CS2 exam study guide
1 in - ANS-how many inches from the plate to the edge of the table in the ward room
105-110 - ANS-what temperature water activates yeast
16 - ANS-how many floz in a cup
16 - ANS-how many tbsp in a cup
2 - ANS-how many cups in a pint
2 - ANS-how many pints in a QT
2 part onion
1 part carrot
1 part celery - ANS-what is a mirpiox
2.2 - ANS-how many lbs per kg
210 F - ANS-what is the simmering point of water
212 F and 100 C - ANS-what is the boiling point of water
24 in - ANS-how many inches between plates in the ward room
3 - ANS-how many tsp in a tbsp
32 F and 0 C - ANS-what is the freezing point of water
3840 - ANS-how many tsp in 5 gal
4 - ANS-how man QT in a gal
41 F - 135 F - ANS-what is the dangerous zone for food
54 cakes - ANS-how many cakes can come from a 26x18 sheet pan
6 lbs 8oz - ANS-how much does a #10 can weigh
640 - ANS-how many floz in 5 gal
, 95% - ANS-what is the proofing humidity percentage
A, D, E, K - ANS-fat soluble vitamins
Amendment of Solicitation/Modification of Contract - ANS-Standard Form 30
appetizers - ANS-Section B
B, C - ANS-non soluble vitamins
batter
foam
chiffon - ANS-what are the 3 types of cake
beef, pork, lamb, fish, and poultry - ANS-Section L
beri beri - ANS-what is a lack of vitamin B called
beverages - ANS-Section C
bishomel
espognole
velut
tomate
holendess
mayonnaise - ANS-6 mother sauses
breads and sweet doughs - ANS-Section D
cakes, fillings, and frosting - ANS-Section G
Cash Collection Voucher - ANS-DD Form 1131
Cash Meal Payment Book - ANS-DD Form 1544
Cash Receipt Book - ANS-NAVSUP Form 470
cereal and pasta products - ANS-Section E
cheese and eggs - ANS-Section F
cinnamon - ANS-what is the oldest spice?
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