Misc.

Question 1

Lag Phase

Answer 1

when bacteria is introduced to a new environment and is slowly multiplying

Question 2

What does the number on the handle of a scoop refer to?

Answer 2

Number of portions you can get per QUART

Question 3

What’s another word for Rondeau?

Answer 3

Brazier

Question 4

What is a straight-sided sautee pan called?

Answer 4

Sautoir

Question 5

What is a slope-sided sautee pan called?

Answer 5

Sauteuse

Question 6

Pilaf Method

Answer 6

most similar to braising method

Question 7

Semolina

Answer 7

type of flour found in high quality pastas

Question 8

What is Pearling?

Answer 8

removing everything except for the grain

Question 9

What is Barley

Answer 9

wheat product
nut-like flavor

Question 10

What fruits break down geltain?

Answer 10

Pineapple and Papaya

Question 11

Ethylene Gas

Answer 11

used to ripen fruits quicker
bananas, tomatoes, melons and apples

Question 12

Cos Letttuce

Answer 12

also known as romaine

Question 13

The ratio of oil to vinegar in a traditional French Dressing (vinaigrette) is ____ parts oil to ____ parts vinegar.

Answer 13

3 to 1

Question 14

What are the elements of a salad?

Answer 14

base
body
dressing
garnish

Question 15

Whole Milk contains what percentage of fat?

Answer 15

3.5%

Question 16

What temperature do whole beaten eggs coagulate at?

Answer 16

156F

Question 17

What is the ratio when brewing coffee?

Answer 17

500g coffee to 8L (2 gallons) water

Question 18

How long do you cooked hard cooked eggs for?

Answer 18

12-13 mins

Question 19

Chalazae

Answer 19

holds the yolk in the center of an egg

Question 20

Rounding Dough

Answer 20

shaping dough into a smooth round ball

Question 21

What Temperature does a custard mixture containing eggs and milk coagulate?

Answer 21

185F