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Continuing Education Vocational Education Questions

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Continuing Education Culinary Math
Continuing Education Kitchen Safety and Sanitation
Continuing Education Engineering Technology
Anything that people make to solve a problem is
  1. Science
  2. Technology
  3. Math
  4. Problem Solving
Continuing Education Kitchen Safety and Sanitation
Why do we need to wash our hands before we eat or handle food?
  1. To prevent illness
  2. To avoid cross-contamination
  3. To keep our food germ-free
  4. All of the above
Continuing Education Kitchen Equipment and Tools
Why is it important to cut food into uniformly sized pieces?
  1. aesthetic appeal
  2. even cooking
  3. distribution of flavor
  4. easier to stir
Continuing Education Kitchen Equipment and Tools
When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?
  1. the first 15 minutes
  2. with all the other ingredients
  3. the last 15 minutes
  4. only when the ingredients have cooled
Continuing Education Kitchen Equipment and Tools
A convection oven                                               .
  1. cooks faster than a microwave oven.
  2. cooks exactly the same as a conventional oven.
  3. is the only part of a range.
  4. uses a fan to help circulate the heat.
Continuing Education Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. carrot curler
  2. butter curler
  3. zester
  4. citrus juicer
Continuing Education Culinary Math
When scaling a recipe, identify the mathematic formula for finding the conversion factor.
  1. divide the desired number of servings by the original number of servings
  2. multiply the original number of servings by the desired number of servings
  3. divide the desired number of servings by 3.14 and multiply by the original number of servings
  4. multiply the desired number of servings by the original number of servings
Continuing Education Culinary Math
Continuing Education Culinary Math
Continuing Education Culinary Math
Continuing Education Culinary Math
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