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Home Q & A Board Humanities Art and Culture Culinary Arts
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"Clean" means that the surface/equipment has been
"Clean" means that the surface/equipment has been
"Clean" means that the surface/equipment has been

▸ swept clear of crumbs.

▸ washed to remove visible soil.

▸ sanitized to kill bacteria.

▸ sterilized to kill bacteria.
atay3226   50   1 Reply
4 years ago
. A large percentage of whipped egg whites causes a hot souffl to rise in the oven. (True or false?)
. A large percentage of whipped egg whites causes a hot souffl to rise in the oven. (True or false?)
. A large percentage of whipped egg whites causes a hot souffl to rise in the oven.
 
  Indicate whether the statement is true or false
tashi-75   76   1 Reply
6 years ago
. List the laws administered by the EEOC.
. List the laws administered by the EEOC.
. List the laws administered by the EEOC.
 
  What will be an ideal response?
dubluis31   63   1 Reply
6 years ago
.List and explain the functions of the chef supervisor's job.
.List and explain the functions of the chef supervisor's job.
.List and explain the functions of the chef supervisor's job.
 
  What will be an ideal response?
PurpleAngel   60   1 Reply
6 years ago
1 cup = _____ oz. = _____ liters (Fill in the blank)
1 cup = _____ oz. = _____ liters (Fill in the blank)
1 cup = _____ oz. = _____ liters
 
  Fill in the blank(s) with correct word
brandonq2015   57   1 Reply
6 years ago
1 oz. =_____ g (Fill in the blank)
1 oz. =_____ g (Fill in the blank)
1 oz. =_____ g
 
  Fill in the blank(s) with correct word
eriklam   44   1 Reply
6 years ago
1 T. = _____ fl. oz. = _____ ml (Fill in the blank)
1 T. = _____ fl. oz. = _____ ml (Fill in the blank)
1 T. = _____ fl. oz. = _____ ml
 
  Fill in the blank(s) with correct word
mysttrr   44   1 Reply
6 years ago
1.5 Gal = ___ qt
1.5 Gal = ___ qt
1.5 Gal = ___ qt
 
  What will be an ideal response?
jess9adamss   37   1 Reply
6 years ago
2 Gal = ___ L
2 Gal = ___ L
2 Gal = ___ L
 
  What will be an ideal response?
fpotestio   43   1 Reply
6 years ago
2 oz = ___ Tbsp
2 oz = ___ Tbsp
2 oz = ___ Tbsp
 
  What will be an ideal response?
MARISHKA   52   1 Reply
6 years ago
200 tsp = ___ pt
200 tsp = ___ pt
200 tsp = ___ pt
 
  What will be an ideal response?
rutu0309   53   1 Reply
6 years ago
3 c = ___ mL
3 c = ___ mL
3 c = ___ mL
 
  What will be an ideal response?
chubi1993   36   1 Reply
6 years ago
3 c = ___ tsp
3 c = ___ tsp
3 c = ___ tsp
 
  What will be an ideal response?
mndcurrier   48   1 Reply
6 years ago
36 oz = ___ c
36 oz = ___ c
36 oz = ___ c
 
  What will be an ideal response?
cbouyer10@gmail   45   2 Replies
6 years ago
454 g = _____ oz. = _____ lb. (Fill in the blank)
454 g = _____ oz. = _____ lb. (Fill in the blank)
454 g = _____ oz. = _____ lb.
 
  Fill in the blank(s) with correct word
aynuriya   40   1 Reply
6 years ago
6 pt = ___ Gal
6 pt = ___ Gal
6 pt = ___ Gal
 
  What will be an ideal response?
fpotestio   37   2 Replies
6 years ago
6 qt = ___ c
6 qt = ___ c
6 qt = ___ c
 
  What will be an ideal response?
nika   56   2 Replies
6 years ago
7 oz = ___ g
7 oz = ___ g
7 oz = ___ g
 
  What will be an ideal response?
Bromandude12   38   1 Reply
6 years ago
9' Price endings have been found to do what?
9' Price endings have been found to do what?
9' Price endings have been found to do what?
 
  a. Result in better value perception in quick service restaurants.
  b. Result in better value perception in fine dining restaurants.
  c. Result in better quality perceptions in
mssddeed   61   1 Reply
6 years ago
900 g of whole butter yields approximately ______ g of clarified butter.
900 g of whole butter yields approximately ______ g of clarified butter.
900 g of whole butter yields approximately ______ g of clarified butter.
a. 600
b. 675
c. 750
d. 770
XtremeOc   204   1 Reply
6 years ago
A -pleated sheet is an example of the following level of protein structure: (1) primary, (2) ...
A -pleated sheet is an example of the following level of protein structure: (1) primary, (2) ...
A -pleated sheet is an example of the following level of protein structure:
 
  (1) primary, (2) secondary, (3) tertiary, (4) quaternary, (5) none of the above.
Fred   87   1 Reply
6 years ago
A 100-seat restaurant has a RevPASH of 5 . If RevPASH increased by 2, how much more money would the ...
A 100-seat restaurant has a RevPASH of 5 . If RevPASH increased by 2, how much more money would the ...
A 100-seat restaurant has a RevPASH of 5 . If RevPASH increased by 2, how much more money would the restaurant be making daily? Assume it is open for 10 hours a day.
 
  a. 1
  b. 36,000
  c. 100
  d. 200
  e. none of t
dubluis31   62   2 Replies
6 years ago
A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.
A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.
A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.
 
  a. about 140
  b. approximately 160
  c. more than 200 d. less than 100
EnRou   90   1 Reply
6 years ago
A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast. (True or false?)
A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast. (True or false?)
A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast.
a. True

b. False
XtremeOc   91   1 Reply
6 years ago
A 5 oz glass of wine, 1 pint of beer, and 2 oz of 80-proof liquor all contain the same amount of ...
A 5 oz glass of wine, 1 pint of beer, and 2 oz of 80-proof liquor all contain the same amount of ...
A 5 oz glass of wine, 1 pint of beer, and 2 oz of 80-proof liquor all contain the same amount of pure alcohol.
 
