Semester 1 Final C Flashcards by V L

Q

What is the temperature range for the danger zone?

A

41-135°

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Q

How often should sanitizer liquid be changed?

A

2 hours

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Q

First in, First out is a method of:

A

Stock Rotation

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Q

Acidity in food does what?

A

Slows germs/bacteria growth

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Q

Crepe batter should be refrigerated

A

False

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Q

Cooking chicken temp

A

165°

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Q

Fish cooking temp

A

145°

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Q

Hamburger cooking temp

A

155°

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Q

Correct microwave food temp

A

165°

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Q

What is stored at the bottom of the refrigerator?

A

Meat and eggs

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Q

2 major ingredients for sauce veloute are:

A

Roux and stock

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Q

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

A

No

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Q

What should be used to dry hands after wash?

A

Single use papertowels

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Q

Bechamel:

A

White roux, milk

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Q

Mis en place meaning?

A

Pre-preporation

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Q

Stock is the foundation of cooking

A

True

Q

Broth is:

A

Made from meat, expensive

Q

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

A

Leavening

Q

Egg function in a meatball?

A

Binder

Q

Egg yolk function in pudding?

A

Thickening

Q

Egg function in zucchini fries?

A

Coating

Q

Spices can be from what?

A

Root seed bark

Q

To cut a leafy veggies into shreds is called a

A

Chiffonade

Q

Uniform mixture of two unfixable liquids is called

A

Emulsion

Q

How many ounces in a pint?

A

16oz

Q

Potatoes must be started in what water?

A

Cold, salted

Q

Poisonous green potato

A

Solanine

Q

How many teaspoons in a tablespoon?

A

3

Q

How many oz in 1/4 cup

A

2

Q

How many tablespoons in an oz

A

2

Q

Is beef poultry?

A

No

Q

How many quarts in a gallon?

A

4

Q

Saute pan is another name for skillet?

A

True

Q

Which method used when making cookies?

A

Creaming

Q

How many oz in 1/2 cup

A

4

Q

How many cups in a quart?

A

4

Q

How many cups in a gallon?

A

16

Q

Knife and bird beaks knife have same function?

A

No