Culinary Arts Final Exam

Which is a TCS Food

• Cooked Rice

• Dry Rice

• Fresh Bread

• Wheat Flour

A bottle of hand sanitizer stored over food is which type of hazard

• Practical

• Biological

• Chemical

• Physical

When a food item containing allegens comes in contact with another food and the proteins mix its called

• Physical Contamination

• Cross Contamination

• Cross Contact

• Overspill

In order to be called a foodborne- illness outbreak what is the minimum number of people who must get sick

• 1

• 2

• 3

• 4

What is the meaning of the french term mise en place

• to work smarter

• to put in place

• to liten carefully

• to place on a dish or plate

What liquid is used for making stock

• Water

• Boullion

• Beef Broth

• Chicken Broth

A Slurry, a liaison, and a roux are all considered to be

• soups

• stocks

• aromatics

• thickeners

Stocks, Broths, Consommés are all what type of soup

• Clear

• Thick

• Pureéd

• Bisque

Bechamel, Veloute and hollandaise, are all called

• thickeness

• mother sauces

• derivative sauces

• compound butters

Roasting Bones to enhance the flavor and color of stock is a process known as

• sweating

• browning

• blanching

• parboiling