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Culinary Arts FCSA Exam Questions And Correct Answers
Clementine - Correct Answer Type of Tangerine When accident or injury occurs in kitchen, a food service worker should... - Correct Answer Inform a supervisor Bain Marie - Correct Answer A container holding hot water into which a pan is placed for slow cooking A person who is proficient at fabricating an airline breast of chicken is - Correct Answer Skilled Tilt Brasier - Correct Answer A piece of equipment designed especially to stew or braise large quantities of product, c...
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Clementine - Correct Answer Type of Tangerine When accident or injury occurs in kitchen, a food service worker should... - Correct Answer Inform a supervisor Bain Marie - Correct Answer A container holding hot water into which a pan is placed for slow cooking A person who is proficient at fabricating an airline breast of chicken is - Correct Answer Skilled Tilt Brasier - Correct Answer A piece of equipment designed especially to stew or braise large quantities of product, c...
Culinary Arts- Measurements Questions And Complete Solutions || 100% Top Score
How can recipes be measured? - Correct Answer By weight or volume What is the preferred method of measurement in professional kitchens? - Correct Answer Weight- it's more accurate and consistent What are the different units of measurement used in kitchens? - Correct Answer US: ounces and pounds Metric system: grams US Volume: fluid ounces, cup, pint, quart, & gallon How do we measure by volume? - Correct Answer Using dry measuring cups, liquid measuring cups, and measuring ...
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How can recipes be measured? - Correct Answer By weight or volume What is the preferred method of measurement in professional kitchens? - Correct Answer Weight- it's more accurate and consistent What are the different units of measurement used in kitchens? - Correct Answer US: ounces and pounds Metric system: grams US Volume: fluid ounces, cup, pint, quart, & gallon How do we measure by volume? - Correct Answer Using dry measuring cups, liquid measuring cups, and measuring ...
Culinary Arts 1 Final Exam Study Guide (ANSWERED)
The term al dente describes pasta that is ____ to the bite. - Correct Answer Firm Spaetzle is a type of - - Correct Answer Pasta The edible seed of grain without its husk or hull is called the - - Correct Answer Kernel At what temperature range should potatoes be stored? - Correct Answer 45F to 55F Seeds from pod-producing are called - - Correct Answer Pilaf A collection of samples that showcases a candidate's interests, talents, contributions and starches is known as...
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The term al dente describes pasta that is ____ to the bite. - Correct Answer Firm Spaetzle is a type of - - Correct Answer Pasta The edible seed of grain without its husk or hull is called the - - Correct Answer Kernel At what temperature range should potatoes be stored? - Correct Answer 45F to 55F Seeds from pod-producing are called - - Correct Answer Pilaf A collection of samples that showcases a candidate's interests, talents, contributions and starches is known as...
Culinary Arts Final Exam Questions With Error-Free Solutions
What does it mean to be a culinary professional - Correct Answer to be courteous, honest, & responsible in your dealing with customers & co-workers Culinarian - Correct Answer one who has studies and continues to study the art of cooking What must all culinarians learn first - Correct Answer the foundation of their profession--handling ingredients & equipment as well as traditional techniques and recipes Culinary Professional - Correct Answer an artist, a business person, a scie...
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What does it mean to be a culinary professional - Correct Answer to be courteous, honest, & responsible in your dealing with customers & co-workers Culinarian - Correct Answer one who has studies and continues to study the art of cooking What must all culinarians learn first - Correct Answer the foundation of their profession--handling ingredients & equipment as well as traditional techniques and recipes Culinary Professional - Correct Answer an artist, a business person, a scie...
Culinary Arts 1- Final Exam Review Answered And Graded 2024/25
The six conditions pathogens need to grow - Correct Answer Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Correct Answer Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Correct Answer Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Correct Answer 41°F and below What is the temperature r...
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The six conditions pathogens need to grow - Correct Answer Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Correct Answer Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Correct Answer Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Correct Answer 41°F and below What is the temperature r...
