WorksheetsStudy Guide: Exam 4
Total questions: 42
Worksheet time: 28mins
MIT stands for...
Measure
Inside
Temperature
Maximum
Internal
Temperature
Minimum
Internal
Temperature
Measure
Internal
Temperature
What is the MIT for fried chicken?
(a)
Determine the relationship between how we store food in the cooler/freezer and the temperature we need to cook food to.
They are unrelated.
The lower the MIT, the lower the storage shelf.
The higher the storage shelf, the higher the MIT.
The higher the MIT, the lower the storage shelf.
Storing food in coolers/freezers matters based on each food's MIT.
Yes
No
Which of the foods below should be placed on the bottom shelf in the cooler?
Cooked Lasagna
Washed Potatoes
Raw Chicken in Marinade
Sliced, uncooked Ribeye Steaks
Fully Cooked Turkey Burgers
Thinking of the MITs of the following foods, what would be the correct storage in the cooler? T= top shelf, M= middle shelf, B = bottom shelf
T: unwashed fruits
M: chicken salad
B: raw ground beef
T: chicken salad
M: unwashed fruits
B: raw ground beef
T: raw ground beef
M: unwashed fruits
B: chicken salad
T: chicken salad
M: ground beef
B: unwashed fruits
The Flow of Food is the handling or preparation of food ingredients or products through the food establishment and service to a customer. Food must be handled safely at each step.
True
False
Which step is missing in the Flow of Food? Purchase, Receive, Prep, Cook, Cool, Hold, Reheat, Serve.
(a)
What would the next logical step in the Flow of Food be for an All Star Plate at Waffle House? Purchase - Prep - Cook - _____?
Receive
Serve
Hold
Store
Accepted receiving temperatures for Eggs (in shell) is:
41°F or higher
45°F
50°F
41°F or below
What is the name and use of this thermometer?
Digital Pocket Probe Thermometer used for soups
Digital Pocket Probe Thermometer used for grilled chicken
Thermocouple used for soup
Thermocouple used for roasts
What is the name and use of this thermometer?
Digital Pocket Probe Thermometer used for soups
Digital Pocket Probe Thermometer used for grilled chicken
Thermocouple used for soup
Thermocouple used for roasts
What is the name and use of this thermometer?
Digital Pocket Probe Thermometer used for grilled chicken
Digital Infared Laser Thermometer used for Shell Eggs
Bimetallic Stemmed Thermometer used for roasts and whole chickens
Thermocouple used for Soups
What is the name and use of this thermometer?
Digital Pocket Probe Thermometer used for grilled chicken
Digital Infared Laser Thermometer used for Shell Eggs
Bimetallic Stemmed Thermometer used for roasts and whole chickens
Thermocouple used for Soups
The equation for date marking food is:
Date opened/prepped + 5
Date opened/prepped + 6
Date opened/prepped + 7
Date opened/prepped + 8
How many days total do you have after prepping/cooking/opening food before you have to sell/consume/throw away the item(s)?
1
3
5
7
____ is a liquid dish with a meat, fish, or vegetable stock as a base & often containing pieces of solid food.
Stock
Sauce
Soup
Roux
______ are thickened liquids that complement other foods.
Sauces
Stocks
Soups
Slurry
_____ is a highly flavored liquid made by simmering bones with vegetables, herbs and spices.
Sauce
Soup
Slurry
Stock
The 5 Mother Sauces were created by ______.
Auguste Escoffier
Marie-Antoine Carême
Jacques Pépin
Ferran Adrià
The two main thickening agents for sauces are:
Roux and Slurry
Reduction and Emulsion
Gelatin and Egg Yolks
Vegetable purée and Cheese
(a) is when a sauce is thick enough to coat the back of a spoon.
Stocks and sauces are mostly considered part of a dish whereas soups are served as a dish.
False
True
No clue
Maybe
What is the term used for sauces when traditional ingredients are added or changed from a Mother Sauce recipe?
Derranged
Divided
Derivative
Doctored
Who created the 4 Grandmother Sauces?
Escoffier
Ramsey
Careme
Snoop Dogg
Which sauce did Escoffier change from Careme's Grandmother Sauces?
(a)
White roux + Milk =
Alfredo
Bechamel
Veloute
Tomato
Blonde Roux + White Stock =
Bechamel
Veloute
Hollandaise
Tomato
Brown Roux + Brown Stock =
Bechamel
Veloute
Hollandaise
Espagnole
Egg Yolks + Lemons + Clarified Butter =
Bechamel
Veloute
Hollandaise
Espagnole
Tomatoes + Stock =
Tomato
Veloute
Hollandaise
Espagnole
What is different between white roux, blond roux, and brown roux? Cooking (a)
Thickener made of equal parts butter and flour.
Regret
Roux
Slurry
Slime
Thickener made of equal parts cornstarch and cold water.
Regret
Roux
Slurry
Slime
MIT for ground beef.
(a)
MIT for grilled shrimp
(a)
MIT for ravioli.
(a)
MIT for turkey burgers.
(a)
MIT for beef ribeye steaks.
(a)
MIT for eggs served immediately.
(a)
MIT for scrambled eggs on the buffet line (held for service).
(a)
MIT for steamed rice, green beans, and pasta.
(a)
