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19 Cards in this Set
- Front
- Back
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WHAT IS "BBQ"?
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-SLOW COOK/ROAST WITH A HIGH FLAVOR SEASONED SAUCE
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WHAT IS "CHOP"?
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-TO CUT FOOD INTO IRREGULAR SHAPE/PIECES
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WHAT IS "GLAZE"?
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-A GLOSSTY COAT GIVEN TO FOOD
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WHAT IS "GLUTEN"?
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-A TOUGH ELASTIC PROTEIN THAT GAVE DOUGH STRENGTH AND TO HELP RESTAIN GAS
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A #12 SCOOP EQUIVALENT TO ? CUP
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-1/4 CUP
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A #6 SCOOP EQUIVALENT TO ? CUP
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-1/2 CUP
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A #3 LADDLE EQUIVALENT TO ? CUP
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-1 CUP
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A #10 CAN EQUIVALENT TO ? LB
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-6 LB 8 OZ
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A #303 CAN EQUIVALENT TO ? LB
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-1 LB
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HOW MUCH DOES A MEDIUM EGG WEIGHT?
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-1.6 OZ
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HOW MUCH DOES A LARGE EGG WEIGHT?
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-1.8 OZ
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HOW DO YOU FIND THE "ACCEPTABILITY"?
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-ACTUAL PREPARE - LEFT OVER / BY ACTUAL FED
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WHAT ARE THE FAT SOLUBLE VITAMINS?
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-A D E K
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WHAT ARE THE WATER SOLUBLE VITAMINS?
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-B6 B12 C
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WHAT ARE THE COMMON CHARACTERISTIC OF FOOD BORNE ILLNESS?
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-A WARMTH MOISTURE PLACE
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WHAT IS DD FORM 1348-1-A?
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-SINGLE LINE ITEMS
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HOW DO YOU SET UP CINNAMON ROLL ON A SHEET PAN?
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-5 BY 8
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HOW LONG DO YOU RETAIN NAVSUP FORM 338?
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-1 YEAR
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HOW DO YOU CREATE WHOLE WHEAT FLOUR?
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-THE COMBINATION SOFT AND HARD WHEAT FLOUR
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