Exam (elaborations)
Final - Quiz 1 Questions and Answers 2024
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Exam of 2 pages for the course LLPSD at LLPSD (Final - Quiz 1)
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Final - Quiz 1True or False: Properly stored leftovers can be eaten within 3-4 days of cooking and
should be reheated only one time. Any leftovers that remain in the Temperature Danger
Zone for 4 hours or more, must be thrown away. - answer TRUE
What temperature is considered the Temperature Danger Zone by the USDA? -
answer41 degrees F - 135 degrees F
When making a stock, what is the purpose of cooking the onions to a golden brown
color prior to adding the other vegetables, wine/acid, and water before simmering? -
answerto develop a fond on the bottom of the pan, which creates a more flavorful stock.
In general, which items often contribute to the largest portion of a food budget? - answer
Meat, fish, and proteins (excluding non-organic eggs).
Leftovers must be reheated to ____ degrees F - answer165 degrees F
Which of the following scenarios might cause a foodborne illness to infect an operation's
food supply? - answerTransferring a raw piece of fish from a tray to the sauté pan, and
then returning the cooked fish to the same tray.
Suppose that you are making a creamy soup and you find the plastic top of a milk jug in
your soup as you dish it into bowls to serve it to a guest. This is categorized as a [A]
contaminant. - answerphysical
Salt, acid, heat, sweetness and fat are five elements that we will use to properly season
and prepare every dish that we make in this class. Match each term with its
corresponding description: - answerSalt - enhance flavor, balance sweetness, draws
water out of cell, found in excessive amounts in ultra-processed foods.
acid- encourages proteins to coagulate quickly, results from maillard reaction, and are
condiments like mustard, salsa, kimchee, ...
heat - necessary for maillard reaction - will heighten one's perception of flavor.
sweetness - balance other elements and can be evoked when heat is applied
fat- in certain forms, it is especially prone to oxidation and should be discarded if rancid.
True or false: Temperature impacts how we perceive flavor. Cold temperatures mute
flavor, while warm or hot temperatures promote or enhance flavor. - answerTRUE
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