End of Program Study Set

What are the grades of beef?

Tenderness, juiciness, and flavor. Qual- ity include: Prime, Choice, Select Lower grades for beef: Standard,Commercial, Utility, Cutter, or Canner.

You have been purchasing bulk ground beef for $2.50 per lb. Your supplier now offers you pre patties ground beef for $3.25 per lb.; you use 30 lbs. per day. If you choose pre patties, what is the added daily cost?

$.3.25 x 30 = $97.50 $2.50 x 30 = $75.00 $97.50-75.00 = $22.50 extra cost daily

A case of butter costs $175.00 for 30 lbs. We use one pound butter and one pound of flour to make a roux. What is the cost of butter to make roux

$175.00/30 lbs =$5.833

The cost of raw ingredient is $3.20 if the manager wants 25% food costs, the final selling price is

$3.20/0.25 = $12.80 is the selling price

A gallon of Espagnole sauce costs $32.00 to produce and yields 20 portions. What is the standard portion cost

$32.00/20=$1.6

What temperature must all soups be cooled to in 6 hours when preparing them for use the next day

"Two-Stage Cooling" Cool TCS food from 135°F to 41°F or lower within six hours. First, cool food from 135°F to 70°F within two hours. Second cool it to 41°F or lower in the next four hours.

A pot of chili has been cooled to 70 F in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees F?

"Two-stage cooling" You have four more hours to get it from 70 down to 41 degrees

Explain the Hazard Analysis Critical Control Point plan and the 7 steps

(HACCP) system is an example of a food safety management system. HACCP identifies major hazards. biological, chemical, or physical hazard might happen, then they can prevent, eliminate, or reduce it.

What are the steps in ware washing (three compartments sink) according to ServSafe

1 Rinse, scrape, or soak items before washing them. 2 Clean items in the first sink. Wash them in a detergent solution at least 110°F. Change the detergent solution when the suds are gone or the water is dirty. 3 Rinse items in the second sink. If dipping the items, change the rinse water when it becomes dirty or full of suds. 4 Sanitize items in the third sink. Soak them in hot water or a sanitizer solution. If using chemicals, remember to use a test kit. 5 Air-dry items. Place items upside down so they will drain.

The serving size for one portion of milk according to the USDA is?

1 cup or 8 oz

The chef produces one gallon of demi glaze for $108.00. What is the cost for two ounce portion

1 gallon= 128 fluid ounces $108.00/128=$0.84375/oz Two ounce portion cost: 0.84375x2= $1.6875

The chef purchases a 10 pound bag of onions at $3.99. What is the cost per ounce?

1 lb= 16 oz ; 10 lb = 160 oz $3.99/160 = $0.025/oz = 2.5 cents/oz

HACCP principles must be considered in order. Which of the following is the fourth principle? A. Establish critical limits B. Establish monitoring procedures C. Establish procedures for record keeping and documentation D. Verify that the system works

1. Conduct a hazard analysis. 2. Determine critical control points (CCPs). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Identify corrective actions. 6. Verify that the system works. 7. Establish procedures for record keeping and documentation.

Describe proper hand-washing

1. Wet hands and arms with running water as hot as you can comfortably stand (at least 100°F). 2. Apply soap. Apply enough to build up a good lather. 3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arms thoroughly under running water. 5. Dry hands and arms with a single-use paper towel or warm-air hand dryer. The whole process should take about 20 seconds. Food Handlers should wash their hands only in a designated handwashing sink. If they are not careful, they can contaminate their hands again after washing them. Using a paper towel to turn off the faucet and to open the door when leaving the restroom can prevent this.

What is the proper way to store cheeses

1. Wrap cheese in waxed or parchment paper so cheese can still breathe without drying out. New wrapping should be used each time a cheese is rewrapped. 2. Optimal temperature for storing cheese is 35°F to 45°F at a high humidity level, which typically means toward the bottom of the refrigeration system. 3. Double wrap pungent cheeses, such as blue cheeses, so the aroma doesn't permeate other foods, and so other food aromas don't permeate the cheese. Alternatively, cheese can be wrapped and held in an airtight plastic container or plastic bag. 4. Do not freeze cheeses, as they may lose their texture and flavor profile. 5. If stored cheese is overly dry or slimy or if it lets off a strong odor, discard it immediately.

