The First Gp Pt
28 Questions
| Total Attempts: 56
Mostly essay type questions, coming directly from ALL ASPECTS of the notes :) Since it is essay type, memorize objectives and goals of all topics that we discussed Let this serve as your second reveiwer Study from the reviewer, try not to cheat though ;) NOT case sensitive If it says that there may be multiple answers, it may be due to answers with different spacing and answers with s in the end (all options are considered) If there are two or more answers, separate them with commas and a space EXAMPLE: apple, orange For any questions and complaints please tell me. GOODLUCK! -cel
Questions and Answers
- 1.4 advantages of a properly prepared menu and 3 Cardinal Rules (graded)
- 2.6 Mechanics of Menu Planning (graded)
- 3.Write the types of: meat, seafoods, and poultry write the market forms of: meat, fish, poultry, fruits and vegetables, and eggs (graded)
- 4.3 objectives of recipe quantification (graded)
- 5.Ideal body weight of females 5 feet= ______ Ibs
- 6.Ideal body weight of males 5 feet= ______ Ibs
- 7.The Way to know if your weight is ideal for your height
- 8.BMI <18.5
- 9.BMI > 27
- 10.BMI 24 – 26.9
- 11.BMI 18.5 – 23.9
- 12.Ideal fat around abdomen for Males= < __ cm Females= < __ cm
- 13.TDEE
- 14.PAL
- 15.People who do not have much exercise - ________ people
- 16.Atheletes are _______ people
- 17.__________ Efficient use of resources in providing meals that are SANE × S____ × A_____ A_____ × N____ × E____
- 18._______- properly used, maximizing _______- Resource
- 19.Thought-provoking task of listing down specific foods and dishes desired for one meal
- 20.______- _____- in preparation for special occasions or a special person or people with special needs
- 21.
- buying the right kind of food and the right amount at the right time and place from the right source at the right price
- skill that buyer must possess to ensure bet quality of food is bought
- 22.
- also called market list
- serves as a guide as to the items to be purchased
- 23.Purchase order is listed from ______ ________ ___ _______ _______
- 24.Determine or project the quantity in the purchase of ingredients for various number of functions
- 25.Salt, seasonings and other spices should be based on the ____- evaluation or preferences of the cook
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