Set #2 AAFCS Culinary Arts Exam Questions and Answers | 100% Correct Answer | Grade A+

A long, slow cooking process that sears the food and then cooks it in a small amount of liquid Ans: braising When serving drinks/beverages Ans: use the right hand and place drinks on right side of placesetting How much a recipe makes Ans: yield The conversion factor, if you have a recipe with a total yield of 20 portions and you need 5 portions, is Ans: 4 (20 divided by 5=4) Old yield divided by New Yield When changing a recipe from a yield of 13 to 26 do you multiply or divide your recipe? Ans: multiply because you are increasing it Your recipe calls for 1 lb beef to make 6 patties, how many pounds would you need to make 36 patties? Ans: 6 pounds (6x6=36) Type of burn causing blisters to form on the skin Ans: 2nd degree Type of wound causing a cut or a tear to the skin Ans: laceration Buffet style service wastes the most food Ans: true Type of food that MUST come up to 165 degrees F Ans: poultry Sauce known as a blonde sauce; typically seafood Ans: veloute (Vah loo tay) Sauce known to be red Ans: tomato sauce Sauce known as the Spanish sauc