Culinary Production

Culinary Production

9th - 12th Grade

19 Qs

quiz-placeholder

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Culinary Production

Culinary Production

Assessment

Quiz

Arts

9th - 12th Grade

Hard

Created by

Christina Tartaglino

Used 14+ times

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19 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When following safe food handling practices, which of the following is TRUE?

A reduction of the incidents of any food borne illnesses will occur
No reduction of incidents of food borne illness will occur
Unsafe food handling practices will occur
There is no way to stop foodborne illnesses from occuring

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following occurs at 195 to 211 degrees Fahrenheit?

Gelatin firms and hardens
A soft boiled eggs is cooked
Roast Beef is cooked to Med-rare
A cornstarch slurry is thickened

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To best prepare round steak

cook to med-rare
cook on high temperature
Tenderize the meat before cooking
Cook to an internal temperature of 165 degrees Fahrenheit

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

White stock is used to prepare which leading sauce?

Hollandaise Sauce
Marinara Sauce
Espagnole Sauce
Veloute Sauce

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

For round fish, the term "steak" is used to describe portions made by cutting

Small boneless pieces
Along the entire length the body
Across the width of the body
Medallions of proteins

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Endive produces a slightly ________ taste.

Sour
Saltly
Bitter
Sweet

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Items high in acid, such as fresh pineapple, will have what effect on a gelatin salad?

Accelerate the set up
Inhibit the set up
Require additional sugar
Require additional water

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