Author: Anonymous

The chef Carême is famous for:

Most foods cooked in liquid are simmered rather than boiled, because the high heat of boiling can damage many foods.      

In extended meal service or à la carte cooking, pre-preparation or mise en place is not as important as in quantity cooking, because you can’t cook anything until the orders come into the kitchen anyway.   

Most bacteria that cause food‑borne disease are spread by food workers.      

To sweat means to cook food ___________.

Which of the following heating methods will fail to heat a material that has no moisture content?    

 Measuring solid ingredients by weight is more accurate than by volume.      

The executive chef of a large hotel often spends more time at a desk than in the production area. 

Steam is a better conductor of heat than air is.    

A written recipe guarantees that every cook will produce the identical product every time.