Professional Cooking Techniques
Exam Answer Key
Course Introduction
Professional Cooking Techniques offers students an in-depth exploration of essential methods and skills used in culinary arts. The course covers foundational cooking principles such as sautéing, roasting, grilling, braising, and steaming, while emphasizing proper knife skills, ingredient selection, and food safety. Learners will study the science behind various cooking processes and practice techniques to enhance flavor, texture, and presentation. Through hands-on exercises, students develop their ability to prepare a diverse range of dishes with consistency, precision, and creativity building a strong foundation for a professional kitchen environment.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Chapter 1: Professionalism
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Sample Questions
Q1) Which style of service involves a captain who takes the order,cooks tableside,and serves the guests while the waiters serve bread and water and clear the table after each course?
Answer: French
Q2) Give two examples of how regional cuisines have influenced contemporary chefs.
Answer: Answers will vary but should include the emphasis on fresh, seasonal ingredients and locally grown or produced food products that have often been influential in creating national trends.
Q3) What 20th-century food movement emphasized naturally flavoured and simply prepared foods?
A)grande cuisine
B)nouvelle cuisine
C)classic cuisine
D)regional cuisine
Answer: B
Q4) The cuisine of a group of people having a common cultural heritage is known as __________ cuisine.
Answer: ethnic
Q5) Transnational cuisine is better known as ___________ cuisine.
Answer: fusion
3
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) It is recommended that food-service handlers wash their hands for at least:
A)20 seconds
B)30 seconds
C)40 seconds
D)50 seconds
Answer: B
Q2) What five conditions do bacterial intoxications and infections need in order to thrive?
Answer: They need food,comfortable temperature,moisture,proper pH,proper atmosphere,and time.
Q3) What is the proper procedure for thawing frozen foods?
A)in the microwave,quickly
B)in an oven set to 66°C (150°F)
C)at room temperature,slowly
D)in a refrigerator
Answer: D
Q4) Frozen foods should be stored at a temperature of __________ or lower.
Answer: -18°C (0°F)
Q5) What is the time-and-temperature principle?
Answer: keep hot foods hot and cold foods cold
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Vitamins are a vital dietary substance needed to regulate__________.
Answer: metabolism
Q2) The CFIA has established product label requirements that include:
A)product identification
B)nutritional information
C)nutritional claims
D)all of the above
Answer: D
Q3) Cholesterol is not a lipid.
A)True
B)False
Answer: False
Q4) Vitamin K is often added to milk to facilitate absorption of calcium.
A)True
B)False
Answer: False
Q5) Vitamin A helps in the maintenance of skin and membrane.
A)True
B)False
Answer: True
Page 5
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) If a pound of butter costs $3.39,what is the cost of 210 grams of butter?
Q2) What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?
Q3) If a turkey has a yield percentage of 46.5%,what is the yield factor?
Q4) The main dish of the menu item is often referred to as the____________.
Q5) A recipe requires 1.4 kg of stewing beef;however,you only have 0.900 kg.How do you calculate the conversion factor (write the equation and the result).
Q6) What factor does the total recipe cost include?
A)labour
B)prime cost
C)ingredient cost
D)profit
Q7) Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
A)True
B)False
Q8) If a food product has a yield factor of 0.40,what is its yield percentage?
Q9) A.P divided by E.P = __________ ___________.
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Chapter 5: Knife Skills
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Sample Questions
Q1) Which class of fire extinguisher should you use to extinguish a grease fire?
A)A
B)AC
C)B
D)C
Q2) A piece of equipment used to aerate,blend,and remove impurities from dry ingredients such as flour is known as a ___________.
Q3) Stainless steel pots and pans are commonly used because they are nonreactive.
A)True
B)False
Q4) Food contact surfaces should be:
A)corrosion resistant
B)nonreactive
C)non-absorbant
D)all of the above
Q5) Woks are only useful when preparing Asian dishes.
A)True
B)False
Q6) The ______________ the portion scoop number is the ___________ the scoop's capacity.
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) What is the name of the cut typically used for garlic,shallots,and herbs?
Q2) What is the name of the cut resulting from dicing a batonnet?
