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prostart 2 final review exam with correct answers (graded a)
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prostart 2 final review exam with correct answers
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prostart 2 final review exam with correct answersfunction of a garnish - Answer- complimentary in taste while enhancing flavor
asian fusion flavors are common to...? - Answer- pacific rim
USDA inspects what? - Answer- Meat
what is the job of sifting ? - Answer- adds air, removes lumps, filters impurities
bodies main energy source - Answer- carbohydrates
the main purpose of bread in a sandwich - Answer- provide bulk
fresh shell fish must be... - Answer- alive
the four basic parts of a salad - Answer- base, body, dressing, garnish
a method for limiting garbage that is NOT acceptable is ? - Answer- making bulk purchases for all items to reduce the number of containers in use
all items prepared by a chef on a day will be where? - Answer- on the production sheet
an opening inventory is the what at the beginning of time period - Answer- physical inventory
ice cream is a __________base, melts readily in the mouth and does not ___________ or _______________ - Answer- custard, weep, separate
Adding baking soda vegetables when boiling destroys __________? - Answer- vitamins
when seafood is caught faster than they are able to reproduce it is called ___________? - Answer- over fishing
A potential vendor sends a manager tickets to a ball game, this is called a what ____________? - Answer- kickback sustainability can be defined as practices that meet current resource needs such as ________ and ________ without compromising the ability to meet future needs - Answer- water and natural gas
white meat chicken is low in _________and_________ - Answer- calories and fat
lemon juice and water on a salad will prevent __________ - Answer- discoloration
soluble fiber in the diet performs the function of helping to lower _____________ _____________ - Answer- blood cholesterol
__________ _______ is a menu that offers multiple meal choices at one price - Answer-
prixe fixe
the number of times a menu item has been sold in a given time period is called __________ __________ - Answer- sales volume
The main ingredient in hummus is _______________ - Answer- chickpeas
vanilla sauce, gelatin, and whipped cream are combined to make __________ ____________ - Answer- Bavarian cream
spicy Jamaican rub is called _________ _________ - Answer- jerk spice
3 basic parts of all cheeses - Answer- water, fat, protein
Moroccan stew and the vessel used to prepare it? - Answer- Tagine
distinction between white and dark meat is the amounts of what? ____________ and ____________ - Answer- fats and flavor
it is unacceptable to reuse food after it has _______________even if it __________ - Answer- gone down on the table, has not been touched by the customer
proper storage from top to bottom - Answer- ready to eat, seafood, whole cuts of meat, and ground meat
eggs should be stored at an air temp of ___ or lower - Answer- 45 degrees
fresh papaya and pineapple will prevent gelatin from ________ - Answer- setting
the southwestern part of america introduced the use of edible pants such as - Answer- pine nuts, beans, corn, prickly pears
strengtheners in baking include _______ and ________ - Answer- eggs and flour
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