Chapter 5 Prostart Test|Complete With A+ Graded Answers
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Module
ProStart
Institution
ProStart
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...
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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