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Pro Start Foods And Wellness Part 2
Test Description: Part 2 of the review.
Instructions: Answer all questions to get your test result.
1) The average number of servings a recipe will make is called ___________.
A
standard measurement
B
garnish
C
yield
D
plating
2) To cut into very small or fine pieces is to ______________.
A
dice
B
mince
C
chop
D
brunoise
3) Equal to or substitute for means ____________________.
A
Yield
B
Standard Measurement
C
Mis-En Place
D
Equivalent
4) A food added to a dish for eye appeal is called a(n)____________________.
A
Plating
B
Garnish
C
Brunoise
D
Knife Skills
5) Knowing how to use and perform a variety of functions with sharp tools is_______.
A
Dice
B
Marinate
C
Knife Skills
D
Super Ninja Powers
6) To cut into small, uniform pieces is to _________________.
A
Julienne
B
Garnish
C
Chop
D
Mince
7) To cut away the outer covering of a fruit or a vegetable is to ______________
A
Chop
B
Pare
C
Dice
D
Mince
8) A French term meaning "to put in place"-preparing and assembling all needed equipment and ingredients for a particular dish.
A
Knife Skills
B
Marinate
C
Mis-En Place
D
Pare
9) To cut into matchstick pieces-long and narrow.
A
Mince
B
Dice
C
Slice
D
Julienne
10) To cut food into large, thin pieces.
A
Dice
B
Julienne
C
Brunoise
D
Slice
*select an answer for all questions
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