Culinary Arts EXAMS BUNDLE | Questions with 100% Correct Answers)

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 Illnes...

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

The olfactory bulb influences which of these perceptions? - ANSWER Odor Where on the tongue is the bitter taste zone strongest? - ANSWER Back of tongue Which of the following does palatability NOT depend on? - ANSWER Sound

He wrote De Re Conquinaria (On Cooking) - ANSWER Marcus Apicius As assemblyline process of serving food quickly and cheaply without the need for servers is called this - ANSWER cafeteria Is credited with establishing the exact rules of conducts and dress for chefs - ANSWER Georges August Escoffi...

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

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...