  Indicate whether the statement is true or false
cbouyer10@gmail   58   2 Replies
6 years ago
A 8 disher will yield which size portions?
A 8 disher will yield which size portions?
A 8 disher will yield which size portions?
 
  A) 1/4 cup
 
  B) 1/3 cup
 
  C) 1 cup
 
  D) 1/2 cup
eriklam   54   1 Reply
FiercerChin
6 years ago
A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human ...
A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human ...
A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human engineering.
 
  Indicate whether the statement is true or false
nightverin   76   1 Reply
6 years ago
A baked custard is done when (1) a knife inserted at a midpoint between the edge and center comes ...
A baked custard is done when (1) a knife inserted at a midpoint between the edge and center comes ...
A baked custard is done when
 
  (1) a knife inserted at a midpoint between the edge and center comes out clean, (2) a spoon is coated when dipped in the custard, (3) little holes appear around the sides of the custard cup, (4) the top bro
Blacknijapowerr   96   1 Reply
6 years ago
A bamboo mat is used to make ______ sushi.
A bamboo mat is used to make ______ sushi.
A bamboo mat is used to make ______ sushi.
a. nigiri
b. norimaki
c. cone-shaped
d. sashimi
XtremeOc   54   1 Reply
6 years ago
A bar owner wants to achieve a 20 beverage cost on a martini that costs the operator 1.50. What is ...
A bar owner wants to achieve a 20 beverage cost on a martini that costs the operator 1.50. What is ...
A bar owner wants to achieve a 20 beverage cost on a martini that costs the operator 1.50. What is the most appropriate selling price?
 
  a. 3.00
 b. 6.00
 c. 7.50
 
  d. 8.50
msw2   71   1 Reply
6 years ago
A bar's cost of beverages sold for the month is 24,000 and its beverage sales for the same period ...
A bar's cost of beverages sold for the month is 24,000 and its beverage sales for the same period ...
A bar's cost of beverages sold for the month is 24,000 and its beverage sales for the same period is 95,000, what is the bar's beverage cost percent?
 
  a. 33
 b. 25
 c. 42
 
  d. 47
brandonq2015   102   1 Reply
6 years ago
A bar's standardized drink recipe calls for a total of 3 fluid ounces of 80-proof spirit to make a ...
A bar's standardized drink recipe calls for a total of 3 fluid ounces of 80-proof spirit to make a ...
A bar's standardized drink recipe calls for a total of 3 fluid ounces of 80-proof spirit to make a Long Island iced tea. How many standard drinks are contained in this recipe?
 
  a. 1.5
  b. 2.0
  c. 2.5
  d. 3.0
thosette   147   1 Reply
6 years ago
A barrier to effective interpersonal communication is:
A barrier to effective interpersonal communication is:
A barrier to effective interpersonal communication is:
 
  a. consistent nonverbal signals
  b. evaluating the source of the message
  c. hearing the decoded message
  d. hearing the encoded message
krautkin   76   1 Reply
6 years ago
A basic forcemeat is also referred to as a:a. gratin forcemeatb. pâté forcemeatc. straight ...
A basic forcemeat is also referred to as a:a. gratin forcemeatb. pâté forcemeatc. straight ...
A basic forcemeat is also referred to as a:
a. gratin forcemeat
b. pâté forcemeat
c. straight forcemeat
d. country-style forcemeat
XtremeOc   65   1 Reply
6 years ago
A basic martini is made with
A basic martini is made with
A basic martini is made with
 
  a. cranberry juice
 b. vodka
 c. rum
 d. gin
 
  e. answers b and d.
hongocbaotram   68   1 Reply
6 years ago
A bchamel sauce is: (Multiple Choice)
A bchamel sauce is: (Multiple Choice)
A bchamel sauce is:
 
  a. brown
  b. red
  c. white
  d. yellow (butter)
peeeps   48   1 Reply
6 years ago
A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the ...
A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the ...
A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the clarification?
a. 12
b. 15
c. 20
d. 25
UnlceTony   177   3 Replies
2 years ago
A beef flank steak is best:a. braisedb. grilled rarec. roasted mediumd. ground
A beef flank steak is best:a. braisedb. grilled rarec. roasted mediumd. ground
A beef flank steak is best:
a. braised
b. grilled rare
c. roasted medium
d. ground
XtremeOc   78   1 Reply
6 years ago
A beef stew flavoured with red wine, lardons, and pearl onions best describes a:a. porköltb. ...
A beef stew flavoured with red wine, lardons, and pearl onions best describes a:a. porköltb. ...
A beef stew flavoured with red wine, lardons, and pearl onions best describes a:
a. porkölt
b. gulyas
c. bourguignon
d. navarin
godzirrraaaaa   109   1 Reply
6 years ago
A beer's malt and hops both contribute to
A beer's malt and hops both contribute to
A beer's malt and hops both contribute to
 
  a. add sweetness
 b. add bitterness
 c. counterbalance one another
 
  d. alcohol
mysttrr   65   1 Reply
6 years ago
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