Culinary arts test - Study guides, Class notes & Summaries

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 time for fish stock is: - ANSWER 3-4 hours

CULINARY ARTS TECHNICAL SKILLS ASSESSMENT TEST REVIEW QUESTIONS AND ANSWERS

Culinary Arts Test 1

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

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 Illness caused by food contaminated with bacteria, viruses, parasites, or toxi

CULINARY ARTS TEST QUESTIONS AND ANSWERS

Advanced culinary arts test

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

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 the correct temperature and time turns out crispy and hard is: - ANSWER Too much sugar