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HFT3806 Exam 3806 Questions and Answers
(100% Correct Answers) Already Graded A+
Mise En Place Ans: Everything put in place, achieved through careful
preprepartation
Prepreparation Ans: Assemble tools and ingredients, wash, trim and
prep, measure, prepare equipment
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Set Meal Service Ans: All customers eat at once, large batches of food
are prepared in advance
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Set Meal Service Examples Ans: School cafeterias, employee dining
rooms
Extended Meal Service Ans: Customers eat at different times and select
from the menu
Extended Meal Service Examples Ans: Restaurants, short-order counters
Uniform Cuts Ans: Even cooking, appearance
Chop Ans: Cut into irregularly shaped pieces
Concassar Ans: Chop coarsely
Mince Ans: Chop into very fine pieces
Emincer Ans: Cut into very thin slices
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Shred Ans: Cut into thin strips
Preliminary cooking and flavoring Ans: Blanching and parcooking,
marinating, prep for frying
4 Reasons for Blanching and Cooking Ans: 1. Increase holding quantities
2. Save time
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3. Remove undesirable flavors
4. Allow for further processing
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Blanching Procedure Ans: Bring water to a boil, add fruit, vegetable, etc,
allow to cook short period of time, drain, shock in ice water
Marinating Ans: Flavor, tenderize-small, categories of ingredients
Categories of Ingredients Ans: Oil, Acid, Flavorings
Acid Ans: Lemon juice, vinegar, wine
Flavorings Ans: Spices, Herbs, Veggies
Coating or Batter protects against: Ans: Moisture and salt in food, retains
moisture in the food, protects food from absorbing too much fat, gives
crispness, flavor, and eye appeal
3 Stages of the Breading Procedure Ans: 1. Flour
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2. Egg Wash
3. Crumbs
Batters Ans: Semi-liquid, crisp flavorful coating, leavening agents
Leavening Agents Ans: Baking powder, beaten egg whites, carbonation
(beer, seltzer)
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Handling Convenience Foods Ans: On the rise, partially or completely
prepared by the manufacturer, food $ increases (page 121)
Soup Classifications Ans: Clear, thick, specialty/national
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Soup Classifications Ans: The quality of the soup depends on the quality
of the stock
Clear Soups Ans: Unthickened broth or stock served plain or garnished,
boullion, vegetable (1 or more), consomme
Broth Ans: Byproduct of simmering (meat/poultry)
Consomme Ans: Strong, rich, flavorful, Clarified Stock
Vegetable Soup Ans: Clear Stock
Consomme Ans: Clear and transparent, high gelatin content, lean
ground meat, egg whites, mirepoix, acid
Acid Ans: Tomato (beef/chix), lemon juice (Fish)
1
HFT3806 Exam 3806 Questions and Answers
(100% Correct Answers) Already Graded A+
Mise En Place Ans: Everything put in place, achieved through careful
preprepartation
Prepreparation Ans: Assemble tools and ingredients, wash, trim and
prep, measure, prepare equipment
© 2026 Assignment Expert
Set Meal Service Ans: All customers eat at once, large batches of food
are prepared in advance
Guru01 - Stuvia
Set Meal Service Examples Ans: School cafeterias, employee dining
rooms
Extended Meal Service Ans: Customers eat at different times and select
from the menu
Extended Meal Service Examples Ans: Restaurants, short-order counters
Uniform Cuts Ans: Even cooking, appearance
Chop Ans: Cut into irregularly shaped pieces
Concassar Ans: Chop coarsely
Mince Ans: Chop into very fine pieces
Emincer Ans: Cut into very thin slices
,For Expert help and assignment handling,
2
Shred Ans: Cut into thin strips
Preliminary cooking and flavoring Ans: Blanching and parcooking,
marinating, prep for frying
4 Reasons for Blanching and Cooking Ans: 1. Increase holding quantities
2. Save time
© 2026 Assignment Expert
3. Remove undesirable flavors
4. Allow for further processing
Guru01 - Stuvia
Blanching Procedure Ans: Bring water to a boil, add fruit, vegetable, etc,
allow to cook short period of time, drain, shock in ice water
Marinating Ans: Flavor, tenderize-small, categories of ingredients
Categories of Ingredients Ans: Oil, Acid, Flavorings
Acid Ans: Lemon juice, vinegar, wine
Flavorings Ans: Spices, Herbs, Veggies
Coating or Batter protects against: Ans: Moisture and salt in food, retains
moisture in the food, protects food from absorbing too much fat, gives
crispness, flavor, and eye appeal
3 Stages of the Breading Procedure Ans: 1. Flour
, For Expert help and assignment handling,
3
2. Egg Wash
3. Crumbs
Batters Ans: Semi-liquid, crisp flavorful coating, leavening agents
Leavening Agents Ans: Baking powder, beaten egg whites, carbonation
(beer, seltzer)
© 2026 Assignment Expert
Handling Convenience Foods Ans: On the rise, partially or completely
prepared by the manufacturer, food $ increases (page 121)
Soup Classifications Ans: Clear, thick, specialty/national
Guru01 - Stuvia
Soup Classifications Ans: The quality of the soup depends on the quality
of the stock
Clear Soups Ans: Unthickened broth or stock served plain or garnished,
boullion, vegetable (1 or more), consomme
Broth Ans: Byproduct of simmering (meat/poultry)
Consomme Ans: Strong, rich, flavorful, Clarified Stock
Vegetable Soup Ans: Clear Stock
Consomme Ans: Clear and transparent, high gelatin content, lean
ground meat, egg whites, mirepoix, acid
Acid Ans: Tomato (beef/chix), lemon juice (Fish)
