A
What is the minimum internal cooking temperature for chicken breast?
165*F
Which of the following is an example of a front-of-the-house employee?
A. maitre d' B. bookkeeper C. pastry chef D. menu planner
A. maitre d'
How man y hours will it take a pathogen in the tmeperature danger zone to grow to levels high enough to make someone sick?
4
What type of classical knife cut should be used on leafy vegetables?
A. tourne B. rondelle C.small dice D. chiffonade
D. chiffonade
What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?
A. braising B. stewing C. poaching D. Blanching
A. braising
The binding agent in mayonnaise is
egg yolks
Which product type must be Grade A standards to be acceptable for receiving?
A. poultry B. beef C. milk D. shellfish
C. milk
What is a food safety management system typically designed to prevent?
Foodborne illness
An aromatic vegetable broth used to poach fish and/or vegetable is known as
A. white stock B. remouillage C. fumet D. court boullion
C. fumet
5.33
Which cooking method is often used to pre-prepare vegetables for later service?
A. poaching B. blanching C. Steaming D. simmering
B. blanching
Which type of soup is considered a thick soup?
A. bouillon B. vegetable C. consomme D. cream
D. cream
At a formal dining establishment, who is responsible for the overall management of service?
A. headwaiter B. front waiter C. maitre d' D. captain
D. captain
Deck, rotary, and convection are all examples of which type of equipment?
A. ovens B. broilers C. steamers D. food warmers
A. ovens
Which type of thickener uses cornstarch mixed with a cold liquid?
A. liasion B. beurre manie C. roux D. slurry
D. slurry
Which of the following grips is designed to protect the user's thumb when using a chef's knife?
A. claw /pinch grip B.blade C. handle D. guiding hand
Bacteria grow especially fast in the temperature range of
70*F - 125*F
What is the formula for increasing or decreasing a recipe yield?
(DY / OY) x Each ingredient amount
The four basic parts if a salad are dressing, garnish,
A. bound, and base
B. base, and body
C. body, and stalk
D. lettuce, and cheese
B. base, and body
The single most important part of personal hygiene for a food hander is
washing hands
A recipe calls for 10 lbs of trimmed cauliflower. If the yeild is 55% how many pounds of cauliflower should be ordered?
18.2
Boiling an egg in water is an example of what type of heat transfer?
A. infrared B. radiation C. conduction D. convection
d. convection
What type of flour has a low gluten content?
Cake
What are the 6 conditions that pathogens need to grow? (FAT TOM)
Food, Acidity, Time, Temperature, Oxygen, and Moisture
Mirepoix is a mixture of chopped vegetables containing (give percentage used)
50% onions, 25% carrots, 25% celery