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culinary arts final Test | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions$13.48
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culinary arts final Test | Questions & Answers (100 %Score) Latest Updated 2024/2025
Comprehensive Questions A+ Graded Answers | With Expert Solutions
The can opener was invented and became popular at the exact same time that a
French chef in the 1700s discovered canning from tinkering with different ways to keep
his soup fresh (true/false) - false
What food preservation method uses edible liquids like brine and vinegar to create a
hostile environment for bacteria, thereby extending the life of food? - pickling
What kind of dressing is not just reserved for salads and can be used to add a zest to
steamed veggies or even add some needed fat to a lean cut of meat? - vinaigrette
Beef jerky is an example of a popular what? - cured meat
The more shearing power used, the thicker the emulsion will become(true/false) - true
In order to properly preserve any kind of food without bacteria growth, you must make
sure there is no food, water, or oxygen for the microorganisms to survive.(true/false) -
true
Home-made mayo is typically made with stabilizers that extend its shelf-life
considerably.(true/false) - false
What term can be used to describe small, sweet bites? - entremets
Smoking and spicing are two options for 'curing' the moisture out of foods, while utilizing
what food additive is often employed by more modern chefs to cure foods? - nitrates
What two areas of specialty food are so honored in the culinary world that they typically
have an entirely separate work space from the cold kitchen itself, so as not to introduce
more chaos into an already complex art? - charcuterie and cheesemaking
Ray is having a dinner party and putting together a collection of cold cooked meats laid
out with yummy cheeses, breads, jams, or relishes. When his son asks him what kind of
platter he is making, what word does Ray most likely use to describe it? - charcuterie
Nowadays, the responsibilities of a pantry chef vary according to the needs of the
professional kitchen, but in general these responsibilities tend to resemble those of what
kitchen role? - line cook
Salt changes the make-up of food and renders it less prone to spoilage and rot by
drawing out the water, blood, and _____ from foods and ingredients. - other impurities
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