AAFCS Culinary Arts Exam 2023

AAFCS Culinary Arts Exam The least severe burn is a - 1st degree burn A roux (roo) is - equal parts fat and flour, nutty scented when heated, used to thicken sauces and soups Food that is cooked with dry heat taste richer because of - carmelization In American style service you serve in this order - 1. appetizer 2. salad 3. entree 4. dessert The boiling point of water at sea level is - 212 degrees F As food cooks, it looses - nutritive value FAT TOM stands for - Food, Acidity, Time, Temperature, Oxygen & Moisture Hot stock can be directly placed into the fridge to cool - false; it will raise the temperature in the refrigerator Bacteria does NOT grow well in - acidic environments Use this type of fire extinguisher to put out a grease fire? - class K HACCP stands for - Hazard Analysis Critical Control Points Vichysoisse (Vee shee swah) is a soup that is - cooked, then chilled and served cold A restaurant that has limited menus, speedy service and low prices is known as a. - quick service restaurant A step in the flow of food where contamination can be prevented or eliminated is known as - a critical control point The temperature danger zone is - 41 - 135 degrees F