The binding agent in mayonnaise is

Level 1 - Review B

Quiz
•
Other
•
12th Grade
•
Hard
Kristen Harris
FREE Resource
49 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A. egg yolks
B. cornstarch
C. oil
D. cream
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
A. Oven
B. Hot box
C. Speed rack
D. Steam table
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered?
A. 5.5
B. 10
C. 15
D. 18.2
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At a formal dining establishment, who is responsible for the overall management of service?
A. Headwaiter
B. Front waiter
C. Maître d’hôtel
D. Captain
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should an employee do immediately when a fire occurs?
A. Locate a hose or steady water source
B. Determine which type of fire extinguisher will work best
C. Ask themselves “Am I in danger?”
D. Pull the fire control release for the hood
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of classical knife cut should be used on leafy vegetables?
A. Tourné
B. Rondelle
C. Small dice
D. Chiffonade
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Where should chemicals be stored?
A. With foodservice equipment
B. On a shelf above food preparation areas
C. In the dry food storage area
D. In a separate area away from food
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