Cooking Lessons Cooking Knowledge 4

Question 1

You need to hold cooked food safely for service. Above what internal temperature should hot food be kept?

Accepted Answer

140°F

Answer

Hot food must be held at 140°F or above to stay out of the bacterial danger zone.

Question 2

Which of the following is an example of dry-heat cooking?

Accepted Answer

Roasting

Answer

Roasting uses hot dry air in an oven, while poaching, steaming, and braising rely on liquid or steam.

Question 3

What is the purpose of blanching green vegetables before shocking them in ice water?

Accepted Answer

To set a bright color and partially cook them while stopping further cooking

Answer

Blanching then shocking sets vibrant color and crisp-tender texture by halting the cooking instantly.

Question 4

A roux is used to thicken sauces. What two ingredients make a roux?

Accepted Answer

Flour and fat

Answer

A roux is equal parts flour and fat cooked together, the base of sauces like béchamel and gumbo.

Question 5

Why should raw chicken be cut on a separate cutting board from vegetables?

Accepted Answer

To prevent cross-contamination of harmful bacteria

Answer

Separate boards keep pathogens like Salmonella from transferring to foods eaten raw.

Cooking Lessons Practice Test