Culinary I Review

Culinary I Review

Assessment

Flashcard

Other

12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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41 questions

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1.

FLASHCARD QUESTION

Front

What is the term for a step in food handling at which control can be applied to prevent or eliminate a food safety hazard?

Back

Critical control point (CCP)

2.

FLASHCARD QUESTION

Front

What term describes the transfer of harmful microorganisms from one product to another by physical contact?

Back

Cross-contamination

3.

FLASHCARD QUESTION

Front

Which system identifies and manages key steps in food handling where contamination is most likely to occur?

Back

Hazard Analysis Critical Control Point (HACCP)

4.

FLASHCARD QUESTION

Front

What does the term "yield" refer to in a culinary context?

Back

The quality or number of portions the recipe will produce.

5.

FLASHCARD QUESTION

Front

What is the term for a vegetable-based seasoning made of two parts chopped onion, one part chopped carrot, and one part chopped celery?

Back

Mirepoix

6.

FLASHCARD QUESTION

Front

What does "mise en place" refer to?

Back

Preparing all foods and equipment for a specific preparation before beginning

7.

FLASHCARD QUESTION

Front

What is the term for the fat portion of butter that has been separated from the water and milk solids?

Back

Clarified butter

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