Food and Culinary Arts

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A restaurant has calculated that its benefits cost is 20% of the base pay. At this restaurant, an ... Started by Zulu123	1 Replies 202 Views	Aug 20, 2020 by jliusyl
The Egg Products Inspection Act requires that frozen and dried egg products be treated so that they ... Started by Zulu123	1 Replies 20 Views	Aug 1, 2020 by Fayaz00962
High carbon stainless steel is a good choice for the blade of knives. Started by Zulu123	1 Replies 46 Views	Aug 1, 2020 by af
A type of bread that was indigenous to the islands pre-Columbus is called __________. Started by Zulu123	1 Replies 45 Views	Jun 25, 2020 by JaynaD87
The number one rule in controlling cash is to be sure that Started by Zoey63294	1 Replies 316 Views	Aug 20, 2020 by yasmin
Which information would NOT typically be listed on an item's purchase specification? Started by Zoey63294	1 Replies 116 Views	Aug 15, 2020 by kristenb95
If a standard convection oven holds 10 pans and it takes 15 minutes to cook, how many minutes will ... Started by Zoey63294	4 Replies 520 Views	Mar 1, 2022 by Ernest Goode
A small restaurant makes a list of their most frequently used items. They share this list with three ... Started by Zoey63294	1 Replies 27 Views	Aug 20, 2020 by succesfull
What is the number-one customer complaint in the restaurant industry? Started by Zoey63294	1 Replies 23 Views	Aug 15, 2020 by polinasid
What statement best describes convection heat transfer? Started by yoroshambo	1 Replies 23 Views	Aug 1, 2020 by ashely1112
Most fruits contain only a trace of fat. Two exceptions are Started by yoroshambo	1 Replies 29 Views	Aug 1, 2020 by tuwy
Retort pouches require a longer heating period as compared to traditional canned foods. Started by yoroshambo	1 Replies 72 Views	Aug 1, 2020 by Swizqar
Explain why standard shortened cakes are beaten and muffins are mixed only briefly. In your response ... Started by yoroshambo	1 Replies 18 Views	Aug 1, 2020 by lin77x
The cuisine of New Orleans, called __________, is a blend of Caribbean, French, African, and Spanish ... Started by yoroshambo	1 Replies 182 Views	Jun 25, 2020 by blazinlyss
The Georgian dish called khachapuri is a stuffed bread, somewhat like calzone. Started by yoooooman	1 Replies 85 Views	Aug 28, 2020 by xiazhe
Which of the following is an alternative sweetener NOT approved by the FDA for use in the United States? Started by yoooooman	1 Replies 27 Views	Aug 1, 2020 by SVictor
The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the ... Started by yoooooman	1 Replies 126 Views	Apr 6, 2021 by Brenm
When preparing ice cream mix in the home with fresh eggs, what food safety precaution is most important? Started by yoooooman	1 Replies 39 Views	Aug 1, 2020 by lorealeza
Scones are richer than biscuits and usually contain cream, eggs, and butter. Started by Yolanda	2 Replies 225 Views	Feb 10, 2021 by Kristyn Schulman
Why are banquets often more profitable than a la carte dining? Started by Yolanda	2 Replies 256 Views	Mar 1, 2022 by Ernest Goode
One of the common salads in Morocco has __________ as its main ingredient. Started by Yolanda	1 Replies 66 Views	Aug 28, 2020 by shailee
The genius of Lebanese cuisine is its: Started by Yolanda	2 Replies 198 Views	Jun 23, 2022 by Jorge Rodriguez1
Yeast cells will generally die at temperatures above 140 degrees F. Started by Yolanda	1 Replies 22 Views	Aug 1, 2020 by LVPMS
A mottled or whitish gray surface that may develop on chocolate is called Started by Yolanda	1 Replies 37 Views	Aug 1, 2020 by manuelcastillo
What is the formula that managers use to calculate a Recipe Conversion Factor (RCF)? Started by xroflmao	1 Replies 52 Views	Aug 15, 2020 by JCABRERA33