Pro Start Foods And Wellness Part 2: Question Preview (ID: 9734)

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The average number of servings a recipe will make is called ___________.
a) garnish b) plating c) yield d) standard measurement
To cut into very small or fine pieces is to ______________.
a) mince b) brunoise c) dice d) chop
Equal to or substitute for means ____________________.
a) Yield b) Standard Measurement c) Equivalent d) Mis-En Place
A food added to a dish for eye appeal is called a(n)____________________.
a) Brunoise b) Plating c) Knife Skills d) Garnish
Knowing how to use and perform a variety of functions with sharp tools is_______.
a) Marinate b) Knife Skills c) Dice d) Super Ninja Powers
To cut into small, uniform pieces is to _________________.
a) Chop b) Mince c) Julienne d) Garnish
To cut away the outer covering of a fruit or a vegetable is to ______________
a) Dice b) Chop c) Mince d) Pare
A French term meaning "to put in place"-preparing and assembling all needed equipment and ingredients for a particular dish.
a) Pare b) Marinate c) Mis-En Place d) Knife Skills
To cut into matchstick pieces-long and narrow.
a) Julienne b) Dice c) Slice d) Mince
To cut food into large, thin pieces.
a) Dice b) Julienne c) Brunoise d) Slice
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