Culinary - Study guides, Class notes & Summaries

Set #1 AAFCS Culinary Arts Exam

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Answer--Bacteria -viruses -Parasites -fungi (including molds) What does FAT TOM stands for? - Answer-Food Acidity Temperature Time Oxygen Moister What is the temperature danger zone? - A...

Biomass - Answer-Burning wood is an example of which type of renewable energy? Vegan - Answer-A person who follows a diet that prohibits the consumption of anything containing an animal or animal biproduct is referred to as a... Wine - Answer-Which liquid is most commonly used when poaching pears? Legumes - Answer-Edible seeds from pod-producing plants are known as... Margarine - Answer-What is an example of a butter substitute in a recipe? Compote - Answer-What can be made by sim...

NAVEDTRA 15008A CULINARY SPECIALIST EXAM AND PRACTICE NEWEST COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)

The Question Match the following terms to the correct scenarios and definitions. Janine planned a wine tour to explore the Western Cape, intrigued by the unique qualities of its wines. She researched the area's history and culture, discovering that the vineyards had their own distinct story. As she savored each wine, she noticed how they reflected the local landscape, food, and architecture. She learned that these wines had something special, setting them apart from other regions. Ja...

Culinary Final Exam: Study Guide with complete solutions

NTA NTC 4: Culinary Wellness Questions and Answers Graded A+ Question: What is the primary focus of Culinary Wellness in the context of nutrition and health? Answer: The primary focus of Culinary Wellness is to promote health and well-being through the preparation and consumption of nutritious, balanced meals that enhance overall physical and mental health. Question: How can understanding food allergens contribute to better culinary practices in wellness? Answer: Understanding ...

Which of the following shows the least restrictive environment (LRE) to the most restrictive environment? - An ESE student is in a general education classroom and receives services when needed, an ESE student is participating in culinary class and then goes back to the Ese classroom, an ESE student is in a self-contained ESE classroom. Student with disabilities receive at least one annual review of their IEP, are guaranteed due process rights, and are entitled to keeping their records confi...