Julienne - Study guides, Class notes & Summaries

Le Cordon Bleu Basic Cuisine Written Exam Solved 100% Correct!!

Dry heat correct answer: Baking would be used in which cooking method What does HACCP stand for? correct answer: Hazard Analysis Critical Control Point What temperatures does the Danger Zone refer to? correct answer: 41 F -135 F How many teaspoons are in a tablespoon? correct answer: 3 Which vitamin deficiency can cause scurvy? correct answer: Vitamin C How many liquid ounces are in one cup? correct answer: 8 Ounces When cleaning pots in a pot sink, what is the correct or...

What is the proces by which yeast converts sugar into alcohol and carbon dioxide? correct answer: Fermentation What is a roasted buckwheat groat called? correct answer: Kasha What info is on a shell stock ID tag? correct answer: Where the shellfish was harvested This position is the apprentice cook correct answer: Commis Which oil, also known as rapeseed oil, is higher in monounsaturated fat and has a high smoke point? correct answer: Canola Term used for lightly dusting food...

NC Culinary Arts & Nutrition 1 Final Exam with Complete Solutions cross-contamination the movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms E. Coli foodborne illness associated with raw ground beef and undercooked meat Salmonella foodborne illness associated with poultry, eggs, and dairy sanitation healthy o...

Food and nutrition exam Questions and Answers(RATED A) What plating tools used to place large objects - ANSWER Metal spoon Which item should be placed first - ANSWER Moist ingredients Which playing style brings the most height to the presentation by lowering components in a vertical style - ANSWER Stacked plating Common Supporting items on a plate - ANSWER Garnish sauce sides What can affect the perception of food quantity - ANSWER Plate size how much of a buffer zone should be...

Baton Cut - Answer-French Fry Rondelle Cut - Answer-Round cut like coin Bruniose - Answer-Small Dice Julienne - Answer-cut into long thin strips Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more) why should vegetables and fruits be washed before using/eating and not when you get - Answer-Removes dirt, other contaminates, and if washed when you get them then they can rot faster Aromatics - Answer-Herbs, spices, and flavorings that create a savory aroma ...

Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...

Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related sta...

A Bimetalic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks. - Answer-False. Heat, light and air all slow the loss of flavor and color in herbs and spices. - Answer-False. Recovory time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added. - Answer-True. A Utility cart is an example of which type of foodservice equipment? - Answer-Recieving. Which type of knife is used to cut fish? ...

3 basic rules - Answer-1. sharp is safe 2. use a wooden, plastic, or compost cutting board 3. clean knives by hand, not dishwasher 3 basic knives - Answer-1. chefs - for dicing and chopping 2. paring - for peeling, seeding, and trimming 3. serrated - for tomatoes, bread, etc. whats the correct way to hold a knife? - Answer-grasp blade of knife when holding handle, never put index finger along top of blade, pinch knife between thumb and index finger claw grip - Answer-keep fingers cu...