Three gallons of stock when reduced by half will yield

1.5 gallons

What are the 12 steps in making bread

1.Scaling (Mise-en-Place) - To accurately weigh quality ingredients - Assemble equipment and supplies 2.Mixing - to combine all ingredients into a smooth, uniform dough - To distribute the yeast evenly throughout the dough - To develop the gluten. 3.Fermentation - Process in which yeast acts on the sugars and starches in the dough. - Produces CO2 (Carbon Dioxide) and alcohol. 4.Punching - Deflating the dough by expelling the CO2 - Redistributes the yeast and relaxes the gluten. - Equalizes the temperatures in the dough 5.Scaling/Dividing -Dividing the dough into pieces of the same weight - Dividing the dough into pieces for the desired product to be made. 6.Rounding - Dough is shaped in smooth round balls - Form a smooth surface on the top of the dough, to prevent loss of carbon Dioxide 7.Bench Resting - Resting the dough on the table (bench) to allow the gluten to rest. -Allow the dough to continue to ferment 8.MakeUp/Shaping and Panning -Shaping the dough into the desired product -Placing the dough onto or into a pan to mold it during the the baking process. 9.Proofing -Fermentation process in a closed environment -Heat and Humidity help the dough to rise and maintain a supple appearance 10.Baking -To produce oven spring when the gases are exposed to heat -Coagulation of the proteins. -Formation and browning of the crust. 11.Cooling -Removed from the pans and allowed to cool -Prevents the bread from becoming soggy 12.Storing/Staling -Placing the bread in an appropriate area to prevent staling -Wrapping the bread to prevent staling -Freezing the bread

Types of cheeses and how to control cost on a banquet tray?

1.Unripened 2. Ripened. 1.Unripened, or fresh, cheeses include cream cheese and cottage cheese. 2/A Some cheeses are ripened by external bacteria put into curds (Brie, bleu, Roquefort, Camembert). 2/B Others are ripened by bacteria naturally in the curds (Swiss, Havarti). The variety of cheese ranges from mild to sharp to pungent (very sharp). II.To control cost on a banquet tray They have to cut them into bite size pieces. Also portioning food by weight.

Onions have a 90% yield. After trimming 15 pounds to use in a stock, there are 13.5 pounds of onion.

15 lbs x .90 = 13.5 lbs remaining

Previously prepared Foods should be reheated to a min internal temp of 165 Fahrenheit for 15 seconds within two hours

165°F. The food needs to go from storage temperature to 165°F within two hours and then stay at that temperature for 15 seconds. If it doesn't reach this temperature, throw the food out. If the food is going to be reheated for immediate service, just reheat it to an appropriate serving temperature.This procedure destroys the bacteria that can cause food poisoning and prevents the bacteria from growing in the food.

A 12-pound pork loin is trimmed and 12 ounces are lost. What is the percent lost?

1lb = 16 oz 12 lb = 192 oz (12x16) 12 oz/192 oz =0.0625 = 6.25 % lost

What is the proper amount of eggs for making an omelet?

2-3 eggs

If a 10 lb. rib eye roll cost $88.00 and 20 steaks can be cut out of it, the cost per 8 oz steak is

20 steaks(8 oz each) cost $ 88.00. $88.00/20 = $4.40 is the cost of one steak (Calculation of weight of each steak was: 1 lb = 16 oz ; 10 lb = 160 oz; 160 oz/20 steaks = 8 oz/each steak)

Stock that has been frozen can be held for ? months safely.

3

How many ounces in a quart?

32 fluid ounces

To prevent fruits from darkening after slicing, the most common solution is to dip them in

Acidulated water (add lemon juice or vinegar)

Cleaning means removing food and other dirt from a surface, sanitizing means reducing pathogens on a surface to safe levels

All surfaces must be cleaned and rinsed, including walls, storage shelves, and garbage containers. However, any equipment or surface that touches food, such as knives, stockpots, preparation tables, and cutting boards, must be cleaned and sanitized. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. Sanitizing can be done either by using chemicals or heat. Both methods have specific requirements that must be followed for the sanitizing to be effective.

What is a derivative from a Hollandaise sauce?

