Culinary Arts FCSA Questions and Answers 100% Pass

Culinary Arts FCSA Questions and Answers 100% Pass What is another name for a Clementine? A type of Tangerine Explanation: A Clementine is a variety of tangerine, known for its sweet flavor and easy-to-peel skin. What should a food service worker do if an accident or injury happens in the kitchen? Notify a supervisor Explanation: The appropriate action is to report the incident to a supervisor for proper handling and documentation. What is a Bain Marie used for in cooking? A container filled with hot water that holds a pan for slow cooking Explanation: A Bain Marie is a method of cooking where a pan is placed in a container of hot water to cook food gently. What describes someone who is skilled in preparing chicken breasts from a whole chicken? 2 Proficient Explanation: A person who can expertly prepare chicken breasts from a whole bird is described as proficient. What is a Tilt Braiser and its uses? A specialized piece of equipment for cooking large quantities, used for stewing, braising, sauteing, pan-frying, simmering, and poaching Explanation: A Tilt Braiser is designed to handle various cooking methods and large volumes of food. What is the purpose of a Zester in the kitchen? To remove thin strips or shavings from the outer peel of citrus fruits Explanation: A Zester is used to extract small amounts of peel from lemons, limes, and oranges for flavoring. How would you categorize a Tuna Melt sandwich? An open-faced sandwich Explanation: A Tuna Melt is served with the filling on a single slice of bread, making it an open- faced sandwich. 3 What is a plating error to avoid in professional