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Kitchen Essentials MWF 02:30-03:30

Authored by sarahjane dadibalos

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University

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Kitchen Essentials MWF 02:30-03:30
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20 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The food flow starts in this area.

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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