Everything Else Flashcards
(32 cards)
A bain marie is a:
Hot water bath
Nouvelle cuisine is based on:
Natural flavours, shortened cooking times and innovative combination
A tournant is a:
A swing cook
The ability to handle sautéed items and sauces and occasionally all stations in the brigade is attributed to:
Saucier
The station responsible for vegetables, soups, and starches and egg dishes in a classic brigade is the:
Entremetier
Food safety can be categorized as:
Biological, chemical and physical
Bacteria that are dangerous when consumed by humans are:
Pathogens
Salmonella is an example of:
An infection
The temperature danger zone is:
4 to 60 C
When reheating foods, the internal temperature should reach or exceed:
77 C for two minutes
Under ideal conditions, most bacteria will produce every:
20 minutes
Accelerated growth of bacteria occurs during the:
Log phase
Freezer temperatures are required to be at:
-18 C or lower
Staphylococcus aureus usually begins with:
humans infected with wounds or sores
Clostridium botulism grows best in
An atmosphere devoid of oxygen
E Coli is best prevented by:
Thoroughly cooking or reheating items
Water activity (Aw) is the:
The amount of moisture in food to support bacterial growth
Raw milk is associated with:
Listeria
In a three compartment sink set up, the wash temperature in the first compartment must be at least:
45 C
The brew temperature for coffee should be:
90 C - 93 C
Dark chocolate’s final temperature after tempering is:
30 C to 32 C
Almond paste and sugar are combined to produce:
Marzipan
For a salad “ a la greque” the dressing would be.
Olive oil and lemon juice
The key ingredient in a Chasseur sauce is:
Mushrooms
