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Study guide semester 2 final exam culinary arts 1 Questions and Answers (All Correct)
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Smart PDF Study guide semester 2 final exam culinary arts 1 Questions and Answers (All Correct)
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Smart PDF Study guide semester 2 final exam culinary arts 1 Questions and Answers (All Correct) 1. True - : Answer ✔️✔️-The s pine is the top of a knife blade, which is non cutting edge of a blade (true or false ) 2. True - : Answer ✔️✔️-Professionalism means being courteous, honest and responsible in one's dealings with customers and coworkers (true or false ) 3. True - : Answer ✔️✔️-Most dining room brigades are led by executive chef( true or false ) 4. True - : Answer ✔️✔️-The chef de cuisine is responsible for handling all daily operations in the kitchen in a large establishment (true or false ) 5. False - : Answer ✔️✔️-Orange drives include peaches , nectarines and apricots (true or false ) 6. False - : Answer ✔️✔️-Moisture is a sign of good quality blue berries (true or false ) 7. nit - : Answer ✔️✔️-A rondeau is a unit in which a cook places food on a stick or spit and roasts it over or under a hea t source (true or false ) 8. Foodhandlers use a Scissorlik e utensil called tongs to pick up and handle all kinds of solid food (true or false ) - : Answer ✔️✔️-TrueThe benefits of buying summaries with Stuvia:
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