Culinary Arts

The food of Normandy frequently emphasizes dishes made with:

The food of Normandy frequently emphasizes dishes made with:

The food of Normandy frequently emphasizes dishes made with:

▸ Seafood

▸ Dairy products

▸ Meat

▸ Eggs

▸ Shrimp

daniellasousa   162   3 Replies

kiyomika

The national sauce of Cuba, containing orange juice, is called ______.

The national sauce of Cuba, containing orange juice, is called ______.

The national sauce of Cuba, containing orange juice, is called ______.

▸ picadillo

▸ mojo

▸ creole

▸ recaito

gaminglifex   487   3 Replies

Gizmodavidson

One day after a new menu has been implemented the restaurant manager does not get the shifts in menu ...

One day after a new menu has been implemented the restaurant manager does not get the shifts in menu ...

One day after a new menu has been implemented the restaurant manager does not get the shifts in menu mix that he has expected. He should ________.
 
  A) Wait for several days to monitor sales results before taking any action
  B) Rev

sadkat   826   4 Replies

elleduis

Even after the intrusion of the French, the Americans, the Portuguese, the Dutch, the Vietnamese, ...

Even after the intrusion of the French, the Americans, the Portuguese, the Dutch, the Vietnamese, ...

Even after the intrusion of the French, the Americans, the Portuguese, the Dutch, the Vietnamese, and the British, the cuisine of Senegal today is very similar to the cuisine that existed before the intrusions.

▸ true

▸ false

atay3226   368   4 Replies

alegna1001

Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a ...

Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a ...

[html]Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a little sweetener, and the third cup has a lot of sweetener. This is to symbolize ______________.

▸ the riches of the country

▸ romance, and the

kristallqiu99   738   3 Replies

fallonw

Which of the following statements regarding the menu category of extenders is true?

Which of the following statements regarding the menu category of extenders is true?

Which of the following statements regarding the menu category of extenders is true?
 
  a. They are only used in institutional food service operations.
  b. They are never made with fresh ingredients
  c. They are more commonly k

cbouyer10@gmail   855   2 Replies

Anonymous

One the common salads in morocco has ___ as its main ingredient

One the common salads in morocco has ___ as its main ingredient

One the common salads in morocco has ___ as its main ingredient

Shawon Williams   122   1 Reply

bio_man

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between ...

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between ...

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between the twelfth and fourteenth centuries.

▸ true

▸ false

Tyalis   354   3 Replies

jroockets12346

The following are the important Italian flavor-building methods:

The following are the important Italian flavor-building methods:

The following are the important Italian flavor-building methods:

▸ Divina proportione, agro-dolce, montasio

▸ Battuto, insaporire, soffritto

▸ Risotto, fonduto, coppa

▸ Primo, secondo, digestivo

Hglasgow77   1076   5 Replies

briley1995

The soup called pho may be made with beef, chicken, seafood, tofu, or vegetables, but will always contain:

The soup called pho may be made with beef, chicken, seafood, tofu, or vegetables, but will always contain:

The soup called pho may be made with beef, chicken, seafood, tofu, or vegetables, but will always contain:

▸ Tomato

▸ Chilies

▸ Rice

▸ Rice noodles

abcd1996   618   4 Replies

tanvir13

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees ...

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees ...

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees work the full three-hour dinner shift that night. What is the back-of-the-house team's sales per person-hour rate?
 
  What will be an idea

olamiju   267   3 Replies

sunmathur2000

If 2 L of organic milk costs $5.79 and a muffin recipe uses 175 mL, how much does the 175 mL cost?

If 2 L of organic milk costs $5.79 and a muffin recipe uses 175 mL, how much does the 175 mL cost?

If 2 L of organic milk costs $5.79 and a muffin recipe uses 175 mL, how much does the 175 mL cost?

