Samples from the hospitality exam at ECU. Hope I pass!
Food preparation
Cooking
Serving
All of the above
Toxin mediated infection
Cross Contamination
Intoxication
Infection
Biological
Chemical
Physical
Infestation
Food, proper temperature, and time
Food, moisture, proper pH
Food, moisture, proper pH, proper temperature, and time
Food, moisture, proper pH, proper temperature
Forty one and one thirty five degrees
Forty and one hundred degrees
Sixty and one forty degrees
Sixty and one twenty degrees
Standardizing recipes
Controlling food safety
Maintaining food safety
Controlling food costs
Personal cleanliness and hygiene
Reducing the time food is in the danger zone
Labeling all food items
Pre preparation
A well planned menu
The wisdom of the chef
To finish cooking on time
Ensures even cooking
Enhances the appearance of the product
Both of the above
None of the above
Flour, egg wash, flour
Flour, egg wash, bread crumbs
Flour, water, bread crumbs
Spoil
Break down
Steam
Burn
Onion pique
Onion brule
Sachet
Bouquet garni
Sachet
Potpourri
Steeping bundle
Roaster
Broiler/fryer
Mature
Yearling
Juices run clear
Timer
Internal temperature
Looseness of the joints
Six months
Twelve months
Nine months
One sixty five to one seventy
One fifty five to one sixty
One forty five to one fifty
Three to five months old
Five to six weeks old
Thirteen weeks old
Sixteen weeks old
Eight months or less
Fifteen months or less
Individually quick fried
Individually quick frozen
Internally quick frozen
Grill
Poach
Stew
Roasting
Braising
Deep frying
Blanching
212 degrees or higher
184 degrees or higher
240 degrees or higher
Be at least one inch up the side of the pan
1/2 the way up the side of the product
Come up just above the top of the product
Sugars
Proteins
Starches
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