Beef and veal bones - Study guides, Class notes & Summaries

160-185 degrees - ️️What is the temperature range for poaching? 190-200 - ️️At what temperature should hot cream soups be served? 212 - ️️What is the boiling point of water? 6 to 8 hours - ️️How long should you simmer beef bones to make a good quality stock? 8 ounces onion, 4 ounces carrot, 4 ounces celery - ️️What are the typical portions for making 1 pound of mirepoix? A and B - ️️Which of the following is a suitable cut of meat for sauteeing? about 1/3 as much - ...

Fruits and veggies: what is crispness due to? - correct answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - correct answer ethylene gas chlorophyll + acid/heat = - correct answer pheophytin Chlorophyll + alkaline = - correct answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - correct answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange ...

ProStart II Chapter 16 Meat Questions and Answers 100% Pass Term used to describe Beef, veal, lamb, muton, or pork. - Answer️️ -Meat Products that pass inspection receive a __________________, which means that the product is approved for wholesomeness and is safe for people to eat. - Answer️️ - USDA stamp Measures the flavor characteristics of meat products. - Answer️️ -Quality Grade Measures the proportion of edible or usable meat after being trimmed of bones or fat. - Answe...

Time/Temperature Controlled for Safety Foods (TCS Foods) - Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures. Temperature Danger Zone (TDZ) - 41°F to 135°F Do not store food between these temperatures. TCS foods cannot be stored where? - The Temperature Dang...

Foundations 1- Pro Start Test|Completed With A+ Graded Answers Stock A flavorful liquid made by gently simmering bones and/or vegetables. Fond French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. Sachet D'Epices Made by tying seasonings together in cheesecloth. A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic Bouquet Garni ...

Fruits and veggies: what is crispness due to? - Answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer ethylene gas chlorophyll + acid/heat = - Answer pheophytin Chlorophyll + alkaline = - Answer chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - Answer little when should ...

Why are proteins called building blocks? - ANSWER-• All body cells are made of proteins. The protein we eat is used for growth and repair of all cells - not just muscle but also blood, bones, tendons, organs, hair, fingernails, etc. • Proteins are also used for making hormones and enzymes. • Proteins are a major constituent of the immune system, because they are used for making antibodies. What are proteins made of? - ANSWER-Amino acids. How many are there, and how many proteins ca...

Which unused items may be re-served to another customer? - Answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer Under hot running water. How should a cloth used for wet-wiping be stored? - Answer In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answer In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

Servsafe Manager Certification Test Exam 2022. Which unused items may be re-served to another customer? - Answer - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer - Under hot running water. How should a cloth used for wet-wiping be stored? - Answer - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answer - In a protected and designated location. Which symptom must be r...

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growth cross contamination pathogens transferred from one surface to another TCS food food requiring time and temp. control for safety high risk population pregnant elderly infant...