37 Chapters
TEST-BANK for
On Cooking: A Textbook of Culinary Fundamentals
6th Edition
Author(s): Labensky, Martel, Hause
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Sample Questions
  • PCs are a common packaging form for A) baked goods. B) pre-cut produce. C) condiments. D) ...
  • What is vinegar made from? A) any acidic liquid B) fruit juice C) inexpensive wine D) any ...
  • For which type of meat is barbecue a suitable cooking method?
  • Which cooking method softens and tenderizes fruits while infusing them with additional flavors? ...
  • In general, roasting and braising help foods retail more vitamins than grilling or stewing.
  • What is the most appropriate service ware for a business luncheon buffet?
  • What is another term for Porterhouse steak? A) strip loin B) T-bone C) London broil D) top ...
  • A professional standard of a sauce includes texture. Indicate whether the statement is true or ...
  • Which of the following is NOT made from whipped eggs? A) pound cake B) genoise C) spongecake D) ...
  • Which of the following statements is NOT true about quick breads? A) When making most quick bread ...
  • What is the shredded dough used in Middle Eastern countries to make hors d'oeuvres and other specialties?
  • Caviar refers to the salted roe of sturgeon.
  • Why should meats be fully cooked before incorporating them into egg dishes, such as omelets and ...
  • Clarified butter will keep for extended periods in either the freezer or the refrigerator. ...
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