Final

Question 1

Who is responsible for personal hygiene

Answer 1

Use

Question 2

What is boyulism

Answer 2

Dented or boulhing can

Question 3

Pathogen

Answer 3

Diseas causing

Question 4

What happens if you have an infected cut

Answer 4

You can not enter the kitchen

Question 5

What kind of food does bacteria grow on

Answer 5

Protein, yeast

Question 6

What us the danger zone

Answer 6

Temp when bacteria grows the most

Question 7

Four ex of cross-contamination

Answer 7

Not waking hand, phones, chicken cut then veggie, drop food then pick up and use

Question 8

Temp of danger zone

Answer 8

4-60

Question 9

Abbreviation for teaspoon and tablespoon

Answer 9

Tsp and tsbp

Question 10

How many warts of a gallon

Answer 10

4

Question 11

Types of leavening in baking and breed

Answer 11

Baking powder, sugar

Yeast

Question 12

A calorie

Answer 12

Measure of energy in food

Question 13

What is roux

Answer 13

Used to thicken soup

Equal parts floor and fat

Question 14

What us a sachet

Answer 14

Little bag of herbs

Payleaves thyme parsly

Question 15

Herbs used in stock

Answer 15

Bay leaves, thyme, parsly

Question 16

What is chef

Answer 16

In charge

Question 17

Sous chef

Answer 17

Second in command, under

Question 18

Saucier

Answer 18

Sauce and stocks/souls

Question 19

Poissonier

Answer 19

Fish

Question 20

Entremetier

Answer 20

Veggie

Question 21

Rotisseur

Answer 21

Rosts-meat

Question 22

Gare manger

Answer 22

Salids/sandwich/cold stuff

Question 23

Patissier

Answer 23

Pastries

Question 24

Tournant

Answer 24

Replace other stations

Question 25

Classical briigade

Answer 25

Organization of kitchen Baking station Garde Manger

Question 26

Careme

Answer 26

Decorates desserts, simply menus, French chef

Question 27

Esoffier

Answer 27

Reorganize kitchen into a system

Question 28

Establishment in food industry

Answer 28

Rausteraunt, fast food, grocery store, butcher

Question 29

Entry level jobs

Answer 29

Dish wash, waiter, cashier

Question 30

Middle every job

Answer 30

Hotel, management, sue chef, butcher, bake shop

Question 31

High level entey

Answer 31

Engineer, chief, health inspector

Question 32

Boil

Answer 32

Rapid bubbles

Question 33

Simmer

Answer 33

Small bubbles

Question 34

Papxh

Answer 34

No bubble

Question 35

Blanch

Answer 35

Parshly and briefly cooked

Question 36

Steam

Answer 36

Steam

Question 37

En papillote

Answer 37

Food wrapped in paper and cooked

Question 38

Braise

Answer 38

Cooking in small amount of liquid after cooking big meat

Question 39

Stew

Answer 39

Braise but small meat

Question 40

Raost and bake

Answer 40

Sourand with hot dry air

Question 41

Barbeque

Answer 41

Soround with dry heat with coals

Question 42

Broil

Answer 42

Radiant heat from above

Question 43

Grill

Answer 43

Open grid

Question 44

Griddle

Answer 44

Flat surface

Question 45

Heat

Answer 45

A form of energy associated with the motion of atims

Question 46

Saute

Answer 46

Small amount of fat

Question 47

Pan fry

Answer 47

Moderate amount of fat

Question 48

Deep fried

Answer 48

Submerged in fat

Question 49

Carmeligation

Answer 49

Browning of sugar

Question 50

Denatored

Answer 50

As protein is heat coilsunwind

Question 51

Coagolation

Answer 51

As they protein heats up and unwinds they attract other coils ans comine themselves selves

Question 52

Smoke point

Answer 52

When fat burn

Question 53

Convection

Answer 53

Heat is spread by movement

Question 54

Conduction

Answer 54

Hrta moves to one item to something else Heater to pot to handle

Question 55

Husk

Answer 55

Outerlayer

Question 56

Endosperm

Answer 56

From the kernal

Question 57

Bran

Answer 57

Tiny embryo

Question 58

Pigment for color green

Answer 58

Chlorophyll

Question 59

Term for cooked pasta

Answer 59

Al denta

Question 60

Type of flor to make pasta

Answer 60

Samolina

Question 61

Gives veggie shape

Answer 61

Fiber

Question 62

Stock

Answer 62

Bone

Question 63

Broth

Answer 63

Meat

Question 64

Frige

Answer 64

4

Question 65

Frozen

Answer 65

-14

Question 66

Hotel pan

Answer 66

60