Culinary arts test - Study guides, Class notes & Summaries
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ProStart 1 Final Exam Review/Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions/ProStart Level 1 final/Pro Start 2 Final Study Guide/ProStart Final Exam/Prostart Practice Test/Prostart Level 2 exam/PROSTART EXAM FINAL 2 2023
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ProStart 1 Final Exam Review/Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions/ProStart Level 1 final/Pro Start 2 Final Study Guide/ProStart Final Exam/Prostart Practice Test/Prostart Level 2 exam/PROSTART EXAM FINAL 2 2023
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Culinary Arts Test Study Questions with Correct Verified Answers
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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 time for fish stock is: - ANSWER 3-4 hours
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Culinary Arts Test 1 Questions and Answers
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Culinary Arts Test 1
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Culinary Arts Test | Need to Study Questions with Correct Verified Answers
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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
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Culinary Arts Test Prep Study Questions with Correct Solutions
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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 Illness caused by food contaminated with bacteria, 
viruses, parasites, or toxi
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Advanced culinary arts test 100% solved
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Advanced culinary arts test
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Culinary Arts Test Questions with Correct Solutions
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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
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Culinary Arts Test 2024| Need to Study Questions with Correct Verified Answers
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Which technique prevents potatoes from turning brown? - ANSWER Rinsing in cold 
water after cutting 
Before being combined with other chilled ingredients in a cold salad, cooked vegetables 
should be cooled to what temperature? - ANSWER 41 degrees F 
The most likely reason a sugar cookie baked at the correct temperature and time turns 
out crispy and hard is: - ANSWER Too much sugar
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Culinary Arts Test Questions with Correct Verified Answers
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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 Escoffier
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Culinary Arts Test Questions with Correct Verified Answers
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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
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