JDVP Assessment PDF

1. What are the two common kitchen ingredients be used to put out a top that range grease fire? Ans : salt and Baking Soda 2. What is moist cooking method? Ans : Stewing, Boiling, Steaming, Poaching, Simmering, Braising, Blanching 3. What is the most common type of menu that fast fo...

1. What are the two common kitchen ingredients be used to put out a top that range grease fire? Ans : salt and Baking Soda 2. What is moist cooking method? Ans : Stewing, Boiling, Steaming, Poaching, Simmering, Braising, Blanching 3. What is the most common type of menu that fast food establishment offer? Ans: Ala Carte 4. Mise en place refers to? Ans : Put every thing in place 5. In preparing a roux, what is the fat flour ratio? Ans: 1:1 (1 is to 1) Main ingredients of roux ? Ans: flour and fat content  Type of roux Ans: White roux, Brown roux, Bland roux Name with the Mother Sauces (BETHV) Ans: Bechamel, Espagñol, Tomato, Hollandaise, Velloute Type of Salad Ans: leafy and non-leafy salad 6. What is Hollandaise sauce made of? Ans: Egg yolk, Acid Ing., Clarified butter 7. Part of the poultry that is describe as a white meat Ans: Chicken Breast 8. How do you determine the feshness of meat? Ans: Color, Texture, Smell 9. How do you determine the freshness of fish? Ans: Clear eyes, Smell should be fresh, color, texture 10. How do you check the doneness of cooked meat? Ans: Tenderness (insert a pointed / sharp object ) 11. When sanitizing an area it is still necessary rinse off the detergent. Ans: Yes 12. A salad has apples, walnuts, celery and mayonnaise Based dressing is called? Ans: waldorf 13. Cooking method used in making shirred eggs? Ans: Baking 14. A soft ripened cheese called? Ans: Camembert 15. What do you call the bite-sized decoration open face sandwich? Ans: Canape  16. A sand which that has at least three or four Slices of bread is called? Ans: Club house 17: This ingredient is used to facilitate coagulation of the egg white in poached egg? Ans: white vinegar 17. How did you prolong the shelf life of your bread? Ans: Put it in a clean bag and then refrigerate 18. What is the right temperature for thawing food? Ans: Room Temperature 19. What conditions contribute to the formation of bacteria? Ans: Warm Moisture 20. What are the three types of food contamination? Ans: Physical, Biological, Chemical 22.Types od food that naturally contributes to the formation of bacteria? Ans: Protein 23. Can we substitute the use of plastic gloves for hand washing, when do we need to change for them? Ans: Gloves should not be use as subtitute for the handwashing and change every time it gets in contact with different food. 24. What is the first STEP in implementing the FIFO rule? Ans: Label date of receipt and fabrication 25. What is FIFO? Ans: First In, First Out 26. What system is recommended to measure ingredients? Ans: Metric system or weighing scale 27. What material is used to make a cake tight into a roll? Ans: Parchment paper or wax paper 28. What type of icing is made bt creaming fat and confectioners sugar? Ans: Simple Butter Cream 29. A very thin cooked usually made from wheat flour? Ans: Crepes 30. What ingredient is used to shortened the gluten strands? Ans: Fat