Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.
Culinary Fall Semester Exam

Flashcard
•
Hospitality and Catering
•
9th - 12th Grade
•
Hard
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100 questions
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1.
FLASHCARD QUESTION
Front
Back
True
2.
FLASHCARD QUESTION
Front
Jeni is baking cookies and needs to measure small quantities of ingredients like baking powder and vanilla extract. What is the best tool for her to use?
Back
measuring spoons
3.
FLASHCARD QUESTION
Front
When Genesis and Ryan are preparing for a cooking class, they ensure good mise en place by considering not only cooking preparation but also food safety issues, such as time and temperature controls.
Back
True
4.
FLASHCARD QUESTION
Front
Andrew says that volume refers to the mass or heaviness of an item being measured. Is Andrew correct?
Back
False
5.
FLASHCARD QUESTION
Front
During a cooking class, Jenasis and Chris were discussing different cooking methods. Which of the following is NOT a dry-heat method? steaming, deep-frying, sauteing, grilling
Back
steaming
6.
FLASHCARD QUESTION
Front
Is the statement true or false? "Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness."
Back
False
7.
FLASHCARD QUESTION
Front
While cooking a soup, Caleigha noticed that it was heating faster and more evenly when she stirred it. Is this observation correct?
Back
true
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