Semester 1 Final C

Question 1

What is the temperature range for the danger zone?

Answer 1

41-135°

Question 2

How often should sanitizer liquid be changed?

Answer 2

2 hours

Question 3

First in, First out is a method of:

Answer 3

Stock Rotation

Question 4

Acidity in food does what?

Answer 4

Slows germs/bacteria growth

Question 5

Crepe batter should be refrigerated

Answer 5

False

Question 6

Cooking chicken temp

Answer 6

165°

Question 7

Fish cooking temp

Answer 7

145°

Question 8

Hamburger cooking temp

Answer 8

155°

Question 9

Correct microwave food temp

Answer 9

165°

Question 10

What is stored at the bottom of the refrigerator?

Answer 10

Meat and eggs

Question 11

2 major ingredients for sauce veloute are:

Answer 11

Roux and stock

Question 12

Is it safe to thaw meat on counter at room temp?

Answer 12

No

Question 13

What should be used to dry hands after wash?

Answer 13

Single use papertowels

Question 14

Bechamel:

Answer 14

White roux, milk

Question 15

Mis en place meaning?

Answer 15

Pre-preporation

Question 16

Stock is the foundation of cooking

Answer 16

True

Question 17

Broth is:

Answer 17

Made from meat, expensive

Question 18

What is the egg white function in an angle food cake?

Answer 18

Leavening

Question 19

Egg function in a meatball?

Answer 19

Binder

Question 20

Egg yolk function in pudding?

Answer 20

Thickening

Question 21

Egg function in zucchini fries?

Answer 21

Coating

Question 22

Spices can be from what?

Answer 22

Root seed bark

Question 23

To cut a leafy veggies into shreds is called a

Answer 23

Chiffonade

Question 24

Uniform mixture of two unfixable liquids is called

Answer 24

Emulsion

Question 25

How many ounces in a pint?

Answer 25

16oz

Question 26

Potatoes must be started in what water?

Answer 26

Cold, salted

Question 27

Poisonous green potato

Answer 27

Solanine

Question 28

How many teaspoons in a tablespoon?

Answer 28

3

Question 29

How many oz in 1/4 cup

Answer 29

2

Question 30

How many tablespoons in an oz

Answer 30

2

Question 31

Is beef poultry?

Answer 31

No

Question 32

How many quarts in a gallon?

Answer 32

4

Question 33

Saute pan is another name for skillet?

Answer 33

True

Question 34

Which method used when making cookies?

Answer 34

Creaming

Question 35

How many oz in 1/2 cup

Answer 35

4

Question 36

How many cups in a quart?

Answer 36

4

Question 37

How many cups in a gallon?

Answer 37

16

Question 38

Knife and bird beaks knife have same function?

Answer 38

No