theory and principles of food

    The supreme consideration element in menu planning is __________.

•    meals

      

     

   

• nutrients

•    appearance

• types of institution

Lipids also known as _______.

•     fats

• sugar

• proteins

• vitamins

    Coagulation is a process that involves the denaturation of _______.

•      fats

• sugar

• water

• protein

    _________ menu is a rotation set of menus which will be repeated at certain period of time.

•     Cycle

• Tasting

• Prix fixe

• Table d’hôte

The term mise en place can be defined as ___________.

• everything in place

    

    

• everything on place

•   everything off place

• everything behind place

    The _________ will gives you maximum control over the knife.

•        tip

• grip

• edge

• spine

The equipment that uses to cook food in hot fat is known as 

          ______________.

• mixer

         

          

• slicer

• deep fryer

• food cutter

The equipment that uses to slice the forcemeat is known as  

          ______________.

• mixer

          

          

          

• slicer

• deep fryer

• food cutter

What is the meat of a deer is called?

• Hare

             

            

          

• Boar

• Mutton

• Venison

           Which statement below is safe to practice while working in the kitchen?

• Pour water on a grease fire.

• Wipe up spills on the floor right away.

•   Climb up on the counter to get items from the top shelf.

•   Use a towel or your apron to remove a pan from the oven.