HMGT 1470 Final Exam Questions With 100% Correct Answers!!

Cleaning and maintaining a kitchen will keep you, your employees, and your guests - Answer-All of these the browning of a roast or the sear on a piece of meat is caused by - Answer-maillard reaction in 1765, the first restaurant was created by _____ in paris - Answer-boulanger if you smell the milk and are not sure if it is good, what should be done? - Answer-throw it out having all the ingredients prepared and a plan to set your station, is part of what? - Answer-mise en place which of these is not a neutral flavored oil? - Answer-extra virgin olive oil the phase that allows us to work with potentially hazardous food at room temperature is called - Answer-lag what are the two biggest expenses in the restaurant business - Answer-food and labor the code that guaranteed a safe place for travelers in the ancient world was called - Answer-hospitality how many ounces are equal to 100 grams - Answer-3.5 who is responsible for the preparation of all fish dishes in a large brigade - Answer-poissonnier which student is most likely to cut themselves badly - Answer-john is using a dull knife and watching himself carefully the are of the knife that will give you the most control and power is the - Answer-heelwhat is the abbreviation for when you season something as you sample it - Answer-TT which item is used to straighten the edge of the blade as you work - Answer-steel when we add starches to a cold liquid and heat them, the starches swell and the liquid thickens. this process is called... - Answer-gelatinization the proper consistency for a sauce is - Answer-nappe