Sauteing - Study guides, Class notes & Summaries

What is a food chemical reaction? - Answer-When the cooking of food occurs, which involved the change in composition of food, unable to regain its beginning form What is the difference between volume and weight - Answer-Volume is the amount of space taken up by "stuff" (cups and gallons). Weight is how heavy an object is. Name the three types of energy used in the kitchen - Answer-Convection, conduction, radiation What is an example of convection - Answer-Boiling What is an exa...

Praxis - FACS Food & Nutrition Questions and Answers 100% Pass Which of the following is needed by the human body to remove excess glucose from the blood? a. HGH b. insulin c. TSH d. adrenalin b. insulin Kelly is having a casual get-together of 20-30 people. The invitation states that the party will start around 6:00 p.m., but she knows people will be arriving and leaving at different times. Which of the following styles of food service is most appropriate for the event? a. blue plate b. ...

Clementine - Correct Answer Type of Tangerine When accident or injury occurs in kitchen, a food service worker should... - Correct Answer Inform a supervisor Bain Marie - Correct Answer A container holding hot water into which a pan is placed for slow cooking A person who is proficient at fabricating an airline breast of chicken is - Correct Answer Skilled Tilt Brasier - Correct Answer A piece of equipment designed especially to stew or braise large quantities of product, c...

prostart exam study guide The industry which is a combination of all the services that people need and will pay for when away from home is called ___________ & _____________. - ANS travel and tourism True or False: Contract feeding & self-operators make up the noncommercial segment of the hospitality field. - ANS which type of restaurant requires quests to pay before they eat FAST FOOD, CASUAL DINING, FINE DINING, QUICK SERVICE,QUICK CASUAL - ANS quick service Define...

What common kitchen ingredient is a by-product of fermented wine? 1)vinegar 2)soy sauce 3)Worcestershire sauce 4)demi-glace - correct answer 1) Vinegar What is the general smoking point for vegetable oils? 1)400° Fahrenheit (204° Celsius) 2)350° Fahrenheit (177° Celsius) 3)450° Fahrenheit (232° Celsius) 4)300° Fahrenheit (149° Celsius) - correct answer 1) 400° Fahrenheit (204° Celsius) What vegetable group contains a large number of toxic varieties and shoul...

true for braised meats, the liquid may be thickened either before or after the meat is cooked true high heat is necessary for sautéing small cuts of meat all -smoke -brine -marinades can be used to flavor roasts basic procedure for simmering meats cover the meat completely with water not to be a result of roasting a piece of beef at a low, rather than high temp more shrinkage deglazing liquid can be both added to an already prepared cause and used to ...

summarized documents on major international cuisines