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    Food Test Items

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    Zherwell Jan
    Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

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    Food Test Items

    Uploaded by

    Zherwell Jan
    14 views2 pages
    Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

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    Foods

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    Foods

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    Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    14 views2 pages

    Food Test Items

    Uploaded by

    Zherwell Jan
    Bacteria like Salmonella and Listeria monocytogenes can be produced when food handlers practice poor personal hygiene. Boiling is a common moist-heat preparation method used in milk. Searing meat involves browning the surface by brief exposure to high heat. Baked goods are usually placed on the middle racks of the oven, around rack 3. Conduction is the direct transfer of heat from one substance to another that it is contacting. Student A should use a julienne cutting style, which cuts food into thin, stick-like strips, to cut leaf vegetables.

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    FOOD TEST ITEMS

    1. What bacteria is produced when cutting style should Student A


    food handlers practice poor use?
    personal hygiene? A. Shred
    A. Salmonella B. Slice
    B. Listeria monocytogenes C. Dice
    C. Yersinia enterocolitica D. Mince
    D. Shigella 7. What refers to any compound
    2. What type of moist-heat that enhances the flavour already
    preparation is commonly used in found naturally in a food?
    milk? A. Flavouring
    A. Boiling B. Preservative
    B. Scalding C. Additive
    C. Steaming D. Seasoning
    D. Microwaving 8. What refers to any substance that
    3. How do you sear meat? adds a new flavour to food?
    A. Brown the surface of meat by A. Flavouring
    brief exposure to high heat. B. Preservative
    B. Slowly cook the meat and C. Additive
    cover it with a zesty sauce D. Seasoning
    over a longer period of time. 9. What cooking method is used
    C. Add a sauce to the surface of when you insert strips of bacon,
    meat to help prevent drying. salt pork, or other fat into slits in
    D. Completely cover the meat the meat with a large needle?
    with fat. A. Barding
    4. An oven has 5 racks. Where B. Larding
    should you place baked goods? C. Searing
    A. Rack 1 D. Blanching
    B. Rack 2 10. I tied thin bacon over lean meat,
    C. Rack 3 then removed the bacon before
    D. Rack 4 serving. What cooking method is
    5. This type of heat transfer refers used?
    to the direct transfer of heat from A. Searing
    one substance to another that it B. Larding
    is contacting. C. Barding
    A. Convection D. Blanching
    B. Conduction 11. After cooking the pasta, never
    C. Radiation rinse it with lukewarm water;
    D. Induction instead, rinse it with cold water.
    6. Julienne refers to a cutting style What phenomenon is prevented?
    that cuts the food lengthwise into A. Continuous cooking
    very thin, stick-like shapes. B. Spontaneous warming
    Student A wants to cut leaf C. Carryover cooking
    vegetables into thin strips. What D. Food softening
    12. What refers to a mixture of water
    and salt?
    A. Brine solution
    B. Saline solution
    C. Saltwater solution
    D. Thiamine solution
    13.

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