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Cookery NCII Common Question
  • Arlene Limson

  • 問題数 29 • 1/25/2024

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    問題一覧

  • 1

    Two common kitchen ingredients that can be used to put out a top range grease fire

    Salt and Baking soda

  • 2

    What is a moist cooking method?

    Liquid or steam to used cook the food.

  • 3

    Most common type of menu that fast food establishments offer

    Ala Carte

  • 4

    Refers to preparation?

    Mise-en Place

  • 5

    In preparing a roux, the fat - flour ratio is?

    1:1

  • 6

    Hollandaise sauce is made of?

    clarified butter and egg yolk

  • 7

    Part of poultry that is described as White meat?

    Breast

  • 8

    Ways to determine the freshness of meat?

    To check the temperature, color and texture

  • 9

    How do you check the doneness of your cooked meat?

    Use a thermometer

  • 10

    What is the 6 degrees of steak doneness?

    Blue rare,rare, medium rare, medium, medium well, well done

  • 11

    how to tell when your meat is done?

    raw,rare, medium rare, medium, well done

  • 12

    A salad that has apples walnuts celery and mayonnaise based dressing

    Waldorf salad

  • 13

    A sandwich that has three to four layers of bread?

    Clubhouse Sandwich

  • 14

    Cooking method used in making shirred eggs?

    Baking

  • 15

    A soft ripened cheese

    Camembert

  • 16

    Bite size decorative open faced sandwiches

    Canapes

  • 17

    Use to facilitate coagulation of egg white in poached egg

    Vinegar or any acidic ingredients

  • 18

    How do you prolong the shelf life of bread?

    They must be wrapped with cling plastic and stored in the freezer

  • 19

    what is the right temperature for thawing food?

    15.5 - 18°C or 60 - 65 °F

  • 20

    What conditions contribute to the formation of bacteria?

    High protein, high moisture and low acidity

  • 21

    Three types of food contaminations

    Physical, Biological, Chemical

  • 22

    PHF stands for?

    Potential Hazardous Food

  • 23

    What material is used to make a cake tight into a roll?

    Parchment Paper

  • 24

    An icing made by creaming fat and confectioners sugar together

    Simple Buttercream

  • 25

    Unleavened batter

    Crepes

  • 26

    Gluten strands are shortened by?

    Fat

  • 27

    what is the three soup

    clear soup,thicken soup, creamy soup

  • 28

    6 types of main dish

    Fish, Beef, Chicken, Pork, Shrimp, Squid

  • 29

    What is FIFO rules

    first in first out