fcsm

Question 1

something before the meal.

Answer 1

appetizer

Question 2

habits that determine when and what they eat each day.

Answer 2

meal patterns

Question 3

it is a small amount of food or seasoning to decorate the food.

Answer 3

garnish

Question 4

different feeling of food.

Answer 4

texture

Question 5

it is showing the cost of the product per unit.

Answer 5

unit pricing

Question 6

it is a measuerment of food qualiy using standards set by the government .

Answer 6

grade labeling

Question 7

a list of how to cook.

Answer 7

recipe

Question 8

cook in the oven without a cover.

Answer 8

bake

Question 9

cook in liquid hot enough to bubble rapidly.

Answer 9

boil

Question 10

simmer gently in a small amont of liquid in a covered pan the food may be browned first.

Answer 10

braise

Question 11

cook under direct heat.

Answer 11

broil

Question 12

cook in a small amont of fat over.

Answer 12

brown

Question 13

put in the refrigerator.

Answer 13

chill

Question 14

prepare food by dry heat or most heat.

Answer 14

cook

Question 15

cook food uncover without adding any liquid.

Answer 15

cook by dry heat

Question 16

cook in a cover pan with liquid.

Answer 16

cook by moist heat

Question 17

cook in hot fat deep enough to cover the food.

Answer 17

deep fat fry

Question 18

cook in hot fat.

Answer 18

fry

Question 19

cook the oven in dry heat.

Answer 19

roost

Question 20

fry in a small amount of fat untill done.

Answer 20

sauté

Question 21

hest milk intell it steams and just being to bubble around the ege of the pan

Answer 21

scald

Question 22

cook to just bellow the boiling paint so the liqewed barly bubbles,

Answer 22

simmer

Question 23

cook over boiling water.

Answer 23

steam

Question 24

cook slowly in liqed.

Answer 24

stew

Question 25

cook quickly in a small amount of fat at high heat.

Answer 25

stir fry

Question 26

put it at the temp to start the heat.

Answer 26

preheat

Question 27

stir until the ingredients are comply mixed

Answer 27

blend

Question 28

blend until smooth and fluffy

Answer 28

cream

Question 29

move the ingredients in a circuly motion to mix or to pervent burns.

Answer 29

stir

Question 30

bet fat with a mixter.

Answer 30

whip

Question 31

tumble the ingredients liqly with a spoon and food.,

Answer 31

toss

Question 32

mix two more ingredients.

Answer 32

combine

Question 33

mix and ster quly.

Answer 33

beat

Question 34

t or tsp.

Answer 34

teaspoon

Question 35

T or tbsp.

Answer 35

tablespoon

Question 36

c or C.

Answer 36

cup

Question 37

PT.

Answer 37

pint

Question 38

qt.

Answer 38

quart

Question 39

gal.

Answer 39

gallon

Question 40

oz.

Answer 40

ouones

Question 41

lb.

Answer 41

pound

Question 42

f.

Answer 42

degrees fahrenheit

Question 43

mL.

Answer 43

milliters

Question 44

L.

Answer 44

liter

Question 45

g.

Answer 45

gram

Question 46

c.

Answer 46

degrees celsius