A)large dice
B)medium dice
C)brunoise
D)small dice
Q3) Describe how to make garlic paste.
Q4) Which is the best cutting surface?
A)wood
B)glass
C)marble
D)stainless steel
Q5) A chiffonade is a preparation of leafy vegetables that are:
A)finely chopped
B)shredded
C)coarsely chopped
D)none of the above
Q6) For safety reasons,always cut towards yourself.
A)True
B)False
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Chapter 7: Dairy Products
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Sample Questions
Q1) A spice that is similar to cinnamon but coarser and with a less subtle flavour is:
A)cassis
B)fenugreek
C)cassia
D)cardamom
Q2) Generally,fresh herbs should be added to a dish:
A)at any time
B)at the start of cooking
C)when cooking is completed
D)near the end of cooking
Q3) Which herb,also known as wormseed,is often used as a flavouring in Mexican dishes?
A)cilantro
B)lemon grass
C)juniper
D)epazote
Q4) The four major groups of taste are __________,__________,__________,and
Q5) What are two factors that can compromise a person's taste perception?
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Chapter 8: Mise En Place
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Sample Questions
Q1) To get maximum volume when whipping egg whites,you should:
A)warm the whites to room temperature
B)use a clean bowl
C)use fresh eggs
D)all of the above
Q2) At what temperature do egg whites coagulate?
Q3) Yogurt contains as much milkfat as the milk it was made from.
A)True
B)False
Q4) What is the allowable fat content of skim milk?
A)1% or less
B).5% or less
C).25% or less
D)no more than 2%
Q5) Mascarpone can be classified as a triple-cream cheese.
A)True
B)False
Q6) Gorgonzola
Q7) cream cheese
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Q8) In what two ways does European-style butter differ from standard salted butter?
Chapter 9: Principles of Cooking
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Sample Questions
Q1) What is the temperature at which oils or fats begin to break down?
Q2) Heat,but not cold,can be transferred from one substance to another.
A)True
B)False
Q3) Stir-frying is another name for pan-frying.
A)True
B)False
Q4) Water is a better heat conductor than air is.
A)True
B)False
Q5) It is not true that fats:
A)evaporate
B)melt
C)are smooth and greasy
D)do not dissolve in water
Q6) ________________,__________________,and preservatives are added to deep-fat frying compounds.
Q7) What are three ways that cooking alters food?
Q9) What are two combination cooking methods? Page 11
Q8) In cook-chill processing,foods must be cooled to 20°C in less than _____hours.
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) For best results,when in the cooking process should flavouring ingredients be added?
A)at the start
B)2-3 hours before the end
C)4-5 hours before the end
D)5-6 hours before the end
Q2) The best bones for making white or brown stocks are from ______________.
Q3) Describe what would happen if you started a stock with hot water.
Q4) The best bones for making chicken stock are from the ______________ and ______________.
Q5) Beurre manié is often cooked prior to use.
A)True
B)False
Q6) Under ideal conditions,the recommended storage time for stocks is 4 to 5 days.
A)True
B)False
Q7) Why is it important to disturb a stock as little as possible while it is cooking?
Q8) What two thickening agents can be used to thicken a tomato sauce?
Page 13
Q9) What is the name for any puréed sauce served cold?
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Chapter 11: Soups
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Sample Questions
Q1) What is the thickener in puréed soups?
A)roux
B)cornstarch
C)puréed vegetables or legumes
D)heavy cream
Q2) Consommés cook for:
A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours
Q3) What is formed when clearmeat is brought to a simmer and the albumen and meats coagulate,thereby trapping impurities?
Q4) Consommés should be:
A)stirred as soon as the raft forms
B)strained and degreased carefully
C)started with hot stock
D)boiled to develop flavour
Q5) What type of soup is hearty vegetable beef?
Q6) What are the three characteristics to look at when judging the quality of a soup?
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) The average roasting temperature for a small roast is:
A)120-150°C
B)135-165°C
C)165-190°C
D)190-200°C
Q2) How does today's preferred low-temperature roasting of meats effect carryover cooking principles?
