can you answer?
which of the letter is the correct ansewr?:
Answer (1)
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes.→ This is the correct and hygienic step-by-step manual dishwashing procedure.B. Albumen→ Albumen is the part of the egg produced by the oviduct and has layers of thick and thin consistencies.B. Vitamin C→ Vitamin C can be found in eggs, though in smaller amounts than other sources.D. Texture, soundness, size, and cleanliness→ These are standard criteria for evaluating eggs in terms of quality and appeal.A. Dried egg→ Dried eggs are rarely used in everyday cooking compared to fresh, frozen, or shelled eggs.A. Alkali→ Alkali increases coagulation temperature and results in a weaker gel in culinary preparations.B. Poached egg→ Poached eggs are gently cooked in simmering water until they hold shape.D. Skimmer→ A skimmer is not typically used in making omelets.B. Play with color and texture→ Visual presentation is important in plating dishes, especially for eggs.D. Rice→ Rice is not commonly used as a starch source in food manufacturing compared to cassava, corn, and potato.C. Retrogradation→ This refers to the thickening or gelling of starch as it cools, increasing consistency.C. Drain, toss with a small amount of oil, cover and hold in warmer.→ This prevents pasta from sticking and keeps it warm for service.C. Product development→ This is the process of creating new products to be introduced to the market.C. Tagline→ A tagline is a short, memorable phrase representing a brand.B. SWOT Analysis→ SWOT stands for Strengths, Weaknesses, Opportunities, and Threats, used for planning.A. Calf→ Veal comes from young cattle, also known as calves.A. Cured meat→ Cured meats are processed and do not require chilling.A. Bone→ The bone helps determine the tenderness of meat cuts.C. Flesh→ Flesh contains most of the quality protein in meat.D. Tough→ Tough cuts require slow and long cooking for tenderness.C. Cleaver knife→ A cleaver is a heavy, long-bladed knife used by butchers.D. Stewing→ Stewing is a moist heat method, unlike the other dry heat methods listed.A. Boiling→ Boiling involves cooking in water with bubbles breaking at the surface.B. Marinade→ Marinade is an oil-acid mixture to flavor meat.C. Slicer→ A slicer is specifically designed for carving meat.D. Variety cuts→ Internal organs are considered variety meat cuts.D. Freezer→ Meats should be stored in the freezer to avoid spoilage.D. Tenderloin→ Tenderloin is the most tender cut of beef.C. Quality→ Quality is the top consideration when buying meats.A. Expiration date→ Checking expiry ensures food safety.D. Squab→ Squab refers to a young, tender pigeon used as poultry.D. White meat→ Breast meat falls under white meat in poultry.A. Free from pin feathers and shows no cuts.→ This indicates a good-quality live poultry.A. Fryer→ Fryer is a young chicken usually 9–12 weeks old.C. 2 to 4 days→ Whole chicken can be safely refrigerated for up to 4 days.D. White meat→ The chicken breast is categorized as white meat.C. Roasting→ Roasting is ideal for matured poultry due to its dry heat.A. Boiling→ Boiling softens tough meat fibers, suitable for less tender cuts.D. Moderate temperature→ Poultry cooks best at moderate temperatures to avoid dryness or undercooking.A. Age→ Older poultry tends to be tougher, so age affects tenderness.D. Sulfur compounds→ These give strong aroma/flavor to vegetables like garlic, leeks, and cabbage.C. Braising→ Braising is cooking with liquid in a covered pan at low heat.A. Starch or vegetable item is heaped in the center…→ This is not a recognized classic plating style.B. Green vegetables→ These are usually cooked uncovered to retain color and nutrients.B. Catfish→ Catfish is commonly found in freshwater.A. Butterfly→ In a butterfly cut, the fish is still joined but bones are removed.C. Gills are red or pink.→ This is a sign of fresh fish.D. Shellfish→ Shellfish are quickly cooked to retain their juiciness.C. Deep frying→ This method is suitable for fat fish as it renders the fat.A. Butter→ Butter is used to baste lean fish to prevent drying out.
