Questions and Answers 100% Solved
The most important hygiene practice for food handlers consists of doing
what? - ✔✔Washing hands whenever they are contaminated
what is not an acceptable method of thawing hazardous food? - ✔✔thawing
for a few hours at room temperature
Class A fires are fueled by what? - ✔✔Paper, wood, cloth, and cardboard
what is calibration - ✔✔adjust the tempertaure reasdinb of a thermo based
on a known standar such as boiling point of water or freezing point.
how should clams, mussles and oysters be stored to ensure long shelf life?
- ✔✔in a refrigerated storage area held at 36 degrees
What instrument is used to measure humidity? - ✔✔hygrometer
Plans written for frequently repeated tasks are known as - ✔✔standing
plans
Under Title VII of the Civil Rights Act of 1964, sexual harassment is
prohibited by: - ✔✔an EEOC interpretation of the law
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, Which mixing method would be best applied for incorporating air or
developing gluten in a dough product? - ✔✔Beating
What name is used to describe small cream puffs that can be used to make
fancy desserts and delicate canapee's? - ✔✔profiteroles
What item is used to thicken the custard sauce before folding in the
whipped cream when making Bavarian creams? - ✔✔Gelatin
What are the three USDA grades applied to whole eggs? - ✔✔AA, A and B
Fresh fish should not be held longer than ________________ under proper
refrigeration. - ✔✔2 or 3 days
What name is given to veal or chicken veloute that has been enriched with
egg yolks, heavy cream and lemon juice? - ✔✔allemande
Which knife is sometimes referred to as a scimitar because of its rigid,
curved blade? - ✔✔butcher's knife
What are the four USDA quality grades for lamb? - ✔✔prime, choice, good
and utility.
From what primal cut of pork is the majority of the fatback taken? It lies
between the lean muscle and the skin. - ✔✔Loin
Into what type of liquid are cheeses dipped repeatedly in order to produce
what is referred to as a washed rind? - ✔✔brine solution
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