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All Answers for Chef/Cooking Exam
1.The value of a cooking ingredient mainly depends on its nutrition, taste, and ?
- B. Safety
2.How do we prevent peeled tuber plant parts from discoloring?
- A. Keep in water.
3.When gutting a fish, the cut shouldn’t be too deep. Why?
- B. Avoid the gall bladder.
4.There are three ways to cut raw poultry apart. Cuts can be made in the ribs, the belly, and?
- D. In the back
5.About how many days could processed ingredients last in freezing state (-18deg C/-0.4deg F to -15deg C/5deg F)?
- B. 180.
6.What’s the minimum safe temperature to keep fresh eggs?
- B. -2 deg C/28.4 deg F
7.What’s the primary drawback of thawing with flowing water?
- D. Loss of Nutrition
8.What kind of beef is considered the most premium?
- A. Yak.
9.Which kind of flour has the most gluten content?
- C. All Purpose Flour.
10.Soybeans are widely used in the food industry mainly for its?
- C. Protein.
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