SinanToma   219   3 Replies

Angels

Orange juice which was fresh prior to its being frozen could be listed as:

Orange juice which was fresh prior to its being frozen could be listed as:

Orange juice which was fresh prior to its being frozen could be listed as:
 
  a. fresh orange juice
  b. frozen orange juice
  c. orange juice
  d. b or c
  e. a, b, or c

Dkavanagh   913   3 Replies

hamdan

Which of the following statements regarding family style restaurant lunch menus is true?

Which of the following statements regarding family style restaurant lunch menus is true?

Which of the following statements regarding family style restaurant lunch menus is true?
 
  a. Menu offerings should be lighter than dinner menus
  b. Portion sizes should be larger than dinner portions
  c. The focus should be

horatioo   274   3 Replies

msbrit90

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a ...

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a ...

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a price factor of 3.2, what is the appropriate sales price for this dish?
 
  What will be an ideal response?

mndcurrier   298   3 Replies

umogal

A restaurant has annual overhead expenses of 525,000 and wants an annual profit of 20,000 . Annual ...

A restaurant has annual overhead expenses of 525,000 and wants an annual profit of 20,000 . Annual ...

A restaurant has annual overhead expenses of 525,000 and wants an annual profit of 20,000 . Annual sales are 800,000 . Using the overhead contribution method, what is the appropriate sales price for a dish with a cost per portion of 3.19?
 

PurpleAngel   406   2 Replies

Anonymous

Lamb flank is commonly used in shepherd’s pie. (True or false?)

Lamb flank is commonly used in shepherd’s pie. (True or false?)

Lamb flank is commonly used in shepherd’s pie.
a. True

b. False

godzirrraaaaa   213   3 Replies

Angels

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

▸ Egyptian

▸ Minoan

▸ Chinese

▸ Turkish

cmesser94   856   3 Replies

longzd

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for ...

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for ...

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for a customer with a nut allergy. This is an example of
 
  a. cross-connection.
  b. cross-allergens.
  c. cross-infected.
 

rutu0309   295   3 Replies

etherae1

How did the people living in the Iberian Peninsula get introduced to wine, garlic, wheat and olives ...

How did the people living in the Iberian Peninsula get introduced to wine, garlic, wheat and olives ...

How did the people living in the Iberian Peninsula get introduced to wine, garlic, wheat and olives for the first time?
 
  A) The French people brought them over the mountains.
 
  B) The Moors brought them from Africa.

mssddeed   766   2 Replies

gabriel garcia3

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the ...

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the ...

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the conversion factor?
 
  What will be an ideal response?

horatioo   402   3 Replies

Koko65

In microorganisms, the period of accelerated growth that follows the period of adaptation to new ...

In microorganisms, the period of accelerated growth that follows the period of adaptation to new ...

In microorganisms, the period of accelerated growth that follows the period of adaptation to new conditions is the:
a. positive phase
b. growth phase
c. log phase
d. lag phase

Lothy   193   3 Replies

Angels

A table d'hote menu's sales price is calculated using ________.

A table d'hote menu's sales price is calculated using ________.

A table d'hote menu's sales price is calculated using ________.
 
  A) The average cost per portion
  B) The entre cost and a Q factor
  C) The sum of the food costs of each dish on the menu
  D) The cost of the highest pric

JuliusImus   1088   4 Replies

miguelhdz8

Name one Silk Road culture and an ingredient it brought to Ethiopia.

Name one Silk Road culture and an ingredient it brought to Ethiopia.

Name one Silk Road culture and an ingredient it brought to Ethiopia.
 
  What will be an ideal response?

brandonq2015   195   2 Replies

Winfield C Aguilar

Kosher dietary laws forbid the eating of which foods?

Kosher dietary laws forbid the eating of which foods?

Kosher dietary laws forbid the eating of which foods?
 
  a. Pork
  b. Shellfish
  c. Cheese
  d. All of the above
  e. a and b only.

NATTYICE325   220   3 Replies

Anonymous

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, ...

