Cs2 study guide Questions and
Complete Solutions Graded A+
Recipes - Answer: What are the most effective management tool for guiding the requisitioning of
supplies and controlling breakouts and inventory ?
Over how many tested recipes are contained in the armed forces recipe service - Answer: 1,600
What is defined as the quantity of cooked food that a recipe produces? - Answer: Yiled
What is the key to determining the quantity of food to be prepared? - Answer: Portion size
What indicate the edible portion (E.P.) quantity of the ingredient required to prepare the recipe for 100
portions - Answer: Measurement and weigt
Which column on the recipe card describes how the ingredients are to be combined and cooked? -
Answer: Method
What is cooking in dry heat in an oven, either covered or uncovered ? - Answer: Bake
Which term is defined as roasting or cooking slowly and basting with a highly seasoned sauce ? -
Answer: BBQ
Moistening food with liquid or melted fat during cooking to prevent drying of a surface and to add
flavor? - Answer: Baste
Making a mixture smooth by using a fast regular circular lifting motion which incorporates air into a
product? - Answer: Beat
Which term is defined as partially cooking in deep fat, boiling water or steam ? - Answer: Blanch
, 212 degrees F - Answer: What is the boiling point of water in which bubbles rise and break at the
surface?
Which term is defined as browning in small amount of fat, then to cook slowly in small amounts of liquid
below the boiling point in a covered utensil? - Answer: Braise
Which term is defined as cooking by direct exposure to heat? - Answer: Broil
Which term is defined as cutting food into irregular small pieces? - Answer: Chop
Which term is defined as mixing until smooth so that the resulting mixture is softened and throughly
blended? - Answer: Cream
Which term is defined as pinching together in order to seal? - Answer: Crimp
Which term is defined as cutting into small cubes or pieces? - Answer: Dice
Which term is defined as punching a number of vertical impressions in dough with a smooth round stick
about the size of a pencil to allow for expansion and permit gases to escape during baking? - Answer:
Dock
Which term is defined as coating with crumbs, flour, sugar, or corn meal ? - Answer: Dredge
Which term is defined as the process by which yeast acts on sugar and starches in the dough to produce
carbon dioxide gas and alcohol, resulting in expansion of the dough? - Answer: Fernentation
Which term is defined as breaking lightly into small pieces? - Answer: Flake
Which term is defined as cooking in hot fat - Answer: Fry
Complete Solutions Graded A+
Recipes - Answer: What are the most effective management tool for guiding the requisitioning of
supplies and controlling breakouts and inventory ?
Over how many tested recipes are contained in the armed forces recipe service - Answer: 1,600
What is defined as the quantity of cooked food that a recipe produces? - Answer: Yiled
What is the key to determining the quantity of food to be prepared? - Answer: Portion size
What indicate the edible portion (E.P.) quantity of the ingredient required to prepare the recipe for 100
portions - Answer: Measurement and weigt
Which column on the recipe card describes how the ingredients are to be combined and cooked? -
Answer: Method
What is cooking in dry heat in an oven, either covered or uncovered ? - Answer: Bake
Which term is defined as roasting or cooking slowly and basting with a highly seasoned sauce ? -
Answer: BBQ
Moistening food with liquid or melted fat during cooking to prevent drying of a surface and to add
flavor? - Answer: Baste
Making a mixture smooth by using a fast regular circular lifting motion which incorporates air into a
product? - Answer: Beat
Which term is defined as partially cooking in deep fat, boiling water or steam ? - Answer: Blanch
, 212 degrees F - Answer: What is the boiling point of water in which bubbles rise and break at the
surface?
Which term is defined as browning in small amount of fat, then to cook slowly in small amounts of liquid
below the boiling point in a covered utensil? - Answer: Braise
Which term is defined as cooking by direct exposure to heat? - Answer: Broil
Which term is defined as cutting food into irregular small pieces? - Answer: Chop
Which term is defined as mixing until smooth so that the resulting mixture is softened and throughly
blended? - Answer: Cream
Which term is defined as pinching together in order to seal? - Answer: Crimp
Which term is defined as cutting into small cubes or pieces? - Answer: Dice
Which term is defined as punching a number of vertical impressions in dough with a smooth round stick
about the size of a pencil to allow for expansion and permit gases to escape during baking? - Answer:
Dock
Which term is defined as coating with crumbs, flour, sugar, or corn meal ? - Answer: Dredge
Which term is defined as the process by which yeast acts on sugar and starches in the dough to produce
carbon dioxide gas and alcohol, resulting in expansion of the dough? - Answer: Fernentation
Which term is defined as breaking lightly into small pieces? - Answer: Flake
Which term is defined as cooking in hot fat - Answer: Fry
