The food flow starts in this area.

Kitchen Essentials MWF 08:30-09:30

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Other
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University
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Medium
sarahjane dadibalos
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20 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Recieving Area
Receiving Area
Riceiving Area
Ricieving Area
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
This scale weighs up until 300 kilograms.
Portion Scale
Counter Scale
Weighing Scale
Platform Scale
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
This chef is the assistant station chef and does most of the actual preparation of food in the specific station.
Demi-chef
Demis-chef
Demmi-chef
Demmis-chef
4.
FILL IN THE BLANK QUESTION
45 sec • 1 pt
In storing food, _____________ rule should be implemented.
5.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
The purpose of this is to prevent hair from falling into the food being prepared and cooked.
6.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
One of the chefs de partie, who specializes in sauces and gravies. (FRENCH WORD)
7.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
The third step in the food flow. In this area, raw foods are being processed and prepared for cooking.
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