
AAFCS-equipment/FOH
Flashcard
•
Other
•
9th - 12th Grade
•
Practice Problem
•
Hard
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40 questions
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1.
FLASHCARD QUESTION
Front
What is the ideal temperature for cooking poultry?
Back
165°F (74°C)
2.
FLASHCARD QUESTION
Front
What is the purpose of blanching vegetables?
Back
To preserve color, texture, and flavor
3.
FLASHCARD QUESTION
Front
What is the role of a roux in cooking?
Back
Thickening agent in cooking
4.
FLASHCARD QUESTION
Front
What is the recommended internal temperature for beef to be considered safe to eat?
Back
145°F (63°C)
5.
FLASHCARD QUESTION
Front
What are the key differences between sautéing and frying?
Back
Sautéing uses less oil and higher heat, while frying uses more oil and lower heat.
6.
FLASHCARD QUESTION
Front
What is the purpose of marinating meat before cooking?
Back
To tenderize and add flavor to the meat
7.
FLASHCARD QUESTION
Front
What is the main difference between white and brown eggs?
Back
The color of the egg is determined by the breed of the hen
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