Q3) What is the term for cutting primals or subprimals of meat into smaller portions?
Q4) Which of the following is a suitable cut of meat for sautéing?
A)paillarde
B)noisette
C)brisket
D)A and B
Q5) Which of the following is not connective tissue?
A)elastin
B)collagen
C)silverskin
D)subcutaneous fat
Q6) The acronym CFIA refers to the __________
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Chapter 13: Beef
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Sample Questions
Q1) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Q2) The loin is located in front of the sirloin.
A)True
B)False
Q3) The flank only has one bone: the 13<sup>th</sup> rib.
A)True
B)False
Q4) The front quarter is separated from the hind quarter between the:
A)12<sup>th</sup> and 13<sup>th</sup> ribs
B)5<sup>th</sup> and 6<sup>th</sup> ribs
C)chuck and prime rib
D)short loin and sirloin butt
Q5) It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.
A)True
B)False
Q6) The _________ _________ primal is the anterior part of the beef loin.
Page 16
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Chapter 14: Veal
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Sample Questions
Q1) The flesh of free-range veal is usually lighter than the flesh of formula-fed veal.
A)True
B)False
Q2) Veal is a by-product of the dairy industry.
A)True
B)False
Q3) Which of the following statements is not true of veal?
A)product of young beef calves
B)light pink,firm meat
C)marbled
D)all of the above
Q4) The primal veal leg consist of:
A)sirloin and short loin
B)sirloin and leg
C)leg and round
D)leg only
Q5) A veal blanquette is prepared by first sautéing the meat without any colour.
A)True
B)False
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Chapter 15: Lamb
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Sample Questions
Q1) A brown lamb stew might be called a:
A)medallion
B)shepherd's pie
C)noisette
D)navarin
Q2) The loin has no ribs.
A)True
B)False
Q3) Frenched chops are cut from the:
A)leg
B)rack
C)shoulder
D)loin
Q4) Ground lamb is typically made from the leg meat.
A)True
B)False
Q5) The sirloin end of the lamb leg is more tender than the shank end.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) What should be trimmed from pork tenderloin before cooking?
A)backfat
B)chine bone
C)silverskin
D)connective tissue
Q2) Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.
A)True
B)False
Q3) Backfat is obtained from the:
A)belly
B)loin
C)leg
D)neck
Q4) Hogs are bred to have long loins.
A)True
B)False
Q5) Pork is naturally tender and can be prepared by almost any cooking method.
A)True
B)False
Page 19
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Chapter 17: Poultry
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Sample Questions
Q1) The fattened liver of a specially fed duck or goose marketed as:
A)sweetbread
B)offal
C)foie gras
D)tripe
Q2) A good indication of a roast chicken's "doneness" is:
A)golden skin
B)74°C at the thickest point
C)juice is pink
D)60°C at the thickest point
Q3) Ratites include ________________,________________,and ________________.
Q4) A young chicken that weighs over 2 kg (4.5 lbs)is classified as a __________________.
Q5) The sex of a young bird has a significant effect its quality.
A)True
B)False
Q6) Larger birds are generally not stuffed because of ___________________,_______________,and ______________.
Q7) Ratite meat is often prepared like _____________ or wild game.
Q8) Young turkeys are marketed at ________________ weeks of age. Page 20
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Chapter 18: Game
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Sample Questions
Q1) What is the average weight of a dressed rabbit?
A)2-2.5 kg (4.4-5.5 lbs)
B)1.4-1.8 kg (3-3.9 lbs)
C)1.2-1.4 kg (2.5-3 lbs)
D)1.8-2.4 kg (3.9-5.3 lbs)
Q2) Fresh game must be hung to age the meat.
A)True
B)False
Q3) What is the preferred method for cooking young rabbit?
A)pan-frying
B)roasting
C)braising
D)any of the above
Q4) Range-raised rabbits are available during spring and early summer only.
A)True
B)False
Q5) Unlike other animals that are slaughtered when they are young,boars have the best flavour when they are more mature.
A)True
B)False
22
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) What is the term for an edible fish that has no consumer demand?
Q2) _________________ are fresh water creatures that look like lobsters.
