Chapter 5 Prostart Test|Complete With A+ Graded Answers

Chapter 5 Prostart Test|Complete With A+ Graded Answers dry goods must be stored ___ inches off the floor on stainless steal shelves 6 inches honing regular knife maintenance. doesn't actually sharpen it mise en place to put in place 4 basic types of seasoning salt, sugar, acids, pepper herbs the leaves, stems, or flowers of a plant spices the bark, roots, seeds, buds, or berries of a plant blanching a moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food radiation no physical contact between heat sources and the food. heat is created by moving water molecules in the food creating friction conduction transfer of heat from one item to another, surface to surface convection transfer of heat caused by the movement of molecules from a warmer area to a cooler one barding warp an item with strips of fat recovery time the amount of time it takes oil to reheat to the correct temperature once the food is added larding inserting strips of fat with a special needle braising