Culinary Arts and Food Safety Knowledge: Cake, Fish, + Dairy | Quizalize

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Culinary Arts and Food Safety Knowledge: Cake, Fish, + Dairy | Quizalize

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Culinary Arts and Food Safety Knowledge: Cake, Fish, + Dairy

Quiz by Jonathan Michael

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Q 1/20
Score 0
The dairy product with the least amount of fat content is:
30
Whole milk
2% milk
Heavy cream
Half and half
Q 2/20
Score 0
A worker who waits to be told what to do is demonstrating:
30
Effective communication
Time management
Poor initiative
Strong leadership

20 questions

Q.

The dairy product with the least amount of fat content is:

1

30 sec

Q.

A worker who waits to be told what to do is demonstrating:

2

30 sec

Q.

If you see a pattern that looks like interwoven lines on a cake, the decorator likely used:

3

30 sec

Q.

When building a multi-tiered cake, you would use this to prevent collapse:

4

30 sec

Q.

A properly labeled shellfish tag will be missing important information if it lacks:

5

30 sec

Q.

Food becomes unsafe when held between:

6

30 sec

Q.

When serving raw oysters, food service workers should be most concerned about:

7

30 sec

Q.

Food service professionals use F.A.T.T.O.M. to remember:

8

30 sec

Q.

You can tell a fish is a flatfish by looking at:

9

30 sec

Q.

Without this ingredient, pastry cream would not thicken properly:

10

30 sec

Q.

The curved junction between floor and wall in a commercial kitchen is known as:

11

30 sec

Q.

A properly tempered chocolate will have these characteristics except:

12

30 sec

Q.

A guest with allergies to the "big nine" would be able to safely consume:

13

30 sec

Q.

Back siphonage in plumbing is prevented by:

14

30 sec

Q.

After removing milk solids and water from butter, you're left with:

15

30 sec

Q.

The most dangerous way to cool hot food is:

16

30 sec

Q.

If you have questions about egg safety, you should contact:

17

30 sec

Q.

A chef preparing a raspberry coulis is making:

18

30 sec

Q.

Fresh fish should never have:

19

30 sec

Q.

During cheese production, the liquid that separates from the curds is called:

20

30 sec

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