What is the suggested amount of servings a day for meat, poultry, fish, eggs, and nuts?
two to three servings
200
What is the best way to cook meat, fish, seafood, or vegetables by first searing the item in hot fat and then simmering it, covered, in liquid to finish.
braising
200
How many tablespoons are equivalent to 6 fluid ounces
12 tablespoons
300
What aerates, blends and removes impurities from dry ingredients?
Sifter
300
What is the total amount of a food item created or remaining?
yield
300
is the smallest category on the food pyramid?
fats, oils, sweetsWhat
300
What is the best way to cook a sweet, savory item in dry heat?
baking
300
A foodservice employee places an empty container that weighs 8 ounces on a digital scale and forgets to zero the scale before adding flour to the container. After adding the flour, the scale reads 15 ounces. How much flour is in the container?
7 ounces
400
What is a salamander?
a small overhead broiler primarily used to finish or top brown foods
400
What is a menu on which each food and beverage is priced and listed seperately?
a la carte
400
What are the six essential nutrients?
carbohydrates, fat, proteins, water, vitamins, and minerals
400
What is the best way to tenderize tough cuts of meat?
stewing
400
How many sticks of butter make a cup?
2 sticks
500
What is a China Cap used for?
keeping pasta warm
500
What is a roux?
used to thicken sauces, there is equal parts flour and fat
500
What do carbohydrates convert into?
glucose
500
What cuts fat, enhances flavor, and keeps delicate foods from turning tough?
poaching
500
If each potato weighs 2/3 pound, how many pounds of potatoes are there in a 50-pound case?