Basic Knowledge & Food Safety

Which one of the food below that can be made by the "Emulsification" method process?

Sour Cream is a thick, fermented cream that has a higher fat content with rich texture and the flavor is lightly tangy.

Which one is the right Standard Storage & Critical Limit temperature for chiller?

Food intolerance is exactly the same thing with food allergy and have the same reaction.

Cream, Mornay, Soubise are the sauces that can be made with which mother sauce?

which animal milk product make manchego cheese?

A knife technique for cutting leafy ingredients known as?

There are 3 correct ways to perform THAWING, which one is the right one?

I am a concentrated sauce made from equal parts of Espagnole and brown stock, What am i?

Lactose intolerants are able to digest the lactose found in the dairy products.

Does not consume red meat or poultry and fowl, but consume fish, seafood, eggs and dairy. What type of vegetarian am i?

8 Top Food Allergens concludes of?

Which cooking technique involves immersing food in hot oil or fat to cook it quickly?

What does FATTOM means?

who is the " Father of Modern Cuisine"?

Heimlich Maneuver is a first aid method performed when the heart stops beating

Name 3 types of Food Contamination:

A mixture of meats, organ meats, seafood, or vegetables, minced or ground with fat into a paste known as?

A knife technique where a julienned vegetable is stacked and cut from the end into a very small dice 1/8- to 1/16- Inch

What is the term for cutting food into small, uniform cubes of about 1/8 inch to 1/4 inch in size?

The minimum temperature standard for reheating is?

what is the proper food storage in the chiller from top to bottom?

Does not consume meat or dairy product, but consumes egg. What type of vegetarian am i?

What is other terms of "The art of preserving meats with salting, cooking, and curing methods"?

What is the cooking standard for Ground Beef, Pork and Game animal?

Which one are the correct Probiotic source of food?

Holding Standard temperature for serving food at a buffet must be maintained at?

Which one is the right Standard Storage & Critical Limit temperature for Freezer?

In classic cuisine what are "The Five Mother Sauces" known as?