MidTerm

Which of the following is an example of a physical contaminate

A chef would _____ add salt to a stock at the very begining

Reducing a sauce _____?

The two most common agents for sanitation are chemicals and

Which of the following is a a typical agent of cross-contamination in a kitchen

What is the minimum internal cooking temperature of chicken?

One quart equals

Which of the following is a safe way to thaw food?

What is the minimum internal cooking temperature of ground beef?

What is the classic french term for "put in place" or "everything in its place"

What is the minimum internal cooking temperature of fish?

To find the internal temp of food, the thermometer should be placed in the _____ part

ServSafe says we need to clean & sanitize tools and surfaces that are contentiously used every

One quart equals

Which of the following is an example of a biological contaminate

What is the minimum internal cooking temperature of ground chicken?

One gallon equals

What is the classic french term for a seedless, skinless, chopped tomato?

When measuring by volume with dry ingredients its best to overfill the container and

What is the main ingredient of a true stock

Hot food held for service must be held at

Why does a restaurant use standardized recipies

When using a starch to thicken a liquid, the liquid must

What is the minimum internal cooking temperature of beef?

What is the minimum internal cooking temperature of pork?

How many cups are in a pint

I am going to get a/an ____ on the midterm test tomorrow

Which of the fallowing actions is allowed in production area of a professional kitchen

Veggie stocks lack the mouth feel or natural thickness of meat-based stocks because veggies

What is the classic french term for a mix containing 50% onion, 25% celery and 25% carrot

What is the difference between a white, blond and brown roux

Refrigeration stores food at or below

Bases are limited in their use in sauce making because most bases are too

What it the most accurate way to measure ingredients in a professional kitchen / bakery

Which of the following is an example of a chemical contaminate

The shape of which of the following makes it easy to toss or flip products when sauteing

which is the correct way to set up a double boiler