1. What is most the most common type of menu that fast food establishment offer?

C
2. What do you mean by mise-en place? D.
3. What is the fat-flour ratio when preparing roux? E.
4. What are the two common kitchen ingredients that can be used to out a top range grease fire? A.
5. What is moist cooking method? B.
6. What is hollandaise made of? F
7. Part of poultry that is described as white meat. G.
8. How do you determine the freshness of meat? H.
9. How do you check the doneness of your cooked meat? I
10. When sanitizing an area, is still necessary to rinse off the detergents? J

E. all- purpose flour & baking soda, salt, vinegar A. breast

F. Using simmering liquid like steaming and boiling B. by checking its color, appearance texture and
G. Ala Carte (sold individually with a corresponding prize odor)
like burger, spaghetti, fried chicken) C. check the meat if it is tender) rare and well done
H. Put everything in place (ingredients, tools, utensils) D. Yes, to avoid contamination
I. 1:1 (fat is to butter, oil or margarine)
J. clarifying butter, egg yolk and acid or vinegar