SAS#1

Question 1

The abc’s of food preparation
Techniques in food preparation

Answer 1

MEASURING DRY INGREDIENTS
MEASURING POWDER INGREDIENTS
MEASURING LIQUID
PEELING RAW TOMATOES AND POTATOES

PEELING FRIM FRUITS AND VEGETABLES

CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR MATCH STICKS

SLICING FRIM FRUITS AND VEGETABLES

DICING CELERY, CARROTS AND GREEN PEPPER

CHOPPING, DICING, AND MINCING ONION

Question 2

Is the act of buying the goods and services that a company needs to operate and or manufacture products

Answer 2

PURCHASING

Question 3

Is now seen as more of a strategic function that can be used to control bottomline cost

Answer 3

PURCHASING

Question 4

Formula for teaspoon to ml

Answer 4

MULTIPLY THE VOLUME BY 5

Question 5

Formula for tbsp to ml

Answer 5

MULTIPLE THE VOLUME BY 15

Question 6

Cup to ml

Answer 6

MULTIPLE THE VOLUME BY 236.588

Question 7

Gallon to liter

Answer 7

MULTIPLY THE VOLUME BY 3.785

Question 8

Ounces to grams

Answer 8

MULTIPLE THE VOLUME BY 28.35

Question 9

Fahrenheit to celsius

Answer 9

(°F-32)x5/9

Question 10

Teaspoon to fluid ounce

Answer 10

DIVIDE THE VOLUME BY 6

Question 11

Teaspoon to tablespoon

Answer 11

DIVIDE THE VOLUME BY 3

Question 12

Tablespoon to cup

Answer 12

DIVIDE THE VOLUME BY 16

Question 13

Tbsp to fluid ounce

Answer 13

DIVIDE THE VOLUME BY 2

Question 14

Cups - pint

Answer 14

DIVIDE THE VOLUME BY 2

Question 15

Cups - fluid ounce

Answer 15

MULTIPLE THE VOLUME BY 8

Question 16

Pints - quart
Pints - fluid ounces

Answer 16

(DIVIDE THE VOLUME BY 2)
(MULTIPLY THE VOLUME BY 16)

Question 17

Quartz - fluid ounce
Quartz - gallon

Answer 17

(MULTIPLY THE VOLUME BY 32)
(DIVIDE THE VOLUME BY 4)