HACCP, STOCKS, KNIFE SKILLS REVIEW

Using the ice point method, what temperature do we calibrate the thermometer to?

• 26 degrees F

• 40 degrees F

• 32 degrees F

• 41 degrees F

What does HACCP stand for?

• Hazard Analysis Critical Control Points

• Hazard Acid Critical Control Points

• Hot Acid Critical Control Points

What temperature should you cook ground beef to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What temperature should you cook steaks to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What temperature should you cook chicken to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What type of thermomter do you use for thin foods?

• Dial

• Digital

How long should a thermometer be left in the food for an accurate read?

• 10 seconds

• 20 seconds

• 30 seconds

What vegetables are in a mirepoix?

• Carrots, Celery, Garlic

• Carrots, Onion, Celery

• Onions, Thyme, Celery

How long does a stock take to cook?

• 30 minutes

• 6-8 hours

• 10-12 hours

What temperature should you cook stock at?

• Rolling boil the entire time

• kept at low heat

• kept at a simmer