Final exam pt.docx

What are the 3 main categories of cooking methods: Dy Heat Moist Heat Combination Standardized recipes help to control costs, quality, and consistency of a product. True or False. (circle) What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed t...

What are the 3 main categories of cooking methods: Dy Heat Moist Heat Combination Standardized recipes help to control costs, quality, and consistency of a product. True or False. (circle) What term refers to assembling all the necessary ingredients, equipment, tools and serving pieces needed to prepare food in the order in which they will be used? Mise en place 1 pint = ___2__ c. What is the name of the formula used to increase or decrease the yield of a standardized recipe? Conversion Factor In what direction should you cut when using a chef’s knife? Away from you To accurately measure 8 oz. of butter for baking cookies, you should use a: Scale What temperature must chicken reach to kill Salmonella bacteria? 165 degrees F What are the 4 moist heat cooking methods? Boiling, Simmering, Steaming, and Poaching When is the ideal time to clean during a cooking lab? As you go