Final Exam I review

To use a fire extinguisher, use the acronym ________.

• PASS

• STOP

• FIRE

• SAFE

A ______recipe specifically describes the exact, measurable amount of ingredients.

• Complete

• Detailed

• Standardized

• Simple

Mise en place is best defined as:

• organization

• Cooking

• Cleaning

• Serving

_____ = T. or Tbsp.

• Tablespoon

• Teaspoon

• Cup

• Ounce

_____ T = 1 c.

• 16

• 8

• 4

• 2

• 32

_____ c. = 1 gal.

• 2

• 8

• 16

• 12

• 4

_____ c. = 1 qt.

• 5

• 1

• 3

• 2

• 4

Whole cuts of beef, pork, and fish need to be cooked to an internal safe temperature of _____.

• 165

• 155-160

• 145

• 135

The minimum appropriate temperature to hold hot foods is _____.

• 165

• 155-160

• 145

• 135

Freezers need to be kept below the temperature of _____.

• 165

• 155-160

• 145

• 0