Q3) Flatfish yield two fillets each while round fish yield four fillets each.
A)True
B)False
Q4) Many flat fish are marketed in North America as sole.Their actual species is:
A)flounder
B)Dover sole
C)petrale
D)turbot
Q5) Which of the following fish would be best prepared by deep-frying?
A)lemon sole
B)catfish
C)salmon
D)mahi-mahi
Q6) Salmon are anadromous fish,living in the sea and migrating to fresh water to breed.
A)True
B)False
Q7) What is tomalley?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Brined and smoked boneless pork loin is sold as ________________ ________________.
Q2) Forcemeat is derived from the French word farce,which means stuffing.
A)True
B)False
Q3) Keeping forcemeat ingredients below 40°F is not only important for sanitation but also for ensuring proper emulsification.
A)True
B)False
Q4) Gravlax is salmon that has been:
A)dry cured and cold smoked
B)pickled
C)dry cured
D)brined and hot smoked
Q5) What protein is a mousseline typically made with?
Q6) Diced backfat,nuts,and truffles are common _______________ used in forcemeats.
Q7) A well-seasoned basic forcemeat masks the meat's dominant flavour.
A)True
B)False
Q8) Sodium nitrite _________________ _________________ growth. Page 24
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Page 25
Chapter 21: Vegetables
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Sample Questions
Q1) What technique can be used to serve large groups efficiently?
A)extra-long,single-sided buffet
B)butler service
C)double-sided buffet
D)extra-large chafing dishes
Q2) An ice carving is an appropriate centrepiece for an elegant wedding buffet.
A)True
B)False
Q3) Brightly coloured paper flowers and paper mâché vegetables are a good choice for a _______________ theme.
Q4) What is butler service?
A)serving behind the buffet line
B)passing food or drink on trays
C)bar service
D)cleaning and replenishing of buffet
Q5) The term "buffet" refers to both an event and a way food can be presented.
A)True B)False
Q6) An option to increase efficiency of buffet service for large groups is to use _______________ buffet lines.
Page 26
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Chapter 22: Potatoes, Grains and Pasta
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Q1) To preserve the colour of red cabbage during cooking:
A)blanch the cabbage in the steamer
B)add an acid at the beginning of cooking
C)sauté the cabbage first
D)add an alkali at the beginning of cooking
Q2) What is the indigestible complex carbohydrate found in the cell wall of plants?
A)collagen
B)cellulose
C)crude fibre
D)elastin
Q3) Which of the following pigments is the most stable?
A)carotenoids
B)anthoxanthins
C)anthocyanins
D)flavonoids
Q4) Which of the following are not preserved by drying?
A)tomatoes
B)beans
C)peppers
D)Brussels sprouts
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Chapter 23: Healthy Cooking
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Q1) Grains,such as corn and rice,are actually the edible seeds of a grass.
A)True
B)False
Q2) What are the tiny seeds that are native to the South American Andes and can be cooked the same way that rice is cooked?
Q3) When cooking basmati rice,the ratio of rice to water is:
A)1:1.5
B)1:1.75
C)1:2
D)1:2.5-3
Q4) Macaroni is the term used for any dried pasta made with wheat flour.
A)True
B)False
Q5) How should potatoes be stored?
Q6) How is a château potato prepared?
A)thin slices arranged in several circular layers,coated with butter,and baked
B)sautéed in butter and turned until golden and soft
C)cut into small spheres,sautéed in butter,tossed with meat glaze
D)boiled,mashed,mixed with butter and egg yolk,and seasoned
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Q7) Wontons and eggs rolls are made with ___________ ___________ dough.
Chapter 24: Salads and Salad Dressings
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Q1) What can replace demi-glace for a vegetarian dish?
Q2) The thick paste made by salting and fermenting soybeans and rice or barley is:
A)miso
B)cotton tofu
C)tempeh
D)textured soy protein
Q3) Name three "meaty" vegetables that work well as the centrepiece of a vegetarian dish.
Q4) There are no natural plant sources of vitamin B<sub>12</sub>.
A)True
B)False
Q5) What are four reasons that people choose to adopt vegetarianism?
