Chef Study guides, Class notes & Summaries

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

ESB EXAM Study Guide Complete Questions (answered spring 2023) A beekeeper is analyzing the cash flow for his business for the prior year. What was the ending inventory value? A beekeeper wants to start a seasonal business renting hives to farmers to pollinate their orchards and crops. The beekeeper believes the business will cover its own costs after three months, and that start-up expenses for hives, trucking, and other costs through that same time will be $18,000. What is Total Financi...

Food Service Management Certification Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: Who invented the kitchen brigade system? Answer: Auguste Escoffier Q: Which of the following is true about the culinary industry? a. Success will come quick and easily once you have a degree. b. Success takes time and effort, even if you have a degree. c. Success is a matter of luck. Answer: b. Success takes time and effort, even if you have a degree....

Braise correct answer: to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. Poach correct answer: Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature 160-180 °F Simmer correct answer: To cook it in ...

What modification neutralizes the charges on histones and looses up the interactions between histones and DNA? - Answer- ACETYLATION Two types of post-transcriptional modifications that take place in the mRNA of eukaryotes - Answer- the addition of a CAP at the 5' end of the transcript and the addition of a POLY A sequence at the 3' end of the message Nucleic acid blotting is widely used in recombinant DNA technology. In a Southern blot one generally - Answer- Hybridizes filter-bound DNA...

Texas Food Handlers| Questions and Answers, 100% Pass| 2024 What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities. B. The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food ...

2 Exam Name TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false. 1) Delmonico's in New York City was the first internationally renowned restaurant in the United States. Answer: True False Diff: 0 Type: TF MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) 2) Which of the following technological advances have had a profound effect on cooking? 2) A) rapid transportation techniques B) development of ...

CHEF 1205 Food Manager Practice Exam Questions and Answers The first step in planning a food safety training program is: If the concentration of sanitizing solutions is too strong: Which of the following items should ne rejected? Eggs are inspected by which federal agency Color-coded cutting boards are used: Which of the following are three foods on the list of the "eight most common food allergens"? Refrigerator temperature should be: What must be done with a TCS food that wi...

CBRNE EXAM (From Master chef frakers) QUESTIONS WITH 100% CORRECT ANSWERS.

ServSafe 7th Edition Diagnostic Test 2024 The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. - ANSWER C A manager's responsibility to actively control risk factors for foodborne illnesses is called...