100
What is the function of flour when baking?
Its a strengthener
100
What is the protective outer coat of the grain?
Bran
200
What location yields the toughest cut on a beef animal?
Round
200
What is the temperature danger zone?
40F - 140F
200
The golden color of a white stock is the result of what ingredient?
Carrots
200
What are the three common leavening agents?
Baking soda, baking powder, and yeast
200
What composes approximately two percent of the grain, contains fat, minerals, and vitamins?
Germ
300
If you cook a steak at 160F what degree of doneness should be expected?
Well done
300
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
300
A roux is a thickener made of equal parts of what?
Flour and fat
300
Which ingredient is always figured as one hundred percent in a formula?
Flour
300
What is the seed from a pod producing plant?
Legumes
400
What are the grades for poultry?
A, B, C
400
When should you disinfect cutting boards?
When they have been used to prepare raw foods
400
A liaison is composed of what ratios of heavy cream and egg yolk?
3:1 (3 to 1)
400
What are the two types of yeast doughs?
Lean and rich
400
What are the two forms of pasta?
Dry and Fresh
500
Which category of fish do Mollusk, Crustaceans, Cephalopods fall under?
Shellfish
500
When should leftovers be used?
Within 4 days
500
What are the two types of soups?
Clear and thick
500
What is the method for making yeast dough?
Straight dough method
500
What contains most of the starch and protein in a grain?