Which of the following two cooking methods uses a combination of both dry and moist heat?
Which one of the following techniques is the most efficient way to remove fat from a sauce?
Which one of the following temperature ranges indicates the temperature range at which most proteins complete coagulation?
Which one of the following describes the best meaning of shelf life?
Which one of the following procedures describes the correct procedure for freezing and thawing foods?
Which one of the following preparation techniques when applied to foods would cause caramelization?
Which one of the following temperatures is the right temperature at which freezers should operate?
Which one of the following temperatures indicates the maximum temperature of the oil in a deep fryer at which foods can safely be cooked?
Which one of the following contents of butter causes it to brown when heated to 120˚C?
Which one of the following is the right temperature range for simmering foods?
Which one of the following is the right temperature range for poaching foods?
Which one of the following reasons is the most important reason to cut foods into smaller pieces before cooking?
Which of the following ingredients are suitable to use to gratinate foods?
Which one of the following temperatures is the highest temperature at which foods can be boiled?
Which of the following is used to sauté foods?
