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Culinary Arts EXAMS BUNDLE | Questions with 100% Correct Answers)
Culinary Arts EXAMS BUNDLE | Questions with 100% Correct Answers)
[Show more]Culinary Arts EXAMS BUNDLE | Questions with 100% Correct Answers)
[Show more]Which technique prevents potatoes from turning brown? - ANSWER Rinsing in cold 
water after cutting 
Before being combined with other chilled ingredients in a cold salad, cooked vegetables 
should be cooled to what temperature? - ANSWER 41 degrees F 
The most likely reason a sugar cookie baked at th...
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Add to cartWhich technique prevents potatoes from turning brown? - ANSWER Rinsing in cold 
water after cutting 
Before being combined with other chilled ingredients in a cold salad, cooked vegetables 
should be cooled to what temperature? - ANSWER 41 degrees F 
The most likely reason a sugar cookie baked at th...
Bacteria - ANSWER Tiny living things 
Cross contamination - ANSWER The process by which Bacteria or other microorganism 
are unintentionally transferred from one substance or object to another 
Toxins - ANSWER An antigenic poison or venom of plant or animal origin 
Food borne illness - ANSWER Illnes...
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Add to cartBacteria - ANSWER Tiny living things 
Cross contamination - ANSWER The process by which Bacteria or other microorganism 
are unintentionally transferred from one substance or object to another 
Toxins - ANSWER An antigenic poison or venom of plant or animal origin 
Food borne illness - ANSWER Illnes...
Define pathogen - ANSWER Harmful microorganisms that cause food borne illness 
Name 4 major types of pathogens - ANSWER Bacteria, parasites, fungi, and viruses 
What is the temperature range known as the "danger zone"? - ANSWER 40-140 
degrees
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Add to cartDefine pathogen - ANSWER Harmful microorganisms that cause food borne illness 
Name 4 major types of pathogens - ANSWER Bacteria, parasites, fungi, and viruses 
What is the temperature range known as the "danger zone"? - ANSWER 40-140 
degrees
The olfactory bulb influences which of these perceptions? - ANSWER Odor 
Where on the tongue is the bitter taste zone strongest? - ANSWER Back of tongue 
Which of the following does palatability NOT depend on? - ANSWER Sound
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Add to cartThe olfactory bulb influences which of these perceptions? - ANSWER Odor 
Where on the tongue is the bitter taste zone strongest? - ANSWER Back of tongue 
Which of the following does palatability NOT depend on? - ANSWER Sound
He wrote De Re Conquinaria (On Cooking) - ANSWER Marcus Apicius 
As assemblyline process of serving food quickly and cheaply without the need for 
servers is called this - ANSWER cafeteria 
Is credited with establishing the exact rules of conducts and dress for chefs - ANSWER 
Georges August Escoffi...
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Add to cartHe wrote De Re Conquinaria (On Cooking) - ANSWER Marcus Apicius 
As assemblyline process of serving food quickly and cheaply without the need for 
servers is called this - ANSWER cafeteria 
Is credited with establishing the exact rules of conducts and dress for chefs - ANSWER 
Georges August Escoffi...
Which is not one a common type of service staff? 
A. Host 
B. Chef 
C. Cashier 
D. Server - ANSWER B 
What type of establishment often has a kitchen manager instead of an executive chef? 
A. Chain restaurant 
B. Hotel 
C. Fast-food restaurant 
D. Caterer - ANSWER A
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Add to cartWhich is not one a common type of service staff? 
A. Host 
B. Chef 
C. Cashier 
D. Server - ANSWER B 
What type of establishment often has a kitchen manager instead of an executive chef? 
A. Chain restaurant 
B. Hotel 
C. Fast-food restaurant 
D. Caterer - ANSWER A
to make a gallon of white stock, you need? - ANSWER 5-6 qt water, 5-6 lb bones, 1 lb 
mirepoix 
Some of the herbs most frequently used in a sachet for stocks include: - ANSWER 
Thyme, parsley, bay leaf. 
Recommended simmering time for beef and veal stock is: - ANSWER 6-8 hours 
Recommended simmering...
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Add to cartto make a gallon of white stock, you need? - ANSWER 5-6 qt water, 5-6 lb bones, 1 lb 
mirepoix 
Some of the herbs most frequently used in a sachet for stocks include: - ANSWER 
Thyme, parsley, bay leaf. 
Recommended simmering time for beef and veal stock is: - ANSWER 6-8 hours 
Recommended simmering...
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