Show:
Cooking Methods
Fresh Fruits and Vegetables
Grain Products
Food Presentation
Dining Etiquette
100
Roasting or baking, grilling, broiling, pan-broiling, and frying.
What is dry heat methods.
100
Another versatile food.
What is a fruit.
100
Complex carbohydrate part of plants.
What is starch.
100
the way a meal is served.
What is meal service.
100
Good manners
What is etiquette.
200
Braising, steaming, and poaching.
What is moist heat method.
200
Changes the flavor, color, and texture of fresh fruits and vegetables.
What is the cooking process.
200
Describes properly prepared pasta.
What is tender but firm.
200
Known as American service.
What is family service.
200
Entire meal has one price.
What is table d hote.
300
Judges meat when it had reached the desired degree of done-ness.
What is a meat thermometer.
300
Uses a small amount of water or liquid and a short cooking time.
What is simmering.
300
Used to produce carbon dioxide.
What is leavening agents.
300
Often used in restaurants.
What is plate service.
300
Menus feature items that are priced individually.
What is a la carte.
400
A versatile food.
What is an egg.
400
Do this before eating or cooking fresh fruits and vegetables.
What is washing them thoroughly.
400
A tiny plant used as a leavening agent.
What is yeast.
400
is used for large and small groups.
What is buffet service.
400
a tip.
What is gratuity.
500
Legumes
What is beans.
500
The liquid in which fruits and vegetables are cooked contains _________.
What is nutrients.
500
Are faster to make than yeast breads.
What is quick breads.
500
Used for special occasions.
What is head-of-table service.
500
Refers to dinnerware, flatware, and glassware.
What is tableware.