Question

what food preservation process occurs when bacteria or enzymes convert the sugars, starches, or carbohydrates in food into alcohol or organic acids, essentially creating a controlled decay of the food?
○ emulsification
○ dehydration
○ pickling
○ fermentation
question 44
1 pts
the thick cotton chef’s coat is still worn today in most kitchens to protect against heat and the splattering of hot, oily food as it has been for many decades. however, nowadays executive and head chefs often do what to their coats to set them apart from the lower staff?
○ cut the sleeves off of them
○ embroider them with stickers
○ trick them out in different colors
○ attach various kitchen utensils with velcro
question 45
1 pts
jannah loves eggs benedict and always orders it when she goes out to eat because she has no idea how to make it herself. recently, her roommate explained that she simply needs to combine egg yolks and clarified butter to make the base sauce. what is this base sauce called?
○ hollandaise
○ espagnole
○ béchamel
○ tomate

Explanation:

Question (First Food Preservation Question)

• Emulsification: Mixing of immiscible liquids, not related to sugar conversion.
• Dehydration: Removing water from food, not involving bacteria/enzyme conversion.
• Pickling: Uses acid (like vinegar) or salt, not the described conversion process.
• Fermentation: Bacteria/enzymes convert carbs to alcohol/acids, matching the description.

• Cutting sleeves off is not a common way to distinguish; chefs’ coats typically have sleeves.
• Embroidering with stickers is not a professional or common practice for distinction.
• Using different colors for executive/head chefs’ coats is a common way to set them apart from lower staff.
• Attaching utensils with Velcro is not a standard way to distinguish ranks.

• Hollandaise sauce is made from egg yolks and clarified butter, used in eggs Benedict.
• Espagnole is a brown sauce with roux, tomatoes, etc., not matching.
• Béchamel is a white sauce with roux and milk, not matching.
• Tomate is a tomato - based sauce, not matching.

Answer:

D. fermentation

Question 44 (Chef's Coat)