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A basic difference between a conventional oven and a convection oven is that a convection oven __________.

The __________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food.

Which of the following statements about cheese is correct?

A __________ is a round, broad, shallow, heavy-duty pot with straight side, used for braising meats.

Cheese labeled “triple-crème” contains how much fat?

A __________ is a cone-shaped strainer.

Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.

When a food is simmered in a saucepan, the pan should be uncovered when ________.

Which of the following is not a problem associated with cooking milk and cream products?

Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ________ is especially important.