Bearnaise: add vinegar, shallot, tarragon, parsley

The recommended simmering time for beef and veal stock, chicken stock, fish stock, vegetable stock?

Beef / Veal stocks 8-12 hours Chicken stock for 3-4 hours Fish stocks 45 minutes Vegetable stocks: 30-45 minutes.

What is blanching of vegetables?

Blanch vegetables by quickly and partially cooking them in hot water or oil. This cook- ing method has some important effects: ■ Makes the skin easy to remove ■ Sets the color of vegetables that are served cold ■ Eliminates or reduces strong flavors ■ Is the first step in other cooking methods

Whole herbs and spices for flavoring stock should be in a cheesecloth bag (Sachet) or tied together (Bouquet garni) when added

Bouquet garni a tied up bouquet of stems= thyme, parsley stems, celery, and a bay leaf tied together. Sachet d'épices is similar to bouquet garni, except it really is a bag of cheesecloth: it has parsley stems, thyme, bay leaf, and peppercorns.

How should you portion sliced meats and cheeses to control cost

By weight.

A,What are the mother sauces? B, How do you make a demi glace, which one do you use for that

Béchamel: This is made from milk and white roux. ■ Velouté: This is made from veal, chicken, or fish stock and a white or blond roux. ■ Brown or Espagnole sauce.This is made from brown stock and brown roux. ■ Tomato sauce: This is made from a stock and tomatoes (roux is optional). ■ Hollandaise: This is an emulsion made from eggs, butter, and lemon.sauce. B, Grand sauces are rarely used by themselves. They are often used to make derivative sauces. For example, demi-glace,a rich brown sauce, is traditionally made by combining equal parts espagnole sauce and veal stock. Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. ... The term "demi-glace" by itself implies that it is made with the traditional veal stock.

What is the best way to cut out biscuits, cookie dough?

Chilled dough is easier to cut out biscuits or cookies from.

What is the proper way to clean the can opener blade and how often?

Clean it after each usage.Clean and sanitize

Laminated dough is BEST when handled at what temperature

Cold temps 66 degrees

Which thickening agent will produce a clear sauce or glaze

Cornstarch or arrowroot thicken a clear sauce and to make a glaze. thickeners: 1.Roux is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. (not clear) 2.Beurre manié is a thickener made of equal parts flour and soft, whole butter. (not clear) 3.A slurry = cornstarch or arrowroot mixed with a cold liquid, can be used instead of roux. (clear) 4.A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce. Liaison adds a rich flavor and smoothness to the sauce without making it too thick. (not clear) Glaze:cornstarch, arrowroot

The number one cause of cross contamination by employees is?

Cross-contamination transfers pathogens from one surface or food to another. Touching anything that may contaminate their hands and then not washing them.

What is a derivative?

Daughter or secondary sauce from a mother (or primary) sauce. Some examples: Béchamel- Cheddar, Mornay Velouté- Supreme Brown or Espagnole sauce- bordelaise Tomato sauce-puttanesca or bolognese Hollandaise- Béarnaise or Maltaise

The original recipe serves eight people. The New yield needs to be 24 people, what is the conversion factor, explain conversion factor

Desired yield ÷ Original yield = Conversion factor, which is the number by which to multiply the ingredients. 24/8 = 3 is the conversion factor

What is the main benefit of student involvement in Skills, ProStart, FCCLA, Culinary Club and professional association (ACF) in the foodservice industry?

Education, Growth, Networking, service

What is a brigade and some of the positions

Escoffier is credited with developing the kitchen brigade system. A brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks. These tasks are often related by cooking method, equipment, or the types of foods being produced. Escoffier created a distinct hierarchy of responsibilities and functions for commercial foodservice operations. Front of House positions: Wine steward,head waiter,captains,front waiter,back waiter. Back of house positions: Chef, sous chef, chef de partie, garde manger, pastry chef, entremetier, commis, expediter, tournant

Describe ethics in the workforce.