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, ...

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, the British, and the ______________.

▸ Persians

▸ Chinese

▸ Turks

▸ French

vd530   937   3 Replies

therocket804

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia ...

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia ...

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?
 
  A) Braising and grilling
 
  B) Baking and roasting
 
  C) Saut and deep frying
 

tyler0468   933   3 Replies

Anonymous

Japanese cooking is most influenced by?

Japanese cooking is most influenced by?

International cuisine

Anonymous   158   1 Reply

Anonymous

Two words to best describe Chinese approach to cuisine are

Two words to best describe Chinese approach to cuisine are

International Cuisines

Anonymous   151   1 Reply

Anonymous

The Georgians have three categories of soups-meat, meatless-vegetable, and __________.

The Georgians have three categories of soups-meat, meatless-vegetable, and __________.

The Georgians have three categories of soups-meat, meatless-vegetable, and __________.

▸ dairy-based

▸ fruit-based

▸ purees

▸ rice-based

moyed1122   261   2 Replies

v_oliv123

The early Romans were largely responsible for spreading the vine throughout the Mediterranean.

The early Romans were largely responsible for spreading the vine throughout the Mediterranean.

The early Romans were largely responsible for spreading the vine throughout the Mediterranean.
 
  a. true
  b. false

BethElis   627   2 Replies

Abigail Wantland

Conversion Factor

Conversion Factor

A recipe yields six 2-oz portions. The chef wants to serve twenty-five 5-oz portions. What is the conversion factor?

Anonymous   211   3 Replies

bio_man

Which of the following is the main rice eaten by people in China?

Which of the following is the main rice eaten by people in China?

Which of the following is the main rice eaten by people in China?

Darrell Jackson   211   2 Replies

Anonymous

Which of the following is not true about hors d'oeuvres?

Which of the following is not true about hors d'oeuvres?

Which of the following is not true about hors d'oeuvres?

Didee   243   1 Reply

bio_man

How early can archaeologists date the first examples of formal cusine from the area C

How early can archaeologists date the first examples of formal cusine from the area C

Help

Chai Stewart   216   1 Reply

bio_man

The area of India that has a propensity for vegetarianism is the:

The area of India that has a propensity for vegetarianism is the:

The area of India that has a propensity for vegetarianism is the:

▸ North

▸ South

▸ East

▸ West

Mymikym   741   3 Replies

Tutala

The first Indonesian cookbook was published in:

The first Indonesian cookbook was published in:

The first Indonesian cookbook was published in:

▸ 1578

▸ 1869

▸ 1967

▸ 1978

andro   359   2 Replies

Tony Lin3

Two African countries that share sacred ceremonies involving hot drinks are Morocco and Ethiopia. ...

Two African countries that share sacred ceremonies involving hot drinks are Morocco and Ethiopia. ...

Two African countries that share sacred ceremonies involving hot drinks are Morocco and Ethiopia. The beverages are mint tea in Ethiopia and coffee in Morocco.

▸ true

▸ false

Sharonlee   340   2 Replies

Tony Lin3

Similar to India, Ethiopia has established a sophisticated and important vegetarian cuisine.

Similar to India, Ethiopia has established a sophisticated and important vegetarian cuisine.

Similar to India, Ethiopia has established a sophisticated and important vegetarian cuisine.

▸ true

▸ false

Justin1218   372   2 Replies

Tony Lin3

In Senegal the rice and beans, fu fu, plassas soups, fish dishes, and the use of the Scotch bonnet ...

In Senegal the rice and beans, fu fu, plassas soups, fish dishes, and the use of the Scotch bonnet ...

In Senegal the rice and beans, fu fu, plassas soups, fish dishes, and the use of the Scotch bonnet pepper are similar to what other part of the world?

▸ United States

▸ Canada

▸ Brazil

▸ Caribbean

rachelarnold   995   2 Replies

Tony Lin3