micc. 1
what is the most important part of personal hygiene in the kitchen
washing your hands
the binding agent of mayonnaise is
egg yolk
which cooking method is often used o prepare vegetables for later service
blanch
which type of soup is considered thick soup
cram soup
what is the best way to ensue that portion sizes are the same from day to day given dish
use standard recipies
bacteria grow especially fast in the temperature range of
70-125 degrees
what is then decimal equivalent to 1/8
0.125
after a job interview an applicant should
thank you letter
what are the six conditions that pathogens need to grow
food acidity time temp oxygen moist
what type of classican knife cut should be used on leafy vegtables
chiffanade
which type of flour has a low gluten content
cake flour
where should chemicals be stored
away from food
white bread is an edible container it also provides
bulk
in a typical kitchen the garde manager station includes which responsibility
salad prepping
which converion factor is needed to convert a recipe from 75 portions to 400 portions
5.33
cookware with two handles and used for boiling and simmering food
stockpot
the primary reason for using herbs and spices i to
add flavor to food
what is typically cooked in a wood fired kiln
pizza
which cooking task is best preformed in a rondeau
braising veggies
what vinegar has neutral flavor
rice
which item is most likely to become unsafe when time and temperature are abused
sliced tomatoes
which type of thicker ber uses cornstarch mixed with a cold liquid
slurry
what is the recommended cooking method for bite sized pieces of food
stir fry
a good first impression can be made by
displaying courtesy, respect & friendliness
in baking a standardized recipe for baking product is known as a
formula