PRACTICE EXERCISE
The following items will test your grasp of the material covered in this lesson. There is only one
correct answer for each item. When you complete the exercise, check your answers with the
answer key that follows. If you answer any item incorrectly, study again that part of the lesson
that contains the portion involved.
1.
True or False: You should season meats cooked with moist heat before you cook them.
A. True
B. False
2. What type of cooking is accomplished in a liquid at a temperature just below the boiling
point.
A.
Panfrying
B.
Simmering
C.
Braising
D.
Stewing
3. What is the maximum temperature of milk and milk products brought to your dining facility
in degrees Fahrenheit.
A.
32
B.
41
C.
45
D.
50
QM 6322
1-24
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