which stock is weak and made from bones that have already been used in another preperation?
D. remouillage
100
a chef keeps lunch entrees warm at 75 degrees celcius. what is the approximate fahrenhiet equivalent?
B. 167 fahrenhiet
100
if a recipe calls for 5 pounds of trimmed okra, which an 82% yield, how many pounds of untrimmed okra are needed?
C. 6.1
200
how many teaspoons are in a tablespoon?
C. 3
200
which piece of small equipment is used to remove foam from stock or soup and solid ingredients from liquids?
D. skimmer
200
which grand sauce is made from milk and white roux?
C. bechamel
200
shelving an reach in refrigerators are examples of ____ equipment
A. storage
200
which document serves a primarily as an internal function and describes the companies purpose and key objectives to its team and owners?
C. mission statement
300
of 188 breakfast customers, 75 percent ordered the scrambeled eggs and bacon. how many people ordered this menu item?
D. 141
300
which type of pan is a shallow skillet with very short, slightly sloping sides?
C. crepe
300
a cold mixture of fresh herbs, spices, fruits, and or vegetables is called?
B. salsa
300
in which type of oven is the heat source located on the floor of the oven?
D. convection
300
_____ communication is the term that describes any two- way communication with immediate feedback?
C. interpersonal
400
if it costs an operation $175.50 per day to keep its salad bar stocked and an average of 112 guests eat from the salad bar per day, what is the average per customer?
D. $1.56
400
what type of knife is used to slice bread and cake?
D. serrated
400
when making consomme the floating layer of egg whites meat vegetable solids and fats is called
B. raft
400
which dry heat cooking method with fat and oil includes breading or battering the food and then immersing in it hot fat and frying until it is done?
D. deep frying
400
A ______ is a generalization that individuals make about particular groups that assumes that all members of that group are the same.
C. stereotype
500
a lobster bisque recipe serves 18, but only 10 servings are needed. what is the conversion factor?
C. .55
500
what is the thickest and widest part of a knife blade called?
A. heel
500
the major flavoring in stock is?
D. bones
500
which method for preparing bones rids them of some of the impurities that can cause cloudiness in a stock?
B. blanching
500
which document descibes what an organization wants to become and why it exists?