37 Chapters
TEST-BANK for
On Cooking: A Textbook of Culinary Fundamentals
6th Edition
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Sample Questions
- For which type of meat is barbecue a suitable cooking method?
- What is the most appropriate service ware for a business luncheon buffet?
- 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 ...
- Hors d'oeuvres are the first course at a formal dinner party. Indicate whether the statement is ...
- A professional standard of a sauce includes texture. Indicate whether the statement is true or ...
- Which of the following describes an abnormal response to a food or additive?
- Braised vegetables must be served immediately, or they will overcook.
- In general, roasting and braising help foods retail more vitamins than grilling or stewing.
- Which cooking method softens and tenderizes fruits while infusing them with additional flavors? ...
- Which of the following statements is NOT true about quick breads? A) When making most quick bread ...
- Hors d'oeuvres are most commonly served as part of a traditional meal, festivity or special event. ...
- Which of the following is a type of soy sauce? A) tamari B) fermented black bean sauce C) hoisin ...
- What is the shredded dough used in Middle Eastern countries to make hors d'oeuvres and other specialties?
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