Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C).
Stocks, Sauces, & Soups

Flashcard
•
Hospitality and Catering
•
10th Grade
•
Hard
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31 questions
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1.
FLASHCARD QUESTION
Front
Back
False
2.
FLASHCARD QUESTION
Front
Clear soups include cream soups and purée soups.
Back
False
3.
FLASHCARD QUESTION
Front
Flavor, color, body, and clarity determine the quality of stock.
Back
True
4.
FLASHCARD QUESTION
Front
To properly reheat a cream soup, bring it to a full boil.
Back
False
5.
FLASHCARD QUESTION
Front
Sauces should complement and disguise food.
Back
True
6.
FLASHCARD QUESTION
Front
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of a.
Back
bouquet garni
7.
FLASHCARD QUESTION
Front
A flavorful liquid made by gently simmering bones and/or vegetables is
Back
stock
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