............ is a dry heat method
Food contamination can occur during:
A vegetarian that eats eggs is called
What is the process that all Grade A milk must go through to destroy...
Fresh fish should be stored between
What type of hazard is a pebble in a bowl of lentil soup?
A side of fish removed intact, boneless, or semi boneless with or...
Cutting food into uniform shapes and sizes is important because it
Which of the following is the correct sequence of stages in the...
Frozen poultry can be kept at 0 degrees or below for up to
Eggs are sometimes known to harbor ................, a pathogenic...
Cross contamination can be reduced by:
Which of the following words or phrases is closest to the meaning of...
Frozen poultry can be kept at 0 degrees or below for up to
What is an example of a cultured dairy product?
The maillard effect refers to the carmelization when meat is browned.
Exposure to air, light, and heat can cause an oil to go weak.
The .................... contains all of the fat and most of the...
The fats in which meat products are healthier fats
Which bacteria is naturally founding the intestines of cows?
Cheese is ......... milk protein from cows
Which of the following is a combination cooking method?
Which is not a sign of fresh fish?
In order to survive and multiply, bacteria need:
A vegetarian that eats dairy is called
What is the collection of celery, carrots, herbs, and spices tied in a...
The temperature that indicates doneness in poultry is
An A W higher than .84 is considered potentially hazardous
Coagulation is what happens when proteins are heated.
The maximum amount of time to have food exposed to time and...
IQF refers to:
An onion that has a clove and bay leaf attached to it used for...
Bacteria grow fastest in the log stage.
Sanitized is free of visible soil.
Butter contains at least ....... percent fat.
Coffee should be stored in
Gelatinization is the cooking of
You can detect if food is contaminated because it has an off odor.
The protein found in connective tissue of meat that converts to...
Which of the following is not a good indication of doneness for...
Steam is created when water heats up to
Clarified butter has a higher smoke point than whole butter.
Shirred eggs are made using the dry heat method of
Bacteria that cause foodborne illness grow well between
When pan frying, the oil should
............. eggs are better for hard boiling because they peel...
The best beans for producing a flavorful cup of coffee are
A paste is a mixture of herbs, seasoning, oil, and vinegar that meat...
Parboiling has a shorter cooking time than blanching.
2 percent milk is also referred to as
Deep frying is a moist heat method.
Poaching helps prevent further cooking and sets colors for vegetables.
An egg custard baked in a crust is referred to as a
HACCP is a system for:
The temperature of the water when washing your hands should be at...
The best fish to sautee is
Eggs should be stored below ........... degrees.
Which class of poultry is younger and more tender?
The process that reduces fat globules in size and permanently...
Broiliing is when the heat source is ............. the product.
Conduction is the transfer of heat through a fluid or a gas.
The darkest roast of coffee is
The leading cause of cross contamination is bacteria.
The smoke point is the temperature at which an oil will
Clarification is the removal of fat and water from the butter.
Ground meats are cooked until .......... degrees
Shocking is precooking the potatoes at a lower temperature before...
Milk that can be stored till opened in dry storage is
Meat can remain in the freezer vacuum sealed for
Pathogenic bacteria cause illness in all of the following ways,...
A young turkey is
A boiler/fryer chicken is approximately
The ............. anchors the egg in place
For what purpose would you not use grade B eggs?
Pathogenic bacteria causes food spoilage.
Sauteeing then roasting is a combination cooking method.
Uncooked eggs last ......... weeks past the pack date
Sweetened condensed milk has ............... sugar added
Which part of the egg contains the most protein
Salmonella creates a toxin that makes you sick
Evaporating milk removes ............. of the water.
Fresh fish should be stored between
Sauteing can be done
Foods to be sauteed should be started in a cold pan.
Which milk product contains thirty to sixty percent fat?