Ethics are a set of moral values that a society holds. They are typically based on the principles of honesty, integrity, and respect for others. They can be influ- enced by cultural backgrounds, religious beliefs, personal codes of conduct, and individual experiences. They help guide the decisions people make, sometimes whether they realize it or not. In the business world, workplace ethics serve as guiding principles that effective leaders use in setting the professional tone and behavior in their operations. Many establishments have created written codes of ethics, which are designed to remove guesswork about what is acceptable or unacceptable behavior. An organization's code of ethics may include employee treatment, wages, benefits, working conditions, behavior of employees with reference to the use of company resources, acceptance of gifts from guests/vendors/suppliers, and other issues that impact organizational operations. Ethics are a set of moral values that a society holds. In the restaurant and foodservice industry ethics serve as guiding principles for effective leaders to use in setting professional tone and behavior in their operations.

According to federal, state, and local guidelines, the acceptable time range for replacing sanitizing solutions is

Every four hours

Which practice is best suited for rotation of food products

FIFO= first in first out. Oldest product gets used first.

. Which category includes fish that are oval and flat in shape, and have both eyes on the same side of head

Flatfish are oval and flat in shape and have two eyes on the front part of the head. Examples include flounder, halibut, and turbot. Flat fish have four fillets.

Which is the highest cost in liquid dairy product?

Heavy cream.

How should you store cooked pasta in the cooler for future use?

In a restaurant:Store freshly made pasta in the refrigerator for up to two days flat on a parchment-lined sheet pan.

. What is the creaming method in baking?

In the creaming method, beat the fat and sugar together, then add eggs and liquids, then dry ingredients. Lastly add in garnish by hand. Use the creaming method most often in cake and cookie making.

What poultry or beef cut would you use to make Roulade?

Many cuts. You can make a roulade out of many cuts, beef loin, beef flank, pork loin, pork belly, chicken breast, turkey breast, roasts...many cuts. A roulade looks like this: slice the meat or flatten it, spread a filling on it and roll it up

What is one of the purposes of Material Safety Data Sheets?

OSHA requires chemical manufacturers and suppliers to provide a Material Safety Data Sheet (MSDS) for each hazardous chemical they sell. The purpose of a Material Safety Data Sheet (MSDS) is to inform industrial purchasers and users of hazardous chemicals of the reasonably foreseeable physical and chemical hazards that may arise from the use of those chemicals.

What are the steps in making pie dough?

It is the Pastry method or biscuit method basically you cut the fat into the flour, pea -sized pieces, then you add your cold liquid. DO NOT OVERWORK or tough biscuits or pie crust from too much gluten development. Pastry chefs make pies using a basic pie dough called 3-2-1 dough. It's called this because it is made of three parts flour, two parts fat, and one part water (by weight). Making Pie Dough 1 Dissolve the salt in water. 2 Cut the fat into the flour.. 3 Add the cold water and mix together. 4 Chill the dough. 5 Turn the dough out onto a floured work surface. 6 Roll out the dough. 7 Cut the dough and fill the pie pan. 8 Bake or fill, add a top crust, and bake.

What is the proper temperature of the dry storage room and proper way of storing items

Keep storerooms cool and dry. The temperature for the storeroom should be between 50°F and 70°F. • Make sure storerooms are well ventilated. Keep temperature and humidity constant during storage. • Store dry food such as flour, sugar, and grains away from walls and at least six inches off the floor. • Keep dry food out of direct sunlight. Place a thermometer on the wall in the dry storage area. Check the temperature of the storeroom daily.

What types of leaveners are used in baking?

Leaveners fall into three categories: chemical, organic (natural), and physical. Chemical:Baking powder (poof or rise and tenderness),baking soda (spread and crispness) Physical leaveners:creaming method,foaming method Yeast is an organic (natural) leavener.

Restaurant customers most often have an allergic reaction to

Milk and dairy products ■ Eggs and egg products ■ Fish ■ Shellfish (crab, shrimp, lobster) ■ Wheat ■ Soy and soy products ■ Peanuts ■ Tree nuts, such as pecans and walnuts

All dairy products should be stored below what temperature

Milk products should be stored at 41°F or lower. BUT They can be received at 45 as long as they will be at 41 within 4 hours

You ate at a local restaurant and became ill with nausea and stomach cramps. You ordered and ate a serving of turkey with dressing, green beans, and fruit salad. You most likely became infected with which foodborne illness

Most likely salmonella, from undercooked turkey.

What ways can you thaw foods and which is best?

