Food Safety and Cooking Basics Quiz
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Questions and Answers

What is the recommended method to extinguish a grease fire?

  • Fire extinguisher only
  • Flour and vegetable oil
  • Salt and Baking Soda (correct)
  • Water and soap

Which of the following is NOT a moist cooking method?

  • Poaching
  • Braising
  • Steaming
  • Baking (correct)

Which type of menu is commonly used by fast food establishments?

  • Ala Carte (correct)
  • Set Menu
  • Table d'hôte
  • Buffet

What does the term 'mise en place' refer to in cooking?

<p>Put everything in place (D)</p> Signup and view all the answers

Which of the following is a condition that contributes to bacterial formation?

<p>Warm and moist (C)</p> Signup and view all the answers

What is the correct fat to flour ratio when preparing a roux?

<p>1:1 (D)</p> Signup and view all the answers

Which type of food is most likely to spoil quickly due to bacterial growth?

<p>Protein (D)</p> Signup and view all the answers

What is the appropriate action when gloves have come into contact with different foods?

<p>Change them each time (C)</p> Signup and view all the answers

Flashcards

Kitchen fire extinguisher ingredient

Common ingredients used to put out grease fires include salt and baking soda.

Moist cooking method

Methods like stewing, boiling, steaming, poaching, simmering, braising, and blanching are moist cooking methods.

Common fast food menu type

Ala carte is the most frequent type of menu in fast food establishments.

Mise en place

Mise en place means 'everything in its place' – preparing all ingredients and equipment before cooking.

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Roux fat-flour ratio

In creating a roux, the fat and flour are combined in a 1:1 ratio.

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Hollandaise sauce ingredients

Hollandaise sauce is made from egg yolks, acid ingredients, and clarified butter.

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Poultry white meat

Chicken breast is typically considered white meat in poultry.

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Food contamination types

Physical, biological, and chemical contamination are the three main food contamination types.

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