host/ess - responsible for seating customers in contemporary full-service operation, ovens - deck, rotary, and convection are all examples of this type of equipment, stir frying - the recommended cooking method for bite sized pieces of food, nonverbal - body language and gestures are this type of communication, hotel - type of pan that should be used for scrambled eggs in a breakfast buffet, salad prepping - in a typical kitchen, the garde-manger station includes this responsibility, quick service - this type of restaurant requires a guest to pay before eating, slurry - thickener that uses cornstarch mixed with cold liquid, distilled - this type of vinegar has a neutral flavor, milk - this product type must meet Grade A standards to be acceptable for receiving, washing hands - the most important part of personal hygiene for a food handler, headwaiter - staff member who is responsible for service throughout the dining room, chiffonade - classical knife cut used on leafy vegetables, claw - grip designed to protect the user's thumb when using a chef's knife, formula - In baking, a standardized recipe for a bakery product is known as a(n) __________.,

Culinary Arts 1 - Final Exam Review 2

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આપોઆપ સંગ્રહ થયેલ છે: ?