1st Semester Final

What is the philosophy of hospitality?

• Efficient service delivery
• Strict rules and regulations
• The friendly and generous reception and entertainment of guests, visitors, or strangers.
• Cooking food for people, in a restaurant, a banquet, plated meals, bakery, or cafeterias.

Food is vacuum-sealed and then slowly cooked in water heated to a low temperature.

• Grilling
• Braising
• Sous Vide

A cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides.

• Roasting
• Pan Frying
• Saute'ing

To cook food in liquid that is rapidly bubbling breaking the surface.

• Boiling
• Simmer
• Poaching

The heat is created by boiling water which vaporizes and the moisture heats the food.

• Boiling
• Steaming
• Poaching

Roasting, Pan Frying, Sauteing, Broiling, Grilling

• Dry Cooking Methods
• Moist Cooking Methods
• Combination Cooking Methods

What would you use to measure milk?

• 
• 
• 

How do you measure flour?

• Packed into the measuring cup
• Sifted, and spooned into a level measuring cup.
• Scooping straight from the container.

How many ounces in 1 cup?

• 4
• 8
• 16

How many ounces are in 1 pound?

• 8
• 16
• 32