CSC SWE Exam with all Correct & 100% Verified Answers |
Actual Complete Exam |Already Graded A+ (Just Released)
8-10 hours ✔Correct Answer-How long do you simmer beef stock?
Cash in transit- end of period ✔Correct Answer-Line 36, 2576
6-8 hours ✔Correct Answer-How long do you simmer veal stock?
3-4 hours ✔Correct Answer-How long do you simmer chicken stock?
Peppercorns, Thyme, Bay leaves, parsley stems, ✔Correct Answer-What is in a satchet?
Small Sauce of Bechamel with shrimp butter and heavy cream ✔Correct Answer-Nantua
Sauce
cash on hand, end of period ✔Correct Answer-line 35, 2576
white wine and tarragonn vinegar, chopped shallots, and fresh chervil. reduce by two-thirds.
add white wine sauce to veloute and simmer 2-3 min. ✔Correct Answer-Venetian Sauce
brown stock thickened lightly with cornstarch or arrowroot ✔Correct Answer-Fond Lie
carmelized sugar dissolved in vinegar ✔Correct Answer-gastrique
sale of subsistence items- block e ✔Correct Answer-the source of line 6, 2576
aluminum ✔Correct Answer-Never hold any hollandaise or bearnaise- or any other acid
product in what?
cash on hand, beginning ✔Correct Answer-line 31, 2576
overcooking egg yolks ✔Correct Answer-Main reason hollandaise wont emusify
6 yolks per pound ✔Correct Answer-How many yolks per pound for hollandaise
1. ica 3476
2. dd1149
3. record 1149 on 2576 along with rations ✔Correct Answer-fso tracks meals served to
destitute person on 1) _____ and documenting rations on 2____
,Hollandaise with orange juice and orange rind ✔Correct Answer-Maltaise Small Sauce- what
is it?
up to 30 minutes ✔Correct Answer-How long do you hold pasta for?
1 1/2 tb salt per gallon of water ✔Correct Answer-how much salt per gallon water for cooking
pasta
Large eggs- 24 oz ✔Correct Answer-What is the minimum weight per dozen for large eggs?
10-15 minutes ✔Correct Answer-How long to let benched dough rest?
sponge method ✔Correct Answer-What type of mixing procedure is brioche bread?
Proteins should be what percentage of your caloric intake. ✔Correct Answer-10-15
Fats should be what percentage of your daily caloric intake ✔Correct Answer-25-30%
At 3500 feet above sea level you should increase the baking temperature by how many degrees
✔Correct Answer-25
What are the ingredients of a French buttercream? ✔Correct Answer-Sugar, egg yolks, butter,
vanilla, water
What amount of annual refreshed sanitation training is required for food service personnel?
✔Correct Answer-4
Food must be obtained from approved sources; who approves these sources? ✔Correct
Answer-U.s. Army veterinary services
Milk and milk products must be delivered at or below what temperature? ✔Correct Answer-
45
Cold and hot storage units must be provided by a numerically scaled thermometer accurate to
plus or minus what degree and located in the warmest part of the unit? ✔Correct Answer-3
degrees
How often shall the motor area and insulation panels of ice making/dispensing equipment be
checked for cockroach infestation? ✔Correct Answer-Weekly
When cooking bulk scrambled eggs, you shall cook the eggs in batches of no more than what
amount? ✔Correct Answer-3 quarts
, Scrambled eggs should be cooked to an internal temperature of what and for how long ?
✔Correct Answer-155 for 5 seconds
Equipment that is placed on tables or counters, unless portable shall be sealed to the table or
counter or mounted on legs how tall? ✔Correct Answer-4 inches
What is the required light in food candles for lightening work surfaces ✔Correct Answer-100
foot candles
Single service containers of milk and milk products shall not exceed what size containers?
✔Correct Answer-1 pint
The 2 type of sweet doughs are ✔Correct Answer-Regular and danish
Two basic kinds of breads are ✔Correct Answer-Yeast and quick
Two types of shellfish classifications are ✔Correct Answer-Custasceans and mollusks
Meal sign in sheet form is CG- ✔Correct Answer-4901
Form is used to request price quotations ✔Correct Answer-SF18
Allow dough to rest how long after u punch it ✔Correct Answer-30 min
Tax exempt form number is ✔Correct Answer-SF-1094
Who can authorize a BPA ✔Correct Answer-KO
Manual sanitize temperature ✔Correct Answer-171 for 30 seconds
Manual dishwashing rinse temperature ✔Correct Answer-120-140
Manual dishwashing wash temperature ✔Correct Answer-110-125
Vitamin necessary for the utilization of calcium and phosphorus to promote healthy bones,
teeth, and muscle ✔Correct Answer-D
Baking soda can be used as a leavening agent only if the recipe also contains what? ✔Correct
Answer-ACID
Coffee urns should be de stained how often? ✔Correct Answer-Weekly
The temperature in the milk dispenser cabinet shall be maintained in what temperature range?
