Culinary arts - Study guides, Class notes & Summaries

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Answer--Bacteria -viruses -Parasites -fungi (including molds) What does FAT TOM stands for? - Answer-Food Acidity Temperature Time Oxygen Moister What is the temperature danger zone? - A...

NOCTI Culinary Arts Review Exam ...

Culinary Arts 1- Final Exam Review Latest Update...

Set #1 AAFCS Culinary Arts Exam

Biomass - Answer-Burning wood is an example of which type of renewable energy? Vegan - Answer-A person who follows a diet that prohibits the consumption of anything containing an animal or animal biproduct is referred to as a... Wine - Answer-Which liquid is most commonly used when poaching pears? Legumes - Answer-Edible seeds from pod-producing plants are known as... Margarine - Answer-What is an example of a butter substitute in a recipe? Compote - Answer-What can be made by sim...

Culinary Arts Exam with complete solutions

Final Exam Culinary Arts Questions and Answers

Culinary Arts Final Exam Questions and Answers Already Passed What are the three categories of hazards that can make food dangerous? Physical hazards, Biological hazards, Chemical hazards How long should you scrub your hands and arms while washing them? 10-15 seconds Where is the best place to check the temperature of food? At the thickest part What is the term for the transfer of harmful microorganisms from one surface to another? Cross contamination What must be done to s...

Culinary arts exam 3 with complete solutions