Everything Else

Question 0

A bain marie is a:

Answer 0

Hot water bath

Question 1

Nouvelle cuisine is based on:

Answer 1

Natural flavours, shortened cooking times and innovative combination

Question 2

A tournant is a:

Answer 2

A swing cook

Question 3

The ability to handle sautéed items and sauces and occasionally all stations in the brigade is attributed to:

Answer 3

Saucier

Question 4

The station responsible for vegetables, soups, and starches and egg dishes in a classic brigade is the:

Answer 4

Entremetier

Question 5

Food safety can be categorized as:

Answer 5

Biological, chemical and physical

Question 6

Bacteria that are dangerous when consumed by humans are:

Answer 6

Pathogens

Question 7

Salmonella is an example of:

Answer 7

An infection

Question 8

The temperature danger zone is:

Answer 8

4 to 60 C

Question 9

When reheating foods, the internal temperature should reach or exceed:

Answer 9

77 C for two minutes

Question 10

Under ideal conditions, most bacteria will produce every:

Answer 10

20 minutes

Question 11

Accelerated growth of bacteria occurs during the:

Answer 11

Log phase

Question 12

Freezer temperatures are required to be at:

Answer 12

-18 C or lower

Question 13

Staphylococcus aureus usually begins with:

Answer 13

humans infected with wounds or sores

Question 14

Clostridium botulism grows best in

Answer 14

An atmosphere devoid of oxygen

Question 15

E Coli is best prevented by:

Answer 15

Thoroughly cooking or reheating items

Question 16

Water activity (Aw) is the:

Answer 16

The amount of moisture in food to support bacterial growth

Question 17

Raw milk is associated with:

Answer 17

Listeria

Question 18

In a three compartment sink set up, the wash temperature in the first compartment must be at least:

Answer 18

45 C

Question 19

The brew temperature for coffee should be:

Answer 19

90 C - 93 C

Question 20

Dark chocolate’s final temperature after tempering is:

Answer 20

30 C to 32 C

Question 21

Almond paste and sugar are combined to produce:

Answer 21

Marzipan

Question 22

For a salad “ a la greque” the dressing would be.

Answer 22

Olive oil and lemon juice

Question 23

The key ingredient in a Chasseur sauce is:

Answer 23

Mushrooms

Question 24

To keep cauliflower more white:

Answer 24

Add lemon juice to the water

Question 25

The best cooking method to maintain vitamins, minerals and nutrients is:

Answer 25

Steaming

Question 26

Which type of chicken is best suited for Coq au Vin?

Answer 26

Fryers

Question 27

To enrich a sauce and boost flavour one would use:

Answer 27

A glaze

Question 28

The water temperature for sanitizing in a three compartment sink set up is:

Answer 28

77 c for atleast 2 minutes

Question 29

In a HACCP environment, food must be chilled to:

Answer 29

21C within 2 hours and then 4C within 4 hours

Question 30

Food hypersensitivity reaction is:

Answer 30

A food allergy involving the immune system

Question 31

One deciliter is the same as one tenth of a liter. True or False?

Answer 31

True