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Hot and Cold Sides Questions and Correct
Answers/ Latest Update / Already Graded
Temperature Range
Ans: A specified range of temperatures within which
equipment or food should be maintained to ensure safety and
quality.
Sautéed Mushrooms
Ans: Mushrooms with a light caramel color, moist tender
texture, and a sweet caramelized flavor, served with a Solid
Cooks Spoon.
Brown Gravy
Ans: A sauce with a caramel color, smooth thin co nsistency,
and robust beef flavor, served with a 2 oz. Spoodle or Ladle.
Cream Gravy
Ans: A sauce with a creamy white color, medium consistency,
and a sweet taste of cream and sugar, served with a 2 oz.
Spoodle or Ladle.
All rights reserved © 2025/ 2026 |
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Shrimp Seasoning
Ans: A 2 to 1 mixture with a strong garlic and pepper flavor and
some heat, orange in color, and tumbled before each use.
Rib Grill
Ans: An appliance that should be clean, with no missing knobs,
and verified at 450°F.
Visible Thermometer
Ans: A device used to measure temperature, visible in certain
equipment like the Cold Well and Leg.
Cooking Method
Ans: The technique used to prepare food, such as grilling,
roasting, or sautéing, which affects the final product.
Home-Style Mashed Potatoes
Ans: A dish with a creamy white color, smooth medium
consistency, and natural potato flavor, served with a Solid
Cooks Spoon.
All rights reserved © 2025/ 2026 |
, Page |3
Buttered Corn
Ans: A dish with bright yellow color, slightly firm corn kernels,
and a buttery and sweet fresh corn flavor, served heaping with
a Solid Cooks Spoon.
Green Beans
Ans: A dish characterized by bright green color, firm beans,
tender onions, and a sweet ham flavor, served with a Solid
Cooks Spoon.
Food Texture
Ans: The physical sensation of food in the mouth, such as
tender, crunchy, or smooth, which is critical for quality control.
Honey-Cinnamon Caramel Sauce
Ans: A sauce with a dark caramel color, syrup-like consistency,
and rich buttery flavor with cinnamon and honey, served 2 oz.
in a 3 oz. Cup.
Cleaning and Sanitizing
Ans: The process of removing food residue and killing bacteria
on equipment and surfaces to prevent contamination.
All rights reserved © 2025/ 2026 |
Hot and Cold Sides Questions and Correct
Answers/ Latest Update / Already Graded
Temperature Range
Ans: A specified range of temperatures within which
equipment or food should be maintained to ensure safety and
quality.
Sautéed Mushrooms
Ans: Mushrooms with a light caramel color, moist tender
texture, and a sweet caramelized flavor, served with a Solid
Cooks Spoon.
Brown Gravy
Ans: A sauce with a caramel color, smooth thin co nsistency,
and robust beef flavor, served with a 2 oz. Spoodle or Ladle.
Cream Gravy
Ans: A sauce with a creamy white color, medium consistency,
and a sweet taste of cream and sugar, served with a 2 oz.
Spoodle or Ladle.
All rights reserved © 2025/ 2026 |
, Page |2
Shrimp Seasoning
Ans: A 2 to 1 mixture with a strong garlic and pepper flavor and
some heat, orange in color, and tumbled before each use.
Rib Grill
Ans: An appliance that should be clean, with no missing knobs,
and verified at 450°F.
Visible Thermometer
Ans: A device used to measure temperature, visible in certain
equipment like the Cold Well and Leg.
Cooking Method
Ans: The technique used to prepare food, such as grilling,
roasting, or sautéing, which affects the final product.
Home-Style Mashed Potatoes
Ans: A dish with a creamy white color, smooth medium
consistency, and natural potato flavor, served with a Solid
Cooks Spoon.
All rights reserved © 2025/ 2026 |
, Page |3
Buttered Corn
Ans: A dish with bright yellow color, slightly firm corn kernels,
and a buttery and sweet fresh corn flavor, served heaping with
a Solid Cooks Spoon.
Green Beans
Ans: A dish characterized by bright green color, firm beans,
tender onions, and a sweet ham flavor, served with a Solid
Cooks Spoon.
Food Texture
Ans: The physical sensation of food in the mouth, such as
tender, crunchy, or smooth, which is critical for quality control.
Honey-Cinnamon Caramel Sauce
Ans: A sauce with a dark caramel color, syrup-like consistency,
and rich buttery flavor with cinnamon and honey, served 2 oz.
in a 3 oz. Cup.
Cleaning and Sanitizing
Ans: The process of removing food residue and killing bacteria
on equipment and surfaces to prevent contamination.
All rights reserved © 2025/ 2026 |