Never thaw food at room temperature because pathogens in the food will begin to grow. Thaw TCS food in one of these ways: ■ Thaw food in a cooler, at a product temperature of 41°F or lower. ■ Submerge food under running water at 70°F or lower. Make sure the water is potable—safe to drink. ■ Thaw food in a microwave oven if it will be cooked immediately after thawing. ■ Thaw food as part of the cooking process.

What is the best type of fish for broiling

Oily fish and meatier fish cooks best with a dry-heat tech-nique, such as grilling or broiling. Salmon, Tuna, Swordfish, Mackeral Fatty fish cut into fillets or steaks are the best cuts to bake, broil, and grill.

On which shelf in the refrigerator should raw poultry be stored?

On the bottom shelf.0. RTE foods on very top 1. Whole Seafood (top) (145 degrees) 2. Whole cuts of beef and pork (145 degrees) 3. Ground meat and ground fish (155 degrees) 4. Whole and ground poultry (bottom) (165 degrees)

What are the components in pasta dough?

Pasta dough is a mixture of flour,water,salt and sometimes eggs. It formed into sheets or various shapes, then cooked by boiling or baking.

What is the nationally recognized temperature danger zone?

Pathogens grow well in food that has a temperature between 41°F and 135°F. This range is known as the temperature danger zone.

Peppers are in which category of vegetable

Peppers are fruit vegetables. Fruit vegetables include avocados, cucumbers, eggplants, peppers, squash, and tomatoes. These products come from flowering plants and have seeds, which technically make them fruits. But when we think of how we eat them, we eat them as vegetables.

What is RTE and how should you handle them

Ready to eat. Use gloves, tongs, wax paper.

Describe different type of rice and basic pasta shapes.

Rice:Brown,white/polished,converted/parboiled,Basmati,Jasmine,Arborio Rice is short grain or long grain (short grain has more starch, good for risotto, sushi rice, rice pudding) (long grain has less starch used in dishes that you want the rice to be light and fluffy.) Pasta shapes: why so many? Because they hold sauces differently. angel hair, bucatini, macaroni, spaghetti, farfalle (bow ties), fettuccine, lasagne, Linguine, penne, rigatoni, rotelle, rotini, tortellini, ziti etc.

Which of the following would be the proper type of eggs for buffet line and how to preserve them from oxidation?

Sunny-side up eggs buffet style,hard boiled eggs (yolk isn't exposed to oxygen, the destruction is limited.) Eggs will oxidize against aluminum and metal pans when cooking and serving. You can avoid this by adding a little bit of vinegar to the pan when cooking.

What is another name for a sweet roulade? Ch8

Sweet roll or also known as Swiss roll. Think Pumpkin Log.

What term is used for warming a cold liquid or egg mixture in order to add to a soup or sauce

Tempering

What is roasting, poaching and simmering, braising, broiling, saute?

Roasting:It is a dry-heat cooking method. A technique that cooks food by surrounding the items with hot, dry air in the oven. As the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food. These juices create a natural sauce.Roasting generally requires longer cooking times and is most often used with large cuts of meat, whole birds (poultry), or fish. Roasted food should have a golden brown exterior and moist, tender interior. Foods that can be baked or roasted include fish, tender meats and poultry, and some fruits and vegetables. Broiling: It is a dry-heat cooking method.Broiling is a rapid cooking method that uses high heat from a source located above the food. Broiled food becomes browned on the top. Foods that can be broiled include tender cuts of meat, young poultry, fatty fish, and some fruits and vegetables. Sauteing: It is a dry-heat cooking method.The sautéing method cooks food rapidly in a small amount of fat over relatively high heat. The fat adds to the flavor. Meat strips, chicken, and fish are often prepared this way. The thinner and more delicate the piece of meat, the faster it will cook. The literal translation of the French term sauté is "jump." To sauté is to cook the food quickly to keep water and vitamin loss at a low, while gaining a high degree of color and flavor. When sautéing, the pan is heated first, and just enough fat is added to coat the bottom of the pan. Poaching: It is a moist-heat cooking method.When poaching, cook food between 160°F and 180°F. The surface of the poaching liquid should show some motion, but no air bubbles should break the surface. Use well-flavored liquid, and make sure the food is naturally tender. Cooks commonly poach chicken and seafood. Simmering:It is a moist-heat cooking method.When simmering, completely submerge food in a liquid that is at a constant,moderate temperature. Use well-flavored liquid and cuts of meat that are less tender than those recommended for dry-heat cooking methods. Simmering less tender items cooks them at a slightly higher temperature than other moist-heat methods, 180°F to 205°F. Simmering differs from boiling in that bubbles in a simmering liquid rise gently and just begin to break the surface. Do not allow the water to come to a full boil, because the boiling motion will cause meat to become stringy and rubbery. Braising: It is a combination-cooking method.Primarily used for larger cuts of meat.In braising, first sear the food item in hot oil, and then partially cover it in enough liquid to come halfway up the food item. Then cover the pot or pan tightly, and finish the food slowly in the oven or on the stovetop until it is tender. A bed of seasonings adds moisture and flavor to the food. If the recipe calls for them, add vegetables to braised meat or poultry near the end of the cooking time. As the meat cooks, its flavor is released into the cooking liquid, which becomes the accompanying sauce. The key to quality braising is long, slow cooking. In an item such as coq au vin, the meat should slide from the bone in the final product, and the meat itself should fall apart with a gentle touch.

