Culinary precision test - Study guides, Class notes & Summaries

Culinary Precision Test questions with verified answers

cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and can create caramelization or browni...

Culinary Precision Test| 100 Quest cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and...

Test Bank Solution Manual on Overview of the Food-Service Industry and Its Evolution Already Passed Food-Service Industry - Answers A dynamic sector focused on food preparation and service. Career Opportunities - Answers Numerous openings for creative and skilled individuals. Chef as Artist - Answers Modern chefs are viewed as artists and craftsmen. Job Satisfaction - Answers High satisfaction and immediate feedback in food service. Boulanger's Restaurant - Answers First modern restaura...