Review Culinary Two

On a typical menu, which category of dishes follows the entree

• soup

• dessert

• vegetable

• sandwiches

The highest USDA grade for fresh fruits is

• US NUMBER 1 FANCY

• US A FANCY

• US A EXTRA FANCY

• USDA FANCY

Which of the following criteria can be used to reject poultry?

• RED WING TIPS

• VACUUM SEALED PACKAGING

• STICKINESS UNDER WINGS

• FIRM FLESH THAT SPRING BACK

The part of a grain kernel that contains most of the starch and protein is the

• eye

• bran

• germ

• endosperm

Which kind of potato can be swapped with yams?

• IDAHO

• SWEET

• NEW

• RUSSET

A good source of protein

• clover honey

• shell egg

• olive oil

• balsamic vinegar

What are the elements *of the contemporary marketing mix?

• Product-service presentation and communication mixes

• Place, product, price and promotion

• Social media, web, tv, radio and newspaper

• vibrant energetic color scheme and technology enhanced tabletops

Which of the following tends to have a chewy texture and a crisp crust?

• pie dough

• rich dough

• lean dough

• sour dough

Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle?

• WRITING PRODUCT BID SPECIFICATIONS

• DETERMINING WHAT NEEDS TO BE PURCHASED

• DETERMINING STAFFING NEEDS

• SELECTING AN EXCELLENT VENDOR

Fish that have a backbone and can live in fresh water or ocean are called

• finfish

• mollusk

• shellfish

• crustaceans