Prostart Packet 81-100

In baking, a standardized recipe for a bakery product is known as a(n)

• Formula

• Procedure

• Ingredients list

• Baker's percentage

Mirepoix is a mixture of chopped vegetables containing...

• 25% onions, 50% carrots, 25% celery

• 45% onions, 25% carrots, 30% celery

• 45% onions, 30% carrots, 25% celery

• 50% onions, 25% carrots, 25% celery

Which type of chef would typically be responsible for the baking production?

• Executive

• Sous

• Banquet

• Pastry

When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water 171F (77C)?

• 15

• 30

• 45

• 60

Boiling an egg in water is an example of what type of heat transfer?

• Infrared

• Radiation

• Conduction

• Convection

The four basic parts of a salad are dressing, garnish...

• Bound, and base

• Base, and body

• Body, and stalk

• Lettuce, and cheese

Which product type must meet Grade A standards to be acceptable for receiving?

• Milk

• Poultry

• Beef

• Shellfish

What is the recommended cooking methods for bite sized pieces of food?

• Grilling

• Baking

• Infrared

• Stir frying

What is typically cooked in a wood-fired kiln?

• Pizza

• Panini

• Canape

• Multidecker sandwhich

TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?

• 1

• 2

• 4

• 6