✔Correct Answer-32-41
Actual Complete Exam |Already Graded A+ (Just Released)
8-10 hours ✔Correct Answer-How long do you simmer beef stock?
Cash in transit- end of period ✔Correct Answer-Line 36, 2576
6-8 hours ✔Correct Answer-How long do you simmer veal stock?
3-4 hours ✔Correct Answer-How long do you simmer chicken stock?
Peppercorns, Thyme, Bay leaves, parsley stems, ✔Correct Answer-What is in a satchet?
Small Sauce of Bechamel with shrimp butter and heavy cream ✔Correct Answer-Nantua
Sauce
cash on hand, end of period ✔Correct Answer-line 35, 2576
white wine and tarragonn vinegar, chopped shallots, and fresh chervil. reduce by two-thirds.
add white wine sauce to veloute and simmer 2-3 min. ✔Correct Answer-Venetian Sauce
brown stock thickened lightly with cornstarch or arrowroot ✔Correct Answer-Fond Lie
carmelized sugar dissolved in vinegar ✔Correct Answer-gastrique
sale of subsistence items- block e ✔Correct Answer-the source of line 6, 2576
aluminum ✔Correct Answer-Never hold any hollandaise or bearnaise- or any other acid
product in what?
cash on hand, beginning ✔Correct Answer-line 31, 2576
overcooking egg yolks ✔Correct Answer-Main reason hollandaise wont emusify
6 yolks per pound ✔Correct Answer-How many yolks per pound for hollandaise
1. ica 3476
2. dd1149
3. record 1149 on 2576 along with rations ✔Correct Answer-fso tracks meals served to
destitute person on 1) _____ and documenting rations on 2____
,Hollandaise with orange juice and orange rind ✔Correct Answer-Maltaise Small Sauce- what
is it?
up to 30 minutes ✔Correct Answer-How long do you hold pasta for?
1 1/2 tb salt per gallon of water ✔Correct Answer-how much salt per gallon water for cooking
pasta
Large eggs- 24 oz ✔Correct Answer-What is the minimum weight per dozen for large eggs?
10-15 minutes ✔Correct Answer-How long to let benched dough rest?
sponge method ✔Correct Answer-What type of mixing procedure is brioche bread?
Proteins should be what percentage of your caloric intake. ✔Correct Answer-10-15
Fats should be what percentage of your daily caloric intake ✔Correct Answer-25-30%
At 3500 feet above sea level you should increase the baking temperature by how many degrees
✔Correct Answer-25
What are the ingredients of a French buttercream? ✔Correct Answer-Sugar, egg yolks, butter,
vanilla, water
What amount of annual refreshed sanitation training is required for food service personnel?
✔Correct Answer-4
Food must be obtained from approved sources; who approves these sources? ✔Correct
Answer-U.s. Army veterinary services
Milk and milk products must be delivered at or below what temperature? ✔Correct Answer-
45
Cold and hot storage units must be provided by a numerically scaled thermometer accurate to
plus or minus what degree and located in the warmest part of the unit? ✔Correct Answer-3
degrees
How often shall the motor area and insulation panels of ice making/dispensing equipment be
checked for cockroach infestation? ✔Correct Answer-Weekly
When cooking bulk scrambled eggs, you shall cook the eggs in batches of no more than what
amount? ✔Correct Answer-3 quarts
, Scrambled eggs should be cooked to an internal temperature of what and for how long ?
✔Correct Answer-155 for 5 seconds
Equipment that is placed on tables or counters, unless portable shall be sealed to the table or
counter or mounted on legs how tall? ✔Correct Answer-4 inches
What is the required light in food candles for lightening work surfaces ✔Correct Answer-100
foot candles
Single service containers of milk and milk products shall not exceed what size containers?
✔Correct Answer-1 pint
The 2 type of sweet doughs are ✔Correct Answer-Regular and danish
Two basic kinds of breads are ✔Correct Answer-Yeast and quick
Two types of shellfish classifications are ✔Correct Answer-Custasceans and mollusks
Meal sign in sheet form is CG- ✔Correct Answer-4901
Form is used to request price quotations ✔Correct Answer-SF18
Allow dough to rest how long after u punch it ✔Correct Answer-30 min
Tax exempt form number is ✔Correct Answer-SF-1094
Who can authorize a BPA ✔Correct Answer-KO
Manual sanitize temperature ✔Correct Answer-171 for 30 seconds
Manual dishwashing rinse temperature ✔Correct Answer-120-140
Manual dishwashing wash temperature ✔Correct Answer-110-125
Vitamin necessary for the utilization of calcium and phosphorus to promote healthy bones,
teeth, and muscle ✔Correct Answer-D
Baking soda can be used as a leavening agent only if the recipe also contains what? ✔Correct
Answer-ACID
Coffee urns should be de stained how often? ✔Correct Answer-Weekly
The temperature in the milk dispenser cabinet shall be maintained in what temperature range?
✔Correct Answer-32-41
