When accident or injury occurs in kitchen, a food service worker should... - Inform a
supervisor
Bain Marie - A container holding hot water into which a pan is placed for slow cooking
A person who is proficient at fabricating an airline breast of chicken is - Skilled
Tilt Brasier - A piece of equipment designed especially to stew or braise large quantities
of product, can also be used for sauteing, pan-frying, simmering, and poaching
Zester: kitchen use - To shave bits or strands from the outer layer of covering (peel) on
citrus fruits (lemons, limes, oranges, etc.)
What type of sandwich is a Tuna Melt? - Open faced sandwich
What should be avoided according to professional plating principles? - Repeating same
shapes on a plate
Allergic reactions can... - Sometimes result in death
All-purpose flour is not... - A blend of soft & medium wheat
Most common flavor of pastry glaze used in professional bake shop... - Apricot
Before using Whetstone, chefs must decide if they are going to use _____ or ___ as
lubricant. - Water or oil
Bouillon - A broth made by sweating meat, fish, or vegetables in water
Best choice of fat for making pies and why? - Butter because gives good flavor
Why should consomme be chilled? - So that any solidified fat can be easily removed
Convection steamer cooks by... - Directing jets of steam at the food placed in them
Are cooked foods in salad in restaurants specifically made for salads? - No not usually
Cutting across batonnet sticks will... - Create small dice
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