Which of the following is NOT an appropriate use of a meat marinade?

What is the correct order of the standard breading procedure?

Which of the following would be most useful for measuring 2 pounds of flour?

What is the difference between blanching and parboiling?

how does par-cooking assist is food preparation?

What is the desired end product of clarifying butter?

Which of the following describes a measurement in terms of the number of items in a given package?

A marinade is rubbed on meat or poultry to add flavor and form a crust

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

What is the best tool for measuring small quantities of ingredients?

Good mise en place considers not only cooking preparation but also food safety issues, such as time and temperature controls.

Volume refers to the mass or heaviness of an item being measured.

Which of the following in NOT a dry-heat method?

Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness.

Broiling uses radiant heat from an overhead source.

Stir-frying is another name for pan-frying.

baking and roasting are the same cooking method.

Foods heat faster and more evenly when stirred.

foods cooked with moist-heat methods will caramelize.