What are the cuts called such as fresh carrots and onions about 1⁄4 inches in size

Small dice = Macedoine-1/4 x 1/4 x 1/4 inch cube cut; Rough chop or fine chop. Small dice. Batonnet-foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2- 2.5 inches Medium Dice ½"x ½" x ½" Baton ½" x ½" by 2-2.5" Brunoise-foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch Julienne-to cut foods into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 2-2.5 inches Chiffonade-A fine cut where leafy vegetables or herbs have been rolled tightly then sliced thinly into ribbons; often used as garnish. Concassé-Peeled, deseeded, and diced TOMATOES

What are types of thickening agents in soups, sauces?

Some examples of sauce thickeners are roux, beurre manié, slurry, and liaison. The main difference between a purée and cream soup is that cream soups are usu- ally thickened with an added starch, such as roux, and finished with cream. Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes.

. What can you do with the small pieces of fish that have been trimmed off a whole fish?

Stock Mousse Stuffing

Which first aid procedure is used on a choking victim?

The Heimlich maneuver removes food or other obstacles from the airway of a choking person.

What is the purpose of OSHA?

The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace. OSHA reporting accidents, injuries, and illnesses.

What is ground beef made of?

The higher priced cuts like T-bone steaks, rib steaks, sirloin steaks are cut off and sold for higher prices. There is some demand for other cuts; chuck steak, chuck roasts, short ribs, round steaks, etc; but there is usually more product than there is demand, so usually much of those cuts goes in to Ground Beef

How is prepared food properly labeled for storage in the refrigerator or freezer

The label must include the name of the food and the date by which it should be sold, eaten, or thrown out.

An 8 top, 4 top, 2 top 10 top refers to what in the dining room setting?

The number of customers that can sit at the table.

What is the correct ratio for making one gallon of stock?

The standard ratio to yield one gallon of white or brown stock? BY THE BOOK and for the EXAM: 8 lbs of bones : 1lb of mirepoix : 6 qts water : 1 sachet => 1 gallon of W/B Stock

Because of the danger of food poisoning, Hollandaise sauce can be held for up to an hour over a bath of lukewarm water (>135°F) on the stove or made every two hours.

The stove should be at very low heat, not hot enough to boil the water bath. Refrigerate unused hollandaise for one to two days, or freeze it to keep longer.

What are types of steaks from most tender to toughest cut?

The tenderest cuts of meat come from those muscle groups that receive the least amount of exercise. These cuts also have more marbling, or fat, which builds up between the muscle fibers. The most tender cut is the tenderloin. The amount of connective tissue in a muscle increases as the animal ages and with the amount the animal is exercised. This tissue makes the meat tougher but also more flavorful: shoulder, butt, shanks are tougher cuts

In order for food to taste and have the same consistency each time, it is necessary to follow what steps?

They have to use standardized recipes.Consistent production of good food is the result of following a clear standardized recipe.

The first safe step in cleaning a dishwashing machine is to?

Turn it off and unplug first and follow the manufacturer's guidelines.

The most important step when cleaning electric equipment is to

Turn it off, then Unplug.For example fill the blender with a mixture of hot water and detergent, then run it on the most powerful setting for 15 seconds or so. Rinse it out with cold water and let it air dry.

