Julienne - Study guides, Class notes & Summaries

cross-contamination - Answer-the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination - Answer-when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli - Answer-foodborne illness associated with raw ground beef and undercooked meat Salmonella - Answer-foodborne illness associated with poultry, eggs, and dairy sanitation - Answer-healthy or clean and whole hazard...

Which of these knives is used for general work in a professional kitchen? - Answer-chef's knife Which of these knifes is used to trim the peel or skin from fruits and vegetables? - Answer-paring knife Which of these knife cuts is used to make garnishes? - Answer-chiffonade Which of these knife cuts are often used to cut carrots? - Answer-julienne Which of these cookware materials has the highest heat transfer rate? - Answer-copper Which of these hand tools can be used to make d...

Culinary art NOCTI Questions and Answers with Complete Solutions micro organisms - Sanitary refers to the absence of: a) food b) unhealthy food c) micro organisms d) keeping tables clean When cleaning the slicer, you must first a) take all removable pieces off b) unplug the machine c) ask the supervisor d) close the blade - unplug the machine Cutting boards are washed, rinsed, and sanitized in order to prevent a) prevent odors b) attract insects c) cross contamination d) mild...

NOCTI Culinary Study Guide questions and answers 100% verified. List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegeta...

NOCTI Culinary Study Guide questions and answers well illustrated. List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (v...

List and describe the five grand OR MOTHER sauces including the main ingredients - Answer-• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings) • Vinaigrette (oil, vinegar, s...

NOCTI Study Guide Questions Culinary With A+ GRADED ANSWERS.. A recipe for split pea soup yields 7-2/3 quarts. How many 6-ounce protions can be served from one batch of soup? - CORRECT ANSWERS--40 Which of the following describs a method of cooking pasta or vegetables in which they ahve a barely tender consistency? - CORRECT ANSWERS--al dente How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid? - CORRECT ANSWERS--3/4 A cook needs to make 75 sandwiches...

NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and s...

NOCTI Culinary Arts Review questions and answers graded A+. micro organisms - correct answers.Sanitary refers to the absence of: a) food b) unhealthy food c) micro organisms d) keeping tables clean When cleaning the slicer, you must first a) take all removable pieces off b) unplug the machine c) ask the supervisor d) close the blade - correct g the machine Cutting boards are washed, rinsed, and sanitized in order to prevent a) prevent odors b) attract insects...

NOCTI Culinary Study Guide with complete questions and answers. List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetabl...