Final exam practice-Multiple choice and true and false

1

According to the ________________, businesses serving the public must make reasonable accommodations for guests with disabilities.

1

_____________________service is a style of meal service in which food is served to guests seated at a table positioned against a wall with benches on either side.

1

Gloves should never be worn for more than __________hours.

1

Heat sanitizing is the process of using very hot ____________ to reduce harmful pathogens to a safe level.

1

When sharpening a knife, the knife blade is slowly dragged across the stone from___________while applying light pressure.

1

A _______is used to grind the edge of a blade to the proper angle for sharpness.

1

Honing is the process of aligning a blade's _____________ and removing any burrs or rough spots on the blade.

1

________tables are used throughout the kitchen because they have very durable surfaces and are easy to clean.

1

A ____________area should contain moving equipment, measurement equipment, inspection tables and labeling equipment.

1

A _______________is a cross between a chef's knife and a paring knife.

1

The ingredient amounts provided in a recipe are ____________quantities.

1

Converting cups to ounces or teaspoons to grams are examples of converting between________________measurements.

1

Studies have shown that eating _________________-based meals can help reduce the risk of cardiovascular disease.

1

Lactose is a _____________________found in milk and dairy products.

1

_______________water is used to start a stock.

1

Puree soups are made by cooking _______________ or dried legumes in a broth until tender.

1

Overcooked mirepoix can make a stock_______________.

1

______basil is the most common type of basil and is traditionally used in tomato sauces and pesto.

1

Potatoes, grains, and pasta are often________________ in the professional kitchen.

1

Chicken broth is typically done within____________.

1

The pancake is ready to be flipped over when the surface is nearly covered in _______________.

1

_______is the most economical bird to fabricate.

1

Basmati rice is a _______-grain rice that only expands lengthwise when it is cooked.

1

________potatoes make the best baked potatoes.

1

_______grow along an upright stalk and are ready to be harvested when they reach a diameter of about 1 inch.

1

A water chestnut is ______________and juicy and resembles a chestnut in exterior color and shape.

1

__________fruit has a much sweeter taste than fresh fruit due to the sugars being more concentrated.

1

Zest is the colored, outermost layer of the peel of a citrus fruit that contains a high concentration of ______.

1

______poultry while it is roasting adds moisture to the bird as it cooks.

1

Fat cap is the fat that surrounds a(n)_________________.

1

Escargot is the French term for______.

1

To fillet a flatfish, a __________knife is used to cut along the backbone from the head to the tail.

1

__________is trimmed from meat prior to cooking, as it is inedible.

1

Canadian bacon is the trimmed, pressed and smoked boneless _____of pork.

1

________is the period of rest that occurs for a length of time after an animal has been slaughtered.

1

Food stylists express their creativity by arranging food for photo shoots.

1

Proper lifting prevents back strain by using the legs to power the lift.

1

With the proper knife grip and hand position, a rocking motion is used to cut with a chef's knife.

1

An immersion blender can be inserted into a saucepot to puree a soup.

1

As the count number gets smaller the size of an item gets larger

1

Nearly every body function is dependent upon water.

1

USDA quality grading of beef and veal is voluntary.

1

Sole is a lean, saltwater flatfish with pale brown skin on the top side.

1

Common plating of breakfasts includes placement of the main protein as the focal point of the dish.

1

Canola oil has a neutral flavor and a high smoke point, making it ideal for frying foods.

1

The primary difference between cream soups and chowders is that chowders are not pureed.

1

When adding roux to a liquid, the roux and liquid must be at different temperatures.

1

A date is a plump, juicy, and meaty drupe that grows on a date palm tree.

1

Grilling and broiling caramelize the sugars in vegetables, giving them a sweeter flavor.

Cular 202-Intro Skills and Principles

Final exam practice-Multiple choice and true and false

Final exam practice-Multiple choice and true and false

According to the ________________, businesses serving the public must make reasonable accommodations for guests with disabilities.

_____________________service is a style of meal service in which food is served to guests seated at a table positioned against a wall with benches on either side.

Gloves should never be worn for more than __________hours.

Heat sanitizing is the process of using very hot ____________ to reduce harmful pathogens to a safe level.

When sharpening a knife, the knife blade is slowly dragged across the stone from___________while applying light pressure.

A _______is used to grind the edge of a blade to the proper angle for sharpness.

Honing is the process of aligning a blade's _____________ and removing any burrs or rough spots on the blade.

________tables are used throughout the kitchen because they have very durable surfaces and are easy to clean.

A ____________area should contain moving equipment, measurement equipment, inspection tables and labeling equipment.

A _______________is a cross between a chef's knife and a paring knife.

The ingredient amounts provided in a recipe are ____________quantities.

Converting cups to ounces or teaspoons to grams are examples of converting between________________measurements.

Studies have shown that eating _________________-based meals can help reduce the risk of cardiovascular disease.

Lactose is a _____________________found in milk and dairy products.

_______________water is used to start a stock.

Puree soups are made by cooking _______________ or dried legumes in a broth until tender.

Overcooked mirepoix can make a stock_______________.

______basil is the most common type of basil and is traditionally used in tomato sauces and pesto.

Potatoes, grains, and pasta are often________________ in the professional kitchen.