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19: Review Learning Questions
List three examples of mise en place.
How are ingredients listed on a recipe?
What is the difference between an ounce and a fluid ounce?
Determine the conversion factor needed to change an original yield of 12 servings to a desired yield of 4 servings.
What steps do you need to follow when measuring liquids?
True or false?
The fingertips of your guiding hand should be curled under as you grasp the food.
A. True
B. False
Which cutting technique would you use to produce matchstick-size pieces of carrots?
True or false?
Conduction produces a circular flow that transfers heat throughout the food product.
A. True
B. False
Why are some moist-heat cooking methods suitable for inexpensive meat cuts?
True or false?
Dry-heat cooking methods produce the Maillard reaction.
A. True
B. False
What is the common ratio of liquid to grains when simmering a grain product such as rice?
Sour cream is an example of a _____ milk product.
Describe the proper way to use a thermometer to check poultry for doneness.
Explain why ground beef must be cooked until it is no longer pink, but a beefsteak can be served rare (pink inside).
List five ways to help preserve nutrients in fruits and vegetables during cooking.
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