Q6) Where can a chef find inspiration for vegetarian cooking?
A)ethnic cuisines
B)adaptation of traditional menus
C)studying vegetarianism
D)all of the above
Q7) In which centuries did vegetarianism catch on as a diet of choice in Europe and North America?
Page 29
Q8) What is the term for a vegetarian who eats eggs and dairy products?
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Chapter 25: Fruits
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Q1) ___________ is the emulsifier used in making mayonnaise
Q2) Which type of salad has an elegant look and is prepared in an artistic fashion?
A)tossed
B)bound
C)composed
D)dresssed
Q3) The lettuce that outsells all other varieties combined is:
A)leaf
B)romaine
C)baby
D)iceberg
Q4) Salad greens should be stored at ____________ temperatures than other vegetables are.
A)much warmer
B)similar
C)lower
D)higher
Q5) Hard vegetables are often __________ prior to being added or made into salads.
Q6) Traditionally,____________ eggs are used to prepare Caesar salad.
Q7) ___________ lettuce grows in bunches.
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Chapter 26: Sandwiches
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Q1) Many fruits,especially berries and apple or pear slices,are now individually quick frozen (IQF).
A)True
B)False
Q2) What is the appropriate temperature for poaching fruits?
A)65°C
B)75°C
C)85°C
D)95°C
Q3) Fruits contain up to 95% water.
A)True
B)False
Q4) Stewed fruits can be referred to as:
A)gratin
B)compote
C)marmalade
D)salsa
Q5) Apricots and mangos contain large amounts of vitamin A.
A)True
B)False
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Chapter 27: Charcuterie
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Q1) ___________________ is a process that improves the smoothness of chocolate.
Q2) What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?
Q3) Flour oxidizes during:
A)whitening
B)bleaching
C)chlorination
D)curing
Q4) What does cream of tartar act as when used while cooking with sugar?
Q5) It is best to store breads _________ or at _________ temperature.
Q6) Flour milled from strong,hard wheat has a high percentage of:
A)wheat germ
B)starch
C)protein
D)moisture
Q7) Which of the following is a hygroscopic sweetener?
A)maple syrup
B)molasses
C)simple syrup
D)corn syrup
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Chapter 28: Hors Doeuvre and Canapés
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Q1) What two ingredients is baking powder generally made from?
Q2) Quick breads are always made without yeast.
A)True
B)False
Q3) Which leavening agent requires only the presence of moisture to release gas?
A)double-acting baking powder
B)single-acting baking powder
C)baking ammonia
D)baking soda
Q4) Baking ammonia the most appropriate leavening agent for:
A)cookies and crackers
B)biscuits and scones
C)muffins and loaf breads
D)popovers
Q5) In the production of muffin batters,the fat used is __________.
Q6) Baking ammonia can be substituted for baking soda in equal amounts by weight.
A)True
B)False
Q7) What is the crumbly topping for muffins that is made with fat,flour,sugar,and other flavourings such as cinnamon?
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Chapter 29: Principles of the Bakeshop
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Sample Questions
Q1) Yeast is a living organism.
A)True
B)False
Q2) What is the effect on the bread of overproofing?
A)large holes
B)sour taste,poor volume,and pale colour
C)blisters on the crust
D)large volume,little structure
Q3) A 300 g measure of fresh yeast is equivalent to 200 g of instant dry yeast.
A)True
B)False
Q4) A rich dough requires more kneading than a lean dough does.
A)True
B)False
Q5) Injecting steam into an oven in which bread is baking results in a crust that is:
A)soft
B)crisp
C)very dark
D)very pale
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Chapter 30: Quick Breads
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Sample Questions
Q1) Flaky and mealy doughs contain no sugar.
A)True
B)False
Q2) What is the pie filling made with flavoured pastry cream?
A)chiffon
B)cream
C)custard
D)fruit
Q3) A tart is simply a small pie.
A)True
B)False
Q4) A crumb crust can only be used with unbaked pies,such as those with cream fillings.
A)True
B)False
Q5) Which of the following is a typical use for mealy pastry?