Eggs are graded by which the US department for quality?

USDA (US Department of Agriculture) grades for shell eggs—Grades AA, A, and B.

Which practice can help prevent accidental cuts

Use gloves or a towel to protect hands while removing lids from glass bottles or jars. ■ Use proper openers on bottles or jars. ■ Use plastic or metal scoops and ladles to handle food and ice; never use drinking glasses for these tasks. ■ Cover food with plastic wraps or lids instead of glass. ■ Never cool glasses, bottles, or carafes in ice intended for food or beverages. ■ Throw out nearby food or ice when glass is broken. ■ Wash sharp utensils separately and do not leave in a sink. ■ Do not throw broken glass in the trash can. Take it out to the Dumpster.

Always scoop ice with a proper ice scoop.

What is the proper procedure in obtaining ice from the ice machine for all uses?

What is Garde Manger? What are they in charge of making?

Workstation in the kitchen- garde-manger: a cook who specializes in the preparation of cold foods (as meats, fish, and salads):salad greens cleaning,salad preparation,cold foods, preparation,sandwich station,showpiece preparation

Dairy can be stored on the top shelf of the refrigerator? Is it true?

Yes, it is a ready to eat item and should be stored on the top shelf. Dairy, such as yogurt and obviously milk, for example, keeps best on the upper shelves where the temperature is most constant

Starting a large roast at high temp will help create a well-browned roast? Is this correct?

Yes, proteins are usually either browned by searing in a hot pan or in a high temperature oven, before they are being roasted in a lower temperature oven. Roasting at high temperatures (400°F and above) browns meat quickly, which makes a roast look and taste delicious. This method is generally best for thin, tender cuts like beef tenderloin and pork tenderloin, which rely on that well-browned crust for flavor. But high heat also has a drawback-it can cause moisture loss, resulting in drier meat.

How many times should a marinade be used?

You should only use a marinade once.

What are the ingredients and ratio of a mirepoix

coarsely chopped onions, carrots, and celery. 50 percent onions, and 25 percent each of carrots and celery.

What ingredients make up a chocolate sauce

cocoa or melted chocolate as the base. There is usually some butter and corn syrup in the recipe to maintain the flowing liquid quality of the sauce. Place sugar, flour, and cocoa powder, milk, butter, and vanilla extract

What oven uses forced circulating air?

convection oven

Sanitation rules for food service establishment should be written and ...

displayed, employees must be trained to follow it.

Which is the best way to store a knife correctly?

knife kits, racks, or sheaths

Doing mise en place refers to

the preparation and assembly of ingredients, pans, utensils, equipment or serving pieces

When served on a breakfast buffet, scrambled eggs should be placed in ?? to keep hot foods hot (135° F or higher).

thermal containers

What are types of cooking methods and what product goes best with each method?

three general types of cooking methods are dry-heat cooking, moist-heat cooking, and combination cooking. Broiling (heat from above) Grilling (heat from below) Roasting (oven) Baking (oven) Rendering (slowly cook out the fat) Sweating (to cook without adding color) Sautéing (thin coat of fat on the bottom of the pan only) "To jump" Pan-frying (fat comes ½ way up the food) Deep-frying (fat completely covers the food) II. Moist-heat cooking methods include the following: ■ Simmering (185-205 degrees) ■ Poaching and shallow poaching (160-180 degrees) ■ Boiling (212 degrees) ■ Steaming (> 212 degrees) III. Combination-cooking methods include the following: ■ Braising: Primarily used for larger cuts of meat ■ Stewing: Cubed meats

What are the 5 mother sauces

■ Béchamel: This is made from milk and white roux. ■ Velouté: This is made from veal, chicken, or fish stock and a white or blond roux. ■ Brown or Espagnole sauce.This is made from brown stock and brown roux. ■ Tomato sauce: This is made from a stock and tomatoes (roux is optional). ■ Hollandaise: This is an emulsion made from eggs, butter, and lemon

In general terms, the principles break into three groups:

■ Principles 1 and 2 help identify and evaluate hazards. ■ Principles 3, 4, and 5 help establish ways for controlling those hazards. ■ Principles 6 and 7 help maintain the HACCP plan and system, and verify its effectiveness