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Chapter 5 Prostart Test|Complete With A+ Graded Answers

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Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids...

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  • May 10, 2024
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  • 2023/2024
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Chapter 5 Prostart Test|Complete With A+ Graded Answers
dry goods must be stored ___ inches off the floor on stainless steal shelves
6 inches


honing
regular knife maintenance. doesn't actually sharpen it


mise en place
to put in place


4 basic types of seasoning
salt, sugar, acids, pepper


herbs
the leaves, stems, or flowers of a plant


spices
the bark, roots, seeds, buds, or berries of a plant


blanching
a moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to
cook the outer portion of the food


radiation
no physical contact between heat sources and the food. heat is created by moving water molecules in
the food creating friction


conduction
transfer of heat from one item to another, surface to surface


convection
transfer of heat caused by the movement of molecules from a warmer area to a cooler one


barding
warp an item with strips of fat


recovery time
the amount of time it takes oil to reheat to the correct temperature once the food is added


larding
inserting strips of fat with a special needle


braising

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