Question $15$ pts

Chopping peanuts for a salad then cutting lettuce for another salad on the same cutting board with $-$out cleaning could be considered

Group of answer choices

Cross contact

Cross contamination

Something extra in the second salad

Perfectly safe

Flag question: Question $2$

Question $25$ pts

Cutting raw chicken on a cutting board and then cutting tomato on the same cutting board without cleaning and sanitizing is an example of cross contamination.

Group of answer choices

True

False

Flag question: Question $3$

Question $35$ pts

The term a la minute means

Group of answer choices

You will be hungry again in a few minutes

Will only stay hot for a minute

Takes only a few minutes to prepare

Takes only a few minutes to eat

Flag question: Question $4$

Question $45$ pts

According to servsafe the proper minimum internal cooking temperature for safely cooking fish is

Group of answer choices

$145$ degrees fahrenheit

$180$ degrees fahrenheit

$165$ degrees fahrenheit

$135$ degrees fahrenheit

Flag question: Question $5$

Question $55$ pts

According to servsafe the proper minimum internal cooking temperature for safely cooking pork is

Group of answer choices

$145$ degrees fahrenheit

$175$ degrees fahrenheit

$165$ degrees fahrenheit

$135$ degrees fahrenheit

Flag question: Question $6$

Question $65$ pts

Mise en place translates to$.$

Group of answer choices

Prep list

A place for every thing and every thing in its place.

The place where you work

The place to be

Flag question: Question $7$

Question $75$ pts

We "Sear" food over a very low flame.

Group of answer choices

True

False

Flag question: Question $8$

Question $85$ pts

A recipe class for $6$ cups of chicken stock, the chef asks you to only make $30\%$ of the recipe. How many Cups do you use?

Group of answer choices

$1\mathrm{.}8$ cups

$3$ cups

four cups

one cup

Flag question: Question $9$

Question $95$ pts

To deglaze is to add liquid to a pan in order to lift the fond from a pan.

Group of answer choices

True

False

Flag question: Question $10$

Question $105$ pts

According to servsafe the proper minimum internal cooking temperature for safely cooking beef such as a roast or a steak is

Group of answer choices

$165$ degrees fahrenheit

$125$ degrees fahrenheit

$145$ degrees fahrenheit

$155$ degrees fahrenheit

Flag question: Question $11$

Question $115$ pts

The temperature danger zone is$?$

Group of answer choices

$40-140$ degrees

$41-135$ degrees

$70-135$ degrees

$180-212$ degrees

Flag question: Question $12$

Question $125$ pts

FATTOM$=$ Food, acidity, time, temperature, oxygen and moisture.

Group of answer choices

True

False

Flag question: Question $13$

Question $135$ pts

A recipe calls for $1$ Lb$.$ of carrot's the chef asks you to make only $25\%$ of the recipe, how much carrot do you use?

Group of answer choices

$12$ oz$.$

$4$ oz$.$

$1/2$ an oz$.$

$2$ oz$.$

Flag question: Question $14$

Question $145$ pts

The term "sweat" when cooking means to cook a vegetable $($usually$)$ mirepoix gently over low heat to extract the oils and flavors.

Group of answer choices

True

False

Flag question: Question $15$

Question $155$ pts

Fond are the particles stuck to a pan during the cooking process

Group of answer choices

True

False

Flag question: Question $16$

Question $165$ pts

The term Caramelize is used to describe the natural sugars in an item being cooked and gaining a rich deep dark color

Group of answer choices

True

False

Flag question: Question $17$

Question $175$ pts

Parasites, bacteria and viruses are all an example of a physical hazard.

Group of answer choices

True

False

Flag question: Question $18$

Question $185$ pts

The three main hazards to be aware of in a kitchen are biological, chemical and physical.

Group of answer choices

True

False

Flag question: Question $19$

Question $195$ pts

Soap or bleach spilled in to or on to food is a

Group of answer choices

Biological hazard

Physical hazard

Chemical hazard

Not a problem as long as you wipe it off

Flag question: Question $20$

Question $205$ pts

The maximum amount of time that food can be left in the temperature danger zone is$?$

Group of answer choices

$4$ hours

$30$ minutes

$6$ hours

$2$ hours