Culinary Arts 1 Final Exam Review Questions Correctly Answered 2024/25
What are the two things you should remember when washing your hands? Temperature - hot and water time - 20 seconds minimum Track progress 1 / 54 What are the two things you should remember when washing your hands? - Correct Answer Temperature - hot and water time - 20 seconds minimum When using knives, how should you wash, carry, and dry them? - Correct Answer Blade to the back, where is the blade at? Keep it away from you How do you put out a grease fire? - Correct Answer Turn o...
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What are the two things you should remember when washing your hands? Temperature - hot and water time - 20 seconds minimum Track progress 1 / 54 What are the two things you should remember when washing your hands? - Correct Answer Temperature - hot and water time - 20 seconds minimum When using knives, how should you wash, carry, and dry them? - Correct Answer Blade to the back, where is the blade at? Keep it away from you How do you put out a grease fire? - Correct Answer Turn o...
Introduction to Culinary Arts Final Exam With Well Explained Answers
contamination - Correct Answer Occurs when harmful things are present in food, making it unsafe to eat. critical control points (CCPs) - Correct Answer The points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels. cross-contamination - Correct Answer The spread of pathogens from one surface or food to another. FAT TOM - Correct Answer A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxyge...
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contamination - Correct Answer Occurs when harmful things are present in food, making it unsafe to eat. critical control points (CCPs) - Correct Answer The points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels. cross-contamination - Correct Answer The spread of pathogens from one surface or food to another. FAT TOM - Correct Answer A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxyge...
Intro to Culinary Arts Final Exam Questions & Complete Solutions
Danger Zone - Correct Answer The temperature at which there is the most rapid bacterial growth. What is the temperature range of the Danger Zone? - Correct Answer 40-140 degrees Fahrenheit What room of the house is most susceptible to bacterial growth? - Correct Answer the kitchen Why is the kitchen susceptible to bacterial growth? - Correct Answer Bacteria thrive in warm, moist environments with an available food source. What are the methods to safely thaw frozen foods? - Co...
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Danger Zone - Correct Answer The temperature at which there is the most rapid bacterial growth. What is the temperature range of the Danger Zone? - Correct Answer 40-140 degrees Fahrenheit What room of the house is most susceptible to bacterial growth? - Correct Answer the kitchen Why is the kitchen susceptible to bacterial growth? - Correct Answer Bacteria thrive in warm, moist environments with an available food source. What are the methods to safely thaw frozen foods? - Co...
NURS 8024 EXAM PACKAGE DEAL (BUNDLE)
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Neuropharmacology - Advanced Pharm - NURS8024 - Exam Three Questions And Complete Solutions
In Parkinson's disease the amount of __________ lost directly correlates to severity of symptoms. - Correct Answer Dopamine The goal of treatment for Parkinson's disease is to CURE and REVERSE degeneration. T / F - Correct Answer False - Tx focus is on restoring balance Sinamet (Levodopa & Carbidopa) MOA includes: - Correct Answer Assist in conversion of levodopa to dopamine in the basal nigra - Increase in body's production of dopamine How does Carbidopa help in Parkinso...
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In Parkinson's disease the amount of __________ lost directly correlates to severity of symptoms. - Correct Answer Dopamine The goal of treatment for Parkinson's disease is to CURE and REVERSE degeneration. T / F - Correct Answer False - Tx focus is on restoring balance Sinamet (Levodopa & Carbidopa) MOA includes: - Correct Answer Assist in conversion of levodopa to dopamine in the basal nigra - Increase in body's production of dopamine How does Carbidopa help in Parkinso...
WIN-T System Questions Quality Verified Answers 2024/25
This document is just a copied document from a quizlet the seller found.
SPMT 319 Unit 3 Quiz Questions Completed With A+ Graded Answers
SPMT 319 Unit 3 Quiz Questions Completed With A+ Graded Answers
WSET LEVEL 2 WINE CERTIFICATION LATEST 2024 QUESTIONS & QUALITY SOLUTIONS 100% ACCURATE|ALREADY PASSED!!
Test questions did not (even closely) match the actuals of the test. Not even good for test prep. Not recommended.