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Questions and Answers
What is a French term for a hot holding device used to keep hot foods hot?
What is a French term for a hot holding device used to keep hot foods hot?
- Au jus
- Mise en place
- Sous-vide
- Bain-marie (correct)
What is the chemical or coloring agent added to draught beer drip trays to change the quality and/or color of waste beer?
What is the chemical or coloring agent added to draught beer drip trays to change the quality and/or color of waste beer?
- Caramel (correct)
- Isinglass
- Glycerin
- Sulfites
What is the term for food known to be commonly associated with food poisoning outbreaks, usually high protein, high moisture, and low acid?
What is the term for food known to be commonly associated with food poisoning outbreaks, usually high protein, high moisture, and low acid?
- Perishable food
- Contaminated food
- Hazardous food (correct)
- Toxic food
What is the term for any cutlery, crockery, or similar used to present and/or serve food?
What is the term for any cutlery, crockery, or similar used to present and/or serve food?
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What is the temperature range typically associated with the 'danger zone' for food safety?
What is the temperature range typically associated with the 'danger zone' for food safety?
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Study Notes
Food Safety and Culinary Terminology
- A French term for a hot holding device used to maintain the temperature of hot foods is bain-marie.
- The chemical or coloring agent often added to draught beer drip trays is known as food coloring, which enhances the appearance and quality of waste beer.
- Foods commonly linked to food poisoning outbreaks are characterized as potentially hazardous food; they are typically high in protein, high in moisture, and low in acidity.
- The term for utensils or dishes used for presenting or serving food is serviceware.
- The temperature range known as the 'danger zone' for food safety falls between 40°F and 140°F (4°C and 60°C), where bacteria can multiply rapidly.
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