Which flavor profile is characterized by a taste that is sharp, pungent, and often acidic?

Which knife is best suited for slicing bread?

What is the recommended temperature to store cooked food to prevent bacterial growth?

Which culinary technique involves cooking food quickly over high heat with a small amount of fat?

Which of the following is not a primary taste?

In plating, what does the term "garnish" refer to?

What is the term for the technique of quickly cooking food by submerging it in boiling water?

What is the culinary term for the mixture of vegetables that is a blend of carrots, celery, and onion?

Which of these is an example of a bitter flavor?

What is the purpose of resting meat after cooking?

Which knife technique is used to make precise, thin cuts of vegetables for garnish? Usually about 2" long

What is the main reason for using a food thermometer?

Which culinary technique is primarily used for seafood and involves cooking with vapor?

What does "umami" taste refer to?

In terms of plating, what is the ideal number of colors to include for visual appeal?

Which foods can cause salmonellosis?

A foodborne illness carried by flies

Temperature where bacteria grows the fastest

A parasite that survives in marine animals and causes humans to cough up worms

A bacteria that contaminates lunch meat and dairy and can cause miscarriages in pregnant women.

A type of bacteria that produces a toxin found in dented, canned foods.

Blend of vegetables from Cajun cuisine called "Holy Trinity" consists of

When yeast and bacteria convert sugars mainly into carbon dioxide and causes the dough to rise.

When dough rises and bubbles are trapped, the gases released from fermentation is called

the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning. Ex. Toasted marshmallows, seared steaks, baked breads, etc

the process of mixing two immiscible ingredients (e.g., oil and water) with the aid of an emulsifier into homogeneous product. Ex. Whisking Oil, vinegar, and honey to make salad dressing.

Which of the following is NOT a leavening agent?

A protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality.

NOT a mother sauce

Made of equal parts of fat and flour

Sauce made from white stock and roux. Translated at "velvet sauce"

Minimum amount of time yeast dough should fermented for the first rise for flavor.

Which is a TCS food

What should leftover food be reheated to?

Which mother sauce contains milk?

Which mother sauce contains chicken stock?

Which mother sauce contains tomato?

Which mother sauce contains egg yolks?

Which mother sauce contains beef stock?

You should always wear gloves when handling RTE foods

You should always wear a bandage and glove when there is a cut or wound on your hand.

Cooking food in water just below the boiling point

Cooking food in boiling water for a very short amount of time

Cooking food in a moderate amount of oil

Cooking food in a closed environment with steam or vapor above boiling water