AAFCS Culinary Arts Set #2 Exam with all Correct & 100%
Verified Answers |Already Graded A+
A long, slow cooking process that sears the food and then cooks it in a small amount of liquid
✔Correct Answer-braising
When serving drinks/beverages ✔Correct Answer-use the right hand and place drinks on right
side of placesetting
How much a recipe makes ✔Correct Answer-yield
The conversion factor, if you have a recipe with a total yield of 20 portions and you need 5
portions, is ✔Correct Answer-4 (20 divided by 5=4) Old yield divided by New Yield
When changing a recipe from a yield of 13 to 26 do you multiply or divide your recipe?
✔Correct Answer-multiply because you are increasing it
Your recipe calls for 1 lb beef to make 6 patties, how many pounds would you need to make 36
patties? ✔Correct Answer-6 pounds (6x6=36)
Type of burn causing blisters to form on the skin ✔Correct Answer-2nd degree
Type of wound causing a cut or a tear to the skin ✔Correct Answer-laceration
Buffet style service wastes the most food ✔Correct Answer-true
Type of food that MUST come up to 165 degrees F ✔Correct Answer-poultry
Sauce known as a blonde sauce; typically seafood ✔Correct Answer-veloute (Vah loo tay)
Sauce known to be red ✔Correct Answer-tomato sauce
Sauce known as the Spanish sauce ✔Correct Answer-espagnol
Sauce made mostly of emulsified egg yolks and butter ✔Correct Answer-hollandaise
Known as the White Sauce, containing a roux and milk ✔Correct Answer-bechamel (bay shah
mel)
What part of the recipe is a description of the product being created? ✔Correct Answer-
product name
Verified Answers |Already Graded A+
A long, slow cooking process that sears the food and then cooks it in a small amount of liquid
✔Correct Answer-braising
When serving drinks/beverages ✔Correct Answer-use the right hand and place drinks on right
side of placesetting
How much a recipe makes ✔Correct Answer-yield
The conversion factor, if you have a recipe with a total yield of 20 portions and you need 5
portions, is ✔Correct Answer-4 (20 divided by 5=4) Old yield divided by New Yield
When changing a recipe from a yield of 13 to 26 do you multiply or divide your recipe?
✔Correct Answer-multiply because you are increasing it
Your recipe calls for 1 lb beef to make 6 patties, how many pounds would you need to make 36
patties? ✔Correct Answer-6 pounds (6x6=36)
Type of burn causing blisters to form on the skin ✔Correct Answer-2nd degree
Type of wound causing a cut or a tear to the skin ✔Correct Answer-laceration
Buffet style service wastes the most food ✔Correct Answer-true
Type of food that MUST come up to 165 degrees F ✔Correct Answer-poultry
Sauce known as a blonde sauce; typically seafood ✔Correct Answer-veloute (Vah loo tay)
Sauce known to be red ✔Correct Answer-tomato sauce
Sauce known as the Spanish sauce ✔Correct Answer-espagnol
Sauce made mostly of emulsified egg yolks and butter ✔Correct Answer-hollandaise
Known as the White Sauce, containing a roux and milk ✔Correct Answer-bechamel (bay shah
mel)
What part of the recipe is a description of the product being created? ✔Correct Answer-
product name