A)tartlet shells
B)cream pie crusts
C)prebaked pie shells
D)pie top crusts
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Chapter 31: Yeast Breads
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Sample Questions
Q1) Which of the following is better for coating cake pans?
A)shortening
B)vegetable oil
C)margarine
D)batter
Q2) ________________ is the primary leavening agent of spongecakes.
Q3) Which of the following would be the best choice for icing a chiffon cake?
A)basic sugar glaze
B)light buttercream
C)whipped cream
D)all of the above
Q4) ____________________ are the original high-fat,creaming method cake.
Q5) What is the difference in texture between angel food cake and chiffon cake?
Q6) The presence of eggs is critical to the success of most bakery products.
A)True
B)False
Q7) Whipping whole eggs with sugar makes spongecakes.
A)True
B)False
Q8) Proteins provide ____________ to cakes.
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) Vanilla custard sauce is also known as _________________
Q2) Chantilly cream is mainly composed of:
A)vanilla custard and whipped cream
B)sweetened whipped cream
C)whipped cream thickened with gelatin
D)pastry cream and whipped cream
Q3) What is the name of the custard made with 35% cream and a large quantity of egg yolks?
A)crème Chiboust
B)crème brûlée
C)crème anglaise
D)mousseline
Q4) Dessert sauces must be flavoured with vanilla,chocolate,or fruit.
A)True B)False
Q5) Pieces of bread mixed with an egg custard and baked will result in a _____________ ______________.
Q6) Pastry cream should not be boiled in order to prevent curdling of the eggs.
A)True B)False
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Chapter 33: Cakes and Frostings
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Sample Questions
Q1) Fresh eggs are best for pan-frying because they:
A)are shiny and look better
B)have better flavour
C)hold their shape better during frying
D)are more nutritious
Q2) Fruits are not a popular item for breakfast.
A)True
B)False
Q3) Cereals and grains are perhaps the most widely eaten breakfast foods.
A)True
B)False
Q4) Rubbery scrambled eggs are the result of:
A)overcooking
B)using water instead of milk
C)using old eggs
D)undercooking
Q5) How are Belgian waffles served?
Q6) The French term "en cocotte" means boiled.
A)True
B)False
Page 38
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) An assortment of raw vegetables served with dips is called:
A)crudités
B)relish
C)vegetable sticks
D)raw veggies
Q2) What is the main difference between a dip and a dressing?
A)dips are thicker
B)dressing use different ingredients
C)there is no difference
D)dips are thinner
Q3) The boat-shaped savoury shell that is filled and served as a canapé is a:
A)barquette
B)tartlet
C)profiterole
D)rumaki
Q4) The term "malassol" indicates caviar that is processed with little salt.
A)True
B)False
Q5) The purpose of the spread in sandwiches is to add ____________,_____________,and _____________.
39
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Chapter 35: Plate Presentation
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Q1) Juice can be extracted from fruit by:
A)pressure and blending
B)processing and puréeing
C)cooking and straining
D)pressing and purifying
Q2) In what Canadian areas is VQA (Vintners Quality Assurance),which sets standards for the production of wine and appellations,most active?
Q3) Which of these teas is partially fermented?
A)black
B)oolong
C)green
D)all teas are fermented
Q4) List the three names that,depending on the treatment process,must appear on the label of all bottled water in Canada.
Q5) Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.
A)True
B)False
Q6) In wine making,what does the term "must" refer to?
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Chapter 36: Buffet Presentation
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Sample Questions
Q1) Garnishes should not affect the food item's flavour,texture,or appearance.
A)True
B)False
Q2) What should you look for when selecting a plate?
A)oversized plates
B)unconventional shapes
C)busy,unique and/or very colourful designs
D)sized large enough to hold the food comfortably without overcrowding or spilling
Q3) White and cream plates are safe choices because they compliment all foods.
A)True
B)False
Q4) To create a successful spider web design,sauces of the same viscosity should be used.
A)True
B)False
Q5) What is the batter used for making cookie-like decorations and garnishes?
Q6) Any herb can be used to garnish a dish as long as it looks attractive.
A)True
B)False
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