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CS2 advancement Questions & 100% Verified Correct Answers with complete solutions (Latest update
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CS2 advancement Questions & 100% Verified Correct Answers with complete solutions (Latest update
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CS2 advancementRecipes - ANS-Most effective management took for getting requisitioning of supplies and
controlling breakout inventory
1600 - ANS-How many recipes in afrs ?
Yield - ANS-Quantity of cooked food that a recipe produces
100 - ANS-How many portions is the yoeld for each armed forces recipe usually given for
Portion size - ANS-What is the key to determining the quantity of food to be prepared
Measures and weights - ANS-What indicate the edible portuin quantity of the ingredient required
to prepare the recipe for 100 portions
Method - ANS-Which colomn on the resipe card describes how the ingredients are to be
combined and cooked
Bake - ANS-Which term is defined as cooking by dry heat in an oven either covered or
uncovered
Barbeque - ANS-Which term is defined as roasting or cooking slowly with a highly seasoned
sauce
Baste - ANS-Which term is defined as moistening food with with liquid or melted fat during
cooking to prevent drying of the surface
Blanch - ANS-Which term is defined as partially cooking in deep fat boiling water or steam
212 degrees - ANS-Boiling point for water
Braise - ANS-Which term is defined as browning in a small amound of fat then to cook slowly in
small amounts of liquid below to boilinf point in a covered untensil
Broil - ANS-Which term is defined as cooking by durect exposure to heat
Chop - ANS-Which term is defined as cutting food into irregular small pieces
Cream - ANS-9. Which term is defined as mixing until smooth so that the resulting mixture is
softened and thoroughly blended
, Crimp - ANS-Which term is defined as pinching together in order to seal
Dice - ANS-Which twrm is defined as cutting into small cubes or pieces
Dock - ANS-Which twem is defined as punching verticlal impressions in a dough
Dredge - ANS-Coating with crumbs flour sugar or corn meal
Fermentation - ANS-The process which yeast activates
Flake - ANS-Whcih term is defined as breaking lightly into small pieces
Fold - ANS-Which term is defined as blending two or more ingredients together with a cutting
and folding motion
Fry - ANS-Cooking in hot fat
Garnish - ANS-Decorating with small pieces of colorful food
Glaze - ANS-Glossy coat goven to food by coveribg with a sauce or syrup
Gluten - ANS-What is defined as a tough elastic protien that gives dough its strength and ability
to retain gas
Knead - ANS-Working dough by folding and pressing firmly with palms of hands
Marinade - ANS-Preparation containing spices condiments vegetables and aromatic herbs and
a liquid that food is placed in to enhance taste
Mince - ANS-Cutting into very small pieces
Panbroil - ANS-Cooking uncovered in a hot frying pan pouring off fat
Pare - ANS-Which term is defined as cutting away outer coverings
Peel - ANS-Which term is defined as removing the other layer of skin of a vegetable or fruit
Progressive cookery - ANS-What is defined as the continuious preparation of food in successive
steps during the entire serving perioud
Proof - ANS-What is defined as allowing shaped and panned yeast products like bread and rolls
to double
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