Course Hero Logo

_ Quiz Submissions - Week 5 Review Quiz - HOSP202 D001 Fall 2020 - APEI.pdf

Course Hero uses AI to attempt to automatically extract content from documents to surface to you and others so you can study better, e.g., in search results, to enrich docs, and more. This preview shows page 1 - 3 out of 5 pages.

Quiz Submissions - Week 5 Review Quizchunhang ko (username: 4555203)Attempt 1Written: Jan 10, 2021 10:29 PM - Jan 10, 2021 10:59 PMSubmission ViewReleased: Jan 13, 2021 12:05 AMQuestion 15 / 5 pointsWhat criterion is used for evaluating food for quality during preparation and throughout service?Your quiz has been submitted successfully.tastepresentationtemperatureall of the above
Question 20 / 5 pointsWhich of the following are criteria for evaluating proper production and holding:
Question 35 / 5 pointsSelect the fat that would be best suited for sautéing (high heat).
Question 45 / 5 pointsDry heat cooking does not include:Question 55 / 5 pointsMoist heat cooking does not include:Question 65 / 5 pointsThe primary heat transfer for roast beef is:Question 75 / 5 pointsWhat process is responsible for starch thickening a liquid?

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 5 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Winter
Professor
NoProfessor
Tags
Olive oil

Newly uploaded documents

Show More

Newly uploaded documents

Show More

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture