Stir frying - Study guides, Class notes & Summaries

ACI Aggregate Testing Technician - Level 1 - Section 7 For most purposes, this test method measures the moisture in a test sample more reliably than the test sample ______ . Can be made to represent the aggregate supply A ventilated controlled-temperature oven should be used for the test when the aggregate is _____ by heat or when a more _____ measurement is required. Altered, refined· (or their equivalents) It takes longer for moisture to travel from the interior of a large particle...

ACI Aggregate Testing Technician - Level 1 - Section 7 For most purposes, this test method measures the moisture in a test sample more reliably than the test sample ______ . Can be made to represent the aggregate supply A ventilated controlled-temperature oven should be used for the test when the aggregate is _____ by heat or when a more _____ measurement is required. Altered, refined· (or their equivalents) It takes longer for moisture to travel from the interior of a large particle of ...

Which of the following is an example of a substitute in a recipe? - ANSWERMargarine Which of the following is a non-functional garnish? - ANSWERA rosemary sprig added to mashed potatoes What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - ANSWERCompote Which of the following is an effect of blanching vegetables? - ANSWERSets the color Which cost is noncontrollable or fixed? - ANSWERManager salaries Which nutrients provides the greatest number of calories?...

Chapter 18 Prostart 1 Practice Questions and Answers Conduction - Answer️️ -The direct transfer of heat from one substance to another substance that it is touching. Convection - Answer️️ -The transfer of heat by the movement of a fluid Radiation - Answer️️ -does not require physical contact between the heat source and the food being cooked, and heat is instead created by way of microwave and infrared waves Infrared Heat - Answer️️ -Created when the heat from a source is ab...

When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compac...

Two-stage Cooling Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours). Methods for Cooling Food - Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient Ice Water Bath Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water. Ice Pa...

Kitchen Popeyes Update 2024 Guide with complete solutions. Creating a Thermal Barrier Cold Chicken (40F below) Cold Batter Properly Sifted Flour Proper Shortening Temp What to do before every drop Sift batter after every drop Skim fryer after every drop Batter Fry Station Place lids over product pan when not in use Internal temp of chicken does not exceed 40F Maintain batter temp 40F below Batter Prep - Fill batter w/ 8Qt ice, add water til 12Qt - Slowly add 1 bag of poultry bat...

Approved ACF Test Study Guide 2025/2024 |Verified Q&A| What is the primary purpose of a mise en place in a professional kitchen? To ensure efficiency and organization during food preparation. Which cooking method involves submerging food in hot fat, typically at temperatures between 350°F to 375°F? Deep frying. In pastry making, what is the term for the process of incorporating air into a mixture to increase volume and create a light texture? Whipping. What type of cuisine is chara...

Which of the following is an example as a butter substitute - ANSWERMargarine Which of the following is a non-functionaly garnish - ANSWERA rosemary sprig added to mashed potatos What can be made by simmering fresh fruits or dried fruits in a sugar syrup - ANSWERcompote Which of the following is an effect of blanching vegetables - ANSWERSets the color Which cost is noncontrollable or fixed? - ANSWERManager salaries Which nutrient provides the greatest number of calories? - ANSWERF...

prostart exam study guide The industry which is a combination of all the services that people need and will pay for when away from home is called ___________ & _____________. - ANS travel and tourism True or False: Contract feeding & self-operators make up the noncommercial segment of the hospitality field. - ANS which type of restaurant requires quests to pay before they eat FAST FOOD, CASUAL DINING, FINE DINING, QUICK SERVICE,QUICK CASUAL - ANS quick service Define...