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Cooking Knowledge Flashcards

7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Cooking Knowledge flashcards as text

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

    Answer: 140°F

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

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

    Answer: Roasting

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

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

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

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

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

    Answer: Flour and fat

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

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

    Answer: To prevent cross-contamination of harmful bacteria

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

  6. What does 'folding' mean when combining whipped egg whites into a batter?

    Answer: Gently combining with a spatula to preserve air bubbles

    Folding uses a gentle over-and-under motion to blend ingredients without deflating the whipped air.

  7. Which ingredient substitution works best if a recipe calls for buttermilk and you have none?

    Answer: Milk with a tablespoon of lemon juice or vinegar

    Acidifying milk with lemon juice or vinegar mimics buttermilk's tang and its reaction with leaveners.