Julienne - Study guides, Class notes & Summaries
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Le Cordon Bleu Basic Cuisine Written Exam Solved 100% Correct!!
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Le Cordon Bleu Basic Cuisine Written Exam Solved 100% Correct!!
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ACF Practice Test Questions With Complete Solutions
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Dry heat correct answer: Baking would be used in which cooking method 
 
What does HACCP stand for? correct answer: Hazard Analysis Critical Control Point 
 
What temperatures does the Danger Zone refer to? correct answer: 41 F -135 F 
 
How many teaspoons are in a tablespoon? correct answer: 3 
 
Which vitamin deficiency can cause scurvy? correct answer: Vitamin C 
 
How many liquid ounces are in one cup? correct answer: 8 Ounces 
 
When cleaning pots in a pot sink, what is the correct or...
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Culinary Knowledge Bowl Questions With Complete Solutions
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What is the proces by which yeast converts sugar into alcohol and carbon dioxide? correct answer: Fermentation 
 
What is a roasted buckwheat groat called? correct answer: Kasha 
 
What info is on a shell stock ID tag? correct answer: Where the shellfish was harvested 
 
This position is the apprentice cook correct answer: Commis 
 
Which oil, also known as rapeseed oil, is higher in monounsaturated fat and has a high smoke point? correct answer: Canola 
 
Term used for lightly dusting food...
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NC Culinary Arts & Nutrition 1 Final Exam with Complete Solutions
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NC Culinary Arts & Nutrition 1 Final 
Exam with Complete Solutions 
 
cross-contamination the movement of harmful microorganisms from one place to another; 
most cases are caused by food handlers 
 
direct-contamination when raw foods, or the plants or animals from which they come, are 
exposed to harmful microorganisms 
 
E. Coli foodborne illness associated with raw ground beef and undercooked meat 
 
Salmonella foodborne illness associated with poultry, eggs, and dairy 
 
sanitation healthy o...
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Food and nutrition exam Questions and Answers(RATED A)
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Food and nutrition exam Questions and Answers(RATED A) 
 
What plating tools used to place large objects - ANSWER Metal spoon 
 
Which item should be placed first - ANSWER Moist ingredients 
 
Which playing style brings the most height to the presentation by lowering components in a vertical style - ANSWER Stacked plating 
 
Common Supporting items on a plate - ANSWER Garnish sauce sides 
 
What can affect the perception of food quantity - ANSWER Plate size 
 
how much of a buffer zone should be...
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Final Exam Culinary Arts Questions with Complete Solutions
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Baton Cut - Answer-French Fry 
 
Rondelle Cut - Answer-Round cut like coin 
 
Bruniose - Answer-Small Dice 
 
Julienne - Answer-cut into long thin strips 
 
Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more) 
 
why should vegetables and fruits be washed before using/eating and not when you get - Answer-Removes dirt, other contaminates, and if washed when you get them then they can rot faster 
 
Aromatics - Answer-Herbs, spices, and flavorings that create a savory aroma 
...
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Precision Exam: Culinary| 95 Questions| accurate Answers!!
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Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. 
 
boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. 
 
paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...
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Culinary Arts Final Exam 2024 Questions and Answers 100% Solved correctly
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Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological 
During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds 
Where should a food handler check the temperature of food? - Answer-On the thickest part 
The transfer of pathogens front one surface to another is called - Answer-Cross contamination 
Surfaces that touch food must be - Answer-Cleaned and Sanitized 
The federal agency that creates and enforces safety related sta...
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Culinary Arts Quiz Exam Questions and Answers
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A Bimetalic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks. - Answer-False. 
 
Heat, light and air all slow the loss of flavor and color in herbs and spices. - Answer-False. 
 
Recovory time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added. - Answer-True. 
 
A Utility cart is an example of which type of foodservice equipment? - Answer-Recieving. 
 
Which type of knife is used to cut fish? ...
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Culinary Arts Exam Questions and Answers 2024
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3 basic rules - Answer-1. sharp is safe 
2. use a wooden, plastic, or compost cutting board 
3. clean knives by hand, not dishwasher 
 
3 basic knives - Answer-1. chefs - for dicing and chopping 
2. paring - for peeling, seeding, and trimming 
3. serrated - for tomatoes, bread, etc. 
 
whats the correct way to hold a knife? - Answer-grasp blade of knife when holding handle, never put index finger along top of blade, pinch knife between thumb and index finger 
 
claw grip - Answer-keep fingers cu...
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