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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.  

The following sentence is illogical. Replace the underlined word or phrase with one that makes sense. Don’t rewrite the whole sentence, just the underlined word or phrase. Please do not use capitalization or punctuation in your answer. You should learn to add accents from your keyboard, but for now you can copy and paste from here: á  é  í  ó  ú  ü  ñ  Á  É  Í  Ó  Ú  Ü  Ñ Nos sentimos muy felices cuando ganamos los equipos.