Cul & Hosp. 2 Dry & Moist Cooking Methods Test Corrections

Question 1

What cooking technique has two-thirds of the food covered in liquid after it begins to simmer?

Answer 1

Braising

Question 2

What two tools are used to turn pan fried chicken?

Answer 2

Tongs and Spatulas

Question 3

Pan fried chicken is placed on a buffet at 1:00p.m. What time must the chicken be removed and discared from the service line?

Answer 3

5:00pm

Question 4

Cooking with dry or very high heat hardens and toughens:

Answer 4

Protein

Question 5

For poached chicken, what internal temperature must the chicken reach to be safe according to ServSafe guidelines?

Answer 5

165

Question 6

Better flavor and less shrinkage are the results of braising meat at what temperature?

Answer 6

250

Question 7

When grilling a turkey burger, what minimum internal temperature must the product reach for 15 seconds?

Answer 7

160-165

Question 8

After handling meat that is to be braised, a person must wash his/her hands in a hand sink with water reaching what temperature?

Answer 8

100-110

Question 9

Commercial kitchens use what type of grills?

Answer 9

Charcoal, Electric, Gas and Wood-Firedq

Question 10

What type of starch is used to thicken the liquid in stir-frying?

Answer 10

Corn

Question 11

Jerry is preparing to poach eggs for breakfast catering. He must be sure the eggs were received at an air temperature of:

Answer 11

45

Question 12

For quantity service, how far in advance can eggs be poached and help for service?

Answer 12

One Day

Question 13

To assure doneness of a grilled stuffed chicken breast, for 15 seconds the internal temperature must reach a minimal temperature of:

Answer 13

160

Question 14

When preparing stir fry, be sure the meat reaches what temperature?

Answer 14

130

Question 15

What are the two methods for man-frying potatoes?

Answer 15

Still and Tossed

Question 16

Grilled beef steaks must reach what internal temperature for 15 seconds?

Answer 16

145

Question 17

In the preparation of a chicken dish, the chef asked that a rondeau be used. What cooking technique should be done to the chichken?

Answer 17

Braising

Question 18

What bulbs are used more often in stir-frying?

Answer 18

Garlic and onions

Question 19

A local rstaurant is planning to poach chicken for an upcoming event. To be sure the chicken is safe, the receiving temperature must be:

Answer 19

41 degrees F or lower

Question 20

Which tender cut of meat should be selected to broil?

Answer 20

Tenderloins

Question 21

A braised roast must reach what minimum internal temperature?

Answer 21

145