CS2 Advancement with 100%
Revision Questions and Answers
Sammy Sylvan
[COMPANY NAME] [Company address]
, CS2 Advancement with 100% Revision
Questions and Answers
Most effective management took for getting requisitioning of supplies and controlling
breakout inventory - answer Recipes
How many recipes in afrs ? - answer 1600
Quantity of cooked food that a recipe produces - answer Yield
How many portions is the yoeld for each armed forces recipe usually given for -
answer 100
What is the key to determining the quantity of food to be prepared - answer Portion
size
What indicate the edible portuin quantity of the ingredient required to prepare the recipe
for 100 portions - answer Measures and weights
Which colomn on the resipe card describes how the ingredients are to be combined and
cooked - answer Method
Which term is defined as cooking by dry heat in an oven either covered or uncovered -
answer Bake
Which term is defined as roasting or cooking slowly with a highly seasoned sauce -
answer Barbeque
Which term is defined as moistening food with with liquid or melted fat during cooking to
prevent drying of the surface - answer Baste
Which term is defined as partially cooking in deep fat boiling water or steam -
answer Blanch
Boiling point for water - answer 212 degrees
Revision Questions and Answers
Sammy Sylvan
[COMPANY NAME] [Company address]
, CS2 Advancement with 100% Revision
Questions and Answers
Most effective management took for getting requisitioning of supplies and controlling
breakout inventory - answer Recipes
How many recipes in afrs ? - answer 1600
Quantity of cooked food that a recipe produces - answer Yield
How many portions is the yoeld for each armed forces recipe usually given for -
answer 100
What is the key to determining the quantity of food to be prepared - answer Portion
size
What indicate the edible portuin quantity of the ingredient required to prepare the recipe
for 100 portions - answer Measures and weights
Which colomn on the resipe card describes how the ingredients are to be combined and
cooked - answer Method
Which term is defined as cooking by dry heat in an oven either covered or uncovered -
answer Bake
Which term is defined as roasting or cooking slowly with a highly seasoned sauce -
answer Barbeque
Which term is defined as moistening food with with liquid or melted fat during cooking to
prevent drying of the surface - answer Baste
Which term is defined as partially cooking in deep fat boiling water or steam -
answer Blanch
Boiling point for water - answer 212 degrees
