Culinary 2 final - Study guides, Class notes & Summaries

INF3708 Assignment 3 solution 2024: You and Sarita performed the project’s proposal “qualitative risk analysis” (Schwalbe, 2019, p. 470). An unsurprising risk factor is that beneficiaries are mostly located in areas of low socio- economic status, which may be a contributing factor to an order not being delivered to a beneficiary. 1.1.Discuss two risks that the delivery service might potentially encounter when delivering a meal to a low socio-economic area. (4) 1.2.Recommend risk mit...

Final Exam Culinary Arts Study Guide With Verified Solutions. Cross contamination - answerpassing bacteria from one surface or food item to another food borne illness - answerillness caused by contaminated or spoiled food danger zone - answerthe temperature range where bacteria can grow in foods; 41-135 degrees F 165 degrees F - answertemperature at which reheated food and all poultry must reach for safe eating 40 degrees F - answercold storage of foods must be 40 degrees or below 0 deg...

Culinary Final Exam: Study Guide Questions With Verified And Updated Solutions. 1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - answerB. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, saniti...

Intro to Culinary Arts Final Exam Questions With Accurate Solutions. What type of Fire Extinguisher must you have in a kitchen? - answerABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? - answerPaper fires (A), grease fires (B), electrical fires (C) What does PASS stand for? - answerPull, Aim, Squeeze, Sweep What two things should be used on a fire involving a person, their hair, or their clothing? - answer1 - Fire Blanket 2 - Stop, Drop, and Roll Danger Zone - ...

Mise en place - correct answerThe French culinary term that is used to mean "everything in its place" is Always be weighed because it is more faster - correct answerIn quantity food preparations, it is recommended that ingredients Clear - correct answerThe most accurate method of measuring one cup of milk is to use a ____ measuring cup 4 - correct answerA 4" hotel pan insert will hold _ #10 cans of food Pint - correct answerThe number of the dipper size equals the number of servin...

NC CULINARY ARTS & NUTRITION 1 FINAL EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+ cross-contamination Correct Answer: the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination Correct Answer: when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli Correct Answer: foodborne illness associated with raw ground beef and undercooke...

Culinary level 2 final exam Questions with 100% Correct Answers

Final exam baking for culinary arts Questions With Accurate Solutions. A pastry is a mixture of what four common baking ingredients? - answerFlour, Fat, Cold Water, Salt Adding too little water will make a pastry dough _______ and difficult to roll. How can one remedy this? - answercrumbly, add more water Pizza dough, focaccia, and pita breads are called ____ because of their thickness and shape - answerflat Give 3 characteristics in a high quality pastry - answerTender, Flaky, Lightly a...

Culinary Fundamentals FINAL Exam Questions With Verified And Updated Solutions. Conduction - answerheat transfer that occurs due to the direct physical contact that takes place between two items and the inward movement of heat throughout a food. it requires direct contact so it is a slow method of heat transfer convection - answerwhen heat spreads through air or water and can be natural or mechanical. Natural- when hot liquid from the bottom rises to the top and the cold liquid from the t...

Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions with Complete Solutions A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Correct Answer Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Correct Answer so that the manager can follow up with the guests and take corrective action Whi...