Culinary/Culinary Arts Exam Package Deal With Verified Solutions.

UNIT 3 EXAM REVIEW CULINARY ARTS Questions With Verified And Updated Solutions. What is the proper way to reheat a soup? - answerMost soups are crooked at a gentle simmer and stirred occasionally Why are the 5 grand sauces known as the mother sauces? - answerThey are the basis for most other s...

Set #2 AAFCS Culinary Arts Exam Questions With Accurate Solutions. A long, slow cooking process that sears the food and then cooks it in a small amount of liquid - answerbraising When serving drinks/beverages - answeruse the right hand and place drinks on right side of placesetting How much a ...

NC Culinary Arts & Nutrition 1 Final Exam Study Guide With Verified Solutions. Cross-contamination - answerthe movement of harmful microorganisms from one place to another; most cases are caused by food handlers direct-contamination - answerwhen raw foods, or the plants or animals from which th...

Level 2 Final Foundations of restaurant; Culinary Art Exam Questions With Accurate Solutions. Road construction in front of a restaurant would be considered what part of a SWOT analysis? A. Opportunity B. Threat C. Strength D. Weakness - answerThreat Potatoes should be store in a cool, dry p...

Introduction to Culinary Arts Final Exam With Verified Solutions. Contamination - answerOccurs when harmful things are present in food, making it unsafe to eat. critical control points (CCPs) - answerThe points in a process where identified hazard(s) can be prevented, eliminated, or reduced to ...

Intro to Culinary Arts Final Exam Questions With Accurate Solutions. What type of Fire Extinguisher must you have in a kitchen? - answerABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? - answerPaper fires (A), grease fires (B), electrical fires (C) What does PASS stand...

Intro to Culinary Arts Final Exam Guide Abbreviate pound - answerlb abbreviate cup - answerc abbreviate pint - answerp abbreviate quart - answerq abbreviate ounce - answeroz abbreviate tablespoon (2 ways) - answerT, tbsp abbreviate teaspoon (2 ways) - answert, tsp abbreviate hour - answerhr ...

Intro Culinary Arts Final Exam Questions With Accurate Solutions. Which of these materials is flammable? - answerpaper Which is not important for you to let a supervisor know about immediately? - answerunwashed dishes Which is a physical hazard? - answerhair What should you do first if you fee...

Final Exam Review- Culinary Arts Questions With Accurate Solutions. What consists of all of the food and services offered by an operation to guests? - answerProduct-service mix The lists of steps an operation must take to sell a product or service to a specific market is called a - answerMarket...

Final Exam Culinary Arts Study Guide With Verified Solutions. Cross contamination - answerpassing bacteria from one surface or food item to another food borne illness - answerillness caused by contaminated or spoiled food danger zone - answerthe temperature range where bacteria can grow in foods...

Final exam baking for culinary arts Questions With Accurate Solutions. A pastry is a mixture of what four common baking ingredients? - answerFlour, Fat, Cold Water, Salt Adding too little water will make a pastry dough _______ and difficult to roll. How can one remedy this? - answercrumbly, add...

End of Semester Exam- Culinary Arts Questions With Verified And Updated Solutions. What does a "C" or "c" stand for in a recipe? - answerAn abbreviation for cup What does a "T" or "tbsp." stand for in a recipe? - answerAn abbreviation for tablespoon What does "t" or "tsp." stand for...

Culinary level 2 Final Exam Questions With Verified And Updated Solutions. Which type of milk has had a bacterial culture added to it to create a sour taste and thick texture? - answerButtermilk What is the fat content of heavy whipping cream? - answer36% to 38% Which type of cheese has mold in...

Culinary Fundamentals FINAL Exam Questions With Verified And Updated Solutions. Conduction - answerheat transfer that occurs due to the direct physical contact that takes place between two items and the inward movement of heat throughout a food. it requires direct contact so it is a slow method...