Culinary exam - Study guides, Class notes & Summaries

CULINARY EXAM STUDY GUIDE: KITCHEN EQUIPMENT & UTENSILS fully solved

culinary exam questions with complete solutions already passed

NOCTI CULINARY STUDY GUIDE / NOCTI CULINARY EXAM / QUESTIONS VERIFIED SOLUTIONS/ LATEST UPDATE 2024 ALREADY GRADED A+ List and describe the five grand OR MOTHER sauces including the main ingredients - ANSWER: • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce woulduse 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yo...

Culinary End of Program Exam With Complete Questions and Answers...

Most problems developed in the preparation of pie dough during the - Answer-Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - Answer-Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees? - Answer-4 hours Ground beef is made out of all of the following except? Ground beef, Tough beef cuts, leftover pieces, and incorrect beef cuts - Answer-Ground meat You have ...

Most problems developed in the preparation of pie dough during the - correct answer Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - correct answer Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees? - correct answer 4 hours Ground beef is made...

culinary Exam practice test

NAVEDTRA 15008A CULINARY SPECIALIST EXAM AND PRACTICE NEWEST COMPLETE 370 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW VERSION!!