Roasted ham - Study guides, Class notes & Summaries

1 STARBUCKS BARISTA TRAINING EXAM | QUESTIONS & ANSWERS (VERIFIED) | LATEST UPDATE | GRADED A+ Latte, Mocha, White Mocha Espresso Shots (T,G,V, Iced V) Correct Answer: 1, 2, 2, 3 Latte, Mocha, White Mocha Syrup Pumps (T,G,V, Iced V) Correct Answer: 3, 4, 5, 6 Cappuccino, Caramel Macchiato Espresso Shots (T,G,V, Iced V) Correct Answer: 1, 2, 2, 3 Cappuccino, Caramel Macchiato Syrup Pumps (T,G,V, Iced V) Correct Answer: 2, 3, 4, 5 Americano Espresso Shots (T,G,V, Iced V) Correct An...

Texas Roadhouse Menu Questions and Answers Already Passed Fried Pickles 7 oz of pickle wafers hand battered and fried golden brown. Served with Cactus blossom (cajun horseradish) sauce or ranch Cactus Blossum Hand-battered and deep-fried onion perfectly sized for a group to share. Served with cactus blossom sauce Boneless Buffalo Wings 8 oz of hand-breaded all white meat chicken tossed in hot or mild sauce. Choice of sauce or naked. Served with blue cheese and 5 celery sticks Tater Skins 8 ho...

Split Decision Breakfast  :-- 2 eggs, 2 bacon, 2 sausage, 2 french toast, & 2 buttermilk pancakes T-Bone Steak & Eggs  :-- Served with 3 eggs & 3 buttermilk pancakes Simple & Fit 2 Egg Breakfast  :-- Scrambled egg substitute with 2 slices of turkey bacon, seasonal mixed fruit, & whole wheat toast Country Fried Steak & Eggs  :-- 8 oz beef steal with 2 eggs, hash browns, & 2 buttermilk pancakes Quick 2 Egg Breakfast  :-- 2 eggs, hash browns, 2 bacon or sausage, & toast S...

ACF Written Test What rule is widely used when using two sauce techniques on plated food? - A. Use very thin sauces that coat the food B. choose sauces with different viscosities C. use dark brown sauces such as espagnole and demi-glace *D.* choose flavors and colors that complement the main food item What primal cut of pork contains the tenderloin? - A. fresh ham B. shoulder butt C. picnic shoulder *D.* loin What question is acceptable to ask of a job candidate? - A. How old are ...

ACF Sous Chef Exam Terms Braise - to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. Poach - Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature 160-180 °F Simmer - To cook it in liquid at a tempe...

1 HEART FAILURE NCLEX STYLE EXAM | QUESTIONS & ANSWERS (VERIFIED) | LATEST UPDATE | GRADED A+ The nurse is performing an assessment on a 57-year-old client with newly diagnosed heart failure. The product of which factors determine a client's cardiac output? Heart rate and ejection fraction Heart rate and urinary output Stroke volume and urinary output Stroke volume and heart rate Correct Answer: Stroke volume and heart rate A nurse is on orientation in the coronary care unit (CCU)...

ATI RN NUTRITION V1&V2 PROCTORED EXAM EXAMPACK2023 A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/meals E. Protein foods can be substituted for carb foods A nurse is reviewing dietary guidelines to include in the pla...

A nurse is teaching a client who has heart failure about reducing dietary sodium intake. The nurse should instruct the client that which of the following foods contain less than 300 mg of sodium per serving? (Select all that apply.) One (1) ounce part-skim mozzarella cheese One (1) medium beef hot dog Three (3) ounces Atlantic salmon Three (3) ounces roasted chicken breast Two (2) ounces smoked honey ham Correct Answers: A. One (1) ounce part-skim mozzarella cheese C. Three (3) ounces Atla...

The nurse is planning care for a patient who is chronically malnourished. Which action is appropriate for the nurse to delegate to unlicensed assistive personnel (UAP)? 1. Monitor the patient for skin breakdown over the bony prominences. 2. Assist the patient to choose high-nutrition items from the menu. 3. Assess the patient's strength while ambulating the patient in the room. 4. Offer the patient the prescribed nutritional supplement between meals. - answer-Offer the patient the prescribe...

ATI RN NUTRITION V1&V2 PROCTORED EXAM 2019 A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/meals E. Protein foods can be substituted for carb foods A nurse is reviewing dietary guidelines to include in the plan of car...