THE QUIZ

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What kind of food should be stored on the lowest shelf of the cooler?:

raw seafood

cooked foods

vegetables

dairy

What is the Temperature range of the Danger Zone?:

80-150 degrees F

41-135 degrees F

32-100 degrees F

32-212 degrees F

The optimal long term freezing temperature for storing meat is?:

0 degrees F

-30 degrees F

-10 degrees F

5 degrees F

On an equal "gram for gram" basis
which of the following provides the most protein?:

beef

chicken

fish

Pure sugar burns at what temperature?:

100 degrees F / 38 degrees C

240 degrees F / 115 degrees C

320 degrees F / 160 degrees C

360 degrees F / 182 degrees C

Fats and Oils derived from non animal
sources sometimes contain Cholesterol?:

True

False

Gluten is developed from which of the following?:

a starch

a sugar

a complex carbohydrate

a plant protein

Food Irradiation is a process which exposes food products to?:

steam

radioactive substances

ultraviolet light

X-rays

Unlike the bakery, the pastry shop mainly uses which kind of flour?:

cake flour

bread flour

all purpose flour

Which flour has the highest protein content/potential gluten providing content?:

cake flour

bread flour

all purpose flour

Chocolate tempering is the process of?:

careful heating and cooling

adding sugar

pressing

grinding

White chocolate is not "Legally" chocolate because it does not contain any?:

cocoa butter

milk solids

cocoa

chocolate liquor

The best beef comes from?:

steers

cows

calves

If a hard boiled egg has a dark ring between the yolk and the
white it indicates that?:

the egg was old

forgot to add vinegar to the water

put the egg in the hot water too cold

cooked the egg excessively long and hard

Shorteners are fats which?:

shorten gluten strands

make the gluten protein more tender

surrounds the gluten with lubricating fat

all

Why is preparing a "fresh" salad not considered cooking?:

not prepared in the hot kitchen

can be prepared far in advance of serving

no heat is applied

digestibility is not enhanced

The most important rule when breaking down or cleaning a piece of meat is?:

respect the geometry

work from the bone out

cut away from you

make your cuts across the grain

Which of the following is not one of the most common kitchen accidents?:

burn

cut

injured back

fall

Why is "piling up" the meat inside the walk-in near the door a bad policy?:

easier to pilfer

most temperature fluctuations here

presents a rotation problem

presents an inventory control problem

Which answer best describes the difference between clean and sanitized?:

none

to sanitize you must first clean

clean does not mean pathogenic microorganisms, germs and bacteria, have been reduced to a safe level and sanitize does

to clean you need hot water and to sanitize, need only a spray can