Chefs knife - Study guides, Class notes & Summaries

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Zaxby's Manager Certification- Exam  Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.
  • Zaxby's Manager Certification- Exam Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.

  • Exam (elaborations) • 15 pages • 2024
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  • How much water do you add to breader station pan after adding marinated fingers? - 16 oz; ONLY if the pan is empty of liquid How do you prep lemons? - rinse lemons under cold running water; use a paring knife to cut no more than 1/4 inch from each end How do you prep buffalo dip? - First air cool 32 ounces of chicken fingers for 5 minutes (covered with plastic wrap), then cool for another 30 in the walk-in cooler Then, cut the chicken fingers into 1/4-1/2 inch pieces Mix Mayonnaise, TT, a...
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Culinary Quiz Bowl Questions With Complete Solutions
  • Culinary Quiz Bowl Questions With Complete Solutions

  • Exam (elaborations) • 11 pages • 2023
  • What 18th century chef was known as the "King of Chefs and Chef of Kings"? correct answer: Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? correct answer: Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? correct answer: 41F - 135F As yeast ferment...
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AAFCS Pre-Test Questions And Answers | 2024 Latest Study Solutions
  • AAFCS Pre-Test Questions And Answers | 2024 Latest Study Solutions

  • Exam (elaborations) • 7 pages • 2024
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  • A factor that helps determine the frequency of health inspections at a foodservice establishment is the ... - operation's prior inspection results A restaurant that keeps the base menu unchanged, but offers daily specials based on products available in the local market, is combining which of the following formats? - Static and market A versatile piece of equipment designed especially to stew or braise large quantities of product, but which can also be used for sautéing, pan frying, simmer...
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ProStart 1 Final Exam Review Questions and Answers 100% Solved correctly
  • ProStart 1 Final Exam Review Questions and Answers 100% Solved correctly

  • Exam (elaborations) • 9 pages • 2024
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  • Within the noncommercial segment, foodservice is typically handled in what two ways? - Answercontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer-quick service The most widely recognized rating service in the US is the: - Answer-AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - Answerslow Which segment of the restaurant and foodservice industry provides food in sup...
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Precision Exam: Culinary| 95 Questions| Correct Answers!!
  • Precision Exam: Culinary| 95 Questions| Correct Answers!!

  • Exam (elaborations) • 6 pages • 2024
  • Chef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside knives - ANSWER ...
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Culinary Quiz Bowl Exam Questions Fully Solved || Quality Solutions
  • Culinary Quiz Bowl Exam Questions Fully Solved || Quality Solutions

  • Exam (elaborations) • 7 pages • 2024
  • What 18th century chef was known as the "King of Chefs a What 18th century chef was known as the "King of Chefs and Chef of Kings"? - Correct Answer Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? - Correct Answer Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the tem...
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Precision Exam: Culinary| 95 Questions| accurate Answers!!
  • Precision Exam: Culinary| 95 Questions| accurate Answers!!

  • Exam (elaborations) • 6 pages • 2024
  • Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...
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Culinary Arts Exam Questions and Answers 2024
  • Culinary Arts Exam Questions and Answers 2024

  • Exam (elaborations) • 2 pages • 2024
  • 3 basic rules - Answer-1. sharp is safe 2. use a wooden, plastic, or compost cutting board 3. clean knives by hand, not dishwasher 3 basic knives - Answer-1. chefs - for dicing and chopping 2. paring - for peeling, seeding, and trimming 3. serrated - for tomatoes, bread, etc. whats the correct way to hold a knife? - Answer-grasp blade of knife when holding handle, never put index finger along top of blade, pinch knife between thumb and index finger claw grip - Answer-keep fingers cu...
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Kitchen Essentials Study Guide Quizzes & Ans!!
  • Kitchen Essentials Study Guide Quizzes & Ans!!

  • Exam (elaborations) • 2 pages • 2024
  • Kitchen Essentials Study Guide Quizzes & Ans!!
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PROSTART CHAPTER 5 TEST REVIEW 2023
  • PROSTART CHAPTER 5 TEST REVIEW 2023

  • Exam (elaborations) • 3 pages • 2023
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  • PROSTART CHAPTER 5 TEST REVIEW 2023 What are the 5 main types of equipment used in the free flow of food? - ANS1)Receiving- Tables/ Utility Carts 2)Storage- Shelving/Refrigerators 3)Pre-preparation- Knives/Measuring untensils 4)Food Prep- Cutters/Steamers 5)Holding and Serving- Coffee maker/food warmer/ Ice machine Common use for Boning Knife? - ANS-Separate meat from bones. Common use for Chef's Knife? - ANS-All purpose Common use for Cleaver? - ANS-Chops vegetables/Meat Common use ...
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