Food and Culinary Arts

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Why are classic sauces referred to as "mother sauces"? Started by maychende	1 Replies 113 Views	Jun 15, 2020 by morganmarie791
Which type of thermometer measures temperature through use of a metal probe with a sensor on the end? Started by eruditmonkey@yahoo.com	1 Replies 82 Views	Jun 15, 2020 by qytan
Which type of flour is made from hard wheat with a relatively high protein content? Started by frankwu	1 Replies 100 Views	Jun 15, 2020 by carlsona147
Which sanitation practice is not planet-friendly and should be avoided? Started by misspop	1 Replies 298 Views	Jun 15, 2020 by canderson530
What refers to the dry heat method whereby high heat is applied from above? Started by joblessjake	1 Replies 140 Views	Jun 15, 2020 by mrphibs
What refers to breaking down connective tissue in meat through scoring, pounding, or use of blades or needles? Started by waynest	1 Replies 116 Views	Jun 15, 2020 by fdliggud
What refers to activities including water conservation, energy efficiency, and recycling that can ... Started by robinn137	1 Replies 95 Views	Jun 15, 2020 by shewald78
What refers to a moist heat method whereby food is cooked briefly in hot water and cooled very quickly? Started by imowrer	1 Replies 101 Views	Jun 15, 2020 by Shshxj
What is the purpose of combination cooking methods such as braising or stewing? Started by kwoodring	1 Replies 259 Views	Jun 15, 2020 by Silverbeard98
What is the process in which ingredients produce gases that cause dough to rise? Started by jazziefee	1 Replies 83 Views	Jun 15, 2020 by ynlevi
What is an effective and sanitary method for cooling hot food? Started by humphriesbr@me.com	1 Replies 110 Views	Jun 15, 2020 by janeli1
What is a disease transmitted to people by food? Started by jc611	1 Replies 81 Views	Jun 15, 2020 by samiel-sayed
What describes the flow of food through the stages of growing, harvesting, storage, processing, ... Started by oliviahorn72	1 Replies 151 Views	Jun 15, 2020 by lolol
What considerations must a manager take into account when purchasing convenience food? Started by Lisaclaire	1 Replies 109 Views	Jun 15, 2020 by komodo7
How does the manager know that quality has been attained? Started by piesebel	1 Replies 105 Views	Jun 15, 2020 by bbburns21
How do managers create an accurate production forecast? Started by lindiwe	1 Replies 142 Views	Jun 15, 2020 by b614102004
Why must receiving and delivery personnel sign the credit memo? Started by berenicecastro	1 Replies 145 Views	Jun 15, 2020 by Tabitha_2016
Why do many properties have policies against accepting deliveries during especially busy times such ... Started by penza	1 Replies 174 Views	Jun 15, 2020 by wshriver
Why are employee meals considered labor cost and not food cost? Started by bio_gurl	1 Replies 127 Views	Jun 15, 2020 by dmurph1496
Which food storage area is kept at 50-70F and used for grocery items? Started by sammy	1 Replies 101 Views	Jun 15, 2020 by choc0chan
When fresh poultry or seafood is received packed on ice, how are receiving security concerns addressed? Started by RRMR	1 Replies 113 Views	Jun 15, 2020 by princessflame2016
What task is referred to as writing the date of receipt and purchase unit price on incoming products? Started by dejastew	1 Replies 102 Views	Jun 15, 2020 by djpooyouma
What sort of operation or situation is most likely to use receiving technology? Started by cool	1 Replies 201 Views	Jun 15, 2020 by l.stuut
What serious problem could result from a brand or quality substitution that was not noticed until production? Started by future617RT	1 Replies 112 Views	Jun 15, 2020 by Natalie4ever
What refers to the number of times each accounting period that the quantity of food or beverages in ... Started by nevelica	1 Replies 142 Views	Jun 15, 2020 by olderstudent