Baking
Whipping egg whites and sugar together creates the light yet stable aerated mixture known as a:
Meringue
The majority of complaints received by restaurants involve which of the following?
Poor Service
To cook partially and very briefly in boiling water or in hot fat.
Simmer Blanch BBQ Stew
Blanch
What are pathogens that feed on and take shelter in another organism?a. viruses b.parasitesc. fungi d.bacteria
Parasites
FIFO
Croissant, puff pastry, and Danish are all examples of what type of dough?*
Laminated dough
When is the best time to obtain information about special requests?*
When taking the reservation
ROUX
How long can food be left in the danger zone before it is considered adulterated and must be discarded?*
4-Hours
The French culinary term, ___________, means “everything in its place.”
A la carte
Pate a choux
Mirepoix
Mise en place
Mise en Place
Thin batters that are prepared and spread within a stencil onto a silicone mat to create a very thin, delicate cookie are generally called:
Tuiles
The water glass is typically placed where in the table setting?*
top right, above knife top left, above fork
on the show plate. anywhere
Top Right above knife
The term_________ describes a liquid such as wine, water or stock to dissolve food particles and/or caramelized dripping left in a pan after roasting or sauteeing.
Degreasing Deglazing Extruding Marinating
Deglazing
Lemons
Bechamel
Which of the following is a popular twice-baked cookie?
a. shortbread b. kipferl
c. biscotti d. Russian tea cookies
Biscotti
Helps to give the guest what they want and also increase check averages and the tip
Helps to give the guest what they want and also increase check averages and the tip
To cook in water or other liquid that is bubbling gently, about 185-205°F (85-96°C)
Steam Smoke Fry Simmer
Simmer
Contact a local agency to determine if your business’s restrooms must be equipped with handrails. Otherwise, you might be in violation of:
a. the Occupational Safety and Health Administrationb. the Americans with Disabilities Act of 1990c. Hazard Analysis and Critical Controld. FIFO
b. the Americans with Disabilities Act of 1990
Al Dente
When making pâte à choux, the flour is added to the boiling liquid before incorporating the eggs*
True
High Carry
When preparing white rice pilaf, the correct ratio of liquid to rice is:
1:1
2:1
3:1
4:1
2:1
4 hours
Dredging