Food and Culinary Arts

Why are classic sauces referred to as "mother sauces"?

Started by maychende

Which type of thermometer measures temperature through use of a metal probe with a sensor on the end?

Started by eruditmonkey@yahoo.com

Which type of flour is made from hard wheat with a relatively high protein content?

Started by frankwu

Which sanitation practice is not planet-friendly and should be avoided?

Started by misspop

What refers to the dry heat method whereby high heat is applied from above?

Started by joblessjake

What refers to breaking down connective tissue in meat through scoring, pounding, or use of blades or needles?

Started by waynest

What refers to activities including water conservation, energy efficiency, and recycling that can ...

Started by robinn137

What refers to a moist heat method whereby food is cooked briefly in hot water and cooled very quickly?

Started by imowrer

What is the purpose of combination cooking methods such as braising or stewing?

Started by kwoodring

What is the process in which ingredients produce gases that cause dough to rise?

Started by jazziefee

What is an effective and sanitary method for cooling hot food?

Started by humphriesbr@me.com

What is a disease transmitted to people by food?

Started by jc611

What describes the flow of food through the stages of growing, harvesting, storage, processing, ...

Started by oliviahorn72

What considerations must a manager take into account when purchasing convenience food?

Started by Lisaclaire

How does the manager know that quality has been attained?

Started by piesebel

How do managers create an accurate production forecast?

Started by lindiwe

Why must receiving and delivery personnel sign the credit memo?

Started by berenicecastro

Why do many properties have policies against accepting deliveries during especially busy times such ...

Started by penza

Why are employee meals considered labor cost and not food cost?

Started by bio_gurl

Which food storage area is kept at 50-70F and used for grocery items?

Started by sammy

When fresh poultry or seafood is received packed on ice, how are receiving security concerns addressed?

Started by RRMR

What task is referred to as writing the date of receipt and purchase unit price on incoming products?

Started by dejastew

What sort of operation or situation is most likely to use receiving technology?

Started by cool

What serious problem could result from a brand or quality substitution that was not noticed until production?

Started by future617RT

What refers to the number of times each accounting period that the quantity of food or beverages in ...

Started by nevelica