NCAE REVIEWER

What is waiter's best friend?

• Tray

• Corkscrew

• Trolley

• Serviette

What is the term used to bake a pastry case without a filling?

• Par bake

• Bake brown

• Light bake

• Bake blind

What is the reason for whisking?

• To blend ingredients.

• To increase the volume of the mixture by adding air.

• To remove lumps from the mixture.

• To make a smooth paste.

One of the simpliest and effective methods of moist cooking for making food palatable.

• simmering
• blanching
• boiling
• poaching

A wet method of cooking that is gentle and for good quality foods that will fail apart if boiled.

• grilling
• casseroling
• saute
• poaching

Slow simmering and long cooking method where the food is simmered in a liquid.

• Frying
• Saute
• Stewing
• Boiling

Braising is a slow, wet method of cooking where the food is _________ covered with liquid and cooked in the oven, in a covered container.

• Fully
• Half
• Slightly
• Just

A dry heat method of cookery in an oven where the addition of fat adds moisture.

• Roast
• Bake
• Fry
• Saute

____________ is a dry method of cookery where food is placed under or above a radiant heat source

• Baking
• Boiling
• Steaming
• Grilling

• bake
• boil
• roast
• fry