It is best to allow at least a __________ barrier of food between the blade and the fingers holding the food.
A) 2-inch
B) ½-inch
C) ¼-inch
D) 1-inch
Correct Answer:
Verified
Q10: Which of the following cooking methods is
Q11: Some meats are initially seared in which
Q12: _ means cooking food above an intense
Q13: Scalding water reaches a temperature of _°F.
A)
Q14: Select the most frequently used knife in
Q16: Darker, duller metal pans (including anodized and
Q17: One possible drawback to moist-heat cookery is
Q18: Amounts measuring less than _ should be
Q19: To _ a food is to cut
Q20: For adequate air circulation and even browning,
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