SOCW 6090 Week 2 Knowledge Check 2023

SOCW 6090 Week 2 Knowledge Check 2023. Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes. Select one: True False Cake flour is usually weaker than pastry flour. Select one: True False Many microorganisms can be destroyed by the use of very hot water. Select one: True False Egg whites act as tenderizers in baked goods. Select one: True False A "quat" is: Select one: a. a period of time. b. a quaternary ammonium compound. c. a type of vegetable. d. a quality measure. In order to properly wash hands, water temperature should be at least: Select one: a. 100°F (38°C). b. 75°F (13°C). c. 115°F (53°C). d. 65°F (3° C). Signs that a food has been thawed and refrozen include: Select one: a. ice crystals on the food. b. puddles at the bottom of a container. c. clumping. d. all of the above. If you serve a high-risk population, you must exclude an employee with a sore throat or a fever from the establishment. Select one: True False Clear flexible strips for lining charlotte molds are made of ______________. Select one: a. acetate b. silicone c. nylon d. plasticene E. coli bacteria is most commonly found in mammal intestines, ground beef, and Select one: a. milk products. b. seafood. c. contaminated water. d. contaminated produce. Salt is used in bread making because it: Select one: a. Improves flavor. b. Strengthens gluten. c. Slows yeast action. d. All of the above Cultured buttermilk is milk that has been made sour by adding bacteria to it. Select one: True False Which of the following flours is the strongest? Select one: a. Patent bread flour b. Pastry flour c. Pumpernickel flour d. Cake flour The bacteria Staphylococcus aureus produces toxins that multiply rapidly in room-temperature food. Select one: True False Yeast is killed at a temperature of: Select one: a. 100°F (38°C) b. 140°F (60°C) c. 180°F (82°C) d. 212°F (100°C) In the HACCP system, hazards are divided into three categories: contamination, growth of pathogens, and __________________. Select one: a. lag phase b. critical control points c. flow of food d. survival of pathogens Some cleaning agents work better with the water at a specific temperature. Select one: True False The correct order for washing an item manually is to first to scrape off any food particles. Select one: a. rinse with water b. use a sanitizer c. use a detergent d. immerse in hot water for 30 seconds An emulsion is formed when a solid ingredient dissolves in a liquid. Select one: True False Freezing kills bacteria. Select one: True False