Introduction to Culinary Techniques EXAM 2024 REAL EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)|AGRADE
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Course
Introduction to Culinary Techniques
Institution
Introduction To Culinary Techniques
Introduction to Culinary Techniques EXAM 2024 REAL EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)|AGRADE
Labels - Answer -Tool used for identifying food items within the kitchen according to date prepared or other important factors
Use-By-Date - Answer -Regulated date for food safety; ...
Introduction to Culinary Techniques
EXAM 2024 REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS)|AGRADE
Labels - Answer -Tool used for identifying food items within the kitchen according to
date prepared or other important factors
Use-By-Date - Answer -Regulated date for food safety; used to protect consumers and
inform food preparers of freshness
Ready-to-Eat Foods - Answer -Food which is ready for human consumption; generally
handled with latex gloves for safety
Refrigeration Requirements - Answer -Temperature levels used to keep food fresh;
generally regulated by local entities
Mise en Place - Answer -Term referencing preparation for food and tools used with a
particular dish; French for "put in place"
Portion Cups - Answer -Used to hold desired amounts of ingredients for food
preparation
Cheese Cloth - Answer -Kitchen tool used for many purposes, including moisture
removal
Pan-Frying - Answer -Cooking technique used to fry foods with oils in a frying pan
Smoke Point - Answer -Temperature at which oil will begin to smoke
Portion Control - Answer -Regulating the size of a serving
Cutting Board - Answer -Solid surface made of plastic, wood or other materials used to
safely cut food products
Round Cuts - Answer -Cutting techniques which include the rondelle and diagonal
methods
Rondelle Cut - Answer -Cutting round foods into round slices
Diagonal Cut - Answer -Cutting foods at angles to achieve oval shaped slices
Stick Cuts - Answer -Cutting techniques that include batonnet and julienne
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